Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|1. - The person in charge does not have a District-issued Certified Food Protection Manager Identification Card.(CORRECT VIOLATION WITHIN 24-HOURS)||201.2||The person in charge shall demonstrate the knowledge required in Section 201.1 by: (a) Complying with this Code by having no violations of critical items during the current inspection; Pf (b) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Pf|
|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. (CORRECT VIOLATION WITHIN 24-HOURS)||203.1||Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. Such certified food protection managers shall be deemed in compliance with Section 201.2(b). P|
|22. - Cold food items are held at improper temperatures (items on the stir-fry side of the line). (REPEAT)||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|
|23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked. (REPEAT)||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|
|29. - The food employee is not following the HACCP plan that was submitted to the Department for measuring the pH of the Acidified Sushi Rice. (i.e. the food employee observed using standard purified bottled/drinking water for measuring the pH of Sushi rice, dates and times pre-recorded on the logs that were provided at the time of inspection.) (Correct within 24-Hours)||4104.2(a)||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. PfIf the Department grants a variance as specified in Section 4102, or a HACCP Plan is otherwise required as specified in Section 4202, the licensee shall: (a) Comply with the HACCP Plan and procedures submitted and approved as the basis for the variance. P|
|37. - Working containers of foods that are not easily recognizable are not name labeled (i.e. plastic bottles containing various sauces, oils, etc.).||803.1||Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.|
|38. - Two (2) live roaches observed in the kitchen/cooking area at the time of inspection. (CORRECT VIOLATION WITHIN 24-HOURS)||3210.1||The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf|
|Raw Tuna (Sushi) (Sushi Bar) (Cold Holding)||42.0F||Raw Salmon (Sushi) (Sushi Bar) (Cold Holding)||48.0F||(Walk-in Freezer)||15.0F||Noodles (Walk-in Refrigerator) (Cold Holding)||41.0F|
|Dumplings (Walk-in Refrigerator) (Cold Holding)||40.0F||Salmon (Walk-in Refrigerator) (Cold Holding)||41.0F||Eggs (Table) (Holding)||58.0F||Shrimp raw (Refrigerator - drawer) (Cold Holding)||51.0F|
|Hot Water (Handwashing Sink)||121.0F||Hot Water (Handwashing Sink)||117.0F||Raw Chicken (Sandwich Prep Refrigerator) (Cold Holding)||42.0F||Raw Beef (Sandwich Prep Refrigerator) (Cold Holding)||42.0F|
|Onions raw (Sandwich Prep Refrigerator) (Cold Holding)||39.0F||Tofu (Sandwich Prep Refrigerator) (Cold Holding)||38.0F||Raw Salmon (Sushi) (Under-counter Refrigerator) (Cold Holding)||39.0F|
Correct items cited within 24-Hours (per V. Grover).
Failure to comply with 5 and 14 calendar day notices, cited during the previous inspection conducted on 11/14/19, as listed within the observations section of this report.
5 calendar day notices abated from the previous inspection conducted on 11/14/19. (25 DCMR 1608.1, 1600.1, 2402.1)
Please submit all questions/inquiries to the Area Supervisor at firstname.lastname@example.org for efficient response.
|Denise T. Lucas||603||12/02/2019|
|Inspector (Signature)||(Print)||Badge #||Date|