Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms.(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.|
|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 are no paper towels at the handwashing sink at three compartment sink. The manager brought the paper towels at the handwashing sink at three compartment sink at the time of inspection. (Corrected On Site)||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|
|22. - Cold food items are held at improper temperatures.(CORRECT 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: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P|
|33. - Observed cooked red bean has been cooling in deep container placed on preparation table at room temperature in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||1004.1||Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf|
|38. - The date that pest extermination services were last provided to the establishment is not available.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||3210.2||The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment.|
|44. - Utensils (pizza slicer and ) hanging on hand washing sink in kitchen were not covered or inverted and during hand washing the waste water has been spill in use utensils. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||2203.1||Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.|
|45. - Single-service items unprotected at counter. The manager stored the single service item upside down. (Corrected On Site)||2205.1||Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip- contact surfaces is prevented.|
|Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 94.0°F|
|Hot Dog (Refrigerator) (Cold Holding)||50.0F||Pizza - Pepperoni (Refrigerator) (Cold Holding)||40.0F||(Refrigerator) (Cold Holding)||40.0F||Pizza - Pepperoni (Hot Holding Display Unit) (Hot Holding)||155.0F|
|Chicken Wings (Hot Holding Display Unit) (Hot Holding)||144.0F||Taco (Hot Dog Roller) (Hot Holding)||144.0F||Chicken (Hot Dog Roller) (Hot Holding)||138.0F||(Deli Display Refrigerator) (Cold Holding)||32.0F|
|(Ice Cream Freezer) (Cold Holding)||-20.0F||(Ice Cream Freezer) (Cold Holding)||-5.0F||Hot Water (Handwashing sink (toilet room))||124.0F||Hot Water (Handwashing Sink - Dishwash area)||112.0F|
|Hot Water (Handwashing Sink - Service Line)||102.0F|
Correct cited violations within 5 Calendar-days.
Correct cited violations within 14 Calendar-days.
If you have any questions, please contact the area supervisor by emailing email@example.com with your inquiry details.
|Inspector (Signature)||(Print)||Badge #||Date|