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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. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card. Certified Food Protection Manager ID Card was arrived on time of the time of inspection. (Corrected On Site) | 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 |
8. - No hand washing was observed by employees prior to putting on gloves. Employee washed her hands and then changing gloves at the time of inspection. (Corrected On Site) | 402.1 | Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P |
36. - There is no visible thermometer in the lowboy 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. |
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. |
48. - The chemical test strips available to measure the concentration of the sanitizing solution was expired.(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 |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Vanilla Frosting (Walk-in Refrigerator) (Cold Holding) | 37.0F | Corned Beef (Walk-in Refrigerator) (Cold Holding) | 38.0F | (Walk-in Refrigerator) (Cold Holding) | 38.0F | Lettuce (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F |
Onions raw (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F | (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F | Sliced Tomatoes (Under-counter Refrigerator) (Cold Holding) | 37.0F | (Under-counter Refrigerator) (Cold Holding) | 35.0F |
Sour Cream (Refrigerator) (Cold Holding) | 38.0F | (Refrigerator) (Cold Holding) | 37.0F | (Reach-in Freezer) (Cold Holding) | -6.0F | (Reach-in Refrigerator) (Cold Holding) | 37.0F |
Hot Water (Handwashing Sink (kitchen)) | 104.0F | Hot Water (Handwashing sink (toilet room)) | 107.0F | Hot Water (Handwashing Sink - Dishwash area) | 103.0F | Hot Water (Handwashing Sink - Service Line) | 105.0F |
Inspector Comments:
Correct cited violations within 5 Calendar-days. Correct cited violations within 14 Calendar-day If you have any questions, please contact the area supervisor by emailing food.safety@dc.gov with your inquiry details. |
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Yael Krigman | 12/30/2021 |
Person-in-Charge (Signature) | (Print) | Date |
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Mengestayhu Akelat | 607 | 12/30/2021 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |