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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 |
10. - Paper towels not present at all hand sinks. Towels not available at hand sink in bar area or at prep station in the kitchen. (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 |
15. - Several foods inside all refrigerators observed uncovered. Also, ingredients in small containers observed uncovered.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 802.1(c)-(h) | Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food. |
37. - Several unlabeled plastic squeeze bottles of unknown liquids and unlabeled plastic food bins stored in the kitchen and storage room. (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. |
62. - A current inspection report is 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 |
Shrimp cooked (Steam Table) (Hot Holding) | 165.0F | Beef (Open Display Refrigerator) (Cold Holding) | 39.0F | Greenleaf Lettuce (Open Display Refrigerator) (Cold Holding) | 41.0F | Chicken (Steam Table) (Hot Holding) | 166.0F |
Brown Rice (Steam Table) (Hot Holding) | 145.0F | Tomatoes chopped (Open Display Refrigerator) (Cold Holding) | 39.0F | Rice steamed (Steam Table) (Hot Holding) | 177.0F | (Reach-in Refrigerator) | 41.0F |
(Under-counter Refrigerator) | 40.0F | (Reach-in Refrigerator) | 41.0F | (Open Display Refrigerator) | 39.0F | Hot Water (Handwashing Sink - kitchen) | 110.0F |
Hot Water (3-compartment sink) | 124.0F | Hot Water (Handwashing Sink - kitchen) | 103.0F | Hot Water (Handwashing Sink - kitchen) | 122.0F | Chicken Chop (Refrigerator - open display) (Cold Holding) | 41.0F |
Roast Pork (Steam Table) (Hot Holding) | 166.0F | Cheese (Refrigerator - open display) (Cold Holding) | 40.0F | Lamb (Steam Table) (Hot Holding) | 185.0F | Onions cooked (Steam Table) (Hot Holding) | 167.0F |
Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 36.0F | Fried Rice (Steam Table) (Hot Holding) | 166.0F | ||||
Inspector Comments:
Correct cited violations within 14 calendar days. If you have any questions, please contact the main office area supervisor via email at food.safety@dc.gov for further direction. |
NOOR AHMAD | 07/01/2022 | |
Person-in-Charge (Signature) | (Print) | Date |
ROSS J. GATERETSE | 624 | 07/01/2022 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |