![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
16. - Mold was observed on the ice maker's plastic drip panel.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
16. - The concentration of the chlorine-based sanitizing solution is not in compliance. [ Glass washer at the bar] (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1813.2 | A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)]. |
22. - Steamed rice were measured 74 degrees F inside at the counter top next to ice. [Disposed] (Corrected On Site) | 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 |
33. - Observed refried beans and tomato sauce cooling in deep stock pots at the shelf. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1004.1 | Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf |
33. - Observed tomatoes sauce tightly covered while cooling process at the walk-in refrigerator. (Loosely covered) (Corrected On Site) (Corrected On Site) | 1004.2 | When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and (b) Loosely covered or uncovered if protected from overhead contamination as specified in Section 816.1(b), during the cooling period to facilitate heat transfer from the surface of the food. |
39. - Observed food items in a containers were stored on a floor at the walk-in refrigerator. (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. |
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. |
47. - The final rinse cycle temperature measuring gauge of the dish wash machine is not functional. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1816.3 | Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. |
48. - Observed the temperature of the glass washer machine at the bar was 116 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1809.2 | The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize shall not be less than forty-nine degrees Celsius (49 degrees C) (one hundred twenty degrees Fahrenheit (120 degrees F)). Pf |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 38.0F | Cucumbers (Ice) (Cold Holding) | 40.0F | Red sauce (Ice) (Cold Holding) | 39.0F | salsa (Ice) (Cold Holding) | 39.0F |
Sauce (Ice) (Cold Holding) | 39.0F | Beef (Steam Table) (Hot Holding) | 163.0F | Cheese sauce (Steam Table) (Hot Holding) | 163.0F | Asparagus (Ice) (Cold Holding) | 39.0F |
Carrots (Reach-in Refrigerator) (Cold Holding) | 39.0F | Rice steamed (Counter Top) (Holding) | 74.0F | Sauce (Walk-in Refrigerator) (Cooling) | 61.0F | Chicken (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Cheese (Walk-in Refrigerator) (Cold Holding) | 39.0F | Beans (Walk-in Refrigerator) (Cold Holding) | 38.0F | Beef (Walk-in Refrigerator) (Cold Holding) | 38.0F | (Walk-in Refrigerator) | 38.0F |
(Reach-in Refrigerator) | 39.0F | (Reach-in Refrigerator) | 38.0F | Hot Water (Reach-in Refrigerator) | 37.0F | Hot Water (Handwashing Sink (kitchen)) | 114.0F |
Hot Water (Handwashing Sink - Dishwash area) | 114.0F | Hot Water (3-compartment sink) | 123.0F | Hot Water (Warewashing Machine - Wash Cycle) | 155.0F | Hot Water (Dishwashing Machine - Final Rinse Cycle) | 116.0F |
Hot Water (Handwashing Sink - Bar) | 112.0F | Cheese (Reach-in Refrigerator) (Cold Holding) | 39.0F | Refried Beans (Steam Table) (Hot Holding) | 145.0F | Pork (Steam Table) (Hot Holding) | 165.0F |
Tomato Sauce (Steam Table) (Hot Holding) | 156.0F | Chicken (Steam Table) (Hot Holding) | 159.0F | Pico de gallo (Reach-in Refrigerator) (Cold Holding) | 39.0F | Tomato Sauce (Shelf) (Cooling) | 121.0F |
Refried Beans (Shelf) (Cooling) | 134.0F | Calamari (Reach-in Refrigerator) (Cold Holding) | 39.0F | Onions raw (Ice) (Cold Holding) | 40.0F | Lettuce (Reach-in Refrigerator) (Cold Holding) | 41.0F |
Guacamole (Reach-in Refrigerator) (Cold Holding) | 39.0F | Tomatoes sliced (Reach-in Refrigerator) (Cold Holding) | 40.0F | ||||
Inspector Comments:
Correct cited violations within 5 and 14 calendar-days. If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details |
![]() |
Jose Rosales | 04/13/2022 |
Person-in-Charge (Signature) | (Print) | Date |
![]() |
Alemayehu Tekleselassie | 029 | 04/13/2022 |
Inspector (Signature) | (Print) | Badge # | Date |
FSHISD_2015_3 |