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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. The person in charge eventually found the hand 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 is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink. | 2402.1 | A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf |
22. - Raw chicken is being held at room temperature in a bus pan and metal rack. Bleu cheese dressing is held at an improper temperature in the under-counter refrigerator. | 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: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P |
33. - The under-counter refrigerator is not maintaining the proper temperature for the bleu cheese dressing. | 1600.1 | Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf |
36. - There is no thermometer in the under-counter refrigerator. | 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. |
36. - No thermometer was provided to check food temperatures. | 1606.1 | Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in chapters 6 through 13. Pf |
40. - The employee that is handling the raw chicken is not wearing a hair restraint. | 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. |
47. - The cutting board is chipped and discolored. | 1801.1 | Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
50. - There is no hot water (at least 110 degrees Fahrenheit) at the 3-compartment sink. | 2305.2 | Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Pf |
55. - The interior of the truck is unclean. Grease and food stained cardboard is lining the floor. | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
62. - The vendor did not provide a current Mobile Food Vending Health Certificate and the most recent health inspection report was dated 4/25/2019. It is now more than 30 days since that inspection was conducted. | 4300.2 | No person shall operate a food establishment with an expired license. Pf |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Bleu Cheese Dressing (Under-counter Refrigerator) (Cold Holding) | 62.4F | Raw Chicken (Pan) (Holding) | 52.2F | Hot Water (Handwashing Sink) | 88.3F | Hot Water (3-compartment sink) | 88.6F |
Inspector Comments:
Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response. |
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Luciana Eliba | 06/13/2019 |
Person-in-Charge (Signature) | (Print) | Date |
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Ivory Gene Cooper | 056 | 06/13/2019 |
Inspector (Signature) | (Print) | Badge # | Date |
FSHISD_2015_3 |