![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
14. - The parasite destruction letter presented dated back 2018.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 904.2 | If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in Section 903.2(c), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in Section 903.2(c) shall be obtained by the person in charge and retained in the records of the food establishment for ninety (90) calendar days beyond the time of service or sale of the fish. PfIf raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in Section 903.2(c), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in Section 903.2(c) shall be obtained by the person in charge and retained in the records of the food establishment for ninety (90) calendar days beyond the time of service or sale of the fish. PfIf the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified in Section 903 may substitute for the records specified in Section 904.1. |
29. - Employees could not demonstrate thermometer and Ph. meter calibration. There is no thermometer/ ph. Meter calibration log. There is no Ph. Meter calibration solutions. There is no distilled water. | 4104.2(a) | If the Department grants a variance as specified in Section 4102, or a HACCP Plan is otherwise required as specified in Section 4202, the licensee shall: (a) Comply with the HACCP Plan and procedures submitted and approved as the basis for the variance. P |
37. - Working containers of foods that are not easily recognizable are not name labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
48. - There are no chlorine 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 |
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 120.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Rice steamed (Rice Steamer) (Hot Holding) | 161.0F | Peanut Sauce (Hot Holding Unit) (Hot Holding) | 156.0F | Pork belly (Hot Holding Unit) (Hot Holding) | 163.0F | Sauce (Walk-in Refrigerator) (Cold Holding) | 39.0F |
Chicken (Walk-in Refrigerator) (Cold Holding) | 40.0F | Dumplings (Walk-in Refrigerator) (Cold Holding) | 39.0F | Miso Soup (Hot Holding Unit) (Hot Holding) | 167.0F | Salmon (Reach-in Refrigerator) (Cold Holding) | 39.0F |
Calamari (Reach-in Refrigerator) (Cold Holding) | 38.0F | Beef (Reach-in Refrigerator) (Cold Holding) | 40.0F | Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 39.0F | Chicken raw (Reach-in Refrigerator) (Cold Holding) | 39.0F |
Carrots (Reach-in Refrigerator) (Cold Holding) | 40.0F | Dumplings (Reach-in Refrigerator) (Cold Holding) | 40.0F | Peas & Carrots (Reach-in Refrigerator) (Cold Holding) | 39.0F | Crab meat (Refrigerator - sushi display) (Cold Holding) | 39.0F |
Eel (Refrigerator - sushi display) (Cold Holding) | 38.0F | Salmon (Reach-in Refrigerator) (Cold Holding) | 39.0F | Tuna (Refrigerator - sushi display) (Cold Holding) | 39.0F | (Refrigerator - sushi display) | 38.0F |
(Reach-in Refrigerator) | 40.0F | (Reach-in Refrigerator) | 39.0F | (Walk-in Freezer) | 0.0F | (Walk-in Refrigerator) | 40.0F |
Hot Water (Handwashing Sink - Dishwash area) | 115.0F | Hot Water (3-compartment sink) | 123.0F | Hot Water (3-compartment sink (Bar)) | 114.0F | Hot Water (Handwashing Sink - kitchen) | 108.0F |
Hot Water (Handwashing Sink - Sushi bar) | 108.0F | Hot Water (Dishwashing Machine - Final Rinse Cycle) | 120.0F | ||||
Inspector Comments:
Correct cited violations within 5 and 14 calendar-days. If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details. |
Yen Lim | 06/10/2021 | |
Person-in-Charge (Signature) | (Print) | Date |
Alemayehu Tekleselassie | 029 | 06/10/2021 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |