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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. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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: Unclean rusty can opener/Unclean meat slicer/Unclean prep table with ready to eat food. Mold is accumulating on the ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
23. - Prepared food items kept in plastic containers stored in reach-in and walk-in coolers are not labeled with dates and contents. (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. |
38. - There is a concerning presence of fruit flies at the food establishment bar. . (CORRECT VIOLATION WITHIN 5 CALENDAR DAY) | 3210.1 | The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf |
48. - No chemical test strips and kit available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1608.1 | A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf |
48. - The 3-compartment ware-washing sink observed improperly set-up for manual ware-washing; there is no dedicated sanitizing section.(CORRECT VIOLATION WITHIN 14 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. - 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 |
Hot Water (3-compartment sink) | 125.0F | Hot Water (Handwashing Sink - kitchen) | 110.0F | Hot Water (Handwashing Sink - kitchen) | 111.0F | Hot Water (Handwashing Sink - Cook Line) | 106.0F |
(Open Display Refrigerator) | 41.0F | (Refrigerator - reach-in) | 38.0F | (Refrigerator - walk-in) | 41.0F | (Under-counter Refrigerator) | 38.0F |
Pepperoni (Refrigerator - open display) (Cold Holding) | 39.0F | Beef (Open Display Refrigerator) (Cold Holding) | 39.0F | Beef raw/ground (Refrigerator - open display) (Cold Holding) | 39.0F | Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
Cheddar Cheese (Open Display Refrigerator) (Cold Holding) | 39.0F | Caesar Salad (Refrigerator - open display) (Cold Holding) | 38.0F | Salami (Open Display Refrigerator) (Cold Holding) | 41.0F | Sausage (Refrigerator - open display) (Cold Holding) | 39.0F |
Pizza - Pepperoni (Steam Table) (Hot Holding) | 165.0F | Chicken Strips (Steam Table) (Hot Holding) | 161.0F | Chicken grilled (Steam Table) (Hot Holding) | 148.0F | Peppers (Refrigerator - open display) (Cold Holding) | 38.0F |
Chicken (Open Display Refrigerator) (Cold Holding) | 39.0F | Chicken roasted (Steam Table) (Hot Holding) | 155.0F | Cheese (Open Display Refrigerator) (Cold Holding) | 41.0F | ||
Inspector Comments:
Correct items stated within 5-days and 14-days If any question, Please feel free to contact the area supervisor at food.safety@dc.gov |
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DANIEL MUFORO | 07/21/2022 |
Person-in-Charge (Signature) | (Print) | Date |
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ROSS J. GATERETSE | 624 | 07/21/2022 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |