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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 (Raw Tuna, Raw Onions, Fish Roe stored in prep unit refrigerator).(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. - The establishment does not have an approved variance for use of vinegar in rice as a preservative (Acidified rice observed held at room temperature at the time of inspection). (CEASE AND DESIST USE OF ACIDIFIED RICE/VINEGAR IN RICE AS A PRESERVATIVE AT THIS TIME) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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. - The establishment has not requested a variance in writing for use of vinegar in rice as a preservative. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 4103.1 | A variance shall be requested in writing and be accompanied by the appropriate fee. |
33. - One of the prep unit refrigerators (right side) is not maintaining proper cold holding temperatures at the time of inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1600.1 | Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf |
37. - Plastic ingredient/sauce bottles are not labeled with the common name of the ingredient/sauce held inside.(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. |
40. - Food employee observed not wearing a hair restraint while working with open food.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 502.1 | Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints. |
52. - The garbage disposal unit (food waste grinder) is directly connected to the bottom of the 3-compartment sink's drain.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2602.1 | Except as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P |
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 80.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Onions raw (Salad Prep Unit) (Cold Holding) | 47.0F | (Salad Prep Unit) | 52.0F | Fish Roe (Salad Prep Unit) (Cold Holding) | 48.0F | Soup (Soup Warmer) (Hot Holding) | 209.0F |
Hot Water (3-compartment sink) | 115.0F | Shrimp cooked (Salad Prep Unit) (Cold Holding) | 31.0F | Tuna (Salad Prep Unit) (Cold Holding) | 42.0F | Tuna (Salad Prep Unit) (Cold Holding) | 46.0F |
Hot Water (Handwashing Sink) | 113.0F | (Freezer - Reach-In) | 5.2F | Rice - Sushi (Table) (Holding) | 96.0F | (Reach-in Refrigerator) | 43.0F |
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. |
Carlos Melara | 02/03/2020 | |
Person-in-Charge (Signature) | (Print) | Date |
Denise T. Lucas | 603 | 02/03/2020 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |