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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 |
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (Correct cited violations within 14-calendar days.) | 300.1 | The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food. |
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.(Correct cited violations within 5-calendar days.) | 504.1 | A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf |
29. - No HACCP approval letter posted on site. Cease and desist operations for sushi. | 4104.2(a) | If the Department grants a variance as specified in Section 4102, or a HACCP Plan is otherwise required as specified in Section 4202, the licensee shall: (a) Comply with the HACCP Plan and procedures submitted and approved as the basis for the variance. P |
35. - Observed fish eggs and Salmon not properly thawed.(Correct cited violations 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. |
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(Correct cited violations within 14-calendar days.) | 1512.1 | Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of seven (7) kilopascals (one (1) pound per square inch) or smaller and shall be accurate to plus or minus fourteen kilopascals (± 14) plus or minus two pounds (± 2) per square inch) in the in the range indicated on the manufacturer's data plate. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Refrigerator - reach-in) (Cold Holding) | 34.0F | Cucumbers (Cold Holding) | 38.4F | Carrots (Cold Holding) | 35.0F | Scallops (Cold Holding) | 38.1F |
Tuna (Cold Holding) | 37.5F | Tuna (Cold Holding) | 36.3F | (Cold Holding) | 41.1F | (Handwashing Sink - Service Line) | 115.0F |
(Handwashing Sink - toilet room) | 120.0F | ||||||
Inspector Comments:
Correct cited violations within 5-calendar days. If you have any questions, please email the area supervisor at food.safety.gov |
SUTREECHAI BOONWANG | 03/06/2020 | |
Person-in-Charge (Signature) | (Print) | Date |
SHARON CAVE | 124 | 03/06/2020 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |