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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 |
10. - There are no paper towels at the handwashing sinks located in the back kitchen. (Paper towels provided during the inspection). (Corrected On Site) | 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 |
21. - Temperature control for safety (TCS) foods (roasted tomatoes) have been hot held at temperature below 135 degrees F on metal rack above the stove.(PIC voluntarily discarded said items during the inspection). (Corrected On Site) | 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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P |
24. - There is no written procedure presented for the time controlled pouched eggs observed on counter-top at the cook line during the inspection. (Said items have been removed from the counter-top during the inspection. Manager stated establishment voluntarily cease using time to control pouched eggs for public health safety, instead they will be stored inside the refrigerator at 41 degree F or less going forward). (Corrected On Site) | 1009.1 | Except as specified in Section 1009.4, if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service: (a) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the Department upon request and shall specify: Pf (1) Methods of compliance with Section 1009.2(a) through 1009.2(c) or Section 1009.3; Pf and (2) Methods of compliance with Section 1003 for food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf |
33. - Observed the walk-in freezer has not been functioning during the 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 |
39. - Observed sauces have been stored in uncovered containers on countertop at the cookline. (PIC covered said containers with plastic wraps as temporary abatement measure during the inspection).(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 819.1 | During preparation, unpackaged food shall be protected from environmental sources of contamination. |
44. - Observed unprotected preset tableware on dinning tables during the inspection.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2207.2 | When tableware is preset, exposed, unused settings shall be: (a) Removed when a consumer is seated; or (b) Cleaned and sanitized before further use if the settings are not removed when a consumer is seated. |
55. - Observed missing and misplaced ceiling tiles above the walk-in refrigerator/freezer during the inspection.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2802.1 | Except as specified in Section 2802.2, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (a) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (b) Closely woven and easily cleanable carpet for carpeted areas; and (c) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods. |
55. - Observed employee belongings such as bags and jackets stored together with packaged food items in the kitchen. (PIC stored said items on hooks mounted on wall during the inspection). (Corrected On Site) | 3209.2 | Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. |
62. - The current DC Health inspection report has not been posted within the premises during the inspection.(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: Chlorine, 100 ppm, 0.0 pH, 120.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Sprouts (Reach-in Refrigerator) (Cold Holding) | 40.0F | Ground Pork (Reach-in Refrigerator) (Cold Holding) | 40.0F | Eggs (Reach-in Refrigerator) (Cold Holding) | 40.0F | Hot Water (3-compartment sink) | 135.0F |
Rice steamed (Rice Steamer) (Hot Holding) | 175.0F | Hot Water (Handwashing sink (toilet room)) | 100.0F | Hot Water (Handwashing Sink - Dishwash area) | 125.0F | Hot Water (Handwashing Sink - kitchen) | 127.0F |
Vegetables - cut (Walk-in Refrigerator) (Cold Holding) | 38.0F | Sauce (Walk-in Refrigerator) (Cold Holding) | 38.0F | Clams (Reach-in Refrigerator) (Cold Holding) | 38.0F | Onions raw (Reach-in Refrigerator) (Cold Holding) | 39.0F |
Sauce (Reach-in Refrigerator) (Cold Holding) | 39.0F | Shrimp raw (Reach-in Freezer) (Cold Holding) | 30.0F | Clams (Walk-in Refrigerator) (Cold Holding) | 37.0F | Eggs (Walk-in Refrigerator) (Cold Holding) | 37.0F |
Roasted tomatoes (Rack) (Holding) | 126.0F | ||||||
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. |
Miwa Johnson (chef) | 02/20/2020 | |
Person-in-Charge (Signature) | (Print) | Date |
Jemal Yasin | 026 | 02/20/2020 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |