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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 |
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. I provided the establishment with a copy of the vomit/diarrhea event clean-up procedure. (Corrected On Site) | 504.1 | A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf |
10. - Observed items stored in the handwashing sink located near 3 compartment sink. Items were removed at the time of call. (Corrected On Site) | 2414.1 | A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf |
22. - Cold food items (cheese, pickled onions, peppers, chicken, salami and sausage are held at improper temperatures in the open display refrigerators. Foods were moved to walk-in refrigerator.(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 |
53. - The toilet room does not have a covered receptacle for the disposal of feminine hygiene products.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2707.1 | A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products. |
56. - There is insufficient lighting (blown bulb) in the restroom.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3008.1(b) | The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (1) At a surface where food is provided for consumer self-service, such as buffets and salad bars, or where fresh produce or packaged foods are sold or offered for consumption; (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. |
56. - Obnoxious odor is noticed in the establishment.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3009.1 | All rooms shall have sufficient tempered make-up air and exhaust ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. |
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 97.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink - Service Line) | 109.0F | Cheese (Open Display Refrigerator) (Cold Holding) | 49.0F | Pickled onion (Open Display Refrigerator) (Cold Holding) | 47.0F | Peppers (Open Display Refrigerator) (Cold Holding) | 46.0F |
Chicken (Refrigerator - pizza prep unit) (Cold Holding) | 48.0F | Salami (Refrigerator - pizza prep unit) (Cold Holding) | 48.0F | Meatballs (Refrigerator - pizza prep unit) (Cold Holding) | 47.0F | Mushrooms (Refrigerator - pizza prep unit) (Cold Holding) | 50.0F |
Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 49.0F | Caramelized onion (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F | Spinach (Open Display Refrigerator) (Cold Holding) | 40.0F | pizza sauce (Cold Bar) (Cold Holding) | 45.0F |
Hot Water (Handwashing Sink - Dishwash area) | 113.0F | Hot Water (3-compartment sink) | 111.0F | (Reach-in Refrigerator) | 39.0F | Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding) | 40.0F |
Mushrooms (Reach-in Refrigerator) (Cold Holding) | 41.0F | Cheese (Reach-in Refrigerator) (Cold Holding) | 41.0F | (Reach-in Refrigerator) | 38.0F | Salami (Reach-in Refrigerator) (Cold Holding) | 38.0F |
Chicken (Reach-in Refrigerator) (Cold Holding) | 41.0F | Bacon (Reach-in Refrigerator) (Cold Holding) | 40.0F | Sausage (Reach-in Refrigerator) (Cold Holding) | 40.0F | Pepperoni (Walk-in Refrigerator) (Cold Holding) | 39.0F |
Meatballs (Walk-in Refrigerator) (Cold Holding) | 39.0F | Blue Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F | Sausage (Walk-in Refrigerator) (Cold Holding) | 40.0F | Ranch dressing (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Hot Water (Handwashing sink (toilet room)) | 102.0F | Hot Water (Handwashing sink (toilet room)) | 101.0F | ||||
Inspector Comments:
Correct cited violations within 5 calendar-days. Correct cited violations within 14 calendar-days. Per the Mayor's orders, your license is still valid and will have 45 days after the declaration of the health emergency is over to renew the license. All of the following can be done online at any time: apply for/renew a business license, register a corporation, and form an LLC. If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details. |
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Andre Eboko | 10/04/2021 |
Person-in-Charge (Signature) | (Print) | Date |
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Solomon Balcha | 038 | 10/04/2021 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |