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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 |
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. (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 |
15. - Food is not stored in a manner to protect from cross contamination. Lavash bread was stored next to raw fish. Issue was corrected during inspection. (Corrected On Site) | 802.1(a)-(b) | Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P |
15. - Food is not stored in a manner to protect from cross contamination. Observed food stored uncover in the refrigerator under the counter. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 802.1(c)-(h) | Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 812.2 | Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Cucumbers (Cold Bar) (Cold Holding) | 36.0F | Cheese (Cold Bar) (Cold Holding) | 39.0F | Strawberries (Cold Bar) (Cold Holding) | 38.0F | Tomatoes chopped (Cold Bar) (Cold Holding) | 38.0F |
Olive Salad (Cold Bar) (Cold Holding) | 40.0F | (Walk-in Refrigerator) | 28.0F | (Under-counter Refrigerator) | 25.0F | (Under-counter Refrigerator) | 32.0F |
(Under-counter Refrigerator) | 28.0F | (Ice Cream Freezer) | 0.0F | Hot Water (Handwashing sink (toilet room)) | 100.0F | Hot Water (3-compartment sink) | 132.0F |
Hot Water (Handwashing Sink (kitchen)) | 138.0F | Hot Water (Handwashing Sink (kitchen)) | 141.0F | Hot Water (Handwashing Sink - Bar) | 119.0F | Hot Water (Handwashing Sink - Bar) | 124.0F |
Shrimp raw (Cold Bar) (Cold Holding) | 38.0F | Chicken raw (Cold Bar) (Cold Holding) | 36.0F | Fish - Catfish (Cold Bar) (Cold Holding) | 36.0F | Carrots (Cold Bar) (Cold Holding) | 38.0F |
Eggplant (Holding Cabinet) (Hot Holding) | 161.0F | Rice steamed (Cold Bar) (Cold Holding) | 34.0F | Ribs (Hot Bar) (Hot Holding) | 171.0F | ||
Inspector Comments:
Correct violation within 14 calendar days If you have any question, please contact the area supervisory sanitarian at food.safety@dc.gov. |
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Mariana Luts | 01/12/2022 |
Person-in-Charge (Signature) | (Print) | Date |
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Ilda Bengui | 415 | 01/12/2022 |
Inspector (Signature) | (Print) | Badge # | Date |
FSHISD_2015_3 |