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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.(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 |
10. - There are no paper towels at the handwashing sink. PIC placed paper towels at hand sink (Corrected On Site) | 3002.1 | Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf |
16. - Unclean food-contact surfaces. PIC cleaned food contact surfaces. (Corrected On Site) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
28. - Observed chemicals at hand wash sink. PIC removed chemicals from hand sink. (Corrected On Site) | 3400.1 | Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) Separating the poisonous or toxic materials by physically separating or partitioning by a wall or structure; P and (b) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P |
38. - Neither the name of the establishment's licensed Pesticide Operator/contractor nor its pest extermination services contract are available.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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. |
51. - Observed faucet knob at hand sink loose behind condiment station next to ice cream freezer. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2418.1 | A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair. |
54. - Observed over flow trash at front of store. PIC emptied trash from front of store. (Corrected On Site) | 2717.1 | Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. |
55. - Observed unclean floors. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Under-counter Refrigerator) (Cold Holding) | 36.0F | Hot Water (Handwashing Sink - Service Line) | 100.0F | Freezer (Cold Holding) | 6.0F | Pizza (Under-counter Refrigerator) (Cold Holding) | 41.0F |
Onions raw (Open Display Refrigerator) (Cold Holding) | 38.0F | Hot Water (Handwashing Sink) | 100.0F | Ice Cream (Freezer) (Cold Holding) | -15.0F | Eggs (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Salad (Open Display Refrigerator) (Cold Holding) | 40.0F | Hot Water (Handwashing Sink - toilet room) | 100.0F | Freezer - Reach-in (Cold Holding) | 10.0F | Freezer - Reach-in (Cold Holding) | -6.0F |
Hot Water (3-compartment sink) | 110.0F | Hot Water (Handwashing Sink - Dishwash area) | 109.0F | ||||
Inspector Comments:
Correct cited violations within 5 calendar-days. Correct cited violations within 14 calendar-days. If you have any question, please contact the area supervisory sanitarian at food.safety@dc.gov. |
Shemelis Muluneh | 05/04/2022 | |
Person-in-Charge (Signature) | (Print) | Date |
Andrea Scales | 79 | 05/04/2022 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |