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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 |
10. - There is no soap at the handwashing sink located at the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3001.1 | Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf |
15. - Raw beef placed above vegetables at the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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 |
48. - There are no chemical 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 |
51. - The garbage disposal unit (food waste grinder) is out of order.(CORRECT VIOLATION WITHIN 14 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. |
56. - Observed grease accumulated on the cooking ventilation hood. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1509.4 | Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Onions Chopped (Reach-in Refrigerator) (Cold Holding) | 38.0F | Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) | 39.0F | Lentils (Reach-in Refrigerator) (Cold Holding) | 37.0F | Cabbage (Reach-in Refrigerator) (Cold Holding) | 38.0F |
Lamb (Walk-in Refrigerator) (Cold Holding) | 38.0F | Cabbage (Walk-in Refrigerator) (Cold Holding) | 39.0F | Lentils (Walk-in Refrigerator) (Cold Holding) | 38.0F | Beef (Walk-in Refrigerator) (Cold Holding) | 37.0F |
(Walk-in Refrigerator) | 40.0F | (Reach-in Refrigerator) | 38.0F | Hot Water (3-compartment sink) | 113.0F | Hot Water (Handwashing Sink (kitchen)) | 112.0F |
Hot Water (Handwashing Sink - Bar) | 114.0F | Hot Water (3-compartment sink (Bar)) | 116.0F | Hot Water (Handwashing sink (toilet room)) | 115.0F | Hot Water (Handwashing sink (toilet room)) | 109.0F |
Inspector Comments:
Correct cited violations within 5 and 14 calendar-days. Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response. |
Fikre Wodajo | 09/23/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Alemayehu Tekleselassie | 029 | 09/23/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |