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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 |
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 did not provide 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 |
8. - Food handlers are unable to properly wash their hands because the vending vehicle has run out of water. | 401.2 | Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (a) Rinse under clean, running warm water; P (b) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (c) Rub together vigorously for at least ten (10) to fifteen (15) seconds while: (1) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (2) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (d) Thoroughly rinse under clean, running warm water; P (e) Immediately follow the cleaning procedure with thorough drying using a method specified in Section 3002. P |
10. - The handwashing sink is not provided with water. | 2402.1 | A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf |
33. - The refrigerator is out of order. | 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 |
36. - There is no visible thermometer in the freezer. The person in charge said that the thermometer is located in the bottom of the unit beneath all the food items. | 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. |
40. - The two (2) employees that were observed handling food are not wearing hair restraints. | 502.1 | Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints. |
50. - The vending vehicle has run out of water. | 2305.1 | The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Pf |
55. - Grease is spilled on the floor of the vehicle and is running down the side of the vehicle under the generator. | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Yams (Warmer) (Hot Holding) | 148.2F | Baked beans (Warmer) (Hot Holding) | 159.2F | (Reach-in Refrigerator) | 73.0F | ||
Inspector Comments:
SUMMARY SUSPENSION for NO HOT WATER. In order for license to be restored, a non-compliance restoration fee of $100 (for reinspection during normal business hours) or $400 (for re-inspection during non-business hours) must be paid before an inspection can be scheduled and all violations must be corrected and approved by DC Health. Please see the details in the Restoration Procedures document provided by the Inspector. Please note. Violations of DC Health's Food Code may incur administrative and/or civil fines and penalties. Please submit all questions/inquiries to the Area Supervisor at food. Safety@dc.gov for an efficient response. |
Patrick Komongnan | 09/24/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Ivory Gene Cooper | 056 | 09/24/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |