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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 |
2. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card issued by the Department.(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 |
15. - Food is not stored in a manner to protect from cross contamination. Raw shell eggs were stored above cheese in the counter top mini refrigerator. The food was moved to the bottom unit at the time of call. (Corrected On Site) | 802.1 | Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P |
22. - Cold food items (cheese) was held at improper temperature in the open display refrigerator. The food was moved to the reach-in refrigerator. (Corrected On Site) | 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 |
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. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 812.2 | Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4. |
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1608.1 | A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink) | 109.0F | Hot Water (3-compartment sink) | 115.0F | Raw Beef (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F | Cheese (Sandwich Prep Refrigerator) (Cold Holding) | 41.0F |
Raw Chicken (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F | Cheese (Display Refrigerator) (Cold Holding) | 41.0F | Cheese (Cold Bar) (Cold Holding) | 46.0F | Pork (Griddle) (Cooking) | 162.0F |
Eggs (Griddle) (Cooking) | 167.0F | (Reach-in Freezer) | 10.0F | ||||
Inspector Comments:
Correct cited violations within 5 calendar-days. Correct cited violations within 14 calendar-days. If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details. |
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Management | 10/18/2021 |
Person-in-Charge (Signature) | (Print) | Date |
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Solomon Balcha | 038 | 10/18/2021 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |