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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 |
10. - There is no soap at the handwashing sink on the service line.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3001.1 | Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf |
10. - There are no paper towels at the handwashing sink on the service line and dish hand sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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. - Mold was observed on the ice maker's plastic drip panel.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1901.5 | Except when dry cleaning methods are used as specified in Section 1904, surfaces of utensils and equipment in contact with food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (a) At any time when contamination may have occurred; (b) At least every twenty-four (24) hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (c) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (d) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (1) At a frequency specified by the manufacturer; or (2) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. |
22. - Temperature control for safety foods observed improperly cold holding in the under counter unit and the open display. (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 |
33. - Observed open display and under counter unit not able to maintain proper food temperatures. (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 |
38. - Observed a large amount of small flies in the rear area of the establishment near 3 compartment sink. (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 |
40. - Food employee 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. |
51. - Observed the "dump" sink backed up with soiled standing water. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2418.1 | A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink) | 107.0F | Taquito (Hot Dog Roller) (Hot Holding) | 157.0F | Hot Dog (Hot Dog Roller) (Cold Holding) | 170.0F | Hot Water (3-compartment sink) | 115.0F |
Sausage (Open Display Refrigerator) (Cold Holding) | 54.0F | Yogurt (Open Display Refrigerator) (Cold Holding) | 55.0F | Fruit - cut or sliced (Open Display Refrigerator) (Cold Holding) | 48.0F | Salad (Open Display Refrigerator) (Cold Holding) | 44.0F |
Egg Salad (Open Display Refrigerator) (Cold Holding) | 45.0F | Chicken salad (Open Display Refrigerator) (Cold Holding) | 44.0F | Taquito (Under-counter Refrigerator) (Cold Holding) | 46.0F | Pizza (Under-counter Refrigerator) (Cold Holding) | 44.0F |
(Under-counter Refrigerator) | 43.0F | (Reach-in Freezer) | 4.0F | Pizza (Hot Holding Display Unit) (Hot Holding) | 146.0F | Meatballs (Hot Holding Display Unit) (Hot Holding) | 148.0F |
Beef Patties (Hot Holding Display Unit) (Hot Holding) | 180.0F | Hot Water (Handwashing sink (toilet room)) | 115.0F | ||||
Inspector Comments:
Correct violations in 5 & 14 calendar days. For questions please contact area supervisor at food.safety@dc.gov for efficient response. |
Deresa Gedefa | 08/18/2021 | |
Person-in-Charge (Signature) | (Print) | Date |
Lanita Carpenter | 014 | 08/18/2021 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |