![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
2. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) The Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic business license. | 200.4 | Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment. |
2. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card issued by the Department. | 203.1 | The licensee or person in charge shall designate an alternate person in charge to serve as on-site manager or supervisor at all times when the regular person in charge cannot be present.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 |
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. A copy of the Employee health was given to the kitchen manager at time of call (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. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) There is no soap at the handwashing sink near the entry of the kitchen. | 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 |
13. - A bowl of mini wheats cereal was open and sitting inside a box with bowls of cereal. (Corrected On Site) | 711.1 | Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf |
39. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) Multiple boxes of food containers sitting directly on the floor of the kitchen. | 816.1 | Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor. |
54. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) There is no waste (trash) receptacle at the handwashing sink in the kitchen. | 2706.3 | If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks. |
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) Mops in kitchen sitting against the wall not placed in a position that allows them to air-dry and without soiling walls. | 3205.1 | After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
62. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) The establishment does not have business license posted in a conspicuous location. | 4310.2 | The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (3-compartment sink) | 122.0F | (Reach-in Refrigerator) (Cold Holding) | 39.0F | Hot Water (Handwashing Sink) | 117.0F | Hot Water (Handwashing Sink (kitchen)) | 118.0F |
Inspector Comments:
Correct cited violations within 5 calendar-days. Correct cited violations within 14 calendar-days. Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response. |
![]() |
Ian Keener | 12/09/2021 |
Person-in-Charge (Signature) | (Print) | Date |
![]() |
Priscilla Lyle | 12/09/2021 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |