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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 |
2. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card issued by the Department.(The certified manager came in to the establishment at the end of the inspection) (Corrected On Site) | 203.3 | A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P |
8. - An employee observed donning gloves without washing hands. (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 |
10. - There is no hand wash sink at either the kitchen or dish wash area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2406.1 | Handwashing sinks shall be provided for employees' use in areas specified in Section 2411 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 |
10. - There is hand wash sign at the 3 compartment sink. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3003.1 | A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, shall not be provided with the handwashing aids and devices required for a handwashing sink as specified in Sections 3001, 3002, and 2706.3. |
10. - There are no paper towels at the handwashing sink located at the rest room. (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 |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Chicken (Reach-in Refrigerator) (Cold Holding) | 40.0F | Cheese (Reach-in Refrigerator) (Cold Holding) | 40.0F | Samosa (Reach-in Refrigerator) (Cold Holding) | 40.0F | Vegetable Spring roll (Reach-in Refrigerator) (Cold Holding) | 39.0F |
Sausage (Reach-in Refrigerator) (Cold Holding) | 39.0F | Hot Water (3-compartment sink) | 116.0F | Hot Water (Handwashing sink (toilet room)) | 108.0F | Onions (Reach-in Refrigerator) (Cold Holding) | 40.0F |
Tomatoes sliced (Reach-in Refrigerator) (Cold Holding) | 39.0F | Collard greens (Walk-in Refrigerator) (Cold Holding) | 38.0F | Sauce (Walk-in Refrigerator) (Cold Holding) | 38.0F | Green Peppers (Reach-in Refrigerator) (Cold Holding) | 39.0F |
(Reach-in Refrigerator) | 38.6F | (Reach-in Refrigerator) | 40.0F | (Reach-in Freezer) | -4.0F | (Walk-in Refrigerator) | 39.0F |
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. |
Rajim Alam | 11/06/2020 | |
Person-in-Charge (Signature) | (Print) | Date |
Alemayehu Tekleselassie | 029 | 11/06/2020 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |