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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 |
8. - Observed employee use gloved hand touched different RTE food and even left the location going to operation room but didn't wash hand and change gloves. (COS) (Corrected On Site) | 402.1 | Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P |
29. - Serve high risk food (Sushi with raw salmon) without a HACCP plane and not being approved by DC Health Food Safety office. (CORRECT VIOLATION / take action WITHIN 5 CALENDAR DAYS ) | 1011.2 | A food establishment that packages potentially hazardous food (time/ temperature control for safety food) using a reduced oxygen packaging method shall have a HACCP Plan that contains the information specified in Section 4205.1(d) and that: Pf (a) Identifies the food to be packaged; Pf (b) Except as specified in Sections 1011.3 through 1011.5 requires that the packaged food shall be maintained at five degrees Celsius (5 degrees C) (fortyone degrees Fahrenheit (41 degrees F)) or less and meet at least one (1) of the following criteria: Pf (1) Has an aw of ninety-one tenths (0.91) or less; Pf (2) Has a pH of four and six tenths (4.6) or less; Pf (3) Is a meat or poultry product cured at a food processing plant regulated by the USDA using substances specified in 9 C.F.R. subpart C Section 424.21(b) - Food ingredients and sources of radiation, and is received in an intact package; Pf or (4) Is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables; Pf (c) Describes how the packages shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to: Pf (1) Maintain the food at five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or below; Pf and (2) Discard the food if within fourteen (14) calendar days of its packaging it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption; Pf (e) Includes operational procedures that: (1) Prohibit contacting ready-to-eat food with bare hands as specified in Section 800.2; Pf (2) Identify a designated work area and the method by which physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross contamination, and access to the processing equipment is limited to responsible trained personnel familiar with the potential hazards of the operation; Pf and (3) Delineate cleaning and sanitization procedures for food-contact surfaces; Pf and (f) Describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation understands the: Pf (1) Concepts required for a safe operation; Pf (2) Equipment and facilities; Pf and (3) Procedures specified in Section 1011.2(e) and Section 4205.1(d). Pf |
Sanitizer: Quaternary Ammonium, 00 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Display Refrigerator) | 41.0F | Rice steamed | 162.0F | Hot Water | 116.0F | Tofu (Display Refrigerator) (Cold Holding) | 42.0F |
Broccoli (Display Refrigerator) (Cold Holding) | 45.0F | Onions raw (Display Refrigerator) (Cold Holding) | 42.0F | Fish raw (Freezer - Reach-In) (Cold Holding) | 8.0F | (Sushi Bar) | 40.0F |
(Sushi Bar) | 40.0F | Sushi - Salmon (Sushi Bar) (Cold Holding) | 39.0F | (Refrigerator - walk-in) | 41.0F | ||
Inspector Comments:
Correct violations on site and within 5 day. If you have question, please email to food.safety@dc.gov. For immediate assistance call 202-535-2180. |
Sam Komol | 07/23/2021 | |
Person-in-Charge (Signature) | (Print) | Date |
Fang | 611 | 07/23/2021 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |