Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|9. - Observed cook plating a salad without wearing gloves. Salad discarded and time of inspection. (Corrected On Site)||800.2||Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P|
|16. - The temperature of the quaternary ammonium sanitizing solution is not in compliance (too hot). Dish washer made new sanitizer at cooler water temperature. (Corrected On Site)||1813.4||A quaternary ammonium compound solution shall: (a) Have a minimum temperature of twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling; P and (c) Be used only in water with five hundred micrograms per liter (500 mg/L) hardness or less, or in water having hardness no greater than specified by the EPA-registered label use instructions. P|
|29. - Dehydration method used for making crackling (pork rinds). No variance or HACCP plan approved for process. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||1010.1||A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf|
|32. - Variance request and approval needed for dehydration process. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||4103.2||A request for a variance shall contain the following information, which shall be retained in the Department's file on the food establishment: (a) The specified provision(s) of this Code from which the variance is requested; (b) The reasons why the requirements of the provision(s) cannot be met; (c) Alternative measures that will be taken to ensure a comparable degree of protection to public health, safety, and the environment if a variance is granted; (d) Whether a HACCP Plan, as specified in Section 4202 is involved that includes information specified under Section 4205 that is relevant to the variance request; (e) The length of time for which the variance is requested; and (f) A statement that the party applying for the variance will agree to comply with the terms of any variance, if one is granted.|
|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.|
|48. - There is no detergent-sanitizer provided for use in the 2-compartment sink (behind the bar). (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||1814.1||If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.|
|Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 113.0°F|
|Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 76.0°F|
|Oysters (Ice) (Cold Holding)||37.0F||Steak cooked (Grill) (Cooking)||155.0F||Sauce (Stove) (Hot Holding)||189.0F||Roasted Cauliflower (Refrigerator - drawer) (Cold Holding)||38.0F|
|Lamb Sauce (Walk-in Refrigerator) (Cold Holding)||39.0F||Squash (Walk-in Refrigerator) (Cold Holding)||38.0F||Raw Chicken (Walk-in Refrigerator) (Cold Holding)||40.0F||Raw Lamb (Walk-in Refrigerator) (Cold Holding)||41.0F|
|Raw Lamb (Walk-in Refrigerator) (Cold Holding)||40.0F||Raw Lamb (Walk-in Refrigerator) (Cold Holding)||39.0F||Raw Beef (Walk-in Refrigerator) (Cold Holding)||38.0F||Raw Lamb (Walk-in Refrigerator) (Cold Holding)||38.0F|
|Hot Water (3-compartment sink)||145.0F||Hot Water (Handwashing Sink)||136.0F||Hot Water (Handwashing Sink)||139.0F||Hot Water (Handwashing Sink)||141.0F|
|Diced Apple (Refrigerator - drawer) (Cold Holding)||38.0F||Lamb Sauce (Refrigerator - drawer) (Cold Holding)||41.0F||Hot Water (Dishwashing Machine - Final Rinse Cycle)||189.0F|
Correct all stated items within 5 calendar days.
Correct all stated items within 14 calendar days.
CEASE and DESIST issued for DEHYDRATION process.
Please submit the full Variance request and HACCP plan approval to firstname.lastname@example.org.
|Inspector (Signature)||(Print)||Badge #||Date|