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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 person in charge is not aware of the Health Department's reporting requirements for employees diagnosed with specific foodborne illnesses.(CORRECT VIOLATION 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.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 VIOLATION 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 |
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2402.1 | A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf |
10. - There are no paper towels and soap at the handwashing sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3001.1 | Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf |
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 |
36. - Thermometer on the walk in refrigerator not accurate. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1510.2 | Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Fahrenheit (±2degrees F) in the intended range of use. Pf |
37. - Working containers of foods that are not easily recognizable are not name labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1102.1 | Food packaged in a food establishment, shall be labeled as specified in law, including 21 C.F.R. Section 101 - Food labeling, and 9 C.F.R. Section 317 - Labeling, marking devices, and containers. |
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. |
45. - Single-service items unprotected at counter.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2203.2 | Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted. |
47. - I observed cutting blocks and boards that are subject to scratching and scoring. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1801.1 | Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Fish - Tilapia (Walk-in Refrigerator) (Cold Holding) | 37.0F | Meatballs (Walk-in Refrigerator) (Cold Holding) | 29.0F | Chicken raw (Walk-in Refrigerator) (Cold Holding) | 38.0F | Beef (Walk-in Refrigerator) (Cold Holding) | 40.0F |
(Walk-in Refrigerator) | 40.0F | (Under-counter Refrigerator) | 30.0F | Hot Water (Handwashing sink (toilet room)) | 80.0F | Hot Water (Handwashing sink - bakery) | 70.0F |
Hot Water (3-compartment sink) | 110.0F | Cheese (Cold Bar) (Cold Holding) | 40.0F | Onion Rings (Walk-in Refrigerator) (Cold Holding) | 29.0F | Mashed potatoes (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Macaroni and cheese (Walk-in Refrigerator) (Cold Holding) | 38.0F | Carrots (Cold Bar) (Cold Holding) | 29.0F | ||||
Inspector Comments:
Correct violation within 5 calendar days Correct violation within 14 calendar days If you have questions, please contact the department at food.safety@dc.gov |
Janon Costley | 02/10/2021 | |
Person-in-Charge (Signature) | (Print) | Date |
Ilda Bengui | 415 | 02/10/2021 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |