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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 |
6. - Observed employee eating food from container with gloves on. Food handler/employee was observed eating in a food preparation area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 801.1 | A food employee shall not use a utensil more than once to taste food that is to be sold or served. P |
15. - Observed eggs on the top shelf inside of the walk-in. Manager removed a time of call (Corrected On Site) | 802.1(a)-(b) | Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P |
16. - Mold was observed on the ice maker's plastic drip panel.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
22. - Cold food items are held at improper temperatures.(observed foods on the reach-in unit above 41 degrees)(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: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P |
33. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)The sandwich prep unit has a temperature of 50 degrees | 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 |
48. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Establishment does not have a 3-comp sink in the main kitchen | 1601.1 | A sink with at least three (3) compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils, except as specified in Section 1601.3. Pf |
48. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)There are no chemical test strips available to measure the concentration of the sanitizing solution. | 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 |
48. - No detergent sanitizer at the 2-comp sink in the kitchen(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1601.4 | Before a two (2)-compartment sink is used: (a) The licensee shall have its use approved; and (b) The licensee shall limit the number of kitchenware items cleaned and sanitized in the two (2)-compartment sink, and shall limit warewashing to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and shall: (1) Make up the cleaning and sanitizing solutions immediately before use and drain them immediately after use, and (2) Use a detergent-sanitizer to sanitize and apply the detergentsanitizer in accordance with the manufacturer's label instructions and as specified in Section 1814; or (3) Use a hot water sanitization immersion step as specified in Section 1909.1(c). |
51. - The garbage disposal unit (food waste grinder) is out of order.(CORRECT VIOLATION WITHIN 5 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, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Refrigerator - reach-in) | 38.0F | (Refrigerator - sandwich prep unit) | 50.0F | (Refrigerator - walk-in) | 38.0F | Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Sliced Tomatoes (Refrigerator - reach-in) (Cold Holding) | 38.0F | Onions raw (Refrigerator - reach-in) (Cold Holding) | 38.0F | Hot Water (Handwashing Sink (kitchen)) | 109.0F | Hot Water (2-compartment sink) | 120.0F |
salsa (Reach-in Refrigerator) (Cold Holding) | 51.0F | Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 49.0F | Chicken Chop (Reach-in Refrigerator) (Cold Holding) | 55.0F | ||
Inspector Comments:
Correct violations within 5 and 14 calender days Email haccp.plans@dc.gov |
Nesrin Abaza | 08/06/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Joyce Moore | 617 | 08/06/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |