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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 |
16. - Unclean food contact surfaces: Unclean rusty can opener/Unclean spray nozzle hoses at the bar/Unclean meat slicer/Unclean prep table with ready to eat food.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
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. |
48. - The 3-compartment ware-washing sink observed improperly set-up for manual ware-washing; there is no dedicated sanitizing section.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1909.1 | Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one (1) of the following procedures: (a) Use of a distinct, separate water rinse after washing and before sanitizing if using: (1) A three (3)-compartment sink; (2) Alternative manual warewashing equipment equivalent to a three (3)-compartment sink as specified in Section 1601.3; or (3) A three (3)-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; (b) Use of a detergent-sanitizer as specified in Section 1814 if using: (1) Alternative warewashing equipment as specified in Section 1601.3 that is approved for use with a detergent-sanitizer; or (2) A warewashing system for CIP equipment; (c) Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two (2)-compartment sink operation; (d) If using a warewashing machine that does not recycle the sanitizing solution as specified in Section 1909.1(e), or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is: (1) Integrated in the application of the sanitizing solution; and (2) Wasted immediately after each application; or (e) If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution. |
51. - There is no air gap at the 3-compartment sink main pipes leading to the floor drain. The units drain pipes are recessed into the floor drains. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2403.1 | An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than twenty-five millimeters (25 mm) or one inch (1 in). P |
62. - Current inspection reports and a current license are not posted in a location that is conspicuous to consumers.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 4310.2 | The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Steak cooked (Steam Table) (Hot Holding) | 176.0F | Steak cooked (Steam Table) (Hot Holding) | 165.0F | Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 38.0F | Lettuce (Refrigerator - open display) (Cold Holding) | 39.0F |
Chicken grilled (Steam Table) (Hot Holding) | 166.0F | Beef (Refrigerator - open display) (Cold Holding) | 38.0F | (Refrigerator - under counter) | 41.0F | (Refrigerator - walk-in) | 38.0F |
(Refrigerator - open display) | 39.0F | (Walk-in Refrigerator) | 38.0F | (Reach-in Refrigerator) | 38.0F | Hot Water (Handwashing Sink - kitchen) | 110.0F |
Hot Water (Handwashing Sink - Cook Line) | 111.0F | Hot Water (Handwashing Sink - kitchen) | 112.0F | Hot Water (3-compartment sink) | 121.0F | Avocado (Refrigerator - open display) (Cold Holding) | 39.0F |
Guacamole (Refrigerator - under counter) (Cold Holding) | 38.0F | Mixed Vegetables (Steam Table) (Hot Holding) | 165.0F | Rice steamed (Steam Table) (Hot Holding) | 176.0F | Chicken Teriyaki (Steam Table) (Hot Holding) | 165.0F |
Inspector Comments:
Correct cited violations within 5-days and 14-days. If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details. |
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VIDAL GARCIA | 05/05/2022 |
Person-in-Charge (Signature) | (Print) | Date |
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ROSS J. GATERETSE | 624 | 05/05/2022 |
Inspector (Signature) | (Print) | Badge # | Date |
FSHISD_2015_3 |