![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
2. - The Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic business license.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 200.4 | Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment. |
10. - There are no paper towels at the handwashing sink.CORRECT VIOLATION WITHIN 5 CALENDAR DAYS. | 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 |
35. - Improper technique for thawing shrimp and other meat items.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1002.1 | Except as specified in Section 1002.5, potentially hazardous food (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food temperature at five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less; or: (a) Completely submerged under running water: (1) At a water temperature of twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)) or below; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)); or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified in Sections 900.1 and 900.2 to be above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)), or seven degrees Celsius (7 degrees C) (forty-five degrees Fahrenheit (45 degrees F)) as specified in Sections 900.1 and 900.2, for more than four (4) hours including the time the food is exposed to the running water and the time needed for preparation for cooking, or the time it takes under refrigeration to lower the food temperature (41 degrees F)); (b) As a part of a cooking process if the food that is frozen is: (1) Cooked as specified in Sections 900.1, 900.2 or Section 901; or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (c) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. |
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. |
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. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.Corrected on site by management collecting all wiping cloths on contact surfaces in sanitize solution container. (Corrected On Site) | 812.2 | Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4. |
47. - Color coded cutting boards are severely scratched and stained (resurface or replace).(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1608.1 | A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf |
Sanitizer: Chlorine, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Salmon (Refrigerator) (Cold Holding) | 37.2F | Oysters (Ice Bath) (Cold Holding) | 34.2F | Seafood (Refrigerator - display) (Cold Holding) | 36.9F | Hot Water (3-compartment sink (Bar)) | 117.5F |
Hot Water (3-compartment sink) | 119.7F | Lamb (Refrigerator - walk-in) (Cold Holding) | 36.6F | Crab cake (Refrigerator) (Cold Holding) | 39.5F | Hot Water (2-compartment sink (Bar)) | 122.3F |
Chicken grilled (Griddle) (Cooking) | 196.8F | BBQ Chicken (Hot Holding Unit) (Hot Holding) | 188.5F | Cheese (Counter Top) (Cold Holding) | 39.6F | Broccoli (Countertop) (Cold Holding) | 40.3F |
Bacon (Counter Top) (Cold Holding) | 38.9F | Onions raw (Counter Top) (Cold Holding) | 39.7F | Pizza - Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 40.2F | Pizza - Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 38.9F |
Pizza - Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 38.5F | Tomatoes sliced (Refrigerator - pizza prep unit) (Cold Holding) | 38.7F | Cheese shredded (Refrigerator - pizza prep unit) (Cold Holding) | 38.2F | ||
Inspector Comments:
Correct cited violations within 5 AND/OR 14 calendar-days. Any question/inquiries contact area supervisor at food.safety@dc.gov for efficient response. |
SHERARD BUTLER. | 07/01/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
VICTOR CURRIE | 088 | 07/01/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |