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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 issued by the Department. | 203.2 | A person in charge who is a certified food protection manager as required in Section 203.1 shall be re-certified every three (3) years. P |
15. - Observed stored in a manner to protect from cross contamination, raw beef stored on top of the ice. | 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 uncovered in the refrigerator under the counter. | 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. |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked in the refrigerators. | 1007.1 | Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf |
36. - No thermometer provided to check food temperatures. | 1606.1 | Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in chapters 6 through 13. Pf |
38. - The date that pest extermination services were last provided to the establishment is not available. | 3210.2 | The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment. |
53. - The toilet room does not have a covered receptacle for the disposal of feminine hygiene products. | 2707.1 | A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink (kitchen)) | 100.0F | Hot Water (3-compartment sink) | 132.0F | (Under-counter Refrigerator) | 38.0F | (Under-counter Refrigerator) | 40.0F |
Inspector Comments:
5/14 calendar day notices have been corrected from the previous inspection conducted on 01/ 26/ 2022: 25-A DCMR 2414.2 25-A DCMR 3002.1 25-A DCMR 2402.1 25-A DCMR 812.2 25-A DCMR 2203.2 25-A DCMR 1608.1 25-A DCMR 2605.1 25-A DCMR 4306.3 The licensee has failed to comply with the 5-calendar notice cited on 12/28/21, as listed within the observations section of this report. The Licensee’s failure to comply may result in additional enforcement action. 25-A DCMR 203.1 25-A DCMR 3210.2 25-A DCMR 802.1(a)-(b) 25-A DCMR 802.1(c)-(h) 25-A DCMR 1007.1 25-A DCMR 1606.1 25-A DCMR 2707.1 If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details. |
Tom Johnson | 02/07/2022 | |
Person-in-Charge (Signature) | (Print) | Date |
Ilda Bengui | 415 | 02/07/2022 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |