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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 from customer service line. Soap is available at the hand washing sink at the time of inspection. (Corrected On Site) | 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 |
15. - Ready to eat foods in containers stored on the counter table were not covered.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 802.1(c)-(h) | Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food. |
36. - There is no visible thermometer in the chest freezers and low boy refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
37. - 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. |
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. |
49. - Unclean surfaces were observed on the interior of the ice machine panel, coffee nozzles surface, shelving, and reach-in refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1900.3 | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
55. - The floors on the coffee roasting machine and bhindi with an accumulation of soil and coffee roast waste. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 96.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Display Refrigerator) (Cold Holding) | 35.0F | (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F | (Reach-in Refrigerator) (Cold Holding) | 33.5F | (Freezer) (Cold Holding) | 10.0F |
(Freezer) (Cold Holding) | 5.0F | (Freezer) (Cold Holding) | 10.0F | Hot Water (Handwashing sink (toilet room)) | 115.0F | Hot Water (Handwashing Sink - Dishwash area) | 112.0F |
Hot Water (Handwashing Sink - Service Line) | 112.0F | Hot Water (3-compartment sink) | 125.0F | ||||
Inspector Comments:
Correct cited violations within 5 Calendar-days. Correct cited violations within 14 Calendar-day If you have any questions, please contact the area supervisor by emailing food.safety@dc.gov with your inquiry details. |
Juan Salazar Cano | 09/08/2021 | |
Person-in-Charge (Signature) | (Print) | Date |
Mengestayhu Akelat | 607 | 09/08/2021 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |