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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 |
10. - There are no paper towels at the handwashing sink. The food worker provide paper towels at the hand washing 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 |
16. - Mold was observed on one of the ice maker's plastic drip panel.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1901.5 | Except when dry cleaning methods are used as specified in Section 1904, surfaces of utensils and equipment in contact with food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (a) At any time when contamination may have occurred; (b) At least every twenty-four (24) hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (c) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (d) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (1) At a frequency specified by the manufacturer; or (2) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. |
28. - Cleaning chemicals are stored around meat slicer. The manager isolated and moved the chemical in to another location. (Corrected On Site) | 3400.1 | Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) Separating the poisonous or toxic materials by physically separating or partitioning by a wall or structure; P and (b) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P |
45. - Single-service items unprotected at counter. The food worker moved single service to another storage place. (Corrected On Site) | 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. |
47. - The thermometer was out of order one of glass door reach-in refrigerator. A thermometer was place in the unit. (Corrected On Site) | 1816.3 | Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. |
49. - The meat slicer blade was observed food residue. The food worker cleaned , washed, rinse and sanitized at the time of inspection. (Corrected On Site) | 1900.3 | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
55. - Ceiling tiles were damaged and missing above meat slicer and food preparation area . (Correct Violation Within 14 Calendar Days) | 3200.1 | The physical facilities shall be maintained in good repair. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink - Dishwash area) | 141.0F | Hot Water (Handwashing sink (toilet room)) | 113.0F | Chicken raw (Walk-in Refrigerator) (Cold Holding) | 40.0F | (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Beef raw/ground (Refrigerator - open display) (Cold Holding) | 38.0F | (Refrigerator - open display) (Cold Holding) | 31.0F | Chicken (Refrigerator - open display) (Cold Holding) | 32.0F | (Refrigerator - open display) (Cold Holding) | 40.0F |
(Refrigerator - beverage) (Cold Holding) | 30.0F | (Walk-in Freezer) (Cold Holding) | 5.0F | Shrimp raw (Refrigerator - seafood display) (Cold Holding) | 35.0F | Salmon (Refrigerator - seafood display) (Cold Holding) | 38.0F |
(Refrigerator - seafood display) (Cold Holding) | 30.0F | (Refrigerator - open display) (Cold Holding) | 33.0F | ||||
Inspector Comments:
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. |
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Melesse Hunde | 02/23/2021 |
Person-in-Charge (Signature) | (Print) | Date |
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Mengestayhu Akelat | 607 | 02/23/2021 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |