Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|16. - The concentration of the quaternary ammonium sanitizing solution is not in compliance at the 3-compartment sink. (Changed the sanitizer solution) (Corrected On Site)||1813.4||A quaternary ammonium compound solution shall: (a) Have a minimum temperature of twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling; P and (c) Be used only in water with five hundred micrograms per liter (500 mg/L) hardness or less, or in water having hardness no greater than specified by the EPA-registered label use instructions. P|
|16. - Mold was observed on the ice maker's ice chute.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||1900.1||Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf|
|23. - Some temperature control for safety foods are not properly date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||1007.2||Except as specified in Section 1007.4 through 1007.6, a container of refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than twenty-four (24) hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded based on the temperature and time combinations specified in Section 1007.1 and: Pf (a) The day the original container is opened in the food establishment shall be counted as Day 1; Pf and (b) The day or date marked by the food establishment may not exceed a manufacturer-s use-by-date if the manufacturer determined the use- by date based on food safety. Pf|
|28. - Observed 70 % alcohol solution above food preparation area at the basement. (Item removed at call) (Corrected On Site)||3414.1(b)||First aid supplies that are in a food establishment for the employees' use shall be: Stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles. P|
|29. - Observed pickling of Daikon and Carrot mix. (The date marked on the item passed seven days). Observed vacuum packed frozen pork (The manager opened the item and placed it to another container. (CEASE AND DESIT THIS OPERATION)||1010.1||A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf|
|32. - Observed pickling of Daikon and Carrot mix. (The date marked on the item passed seven days). Observed vacuum packed frozen pork (The manager opened the item and placed it to another container. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||4103.1||A variance shall be requested in writing and be accompanied by the appropriate fee.|
|Sanitizer: Chlorine, 50 ppm, 0.0 pH, 120.0°F|
|Sanitizer: Quaternary Ammonium, 00 ppm, 0.0 pH, 85.0°F|
|Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 82.0°F|
|Pickled daikon/ carrots (Walk-in Refrigerator) (Cold Holding)||40.0F||Pickled daikon/ carrots (Reach-in Refrigerator) (Cold Holding)||39.0F||Cucumbers (Reach-in Refrigerator) (Cold Holding)||39.0F||(Reach-in Freezer)||-5.0F|
|(Reach-in Refrigerator)||38.0F||(Reach-in Refrigerator)||39.0F||(Walk-in Refrigerator)||40.0F||Hot Water (Handwashing Sink (kitchen))||114.0F|
|Hot Water (3-compartment sink (Bar))||116.0F||Hot Water (Handwashing sink (toilet room))||104.0F||Hot Water (3-compartment sink)||114.0F||Hot Water (Handwashing Sink - Bar)||112.0F|
|Hot Water (Dishwashing Machine - Final Rinse Cycle)||120.0F||Sauce (Reach-in Refrigerator) (Cold Holding)||40.0F||Cabbage (Reach-in Refrigerator) (Cold Holding)||39.0F||Noodles (Reach-in Refrigerator) (Cold Holding)||39.0F|
|Noodles (Walk-in Refrigerator) (Cold Holding)||39.0F||Shrimp raw (Walk-in Refrigerator) (Cold Holding)||36.0F|
Correct cited violations within 5 and 14 calendar-days.
Mrs. Ha Quan possess a food manager's certificate from State food safety. 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|