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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 was 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 |
8. - Employee did not wash hands after handling money before returning to work on open food at the cook line during the inspection. (Employee was educated and instructed to wash hands when switching tasks and complied during the inspection). (Corrected On Site) | 402.1 | Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P |
38. - There was no professional pest extermination service contract or service report presented during the inspection. (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. |
45. - Single use food contact containers in cardboard boxes stored on floor in the storage room. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2203.1 | Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor. |
48. - The employee used 3-compartment ware washing sink to washing hands. (The employee has been educated and instructed to wash hands at the hand washing sink during the inspection). (Corrected On Site) | 1805.1 | A warewashing sink shall not be used for handwashing. |
52. - There was no professional service contract or invoice for used grease removal presented during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2605.1 | Removal of sewage and other liquid waste, including grease collections, shall comply with the provisions of this chapter. A copy of the establishment's professional service contract shall be maintained at all approved waste servicing areas, or at the mobile food establishment by the licensee and the following documents shall be available for inspection: Pf (a) Name and address of the licensee's District-licensed sewage and liquid waste transport contractor; (b) Duration of the contract; and (c) Frequency of sewage and liquid waste removal services provided under the contract. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Fries (Reach-in Freezer) (Cold Holding) | 0.0F | Chicken Wings (Deep Fryer) (Cooking) | 204.0F | Fish fried (Deep Fryer) (Cooking) | 192.0F | Cheese (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Ham (Walk-in Refrigerator) (Cold Holding) | 38.0F | Vegetables - cut (Walk-in Refrigerator) (Cold Holding) | 38.0F | Cole slaw (Walk-in Refrigerator) (Cold Holding) | 38.0F | Hot Water (Handwashing Sink) | 118.0F |
Vegetable Products (Reach-in Refrigerator) (Cold Holding) | 40.0F | Cheese (Reach-in Refrigerator) (Cold Holding) | 43.0F | Fish raw (Reach-in Refrigerator) (Cold Holding) | 39.0F | Hot Water (3-compartment sink) | 116.0F |
Fish raw (Reach-in Freezer) (Cold Holding) | 10.0F | Chicken (Reach-in Refrigerator) (Cold Holding) | 10.0F | Hot Water (Handwashing sink (toilet room)) | 117.0F | ||
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. |
Maria Pascual | 05/12/2022 | |
Person-in-Charge (Signature) | (Print) | Date |
Jemal Yasin | 026 | 05/12/2022 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |