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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 |
15. - Raw eggs and raw fish stored above ready to eat foods in reach-in-refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 802.1(a)-(b) | Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P |
16. - Cutting boards in the kitchen are not clean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
37. - Working containers of foods that are not easily recognizable are not name labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 812.2 | Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4. |
44. - Clean utensils stored in the kitchen are not covered or protected. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2203.2 | Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted. |
51. - Leaking faucet at 3-part sink observed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2418.1 | A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair. |
55. - Missing floor tile observed in the kitchen. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3200.1 | The physical facilities shall be maintained in good repair. |
55. - Grease on the floor in the kitchen next to reach-in-refrigerator observed. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
56. - There is insufficient lighting (blown bulb) in the reach-in refrigerators.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3008.1(b) | The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (1) At a surface where food is provided for consumer self-service, such as buffets and salad bars, or where fresh produce or packaged foods are sold or offered for consumption; (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Shrimp cooked (Reach-in Refrigerator) (Cold Holding) | 31.0F | Cheese (Reach-in Refrigerator) (Cold Holding) | 36.0F | Lasagna (Reach-in Refrigerator) (Cold Holding) | 41.0F | Salmon (Reach-in Refrigerator) (Cold Holding) | 40.0F |
Noodles (Reach-in Refrigerator) (Cold Holding) | 38.0F | Noodles (Reach-in Refrigerator) (Cold Holding) | 40.0F | (Reach-in Refrigerator) (Cold Holding) | 40.0F | (Reach-in Refrigerator) (Cold Holding) | 38.0F |
Hot Water (Handwashing Sink (kitchen)) | 101.0F | Crab meat (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F | Hot Water (Handwashing Sink - toilet/male) | 100.0F | Hot Water (3-compartment sink) | 111.0F |
Tomato Sauce (Hot Holding) | 136.0F | ||||||
Inspector Comments:
Correct cited violations within 5 and 14 calendar days. If you have any questions, please contact the main office to speak with an area supervisor at (202)535-2180 or email the area supervisor at food.safety@dc.gov for further direction. |
Aziza Naji | 12/18/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Temesgen Jemaneh | 422 | 12/18/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |