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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. - Hand washing sinks at the service line, dish washing and restrooms have not been supplied during the inspection. (PIC provided paper towels at the hand washing sinks during the inspection). (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 |
21. - Temperature control for safety foods (tacos, hot dog, potato wedges, pizza) have been held at temperature below 135 degrees F in hot holding display cabinet and roller grills during the inspection.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1005.1 | Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P |
36. - Observed broken in-built thermometer at the walk-in refrigerator during the inspection.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1524.2 | Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3. |
38. - Observed gap greater than 1/4 of inch between bottom edge of back door and floor threshold. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2912.1 | Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors. |
40. - Observed employee reheating, slicing and serving pizza without wearing hair restraint. (PIC provided hat for the employee to wear during the inspection). (Corrected On Site) | 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. - The valve handle for the running hot water supplied at the hand washing sink located next to the 3-compartment ware washing sink has been loose.(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. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Pizza (Refrigerator - under counter) (Cold Holding) | 34.0F | salsa (Refrigerator - reach-in) (Cold Holding) | 33.0F | Nacho Cheese (Hot Holding Unit) (Hot Holding) | 143.0F | Taco (Hot Dog Roller) (Hot Holding) | 120.0F |
Hot Dog (Hot Dog Roller) (Hot Holding) | 118.0F | Potato Wedges (Hot Holding Unit) (Hot Holding) | 114.0F | Pizza - Pepperoni (Hot Holding Unit) (Hot Holding) | 114.0F | Chicken (Hot Holding Unit) (Hot Holding) | 140.0F |
Pizza - Pepperoni (Handwashing Sink - Dishwash area) (Hot Holding) | 141.0F | Hot Water (Handwashing Sink - Service Line) | 111.0F | Taco (Refrigerator - under counter) (Cold Holding) | 34.0F | Hot Water (Handwashing Sink - toilet room) | 112.0F |
Hot Dog (Walk-in Refrigerator) (Cold Holding) | 39.0F | Pizza - Pepperoni (Walk-in Refrigerator) (Cold Holding) | 39.0F | Juice (Walk-in Refrigerator) (Hot Holding) | 39.0F | Sandwich (Refrigerator - display) (Cold Holding) | 35.0F |
Inspector Comments:
Correct cited violations within 5 and 14 calendar days. If you have question, please contact the area supervisor Mr. Ronnie Taylor at food.safety@dc.gov. |
Bijigiuu Gutema | 06/10/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Jemal Yasin | 026 | 06/10/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |