![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
16. - Sushi reach-in unit contains food debris and standing water(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
18. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Observed hamburgers that were par cooked inside of the reach drawer unit on the line. Cease and desist this process until approval from DC Health | 900.5(f) | Raw animal foods that are cooked using a non-continuous cooking process shall be: Prepared and stored according to written procedures that: (1) Have obtained prior approval from the Department; Pf (2) Are maintained in the food establishment and are available to the Department upon request; Pf (3) Describe how the requirements specified in Section 900.5.1(a) through (e) are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (4) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in Section 900.5(d) prior to being offered for sale or service; Pf and (5) Describe how the foods, after initial heating but prior to cooking as specified in Section 900.5(d), are to be separated from ready-to-eat foods as specified in Section 802.1(a)(2). Pf |
22. - Observed food items at the burger station and plant based station above 41 degrees. Salsa and mixed vegetables. Foods discarded at time of call.(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. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Observed foods being cooled in the walk-in units covered in plastic wrap and deep containers | 1004.1 | Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf |
36. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)There is no visible thermometer in the walk-in refrigerator.There is no visible thermometer in the reach-in refrigerator. | 1524.1 | 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.In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. |
38. - Observed 4 mice droppings behind the oven at the sweet station(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 |
44. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed clean utensils not being air dried in the kitchen | 2200.1 | After cleaning and sanitizing, equipment and utensils: (a) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 C.F.R. Section 180.940 - Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (b) Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. |
48. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)The gage for the final rinse temperature is not working | 1527.1 | A warewashing machine shall be equipped with a temperature-measuring device that indicates the temperature of the water: (a) In each wash and rinse tank; Pf and (b) As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf |
51. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Observed prep sink behind the line draining slowly | 2400.1 | A plumbing system and hoses conveying water shall be constructed and repaired with approved materials 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). |
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed food debris on the floors under equipment | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink - Service Line) | 112.0F | Hot Water (3-compartment sink) | 122.0F | Hot Water (Handwashing Sink - kitchen) | 112.0F | Hot Holding Unit (2-compartment sink) | 116.0F |
Hot Water (Dishwashing Machine - Final Rinse Cycle) | 180.0F | Hot Water (Handwashing Sink - Cook Line) | 107.0F | Pasta/Noodles (Hot Bar) (Hot Holding) | 163.0F | Eggs (Hot Bar) (Hot Holding) | 177.0F |
Grits (Hot Bar) (Hot Holding) | 188.0F | Oatmeal (Hot Bar) (Hot Holding) | 175.0F | Pasta/Noodles (Refrigerator - reach-in) (Cold Holding) | 41.0F | Pasta/Noodles (Refrigerator - walk-in) (Cooling) | 78.0F |
Tomatoes chopped (Salad Bar) (Cold Holding) | 41.0F | Green Oinions (Salad Bar) (Cold Holding) | 50.0F | Beans (Steam Table) (Hot Holding) | 166.0F | Vegetables - cut (Steam Table) (Hot Holding) | 188.0F |
Pork Chop (Warmer) (Hot Holding) | 188.0F | Rice - Sushi (Steam Cooker) (Holding) | 99.0F | Rice steamed (Steam Table) (Hot Holding) | 155.0F | Chicken raw (Reach-in Refrigerator) (Cold Holding) | 38.0F |
Hummus (Refrigerator - reach-in) (Cold Holding) | 38.0F | Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F | squash (Hot Bar) (Hot Holding) | 169.0F | salsa (Refrigerator - reach-in) (Cold Holding) | 51.0F |
Hamburger cooked (Grill) (Cooking) | 144.0F | Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 36.0F | Chicken grilled (Grill) (Cooking) | 120.0F | Chicken grilled (Warmer) (Hot Holding) | 148.0F |
cous cous (Salad Bar) (Cold Holding) | 41.0F | (Refrigerator - reach-in) | 60.0F | (Refrigerator - sandwich prep unit) | 38.0F | (Refrigerator - walk-in) | 38.0F |
(Refrigerator - walk-in produce) | 39.0F | (Refrigerator - walk-in) | 33.0F | (Walk-in Freezer) | -11.0F | (Walk-in Freezer) | -9.0F |
(Reach-in Freezer) | -12.0F | (Refrigerator - reach-in) | 37.0F | (Refrigerator - display) | 39.0F | (Refrigerator - reach-in) | 36.0F |
Hamburger patty (Refrigerator - drawer) (Holding) | 48.0F | ||||||
Inspector Comments:
Correct violations within 5 and 14 days Haccp letter expires on 09.30/2021, reach out to haccp.plans@dc.gov to renew. If you have any questions, email area supervisor at food.safety@dc.gov |
Marie Andracki | 09/23/2021 | |
Person-in-Charge (Signature) | (Print) | Date |
Joyce Moore | 617 | 09/23/2021 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |