![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
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.[Mr. Navnit Pandey presented a ServeSafe training certificate with exam date 9/7/2021] (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 |
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. [I e-mailed the document prepared by the department] | 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. |
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.[I e-mailed the document prepared by the department] (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. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink located at the dish wash area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2402.1 | A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(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 |
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. |
40. - Two food employee observed not wearing a hair restraint while working with open food. (Later they wore to correct this) (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 | A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf |
51. - The hot water side faucet of the hand wash sink located at the dish wash area is not in good repair. (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 (toilet room)) | 104.0F | Hot Water (Handwashing sink (toilet room)) | 112.0F | Hot Water (Handwashing Sink - Dishwash area) | 65.0F | Hot Water (3-compartment sink) | 124.0F |
(Reach-in Refrigerator) | 39.0F | (Reach-in Refrigerator) | 40.0F | (Walk-in Refrigerator) | 38.0F | Chicken (Walk-in Refrigerator) (Cold Holding) | 39.0F |
Spinach (Walk-in Refrigerator) (Cold Holding) | 38.0F | Lamb (Walk-in Refrigerator) (Cold Holding) | 38.0F | Chick Peas (Walk-in Refrigerator) (Cold Holding) | 38.0F | Mixed Vegetables (Walk-in Refrigerator) (Cold Holding) | 39.0F |
Tomato Sauce (Walk-in Refrigerator) (Cold Holding) | 39.0F | Mixed Vegetables (Reach-in Refrigerator) (Cold Holding) | 38.0F | Spinach (Reach-in Refrigerator) (Cold Holding) | 38.0F | Salmon (Reach-in Refrigerator) (Cold Holding) | 41.0F |
Lamb (Reach-in Refrigerator) (Cold Holding) | 39.0F | Chicken (Reach-in Refrigerator) (Cold Holding) | 39.0F | Onions (Reach-in Refrigerator) (Cold Holding) | 39.0F | Rice steamed (Rice Steamer) (Hot Holding) | 164.0F |
Lentils (Hot Holding Unit) (Hot Holding) | 152.0F | Chick Peas (Hot Holding Unit) (Hot Holding) | 157.0F | Spinach (Hot Holding Unit) (Hot Holding) | 151.0F | Tikka masala (Hot Holding Unit) (Hot Holding) | 167.0F |
Butter Chicken (Hot Holding Unit) (Hot Holding) | 168.0F | ||||||
Inspector Comments:
Correct cited violations within 5 and 14 calendar-days. If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details. |
![]() |
Navnit Pandey | 11/03/2021 |
Person-in-Charge (Signature) | (Print) | Date |
![]() |
Alemayehu Tekleselassie | 029 | 11/03/2021 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |