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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. - Observed there was no certified food protection manager on duty during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 203.1 | Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. Such certified food protection managers shall be deemed in compliance with Section 201.2(b). P |
9. - Observed employee handling ready-to-eat (RTE) foods with bare hands. (Affected foods discarded. Employee washed hands and donned disposable plastic hand gloves to handle RTEs). (Corrected On Site) | 1300.4 | Food employees shall not contact ready-to-eat food as specified in Sections 800.2 and 800.4. |
10. - Observed the hand washing sink at the vegetable preparation area has not been supplied with hand washing soap. (PIC provided soap during the inspection). (Corrected On Site) | 3001.1 | Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf |
10. - Observed the hand washing sink at the restroom has not been supplied with paper towels. (PIC supplied paper towels during the inspection). (Corrected On Site) | 3002.1 | Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf |
16. - Observed the concentration of the chlorine-based sanitizing solution was not in compliance at the 3-compartment sink during the inspection. (Employee added more household bleach to bring the sanitizing solution to proper concentration during the inspection). (Corrected On Site) | 1813.2 | A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)]. |
23. - Observed undated cooked food items observed in the walk-in refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1007.1 | Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf |
51. - Observed broken mop sink. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2418.1 | A plumbing system shall be: (a) Repaired 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); and (b) Maintained in good repair. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink (kitchen)) | 120.0F | Hot Water (3-compartment sink) | 123.0F | Hot Water (Handwashing Sink (kitchen)) | 118.0F | Hot Water (Handwashing Sink (kitchen)) | 117.0F |
Hot Water (Handwashing sink (toilet room)) | 107.0F | Beans (Walk-in Refrigerator) (Cold Holding) | 36.0F | Fries (Walk-in Refrigerator) (Cold Holding) | 40.0F | Chick Peas (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Corn (Walk-in Freezer) (Cooling) | 65.0F | Corn (Walk-in Freezer) (Cooling) | 70.0F | Beans (Hot Holding Unit) (Hot Holding) | 162.0F | Beans (Hot Holding Unit) (Hot Holding) | 146.0F |
Consome (Corn (Stove) (Cooking) | 189.0F | ||||||
Inspector Comments:
Correct cited violation within 5 calendar days. Correct cited violation within 14 calendar days. If you have question, please contact the supervisor at food.safety@dc.gov. |
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Maria Ana Rodas | 10/29/2021 |
Person-in-Charge (Signature) | (Print) | Date |
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Jemal Yasin | 026 | 10/29/2021 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |