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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. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card issued by the Department.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 203.1 | Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. Such certified food protection managers shall be deemed in compliance with Section 201.2(b). P |
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. (Corrected On Site) | 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 did not have approved procedures for responding to a contamination event due to vomiting or diarrhea. (Corrected On Site) | 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 is no soap at the handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3001.1 | Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf |
21. - Hot food item(s) was held at improper temperatures, food was discarded by the manager at the time of inspection. (Corrected On Site) | 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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P |
39. - I observed gallons of milk stored on the floor in the walk in refrigerator, I informed the manager and he placed the milk on the shelve. (Corrected On Site) | 816.2 | Food in packages and working containers may be stored less than fifteen centimeters (15 cm) or six inches (6 in.) above the floor on case lot handling equipment as specified in Section 1534. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 812.2 | Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4. |
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1608.1 | A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf |
50. - There is no hot water (at least 110 degrees Fahrenheit) at the 3-compartment sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2305.2 | Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. PfHot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Pf |
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. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink) | 111.0F | Hot Water (3-compartment sink) | 104.0F | (Walk-in Refrigerator) | 35.0F | (Reach-in Refrigerator) | 36.0F |
(Freezer) | -3.0F | (Freezer) | 0.0F | Cheese (Reach-in Freezer) (Cold Holding) | 38.0F | Macaroni and cheese (Reach-in Freezer) (Cold Holding) | 40.0F |
Pizza (Reach-in Freezer) (Cold Holding) | 38.0F | (Ice Cream Freezer) | 7.0F | ||||
Inspector Comments:
Correct violation within 5 calendar days Correct violation within 14 calendar days If you have questions, please contact the department at food.safety@dc.gov |
Anteneh Gessesse | 06/08/2021 | |
Person-in-Charge (Signature) | (Print) | Date |
Ilda Bengui | 415 | 06/08/2021 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |