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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 |
8. - Food Handlers are not frequently washing hands between tasks or when returning to work. No food handlers observed washing hands throughout the inspection.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 402.1 | Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P |
23. - Prepared food items kept in plastic containers stored in reach-in and walk-in coolers are not labeled with dates and contents. 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. - Multiple unlabeled working containers of foods, oils, herbs, spices and other items that are left on kitchen’s counter. Several unlabeled plastic squeeze bottles of unknown liquids and unlabeled plastic food bins in the kitchen and storage room. (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. |
48. - No chemical test strips and kit available to measure the concentration of the sanitizing solution. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1608.1 | A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf |
49. - Encrusted debris and heavy buildup of grease on all exteriors of equipment including cook tops and interiors of fryer cabinets. Shelving on line is excessively unclean. (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. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Ground Beef (Refrigerator - open display) (Cold Holding) | 41.0F | Beef (Refrigerator - open display) (Cold Holding) | 40.0F | American Cheese (Refrigerator - open display) (Cold Holding) | 41.0F | Shrimp raw (Refrigerator - open display) (Cold Holding) | 40.0F |
Chicken Chop (Refrigerator - open display) (Cold Holding) | 41.0F | Chicken (Refrigerator - open display) (Cold Holding) | 41.0F | Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 39.0F | Egg Roll (Refrigerator - open display) (Cold Holding) | 40.0F |
(Refrigerator - under counter) | 39.0F | (Reach-in Refrigerator) | 37.0F | (Refrigerator - walk-in) | 41.0F | (Refrigerator - open display) | 40.0F |
Hot Water (Handwashing Sink - kitchen) | 104.0F | Hot Water (Handwashing Sink - Cook Line) | 112.0F | Hot Water (Handwashing Sink - kitchen) | 109.0F | Hot Water (3-compartment sink) | 124.0F |
Chicken grilled (Steam Table) (Hot Holding) | 172.0F | Rice steamed (Steam Table) (Hot Holding) | 165.0F | Shrimp cooked (Steam Table) (Hot Holding) | 154.0F | Noodles (Steam Table) (Hot Holding) | 165.0F |
Lo Mein (Steam Table) (Hot Holding) | 156.0F | ||||||
Inspector Comments:
Correct cited violations within 5 and 14 calendar. Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response. CFPM LIAN JU WENG FS-81773 EXP. 06/22/2021 |
LIAN JU WENG | 11/02/2020 | |
Person-in-Charge (Signature) | (Print) | Date |
ROSS J. GATERETSE | 624 | 11/02/2020 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |