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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 |
6. - Open employee beverage observed sitting on a food prep table in the rear prep area. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 500.1 | Persons working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles shall not: (a) Eat, drink, chew gum, or use any form of tobacco, except in designated areas where food, clean equipment and utensils, and unwrapped singleservice and single-use articles are not exposed, and where equipment or utensils are not washed or stored; or (b) Drink, except from a closed beverage container if the container is handled to prevent contamination of the employee's hands or the container, where food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles are exposed, and where equipment or utensils are washed or stored. |
16. - Mold observed on the clear ice chute at the soda fountain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
22. - Cold food items are held at improper temperatures (Pizza prep line - cream sauce, shrimp, and feta not at proper cold holding temps). (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 |
28. - Chemical cleaning sprays observed stored on the top of the prep station (hand sink area) in the pizza dough prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3400.1 | Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) Separating the poisonous or toxic materials by physically separating or partitioning by a wall or structure; P and (b) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P |
38. - Light fruit flies observed in the rear ware washing area, and on the front service line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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 |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Chicken (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F | Tomato Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 42.0F | (Refrigerator - pizza prep unit) | 38.0F | Cream Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 50.0F |
(Refrigerator - pizza prep unit) | 34.0F | Meatballs (Refrigerator - pizza prep unit) (Cold Holding) | 37.0F | Tomatoes chopped (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F | Hot Water (3-compartment sink) | 134.0F |
Shrimp cooked (Refrigerator - pizza prep unit) (Cold Holding) | 45.0F | Feta Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 44.0F | Hot Water (Handwashing Sink) | 133.0F | Hot Water (Handwashing Sink) | 110.0F |
(Walk-in Refrigerator) | 35.0F | Onions cooked (Walk-in Refrigerator) (Cold Holding) | 42.0F | Shredded Cheese (Walk-in Refrigerator) (Cold Holding) | 42.0F | ||
Inspector Comments:
Correct items cited within 5 and 14 calendar days. Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for efficient response. |
Yanique Mitchell | 12/16/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Denise Lucas | 603 | 12/16/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |