Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|2. - There is no one on duty that has a Certified Food Protection Manager ID Card issued by the Department. Lily Abrikian : prometric Train # 2071519; exam date 11/08/2019. (Correct Violation Within 5 Calendar Days)||203.3||A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P|
|10. - There are no paper towels at the handwashing sink. Paper towel was available at the hand washing sink at the time of inspection. (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|
|10. - There is no handwashing signage at the handwashing sink located at coffee station .(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||3004.1||A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.|
|28. - Working containers of cleaning chemicals were stored above a top of oven in the prep area at the counter. The person in charge removed the containers from above the food items. (Corrected On Site)||3400.1||Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) Separating the poisonous or toxic materials by physically separating or partitioning by a wall or structure; P and (b) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P|
|36. - The thermometer attached to walk in-cooler was not working.(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.|
|38. - Flies were observed customer service and three 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.|
|55. - Floor underneath shelve inside walk-in cooler area was not kept clean.(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, 400 ppm, 0.0 pH, 83.0°F|
|Pizza - Pepperoni (Under-counter Refrigerator) (Cold Holding)||41.0F||Beef Patties (Under-counter Refrigerator) (Cold Holding)||30.0F||(Under-counter Refrigerator) (Cold Holding)||36.0F||Meatballs (Refrigerator) (Cold Holding)||38.0F|
|(Refrigerator) (Cold Holding)||36.0F||(Reach-in Freezer) (Cold Holding)||-3.0F||(Reach-in Freezer) (Cold Holding)||4.0F||(Reach-in Refrigerator) (Receiving Food)||-20.0F|
|(Ice Cream Freezer) (Cold Holding)||-2.0F||Chili (Hot Holding Unit) (Hot Holding)||145.0F||Cheese sauce (Hot Holding Unit) (Hot Holding)||147.0F||Pizza - Pepperoni (Hot Holding Display Unit) (Hot Holding)||137.0F|
|Chicken Wings (Hot Holding Display Unit) (Hot Holding)||138.0F||Meatballs (Hot Holding Unit) (Hot Holding)||137.0F||Taquito (Hot Dog Roller) (Hot Holding)||138.0F||Buffalo Chicken (Hot Dog Roller) (Hot Holding)||145.0F|
|Hot Water (Handwashing sink (toilet room))||101.0F||Hot Water (Handwashing Sink - Dishwash area)||108.0F||Hot Water (Handwashing Sink - Service Line)||112.0F||Hot Water (Handwashing sink - coffee station)||103.0F|
Correct cited violations within 5 Calendar-days.
Correct cited violations within 14 Calendar-days.
If you have any questions, please contact the area supervisor by emailing email@example.com with your inquiry details.
|Inspector (Signature)||(Print)||Badge #||Date|