Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. I provided the establishment with a copy of the vomit/diarrhea event clean-up procedure. (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|
|22. - Cold food items (hot dog, buffalo chicken and pizza) are held at improper temperatures in the under counter refrigerator. According to the manager the foods were stored in the unit 2 hours ago. The food items were relocated to walk-in refrigerator. (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: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P|
|33. - Observed under the counter refrigerator not been able to keep interior ambient air temperature at 41 degree F or less. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||1600.1||Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf|
|36. - There is no visible thermometer in the under counter refrigerator and freezer. The person in charge provided the thermometers at the time of call. (Corrected On Site)||1524.2||Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.|
|40. - Food employees observed not wearing a hair restraint while working with open food.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||502.1||Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.|
|50. - The water pressure at the handwashing sink located in the restroom is very low.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||2306.1||Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in Section 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf|
|51. - The hoses attached to the sanitizer and detergent dispensers were too long ( below flood rim level of the sink). The hoses were cut and air gap was created at the time of call. (Corrected On Site)||2403.1||An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than twenty-five millimeters (25 mm) or one inch (1 in). P|
|Hot Water (Handwashing Sink - Service Line)||109.0F||(Reach-in Freezer)||5.0F||Hot Dog (Hot Dog Roller) (Hot Holding)||142.0F||Taquito (Hot Dog Roller) (Hot Holding)||139.0F|
|Buffalo Chicken Wings (Hot Holding Display Unit) (Hot Holding)||136.0F||Baked Chicken (Hot Holding Display Unit) (Hot Holding)||143.0F||Pizza - Pepperoni (Hot Holding Display Unit) (Hot Holding)||145.0F||Beef Patties (Hot Holding Display Unit) (Hot Holding)||140.0F|
|Taquito (Hot Dog Roller) (Reheating)||146.0F||Hot Dog (Hot Dog Roller) (Reheating)||148.0F||Chili (Hot Holding Unit) (Hot Holding)||147.0F||(Open Display Refrigerator)||33.0F|
|Sandwich (Open Display Refrigerator) (Cold Holding)||35.0F||Yogurt (Open Display Freezer) (Cold Holding)||36.0F||(Display Freezer)||10.0F||(Walk-in Refrigerator)||38.0F|
|2% Reduced Fat Milk (Walk-in Refrigerator) (Cold Holding)||36.0F||Salami (Walk-in Refrigerator) (Cold Holding)||36.0F||Chili (Walk-in Refrigerator) (Cold Holding)||40.0F||(Reach-in Freezer)||-6.0F|
|(Reach-in Freezer)||2.0F||Hot Water (Handwashing Sink - Dishwash area)||116.0F||Hot Water (3-compartment sink)||120.0F||Hot Water (Handwashing sink (toilet room))||101.0F|
Correct cited violations within 5 calendar-days.
Correct cited violations within 14 calendar-days.
Person in Charge, Solomon Lagebo possesses a food manager's certificate from Prometric on 11/08/2019. An application must be submitted for a DC issued certificate. Please go to https://dchealth.dc.gov/node/1162816 for application and directions.
If you have any questions, please contact the Area Supervisor at email@example.com with your inquiry details.
|Inspector (Signature)||(Print)||Badge #||Date|