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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 |
10. - There is no soap at the handwashing sink in the dish wash area.(PIC provided soap) (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.(PIC provided paper towels) (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 |
10. - There is no handwashing signage at the handwashing sink.(PIC posted a hand wash sign) (Corrected On Site) | 3004.1 | A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees. |
16. - No sanitizing set up while washing and rinsing pots and pans at the 3 compartment sink.(PIC instructed employee to set up the sanitizing sink after the lettuce is washed in the 3 compartment sink) (Corrected On Site) | 2001.1 | Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P |
33. - Scrambled eggs were covered with plastic wrap while being cooled inside the reach in refrigerator.(PIC removed the plastic wrap) (Corrected On Site) | 1004.2 | When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and (b) Loosely covered or uncovered if protected from overhead contamination as specified in Section 816.1(b), during the cooling period to facilitate heat transfer from the surface of the food. |
37. - Food items inside the reach refrigerators were not labeled for content.(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. |
39. - Lettuce was being washed in one compartment of the 3 compartment sink while pots and pans were being cleaned in the other 2 compartments.(PIC instructed employees to cease washing the pots and pans) | 824.1 | Food shall be protected from contamination that may result from a factor or source not specified in Sections 800 through 823. |
40. - Food employee observed not wearing a hair restraint while working with open food.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 502.1 | Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints. |
51. - Slow from the pipe at the hand sink in the dish wash area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2418.1 | A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair. |
Sanitizer: Chlorine, 00 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Rice steamed (Hot Bar) (Hot Holding) | 170.0F | (Reach-in Refrigerator) | 34.0F | (Reach-in Refrigerator) | 41.0F | (Reach-in Freezer) | 7.5F |
(Reach-in Freezer) | 3.4F | Hot Water (3-compartment sink) | 128.0F | Hot Water (Handwashing Sink - Dishwash area) | 114.0F | Hot Water (Handwashing Sink - Service Line) | 128.0F |
Chili (Hot Bar) (Hot Holding) | 171.5F | Chicken baked (Hot Bar) (Hot Holding) | 153.5F | Crab meat (Salad Bar) (Cold Holding) | 36.0F | Lettuce (Salad Bar) (Cold Holding) | 41.0F |
Fruit - cut or sliced (Salad Bar) (Cold Holding) | 40.0F | ||||||
Inspector Comments:
Correct cited violations within 14 calendar days. Please submit questions to the area supervisor at food.safety@dc.gov |
Johanne Cho | 05/20/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Alice Jackson | 54 | 05/20/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |