![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1007.1 | Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. 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. |
38. - Mouse droppings on the floor in dry storage area observed. (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 |
39. - Food items stored on the floor in walk-in-freezer. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 816.1 | Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor. |
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. |
45. - Single-service items unprotected at counter.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2203.1 | Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor. |
50. - No cold water at hand washing sink in dish washing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2305.1 | The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Pf |
56. - No light in dry storage room. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3008.1(a) | The light intensity shall be: At least one hundred eight (108) lux or ten (10) foot candles at a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. |
56. - Grease on exhaust hood filters observed. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1509.4 | Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (3-compartment sink) | 132.0F | Hot Water (Handwashing Sink - Dishwash area) | 127.0F | (Walk-in Refrigerator) (Cold Holding) | 40.0F | (Walk-in Freezer) (Cold Holding) | 0.0F |
Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F | Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F | Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F | Chicken Wings (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F | Chicken Wings (Walk-in Refrigerator) (Cold Holding) | 36.0F | Rice steamed (Rice Steamer) (Hot Holding) | 140.0F | ||
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. |
Yan F. Cheng | 03/06/2020 | |
Person-in-Charge (Signature) | (Print) | Date |
Temesgen Jemaneh | 422 | 03/06/2020 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |