![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
8. - Observed employee has not been washing hands when switching tasks and before donning gloves.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 402.1 | Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P |
10. - Observed the hand washing sink has been blocked. (PIC unblocked it during the inspection). (Corrected On Site) | 2414.1 | A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf |
10. - Observed items have been stored inside the hand washing sink. (PIC removed the items from the sink during the inspection). (Corrected On Site) | 2414.2 | A handwashing sink shall not be used for purposes other than handwashing. Pf |
10. - There is no soap at the handwashing sink or on the truck during the inspection.(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 |
21. - Observed steamed broccoli has been hot held at temperature below 135 degree F on hot holding unit during the inspection. (PIC immediately started reheating the broccoli to 165 degree F and above internal temperature during the inspection). (Corrected On Site) | 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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P |
40. - Employee has not restrained head hair while working on open foods during the inspection. (Employee worn hairnet later during the inspection). (Corrected On Site) | 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. |
47. - Observed pieces of wood bars used to secure grease filters on the ventilation exhaust hood during the inspection.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1800.1 | Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15. |
62. - The current DC Health inspection report has not been posted.(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. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (3-compartment sink) | 113.0F | Rice steamed (Rice Steamer) (Hot Holding) | 154.0F | Hot Water (Handwashing Sink) | 104.0F | Tofu (Hot Holding Unit) (Hot Holding) | 158.0F |
Chicken (Hot Holding Unit) (Hot Holding) | 156.0F | Broccoli (Hot Holding Unit) (Hot Holding) | 117.0F | ||||
Inspector Comments:
Correct cited violations within 5 and 14 calendar days. If you have question, please contact the area supervisory sanitarian Mrs. Jacqueline Coleman at food.safety@dc.gov. |
Robin Li | 11/18/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Jemal Yasin | 026 | 11/18/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |