![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
3. - The employee health policy pertaining to the establishment does not include "Norovirus" as an organism of concern that must be reported to the person in charge if diagnosed by a physician.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 300.4 | A food employee or conditional employee shall report to the person in charge if a licensed physician or physician's assistant has diagnosed him or her with an illness due to: (a) Norovirus; P (b) Hepatitis A virus; P (c) Shigella spp.; P (d) Enterohemorrhagic or Shiga Toxin-Producing Escherichia coli; P or (e) Salmonella Typhi. P |
16. - Mold accumulation observed on the drip panel inside the large ice machine. Said item was later cleaned. (Corrected On Site) | 1901.5 | Except when dry cleaning methods are used as specified in Section 1904, surfaces of utensils and equipment in contact with food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (a) At any time when contamination may have occurred; (b) At least every twenty-four (24) hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (c) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (d) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (1) At a frequency specified by the manufacturer; or (2) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. |
22. - Temperature control for safety foods inside the under-counter refrigerator next to the prep sink at the service line observed holding at temperatures above 41F.(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 |
23. - Several prepared/re-packaged foods inside the refrigerators observed exceeding seven (7) days from their respective written datemarks.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1008.1 | A food specified in Section 1007.1 or 1007.2 shall be discarded if it: (a) Exceeds either of the temperature and time combinations specified in Section 1007.1, excluding time that the product is frozen; P (b) Is in a container or package that does not bear a date or day; P or (c) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in Section 1007.1. P |
33. - The internal ambient temperature of the reach-in freezer across from the ovens observed at 34F, causing frozen foods inside to thaw.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1000.1 | Stored frozen foods shall be maintained frozen. |
36. - No visible thermometer observed inside the under-counter refrigerator across from the prep sink at the service line. A thermometer was later placed inside the unit. (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. |
48. - There are no chlorine 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 |
62. - Current health inspection reports are not posted in a conspicuous location.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 4306.3 | All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 85.0°F | ||
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 132.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink) | 103.1F | Hot Water (Handwashing Sink) | 117.3F | Hot Water (Handwashing Sink) | 104.7F | Hot Water (Handwashing Sink) | 105.1F |
(Sandwich Prep Refrigerator) | 38.0F | Mushrooms (Sandwich Prep Refrigerator) (Cold Holding) | 40.5F | Cheese (Sandwich Prep Refrigerator) (Cold Holding) | 39.7F | Corn (Sandwich Prep Refrigerator) (Cold Holding) | 42.4F |
Mushrooms (Sandwich Prep Refrigerator) (Cold Holding) | 39.5F | (Sandwich Prep Refrigerator) | 34.0F | Hot Water (3-compartment sink) | 114.6F | Hot Water (Handwashing Sink - Bar) | 113.3F |
Hot Water (Handwashing Sink - Bar) | 102.5F | Hot Water (Warewashing Machine - Wash Cycle) | 120.0F | (Open Display Refrigerator) | 38.0F | Juice (Open Display Refrigerator) (Cold Holding) | 35.9F |
(Under-counter Refrigerator) | 36.0F | Sauce (Under-counter Refrigerator) (Cold Holding) | 41.2F | (Under-counter Refrigerator) | 46.0F | Vegetables - cut (Under-counter Refrigerator) (Cold Holding) | 46.0F |
Sauce (Under-counter Refrigerator) (Cold Holding) | 45.2F | Vegetables - cut (Under-counter Refrigerator) (Cold Holding) | 42.1F | (Under-counter Refrigerator) | 44.0F | Milk (Under-counter Refrigerator) (Cold Holding) | 43.1F |
Pastry Cream (Under-counter Refrigerator) (Cold Holding) | 41.3F | (Under-counter Refrigerator) | 40.0F | (Reach-in Freezer) | 8.0F | (Reach-in Freezer) | 34.0F |
(Walk-in Refrigerator) | 40.0F | Lamb (Walk-in Refrigerator) (Cold Holding) | 42.0F | Greens (Walk-in Refrigerator) (Cold Holding) | 41.1F | Eggs (Walk-in Refrigerator) (Cold Holding) | 45.4F |
Hot Water (3-compartment sink (Bar)) | 111.5F | Hot Water (Handwashing Sink - toilet room) | 100.4F | Hot Water (Warewashing Machine - Rinse Cycle) | 132.0F | ||
Inspector Comments:
Correct cited violations within 5 and 14 calendar days. If you have any questions, please contact the area supervisor at (202)535-2180 or food.safety@dc.gov. |
Nicholas Pimentel | 08/21/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Jaime Hernandez | 607 | 08/21/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |