Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|10. - Observed there was no paper towel provided at the handwashing sink washing sinks in the kitchen. (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. - Observed the concentration of the chlorine-based sanitizing solution was not in compliance in the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)||1813.2||A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)].|
|22. - Observed temperature control for safety foods have been held at temperature above 41 degrees F in the walk-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||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|
|23. - Observed temperature control for safety foods intended to be held for more than 24 hours have not been date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||1007.1||Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf|
|37. - Observed 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.|
|38. - Observed rodent droppings on floor at the dish washing, cook line, service and bar floor areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||3210.1||The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf|
|48. - Observed there was no chlorine test strips provided to monitor sanitizer solution concentration. (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. - Observed there was no running cold water provided at the hand washing sinks in the kitchen during the inspection. (Corrected On Site)||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|
|Chicken (Hot Holding Cabinet) (Hot Holding)||135.0F||Cow Skin (Stove) (Cooking)||179.0F||Meat (Reach-in Freezer) (Cold Holding)||0.0F||Soup (Walk-in Refrigerator) (Cold Holding)||47.6F|
|Sauce (Walk-in Refrigerator) (Cold Holding)||49.6F||Greens (Steam Table) (Hot Holding)||145.0F||Jellof Rice (Steam Table) (Hot Holding)||140.0F||Hot Water (Handwashing Sink)||124.0F|
|Hot Water (Handwashing Sink (kitchen))||129.0F||Spinach (Hot Holding Unit) (Hot Holding)||140.0F||Fufu (Steam Table) (Cold Holding)||143.0F||Goat meat (Steam Table) (Hot Holding)||145.0F|
|Hot Water (Handwashing sink (toilet room))||100.0F|
CFPM: Oyindamola Akinkugbe, Servsafe #20497939, Exam date: 4/28/2021
Correct cited violation within 5 calendar days.
Correct cited violation within 14 calendar days.
If you have question, please contact the supervisor at firstname.lastname@example.org.
|Inspector (Signature)||(Print)||Badge #||Date|