Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|2. - Observed the certified food protection manager has not obtained the DC Health food manager ID card. (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|
|9. - Observed employee cutting ready-to-eat food(onions) with bare hand. (Employee discarded said item during the inspection). (Corrected On Site)||800.2||Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P|
|10. - Observed the hand washing sink has been used for purpose other hand washing. (Corrected On Site)||2414.2||A handwashing sink shall not be used for purposes other than handwashing. Pf|
|15. - Observed raw shrimps stored together with ready-to-eat food(cut cucumbers). (Employee voluntarily discarded said food items during the 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|
|22. - Observed several temperature control for safety foods have been held at temperature above 41 degrees F on countertops and cooler box. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||1005.1||Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P|
|24. - The establishment is using time to control TCS foods for public health safety without written procedure. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||1009.1||Except as specified in Section 1009.4, if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service: (a) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the Department upon request and shall specify: Pf (1) Methods of compliance with Section 1009.2(a) through 1009.2(c) or Section 1009.3; Pf and (2) Methods of compliance with Section 1003 for food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf|
|38. - Observed dead cockroach on the drain board of the 3-compartment sink. (Employee removed it, cleaned and sanitized the affected surface during the inspection). (Corrected On Site)||3211.1||Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.|
|39. - Observed food items stored on floor in the kitchen. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||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.|
|Chicken (Hot Holding Unit) (Hot Holding)||150.0F||Beef (Hot Holding Unit) (Cold Holding)||154.0F||Cucumbers (Cooler) (Cold Holding)||68.0F||Shrimp raw (Cooler) (Cold Holding)||68.0F|
|Fried Shrimps (Counter Top) (Cold Holding)||68.0F||Dumplings (Room) (Holding)||68.0F||Hot Water (Handwashing Sink (kitchen))||120.0F||Pork (Hot Holding Unit) (Hot Holding)||150.0F|
|Vegetable Products (Reach-in Refrigerator) (Cold Holding)||39.0F||Rice steamed (Cooler) (Hot Holding)||110.0F||Rice steamed (Cooler) (Hot Holding)||138.0F||(Handwashing sink (toilet room)) (Cold Holding)||110.0F|
|Hot Water (3-compartment sink)||126.0F|
Correct cited violation within 5 calendar days.
Correct cited violation within 14 calendar days.
If you have question, please contact the supervisor at email@example.com.
|Ji Hea Park||01/18/2022|
|Inspector (Signature)||(Print)||Badge #||Date|