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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 current Certified Food Protection Manager ID Card issued by the Department (the PIC's CFPM certificate has expired). | 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. P |
10. - There is no hand washing signage at the hand washing sink (ware washing area). (PIC placed hand washing signage at the hand sink during the inspection.) (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. |
21. - Hot food item(s) are held at improper temperatures (i.e. Meatloaf, lamb, etc.). | 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 |
22. - Cold food items are held at improper temperatures (i.e. salad lettuce). | 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 |
36. - No visible/working thermometer observed inside of the under-counter refrigerator. (PIC placed a new working thermometer inside of the unit during the inspection.) (Corrected On Site) | 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. |
37. - Plastic bottles containing oil for salads (removed from original containers) are not labeled as such. | 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. |
44. - Plates, bowls, utensils, etc. observed being towel dried after cleaning/sanitizing. | 2200.1 | After cleaning and sanitizing, equipment and utensils: (a) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 C.F.R. Section 180.940 - Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (b) Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. |
48. - All of the provided chemical sanitizer test strips have expired. | 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 |
62. - The establishment is operating without a valid Restaurant Business License issued by the District. (The license that is present at the is a General Business license that has expired on 08/31/2018). | 4300.1 | No person shall operate a food establishment without a valid license to operate issued by the Mayor. Pf |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Eggplant (Under-counter Refrigerator) (Cooling) | 99.0F | Soup (Soup Warmer) (Hot Holding) | 176.0F | Spinach and Feta Pie (Hot Holding Display Unit) (Holding) | 170.0F | Meatloaf (Hot Holding Display Unit) (Hot Holding) | 125.0F |
Lamb with Artichokes (Hot Holding Display Unit) (Hot Holding) | 133.0F | Onions raw (Salad Prep Unit) (Cold Holding) | 41.0F | Cucumbers (Salad Prep Unit) (Cold Holding) | 39.0F | Lettuce (Table) (Cold Holding) | 57.0F |
(Reach-in Refrigerator) | 38.0F | Hot Water (3-compartment sink) | 115.0F | Hot Water (Handwashing Sink) | 123.0F | Hot Water (Handwashing Sink) | 110.0F |
(Walk-in Freezer) | 14.0F | ||||||
Inspector Comments:
Summary Suspension for OPERATING WITHOUT A VALID BUSINESS LICENSE ISSUE BY THE DISTRICT. In order for license to be restored, a non-compliance restoration fee of $100 (for re-inspection during normal business hours) or $400 (for re-inspection during non-business hours) must be paid before inspection can be scheduled and all violations must be corrected and approved by DC Health. Please note: Violations of the D.C. Department of Health's Food Code may incur administrative and/or civil fines and penalties. Please submit all questions/inquires to the Area Supervisor at food.safety@dc.gov for efficient response. |
Fotini Mitrakas | 07/15/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Denise T. Lucas | 603 | 07/15/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |