Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|23. - Mousaka that was prepared yesterday is stored in the walk-in refrigator and is not date marked. The food was discarded. (Corrected On Site)||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|
|28. - Working containers of chemicals that are removed from original containers are not name labeled. A label was placed on the spray bottle at the 3-compartment sink. (Corrected On Site)||3302.1||Working containers used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf|
|36. - The thermometers in the under-counter refrigerator are located in teh rear of the unit. Each thermometer was moved to the front of the units near the doors. (Corrected On Site)||1524.1||In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.|
|37. - Working containers of foods that are not easily recognizable are not name labeled. A label was placed on the plastic squeeze bottle of oil and sauces in the under-counter refrigerator. (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 3-compartment sink is not properly sealed to the wall. (Correct Violation Within 14 Calendar Days)||1701.1||Equipment that is fixed because it is not easily movable shall be installed so that it is: (c) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.|
|52. - No garbage disposal unit (food waste grinder) is installed in the establishment. (Correct Violation Within 5 Calendar Days)||2607.2||Each food establishment served by a sanitary sewer and conducting any activity or activities which generate food wastes shall have and use one (1) or more commercial food waste grinders that are conveniently located near each such activity and which have adequate capacity to dispose of all readily grindable food waste produced. Pf|
|56. - Smoke particulate matter is accumulating on the ventilation hood filtersa. (Correct Violation Within 14 Calendar Days)||3203.1||Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.|
|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.|
|Cheese (Walk-in Refrigerator) (Cold Holding)||41.0F||(Walk-in Refrigerator)||46.0F||Hot Water (Handwashing Sink - Dishwash area)||138.0F||Hot Water (3-compartment sink)||155.0F|
|Gyro meat (Rotisserie) (Reheating)||58.0F||Gyro meat (Rotisserie) (Reheating)||59.0F||(Under-counter Refrigerator)||37.0F||Raw Pork (Under-counter Refrigerator) (Cold Holding)||38.0F|
|Ground Beef (Under-counter Refrigerator) (Cold Holding)||38.0F||Raw Chicken (Under-counter Refrigerator) (Cold Holding)||39.0F||(Under-counter Refrigerator)||38.0F||Spinach Dip (Under-counter Refrigerator) (Cold Holding)||38.0F|
|(Under-counter Refrigerator)||40.0F||Calamari (Under-counter Refrigerator) (Cold Holding)||33.0F||Baked Chicken (Under-counter Refrigerator) (Cold Holding)||39.0F||Moussaka (Under-counter Refrigerator) (Cold Holding)||39.0F|
|(Under-counter Refrigerator)||36.0F||Raw Chicken (Walk-in Refrigerator) (Cold Holding)||40.0F||Lamb (Walk-in Refrigerator) (Cold Holding)||42.0F||Eggplant (Walk-in Refrigerator) (Cold Holding)||37.0F|
|Hot Water (Handwashing Sink - kitchen)||142.0F||(Reach-in Refrigerator)||36.0F|
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.
|Bernardo D. Alvarado||02/12/2021|
|Ivory Gene Cooper||056||02/12/2021|
|Inspector (Signature)||(Print)||Badge #||Date|