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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 |
2. - The DC Health issued certified food protection manager ID card has not been posted.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 200.4 | Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment. |
10. - The hand washing sinks at the service line have not been supplied with paper towels (one of them has been supplied with the paper towels during the inspection).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3002.1 | Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf |
10. - One of the hand washing sinks at the upstairs kitchen has been blocked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2414.1 | A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf |
16. - Observed unclean chopping board at service line and upstairs kitchen during the inspection.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
36. - The reach-in refrigerators have not been supplied with ambient air measuring thermometers. (PIC provided thermometers during the inspection). (Corrected On Site) | 1524.2 | Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3. |
47. - Observed heavily scorned cutting boards in upstairs kitchen and at the service line during the inspection.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1801.1 | Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1608.1 | A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf |
49. - Observed storage cabinets at the service line have not been not cleaned as needed to preclude accumulation of residues. Unused reach-in refrigerator has not been kept clean in the upstairs kitchen. (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. - 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. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 90.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Chicken (Reach-in Refrigerator) (Cold Holding) | 38.0F | Cheese (Reach-in Refrigerator) (Cold Holding) | 37.0F | Hot Water (Handwashing sink (toilet room)) | 100.0F | Hot Water (Handwashing sink (toilet room)) | 100.0F |
Hot Water (Handwashing Sink (kitchen)) | 101.0F | Pineapples (Walk-in Refrigerator) (Cold Holding) | 38.0F | Broccoli (Walk-in Refrigerator) (Cold Holding) | 38.0F | Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Hot Water (3-compartment sink) | 110.0F | Pizza (Pizza Oven) (Cooking) | 203.0F | Sauce (Reach-in Refrigerator) (Cold Holding) | 39.0F | Sausage (Reach-in Refrigerator) (Cold Holding) | 38.0F |
Pepperoni (Reach-in Refrigerator) (Cold Holding) | 39.0F | Peppers (Reach-in Refrigerator) (Cold Holding) | 40.0F | Vegetable Products (Reach-in Refrigerator) (Cold Holding) | 40.0F | ||
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. |
Antonio S. Green (Manager) | 01/06/2020 | |
Person-in-Charge (Signature) | (Print) | Date |
Jemal Yasin | 026 | 01/06/2020 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |