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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 |
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms. (Corrected On Site) | 300.1 | The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food. |
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. (Corrected On Site) | 504.1 | A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf |
10. - There are no paper towels at the handwashing sink located in the toilet room. (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 |
36. - There is no visible thermometer in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1524.2 | Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3. |
38. - Observed mice droppings in the storage area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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 |
38. - Observed dead roaches behind the reach in refrigerators. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3211.1 | Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing sink (toilet room)) | 100.0F | (Reach-in Refrigerator) (Cold Holding) | 34.0F | (Reach-in Refrigerator) (Cold Holding) | 32.0F | (Reach-in Refrigerator) (Cold Holding) | 40.0F |
(Display Refrigerator) (Cold Holding) | 36.1F | (Ice Cream Freezer) (Cold Holding) | -3.0F | 1% Lowfat Milk (Reach-in Refrigerator) (Cold Holding) | 38.0F | Cheese (Reach-in Refrigerator) (Cold Holding) | 38.0F |
Macaroni and cheese (Reach-in Refrigerator) (Cold Holding) | 36.0F | Chicken and Pasta (Reach-in Refrigerator) (Cold Holding) | 39.0F | (Walk-in Refrigerator) (Cold Holding) | 40.0F | ||
Inspector Comments:
Correct cited violations within 5/14 calendar days. If you have any question, please contact the area supervisory sanitarian at food.safety@dc.gov. |
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Gedion Kebede | 08/01/2022 |
Person-in-Charge (Signature) | (Print) | Date |
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Ilda Bengui | 415 | 08/01/2022 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |