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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 |
15. - Fresh shellfish stored above cooked mashed potatoes in drawer refrigerator. (Chef put said items in proper hierarchy during the inspection) (REPEAT). (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 |
23. - Observed undated ready-to-eat food (veal soup) in the walk-in refrigerator. (REPEAT). (Corrected On Site) | 1007.1 | Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf |
28. - Observed liquid dish washing soap in unlabeled container at the dish washing area during the inspection. (Container has been labeled during the inspection). (Corrected On Site) | 3302.1 | Working containers used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf |
38. - Live cockroaches and ants have been observed in the basement kitchen, where the vacuum packaging machine is located. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3210.1 | The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use. (Wiping cloths have been put in sanitizer solution during the inspection). (REPEAT). (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. |
43. - In-use items such as spoons, spatulas, knives and tongs have been stored in soiled stagnant water kept at temperature danger zone at the cook line. (REPEAT). | 810.1 | During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3. |
62. - Current DC Health inspection report has not been posted at conspicuous place. (Person-in-charge printed this inspection report and posted it at conspicuous place at the end of the inspection). (Corrected On Site) | 4306.3 | All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Chicken (Freezer - Reach-In) (Cold Holding) | 8.0F | Carrots (Freezer - Reach-In) (Cold Holding) | 8.0F | Mussels (Refrigerator - drawer) | 40.0F | Mashed potatoes (Refrigerator - drawer) | 42.0F |
Cheese (Refrigerator - drawer) (Cold Holding) | 38.0F | Duck Liver (Refrigerator - drawer) (Cold Holding) | 38.0F | Hot Water (3-compartment sink) | 112.0F | Soup (Hot Holding Unit) (Hot Holding) | 193.0F |
Duck (Walk-in Refrigerator) (Cold Holding) | 39.0F | Veal (Walk-in Refrigerator) (Cold Holding) | 42.0F | Hot Water (Handwashing Sink - kitchen) | 110.0F | ||
Inspector Comments:
The licensee has failed to comply with the 5 calendar-day and 14 calendar-day notice cited on 7/31/2019, as listed within the observations section of this report. The Licensee’s failure to comply may result in additional enforcement action. If you have question, please contact the area supervisor Mrs. Jacqueline Coleman at food.safety@dc.gov. |
Sylvian Christophe | 08/21/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Jemal Yasin | 026 | 08/21/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |