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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. - The Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic business license. (Correct Violation Within 14 Calendar Days) | 200.4 | Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment. |
10. - There is no handwashing signage at the handwashing sink in the toilet room. A handwashing sign was placed in the toilet room. (Corrected On Site) | 3004.1 | A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees. |
36. - There is no visible thermometer in the ice cream freezer. (Correct Violation Within 14 Calendar Days) | 1524.2 | Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3. |
37. - There are unlabeled plastic squeeze bottles of oil in the kitchen. A label was placed on each bottle. (Corrected On Site) | 803.1 | Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified. |
47. - The cutting boards on the cook line are chipped. (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. |
51. - The garbage disposal unit (food waste grinder) is out of order. (Correct Violation Within 14 Calendar Days) | 2418.1 | A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair. |
62. - A current inspection report is not posted in a location that is conspicuous to consumers. (Correct Violation Within 14 Calendar Days) | 4310.2 | The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 74.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Walk-in Refrigerator) | 38.0F | Raw Chicken (Walk-in Refrigerator) (Cold Holding) | 41.0F | Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 37.0F | (Refrigerator - pizza prep unit) | 38.0F |
Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F | (Ice Cream Freezer) | -9.0F | Boston bibb lettuce (Under-counter Refrigerator) (Cold Holding) | 38.0F | Sliced Tomatoes (Under-counter Refrigerator) (Cold Holding) | 33.0F |
(Under-counter Refrigerator) | 42.0F | (Freezer) | 2.0F | Tartar Sauce (Refrigerator) (Cold Holding) | 35.0F | Ranch dressing (Refrigerator) (Cold Holding) | 36.0F |
Salmon (Refrigerator - drawer) (Cold Holding) | 37.0F | Shrimp cooked (Refrigerator - drawer) (Cold Holding) | 38.0F | Boston bibb lettuce (Refrigerator - drawer) (Cold Holding) | 38.0F | Sliced Tomatoes (Refrigerator - drawer) (Cold Holding) | 34.0F |
Chicken (Grill) (Cooking) | 201.0F | (Refrigerator - drawer) | 35.0F | (Refrigerator - drawer) | 35.0F | Chicken (Walk-in Refrigerator) (Cold Holding) | 43.0F |
Andouille (Walk-in Refrigerator) (Cold Holding) | 38.0F | (Walk-in Refrigerator) | 35.0F | Hot Water (Handwashing Sink - Bar) | 104.0F | Hot Water (3-compartment sink (Bar)) | 120.0F |
Hot Water (3-compartment sink) | 139.0F | Hot Water (Handwashing Sink - Dishwash area) | 107.0F | Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F | Cheese (Walk-in Refrigerator) (Cold Holding) | 39.0F |
Chicken Wings (Walk-in Refrigerator) (Cold Holding) | 40.0F | Whitefish (Walk-in Refrigerator) (Cold Holding) | 35.0F | Salmon (Walk-in Refrigerator) (Cold Holding) | 36.0F | Chicken (Walk-in Refrigerator) (Cold Holding) | 37.0F |
Hot Water (Handwashing Sink - kitchen) | 114.0F | Pinto beans (Bain-marie) (Hot Holding) | 150.0F | Diced Tomatoes (Refrigerator - drawer) (Cold Holding) | 39.0F | Chicken (Refrigerator - drawer) (Cold Holding) | 36.0F |
Hot Water (Handwashing Sink - Cook Line) | 102.0F | Romaine Lettuce (Under-counter Refrigerator) (Cold Holding) | 39.0F | Diced Tomatoes (Under-counter Refrigerator) (Cold Holding) | 37.0F | (Under-counter Refrigerator) | 39.0F |
(Walk-in Freezer) | -12.0F | ||||||
Inspector Comments:
No cook-chill process is conducted. The establishment's application for a variance is pending. Correct cited violations within 14 calendar-days. If you have any questions, please contact the Area Supervisor by emailing food.safety@dc.gov with your inquiry details. |
Sanjay Miller | 02/11/2021 | |
Person-in-Charge (Signature) | (Print) | Date |
Ivory Gene Cooper | 056 | 02/11/2021 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |