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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 Certified Food Protection Manager ID Card issued by the Department. | 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 |
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. | 300.1 | The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food. |
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. | 504.1 | A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf |
16. - There is mold on the interior of the coffee area ice maker. | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
36. - No thermometer provided to check food temperatures. | 1606.1 | Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in chapters 6 through 13. Pf |
38. - Neither the name of the establishment's licensed Pesticide Operator/contractor nor its pest extermination services contract are available. | 3210.2 | The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment. |
48. - 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 |
51. - There is a small leak at the coffee area dish machine. | 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. |
54. - There is no trash contract available. | 2717.2 | The licensee shall maintain a copy of the establishment's professional service contract and the following documents shall be available for inspection: Pf (a) Name and address of its D.C. licensed trash or solid waste contractor; (b) Duration of the contract; and (c) Frequency of trash or solid waste collection services provided under the contract. |
55. - There is a unsealed brick wall in the dish area. | 2905.2 | Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. |
Sanitizer: Hot Water, 00 ppm, 0.0 pH, 180.0°F | ||
Sanitizer: Hot Water, 00 ppm, 0.0 pH, 186.0°F | ||
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink) | 101.0F | Hot Water (Handwashing Sink) | 102.0F | Hot Water (3-compartment sink) | 110.0F | (Reach-in Refrigerator) (Cold Holding) | 40.0F |
(Reach-in Refrigerator) (Cold Holding) | 38.0F | (Display Refrigerator) (Cold Holding) | 38.0F | Hot Water (Handwashing Sink) | 104.0F | Hot Water (2-compartment sink) | 110.0F |
Inspector Comments:
Not approved for issuance of license. |
David Gifford | 09/18/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Douglas Dalier | 082 | 09/18/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |