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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 |
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms. (Corrected On Site) | 300.1 | The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food. |
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 |
10. - Observed handwashing sink located in the kitchen blocked. | 2414.1 | A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked. | 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. - There is no visible thermometer in the refrigerator under the counter. | 1524.2 | Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3. |
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. |
39. - Observed drinks, vegetable oil and vegetables stored directly on the floor. | 816.2 | Food in packages and working containers may be stored less than fifteen centimeters (15 cm) or six inches (6 in.) above the floor on case lot handling equipment as specified in Section 1534. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use. | 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. |
49. - Refrigerator under the counter observed dusty. | 1900.3 | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
62. - Observed food establishment operating with an expired license. | 4300.2 | No person shall operate a food establishment with an expired license. Pf |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink (kitchen)) | 100.0F | Hot Water (3-compartment sink) | 121.0F | (Under-counter Refrigerator) | 38.0F | (Reach-in Refrigerator) | 36.0F |
(Reach-in Refrigerator) | 26.0F | (Freezer) | -9.0F | ||||
Inspector Comments:
SUMMARY SUSPENSION FOR OPERATING A FOOD ESTABLISHMENT WITH AN EXPIRED LICENSE. SUMMARY SUSPENSION for smoking of Tobacco products without permit. For smoking exemption please contact Carrie Dahlquist Program Manager Tobacco Control Program Community Health Administration (CHA) Cancer and Chronic Disease Prevention Bureau carrie.dahlquist@dc.gov Main: 202.442.5955 |
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Joseph Jarrouje | 04/23/2022 |
Person-in-Charge (Signature) | (Print) | Date |
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Ilda Bengui | 415 | 04/23/2022 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |