Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. [I e-mailed the employee health guideline prepared by the department] (Corrected On Site)||300.1||The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.|
|16. - Mold was observed on the ice maker's ice chute.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||1900.1||Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf|
|22. - Temperature control for safety foods temp above 41 degrees F. (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|
|40. - Food employee observed not wearing a hair restraint while working with open food. (Corrected On Site)||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 are no chemical test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||1608.1||When used for warewashing, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment as specified in Section 1601.3 shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. Pf|
|48. - Observed the final rinse temperature of the dish wash machine was 202 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||1811.1||Except as specified in Section 1811.2, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold shall not be more than ninety degrees Celsius (90 degrees C) (one hundred ninety-four degrees Fahrenheit (194 degrees F)), or less than: Pf (a) For a stationary rack, single temperature machine, four degrees Celsius (4 degrees C) (one hundred sixty-five degrees Fahrenheit (165 degrees F)); Pf or (b) For all other machines, eighty-two degrees Celsius (82 degrees C) (one hundred eighty degrees Fahrenheit (180 degrees F)). Pf|
|Sanitizer: Chlorine, 128 ppm, 0.0 pH, 50.0°F|
|Pork (Walk-in Refrigerator) (Cold Holding)||38.0F||Chicken (Walk-in Refrigerator) (Cold Holding)||37.0F||Mushrooms (Walk-in Refrigerator) (Cold Holding)||39.0F||Sauce (Walk-in Refrigerator) (Cold Holding)||38.0F|
|Yogurt (Service Line) (Holding)||48.0F||Blue Cheese (Service Line) (Cold Holding)||48.0F||Truffle sauce (Service Line) (Holding)||47.0F||hazel sauce (Service Line) (Holding)||48.0F|
|Squash (Reach-in Refrigerator) (Cold Holding)||41.0F||(Walk-in Refrigerator)||38.0F||Hot Water (Handwashing Sink - Cook Line)||114.0F||Hot Water (Handwashing Sink - Dishwash area)||121.0F|
|Hot Water (2-compartment sink (Bar))||116.0F||Hot Water (Handwashing Sink - Bar)||115.0F||Hot Water (Dishwashing Machine - Wash Cycle)||160.0F||Hot Water (Dishwashing Machine - Final Rinse Cycle)||202.0F|
|Hot Water (Warewashing Machine - Rinse Cycle)||128.0F||Tomato Sauce (Walk-in Refrigerator) (Cold Holding)||38.0F||Peppers (Walk-in Refrigerator) (Cold Holding)||38.0F||Lamb (Walk-in Refrigerator) (Cold Holding)||37.0F|
Correct cited violations within 5 and 14 calendar-days.
NOTE: - The invoice presented shows Lamb drop lion Shenandoah Valley but the menu states dry aged Shenandoah lamb lion. There is ROP machine inside the establishment where a sign "out of order" posted on it. We discussed with the manager the DC health requirements of Reduced Oxygen packaging and dehydration of meats with DC health.
If you have any questions, please contact the Area Supervisor at email@example.com with your inquiry details.
|Inspector (Signature)||(Print)||Badge #||Date|