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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 |
21. - Hot food item(s) are held at improper temperatures.(Miso and Chicken Soup.) (Correct cited violation within 5-calendar days.) | 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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P |
22. - Cold food items are held at improper temperatures.(Eel 43.3 F, Mackeral 43.3 F, Scalions 45.1 F) (Correct cited violations within 5-calendar days.) | 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 |
29. - HACCP Variance expired (04/30/2020). No Current pH logs. (Correct cited violation within 14-calendar days.) | 4104.2(b) | A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. PfIf the Department grants a variance as specified in Section 4102, or a HACCP Plan is otherwise required as specified in Section 4202, the licensee shall: Maintain, and provide to the Department upon request, records specified in Section 4205.1(d) and (e) that demonstrate the following are routinely used: (1) Procedures for monitoring critical control points; Pf (2) The actual monitoring of the critical control points; Pf (3) Verifications of the effectiveness of an operation or process; Pf and (4) Necessary corrective actions if there is failure at a critical control point. Pf |
32. - HACCP Variance expired. (04/30/2020). No Current pH logs onsite. (Correct cited violation within 14-calendar days.) | 4103.1 | A variance shall be requested in writing and be accompanied by the appropriate fee. |
38. - Observed dead insects inside overhead ceiling fixture. (Correct cited violation within 5-calendar days.) | 3211.1 | 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. PfDead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Cold Holding) | 43.3F | Salmon (Cold Holding) | 42.6F | Crab meat (Cold Holding) | 41.9F | Fish raw (Cold Holding) | 43.3F |
Rice steamed (Hot Holding) | 165.0F | Soup (Hot Holding) | 137.6F | Sauce (Hot Holding) | 97.7F | (Refrigerator - walk-in) (Cold Holding) | 41.0F |
Inspector Comments:
Correct cited violation within 5 and 14-calendar days. If you have any questions, please email food.safety@dc.gov. |
BIN ZHOU | 02/04/2021 | |
Person-in-Charge (Signature) | (Print) | Date |
SHARON CAVE | 124 | 02/04/2021 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |