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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 |
15. - Food is not stored in a manner to protect from cross contamination. Observed raw eggs stored above beef in the walk-in refrigerator. Manager oved the eggs to the bottom shelving unit. (Corrected On Site) | 802.1(a)-(b) | Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P |
20. - Observed brown rice cooked yesterday not cooled to proper temperature. It was 45 degree F. Manager voluntarily discarded the food. (Corrected On Site) | 1003.1 | Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (a) Within two (2) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)); P and (b) Within six (6) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P |
33. - Observed brown rice cooling in bigger portion and being wrapped. The food was discarded. (Corrected On Site) | 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 |
37. - Some working containers of foods and spices that are not easily recognizable are not name labeled. The containers were labelled at time of call. (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. |
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 105.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Walk-in Refrigerator) | 40.0F | Hot Water (3-compartment sink) | 131.0F | Hot Water (Handwashing Sink - Dishwash area) | 120.0F | Hot Water (Handwashing Sink (kitchen)) | 110.0F |
Lettuce (Reach-in Refrigerator) (Cold Holding) | 40.0F | Tofu (Reach-in Refrigerator) (Cold Holding) | 39.0F | Crab meat (Reach-in Refrigerator) (Cold Holding) | 40.0F | Raw Chicken (Reach-in Refrigerator) (Cold Holding) | 41.0F |
Scallops (Reach-in Refrigerator) (Cold Holding) | 41.0F | Raw Chicken (Reach-in Refrigerator) (Cold Holding) | 40.0F | Raw Shrimp (Reach-in Refrigerator) (Cold Holding) | 41.0F | Tofu (Reach-in Refrigerator) (Cold Holding) | 41.0F |
Pineapples (Reach-in Refrigerator) (Cold Holding) | 40.0F | (Reach-in Refrigerator) | 40.0F | Hot Water (Handwashing Sink) | 103.0F | Brown Rice (Walk-in Refrigerator) (Cooling) | 45.0F |
Raw Chicken (Walk-in Refrigerator) (Cold Holding) | 41.0F | Lettuce (Walk-in Refrigerator) (Cold Holding) | 41.0F | Raw Beef (Walk-in Refrigerator) (Cold Holding) | 40.0F | (Walk-in Freezer) | 7.0F |
Rice steamed (Rice Steamer) (Hot Holding) | 167.0F | Hot Water (Handwashing Sink - Bar) | 109.0F | Hot Water (Handwashing Sink - Bar) | 113.0F | Hot Water (Handwashing sink (toilet room)) | 105.0F |
Hot Water (Handwashing sink (toilet room)) | 108.0F | ||||||
Inspector Comments:
Restaurant license has been restored. Violations cited at the previous inspection conducted on 04/06/21 have been corrected. If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details. |
Pilasenee Worachaiprapa | 04/08/2021 | |
Person-in-Charge (Signature) | (Print) | Date |
Solomon Balcha | 038 | 04/08/2021 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |