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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 |
22. - Cold food items are held at improper temperatures. Items on the pizza reach-in unit above 41 degrees(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 |
29. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Haacp letter expired at time of call | 1010.1 | A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf |
32. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Variance letter expired | 4103.1 | A variance shall be requested in writing and be accompanied by the appropriate fee. |
49. - Food debris on table bottoms in the pizza prep area(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1900.3 | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
62. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Establishment has a grocery license and prepares food on site. | 4300.1 | An application shall include a statement specifying whether the food establishment does not prepare, but offers for sale only prepackaged food that is not potentially hazardous.No person shall operate a food establishment without a valid license to operate issued by the Mayor. Pf |
62. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) c of O does not reflect that the establishment is preparing food on site | 4310.2 | The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Sushi - Tuna (Sushi Bar) (Cold Holding) | 36.0F | (Sushi Bar) | 38.5F | (Walk-in Freezer) | -10.0F | Lasagna (Refrigerator - deli display) (Cold Holding) | 39.0F |
Tuna Salad (Refrigerator - deli display) (Cold Holding) | 36.0F | Seafood Pasta (Refrigerator - deli display) (Cold Holding) | 39.6F | Beef and Broccoli (Hot Bar) (Hot Holding) | 141.0F | Chicken Teriyaki (Hot Bar) (Hot Holding) | 139.0F |
Chicken baked (Hot Bar) (Hot Holding) | 168.0F | Mashed potatoes (Hot Bar) (Hot Holding) | 147.0F | Macaroni and cheese (Hot Bar) (Hot Holding) | 153.0F | Vegetables - cut (Hot Bar) (Hot Holding) | 140.0F |
Salmon (Hot Bar) (Hot Holding) | 143.0F | Fried Rice (Hot Bar) (Hot Holding) | 170.0F | Rice steamed (Hot Bar) (Hot Holding) | 155.0F | Chicken fried (Hot Bar) (Hot Holding) | 144.0F |
(Walk-in Refrigerator) | 37.0F | (Reach-in Freezer) | -8.0F | Rice - Sushi (Rice Steamer) (Time As Public Health Control) | 101.0F | Hot Water (3-compartment sink) | 112.0F |
Macaroni Salad (Refrigerator - display) (Cold Holding) | 38.0F | (Refrigerator - display) | 38.0F | Avocado (Salad Bar) (Cold Holding) | 38.0F | Diced Ham (Salad Bar) (Cold Holding) | 37.0F |
Seafood Pasta (Salad Bar) (Cold Holding) | 40.1F | Tuna Salad (Salad Bar) (Cold Holding) | 37.5F | Crab meat (Salad Bar) (Cold Holding) | 39.2F | Cole slaw (Salad Bar) (Cold Holding) | 37.0F |
Hot Water (Refrigerator - pizza prep unit) | 76.0F | Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 50.0F | Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 48.0F | Chicken grilled (Refrigerator - pizza prep unit) (Cold Holding) | 37.2F |
Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 52.0F | Hot Water (Handwashing Sink - toilet/female) | 118.0F | Hot Water (Handwashing sink - deli section) | 108.0F | Sushi - Shrimp (Sushi Bar) (Cold Holding) | 40.2F |
Sushi - Salmon (Sushi Bar) (Cold Holding) | 39.0F | Sushi - Octopus (Sushi Bar) (Cold Holding) | 39.0F | Sushi - Eel (Sushi Bar) (Cold Holding) | 39.0F | (Refrigerator - walk-in seafood) | 37.0F |
(Refrigerator - walk-in meat) | 38.0F | (Refrigerator - reach-in) | 39.0F | Hot Water (Handwashing Sink - kitchen) | 109.0F | (Reach-in Refrigerator) | 39.0F |
Inspector Comments:
Correct violations within 5 and 14 calendar days Question about the change of the business license contact area supervisor Jacqueline.coleman@dc.gov. Failure to update the business license could result in a Cease and Desist of prepared foods on site. |
Charles Magarasi | 11/19/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Joyce Moore | 617 | 11/19/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |