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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. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms. | 300.6 | A food employee or conditional employee shall report to the person in charge if he or she has been exposed to, or is the suspected source of, a confirmed disease outbreak involving one of the diseases specified in Section 300.4, because the food employee or conditional employee: (a) Consumed or prepared food implicated in the outbreak; (b) Consumed food at an event prepared by a person who is infected or ill with the disease; (c) Was exposed by attending or working in a setting where there is a confirmed disease outbreak; (d) Is living in the same household as an individual who works in or attends a setting where there is a confirmed disease outbreak, and the employee has knowledge of that person's exposure; or (e) Is living in the same household as an individual diagnosed with an illness and has knowledge of the diagnosis. |
36. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)There is no visible thermometer in the reach-in refrigerator. | 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. |
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. |
43. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed knives store in between reach-in units | 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. |
49. - Observed spills on the exterior of cooking units inside of the kitchen(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1900.3 | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed dried food debris and grease on floors under cooking units in the kitchen | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
62. - The establishment's business license expired on May 31, 2020. Contact the Department of Consumer and Regulatory Affairs regarding the license's status. Please fax a copy of the renewed license to our office at 202-535-1359.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 4300.2 | No person shall operate a food establishment with an expired license. PfNo person shall operate a food establishment with an expired license. Pf |
Sanitizer: bleach, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink) | 112.0F | Hot Water (3-compartment sink) | 117.0F | Hot Water (Handwashing Sink (kitchen)) | 108.0F | Hot Water (Handwashing Sink - Bar) | 107.0F |
Chicken curried (Warmer) (Hot Holding) | 155.0F | Chicken raw (Reach-in Refrigerator) (Cold Holding) | 37.0F | Sardines (Reach-in Refrigerator) (Cold Holding) | 38.0F | Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding) | 40.0F |
Lamb (Warmer) (Hot Holding) | 155.0F | Fish - Tilapia (Reach-in Refrigerator) (Cold Holding) | 35.0F | Rice steamed (Warmer) (Hot Holding) | 159.0F | Onions raw (Reach-in Refrigerator) (Cold Holding) | 37.0F |
Peppers (Reach-in Refrigerator) (Cold Holding) | 35.0F | Green Beans (Warmer) (Hot Holding) | 138.0F | (Reach-in Refrigerator) | 38.0F | (Reach-in Refrigerator) | 40.6F |
(Reach-in Freezer) | -9.0F | (Refrigerator - sandwich prep unit) | 38.0F | ||||
Inspector Comments:
No objection to issuance of a new business license. Correct violations within 14 calender days |
Gebre Kahassai | 09/09/2020 | |
Person-in-Charge (Signature) | (Print) | Date |
Joyce Moore | 617 | 09/09/2020 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |