Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|15. - Food is not stored in a manner to protect from cross contamination. Raw shell eggs were stored above chicken soup in the walk-in refrigerator. The eggs were moved to the bottom shelving unit at the time of call. (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|
|23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||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|
|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.|
|43. - Ice scoop was stored in the ice machine. The scoop was removed at the time of call. (Corrected On Site)||810.1||During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.|
|47. - Observed badly scratched cutting boards in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||1801.1||Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.|
|48. - There are no chemical test strips (Quat) available to measure the concentration of the sanitizing solution.(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|
|Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 101.0°F|
|(Reach-in Freezer)||-9.0F||(Reach-in Refrigerator)||36.0F||2% Reduced Fat Milk (Under-counter Refrigerator) (Cold Holding)||38.0F||Hot Water (Handwashing sink - coffee station)||108.0F|
|Hot Water (Handwashing Sink - Bar)||111.0F||Hot Water (2-compartment sink (Bar))||118.0F||Hot Water (Handwashing Sink - Bar)||109.0F||Hot Water (Handwashing sink (toilet room))||102.0F|
|Hot Water (Handwashing sink (toilet room))||103.0F||Chicken Soup (Walk-in Refrigerator) (Cold Holding)||41.0F||Chick Peas (Walk-in Refrigerator) (Cold Holding)||37.0F||Lettuce (Walk-in Refrigerator) (Cold Holding)||40.0F|
|Chicken (Walk-in Refrigerator) (Cold Holding)||39.0F||(Walk-in Refrigerator)||36.0F||Hot Water (3-compartment sink)||135.0F||0.0F|
|Hot Water (Handwashing Sink - Dishwash area)||110.0F||Hot Water (Handwashing Sink (kitchen))||107.0F||Tomato Soup (Soup Warmer) (Hot Holding)||150.0F||Yellow Rice (Rice Steamer) (Hot Holding)||150.0F|
|Chicken (Hot Holding Unit) (Hot Holding)||161.0F||Steak cooked (Hot Holding Unit) (Hot Holding)||150.0F||Wheat/Oat/Grain/Rice (Hot Holding Unit) (Hot Holding)||145.0F||Lettuce (Reach-in Refrigerator) (Cold Holding)||40.0F|
|Cheese (Reach-in Refrigerator) (Cold Holding)||40.0F||Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding)||41.0F||Cheese (Reach-in Refrigerator) (Cold Holding)||40.0F||Lettuce (Reach-in Refrigerator) (Cold Holding)||41.0F|
|Chicken (Reach-in Refrigerator) (Cold Holding)||40.0F||Beans (Reach-in Refrigerator) (Cold Holding)||39.0F||Diced Tomatoes (Reach-in Refrigerator) (Cold Holding)||39.0F||Eggs boiled (Reach-in Refrigerator) (Cold Holding)||41.0F|
|Hot Water (Handwashing Sink (kitchen))||110.0F|
Correct cited violations within 5 calendar-days.
Correct cited violations within 14 calendar-days.
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|Inspector (Signature)||(Print)||Badge #||Date|