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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. - Temperature control for safety foods at the right-hand-side prep refrigerator at the service line observed holding at temperatures above 41F.(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 |
35. - Frozen fish observed thawing in their intact vacuum-packaged bags in a stagant, water-filled container.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1002.1 | Except as specified in Section 1002.5, potentially hazardous food (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food temperature at five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less; or: (a) Completely submerged under running water: (1) At a water temperature of twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)) or below; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)); or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified in Sections 900.1 and 900.2 to be above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)), or seven degrees Celsius (7 degrees C) (forty-five degrees Fahrenheit (45 degrees F)) as specified in Sections 900.1 and 900.2, for more than four (4) hours including the time the food is exposed to the running water and the time needed for preparation for cooking, or the time it takes under refrigeration to lower the food temperature (41 degrees F)); (b) As a part of a cooking process if the food that is frozen is: (1) Cooked as specified in Sections 900.1, 900.2 or Section 901; or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (c) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. |
36. - No visible thermometers observed inside all under-counter refrigerators at the service line.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
43. - Rice scoops observed resting inside stagnant, tepid water-filled containers when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 810.1 | During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3. |
47. - Cardboard observed lining the inside of the under-counter refrigerators at the service line.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1408.1 | Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. |
56. - The establishment was observed operating a countertop deep fryer and griddle for frying/cooking foods without being properly ventilated via ventilation hood. This is causing grease to accumulate on the corresponding wall and ceiling.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1603.1 | Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings according to the D.C. Fire Code (2008) incorporating the International Fire Code (2006) or most recent edition as amended by the D.C. Fire Code Supplement, as amended (subtitle H of 12DCMR). P |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Cucumbers (Sandwich Prep Refrigerator) (Cold Holding) | 37.0F | Shrimp cooked (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F | Tofu (Sandwich Prep Refrigerator) (Cold Holding) | 41.0F | (Sandwich Prep Refrigerator) | 38.0F |
Rice steamed (Warmer) (Hot Holding) | 151.0F | Rice steamed (Warmer) (Hot Holding) | 143.0F | Vegetables - cut (Reach-in Refrigerator) (Cold Holding) | 35.0F | Eggs (Reach-in Refrigerator) (Cold Holding) | 37.0F |
(Reach-in Refrigerator) | 33.0F | Fish (Thawing) | 55.0F | Hot Water (3-compartment sink) | 111.0F | Hot Water (Handwashing Sink) | 103.0F |
Hot Water (Handwashing Sink) | 100.0F | Hot Water (Handwashing Sink) | 101.0F | Hot Water (Handwashing sink (toilet room)) | 104.0F | Carrots (Under-counter Refrigerator) (Cold Holding) | 37.0F |
Sauce (Under-counter Refrigerator) (Cold Holding) | 39.0F | (Sandwich Prep Refrigerator) | 41.0F | Vegetables - cut (Sandwich Prep Refrigerator) (Cold Holding) | 45.0F | Seafood Salad (Sandwich Prep Refrigerator) (Cold Holding) | 46.0F |
Inspector Comments:
CEASE & DESIST: You are hereby ordered to Cease & Desist operation of cooking foods using the griddle and deep fryer EFFECTIVE IMMEDIATELY. Please contact the area supervisor at food.safety@dc.gov for further direction. Facility must complete Restaurant Phase Two ReOpen DC webinar within 48 hours. Correct cited violations within 5 and 14 calendar days. If you have any questions, please contact the area supervisor at food.safety@dc.gov. |
Akina Harada | 06/25/2020 | |
Person-in-Charge (Signature) | (Print) | Date |
Jaime Hernandez | 607 | 06/25/2020 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |