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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 |
15. - Observed raw eggs stored above sauce in walk-in refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 802.1(a)-(b) | Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P |
22. - Sliced tomatoes temp above 41 degrees F. (The item disposed to correct this) (Corrected On Site) | 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 |
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 |
38. - Observed mice droppings near the corner of the side door of the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3210.1 | The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf |
39. - Observed food in containers were stored on a walk-in floor. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 816.1 | Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor. |
48. - There are no chemical test strips 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. - Observed walls and fan area of the walk-in refrigerator is soiled. Exteriors of cooking equipment’s observed unclean. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1903.1 | Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
55. - Observed greasy area at the floor under and around the cooking area. Observed corners and floor unclean throughout the establishment. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Corn (Reach-in Refrigerator) (Cold Holding) | 39.0F | Shrimp cooked (Reach-in Refrigerator) (Cold Holding) | 39.0F | Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 37.0F | Beef (Reach-in Refrigerator) (Cold Holding) | 38.0F |
Chicken (Reach-in Refrigerator) (Cold Holding) | 39.0F | Tomatoes sliced (Reach-in Refrigerator) (Cold Holding) | 51.0F | Gravy (Hot Holding Unit) (Hot Holding) | 159.0F | Wonton soup (Hot Holding Unit) (Hot Holding) | 164.0F |
(Walk-in Freezer) | 3.0F | (Walk-in Refrigerator) | 38.0F | (Reach-in Refrigerator) | 37.0F | Hot Water (3-compartment sink) | 118.0F |
Hot Water (Handwashing Sink) | 106.0F | Egg Roll (Walk-in Refrigerator) (Cold Holding) | 39.0F | Sauce (Walk-in Refrigerator) (Cold Holding) | 38.0F | Chicken (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Shrimp cooked (Walk-in Refrigerator) (Cold Holding) | 38.0F | Hamburger patty (Reach-in Refrigerator) (Cold Holding) | 37.0F | ||||
Inspector Comments:
Correct cited violations within 5 and 14 calendar days. If you have any questions, please contact the area supervisor by emailing food.safety@dc.gov with your inquiry details. |
Bing Chen | 11/03/2020 | |
Person-in-Charge (Signature) | (Print) | Date |
Alemayehu Tekleselassie | 029 | 11/03/2020 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |