Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|10. - There are no paper towels at the handwashing sinks located at the bar and kitchen. (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. - There is no soap at the handwashing sinks located at the bar and kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||3001.1||Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf|
|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|
|36. - There is no visible thermometer in one of the reach-in refrigerators.(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.|
|37. - Working containers of foods (Oil, spices) 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.|
|53. - The toilet room door is not self-closing.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||2911.1||Toilet rooms shall not open directly into a room used for the preparation of food for service to the public and shall be provided with a tight-fitting and self-closing door in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf|
|Red lentils (Steam Table) (Hot Holding)||152.0F||Spicy beef stew (Steam Table) (Hot Holding)||157.0F||Hot Water (Handwashing sink (toilet room))||105.0F||Hot Water (Handwashing Sink - Cook Line)||105.0F|
|Hot Water (Handwashing Sink - Dishwash area)||109.0F||Hot Water (3-compartment sink)||112.0F||Hot Water (Handwashing Sink - Bar)||113.0F||Hot Water (3-compartment sink (Bar))||112.0F|
|Collard greens (Steam Table) (Hot Holding)||147.0F||chickpeas stew (Steam Table) (Hot Holding)||152.0F||Lentils (Reach-in Refrigerator) (Cold Holding)||40.0F||Lentils (Walk-in Refrigerator) (Cold Holding)||39.0F|
|Cabbage (Walk-in Refrigerator) (Cold Holding)||40.0F||Salmon (Reach-in Refrigerator) (Cold Holding)||38.0F||Beef (Reach-in Refrigerator) (Cold Holding)||40.0F||Peppers (Reach-in Refrigerator) (Cold Holding)||40.0F|
|Onions raw (Reach-in Refrigerator) (Cold Holding)||39.0F||Tomatoes chopped (Reach-in Refrigerator) (Cold Holding)||39.0F||(Walk-in Refrigerator)||40.0F||(Reach-in Freezer)||0.0F|
Correct cited violations within 5 and 14 calendar-days.
Please see the link https://coronavirus.dc.gov/phasetwo about Mayor’s Order 2020-075.
Please see attached to this inspection report about the DC Health _Phase Two Guidance for Restaurants.
Please submit all questions/inquiries to the Area Supervisor at firstname.lastname@example.org for an efficient response.
|Inspector (Signature)||(Print)||Badge #||Date|