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.(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|
|10. - There is no soap at the handwashing sink near three compartment sink. A soap was provided at the time of call. (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. - There are no paper towels at the handwashing sink. Paper towels were provided at the time of call. (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|
|36. - There is no visible thermometer in the reach-in refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||1524.2||Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.|
|40. - Food employee observed not wearing a hair restraint while working with open food. An employee wear cap at the time of call. (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.|
|51. - The hoses attached to the detergent and sanitizer dispenser are too long ( below flood rim level of the sink). The manager cut the hoses and proper air gap was created. (Corrected On Site)||2403.1||An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than twenty-five millimeters (25 mm) or one inch (1 in). P|
|54. - There is no waste (trash) receptacle at the handwashing sink near three compartment area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||2706.2||A receptacle shall be provided in each area of the food establishment or premises where refuse is generated or commonly discarded, or where recyclables or returnables are placed.|
|62. - The establishment's business license was expired on August 31, 2020. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||4300.2||No person shall operate a food establishment with an expired license. Pf|
|Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 88.0°F|
|Taquito (Hot Dog Roller) (Hot Holding)||169.0F||Hot Dog (Hot Dog Roller) (Hot Holding)||172.0F||Taquito (Hot Dog Roller) (Hot Holding)||140.0F||Chicken Wings (Hot Holding Display Unit) (Hot Holding)||152.0F|
|Meatballs (Hot Holding Display Unit) (Hot Holding)||162.0F||Beef Patties (Hot Holding Display Unit) (Hot Holding)||155.0F||(Reach-in Freezer)||8.0F||(Reach-in Refrigerator)||41.0F|
|Cheeseburger (Reach-in Refrigerator) (Cold Holding)||40.0F||Meatballs (Reach-in Refrigerator) (Cold Holding)||39.0F||(Walk-in Refrigerator)||38.0F||Pizza (Walk-in Refrigerator) (Cold Holding)||41.0F|
|Taquito (Walk-in Refrigerator) (Cold Holding)||38.0F||2% Reduced Fat Milk (Walk-in Refrigerator) (Cold Holding)||38.0F||(Walk-in Freezer)||3.0F||(Reach-in Freezer)||-6.0F|
|(Reach-in Freezer)||-3.0F||Hot Water (Handwashing Sink - Dishwash area)||117.0F||Hot Water (3-compartment sink)||115.0F||(Reach-in Freezer)||-10.0F|
|(Reach-in Freezer)||1.0F||Sandwich (Open Display Refrigerator) (Cold Holding)||39.0F||Caesar Salad (Open Display Refrigerator) (Cold Holding)||40.0F||Hot Dog (Reach-in Refrigerator) (Cold Holding)||39.0F|
|Cheeseburger (Reach-in Refrigerator) (Cold Holding)||40.0F||(Reach-in Refrigerator)||40.0F||Hot Water (Handwashing Sink - Service Line)||115.0F|
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 firstname.lastname@example.org with your inquiry details.
|Inspector (Signature)||(Print)||Badge #||Date|