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Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
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OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
2. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card issued by the Department. Manager arrived after 30 minutes. (Corrected On Site) | 203.3 | A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. PA person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P |
10. - There is only one hand washing sink in service line area. There is no handwashing sink(s) installed in dish washing area and food prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2406.1 | Handwashing sinks shall be provided for employees' use in areas specified in Section 2411 in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf |
10. - There is no soap at the handwashing sink. Employee provided soap during the inspection(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) | 3001.1 | Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf |
10. - There are no paper towels at the handwashing sink. Employee provided paper towel for hand washing sink during the inspection (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) | 3002.1 | Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1007.1 | Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf |
37. - Working containers of foods that are not easily recognizable are not name labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 803.1 | Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified. |
56. - Missing light shields on ceiling above 3-part sink. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2909.1 | An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (3-compartment sink) | 110.0F | Hot Water (Handwashing Sink - Service Line) | 112.0F | (Reach-in Freezer) (Cold Holding) | -1.0F | (Reach-in Refrigerator) (Cold Holding) | 41.0F |
(Reach-in Refrigerator) (Cold Holding) | 41.0F | Salad (Walk-in Refrigerator) (Cold Holding) | 40.0F | Rice and Beans (Walk-in Refrigerator) (Cold Holding) | 38.0F | Chicken (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Inspector Comments:
Correct cited violations within 5 and 14 calendar days. Not approved for ownership change If you have any questions, please contact the main office to speak with an area supervisor at (202)535-2180 or email the area supervisor at food.safety@dc.gov for further direction. |
Derrick Smith | 05/15/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Temesgen Jemaneh | 422 | 05/15/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |