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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 |
15. - Several foods inside the walk-in refrigerator 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. |
23. - Several prepared food items were not dated and labeled at time of visit. (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. |
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 |
56. - There is insufficient lighting (blown bulb) in the reach-in refrigerator in the kitchen.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3008.1(b) | The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (1) At a surface where food is provided for consumer self-service, such as buffets and salad bars, or where fresh produce or packaged foods are sold or offered for consumption; (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Chicken raw (Walk-in Refrigerator) (Cold Holding) | 41.0F | Chicken Wings (Refrigerator - open display) (Cold Holding) | 40.0F | Broccoli (Open Display Refrigerator) (Cold Holding) | 39.0F | Brisket (Walk-in Refrigerator) (Cold Holding) | 41.0F |
Beef raw/ground (Walk-in Refrigerator) (Cold Holding) | 39.0F | Beef Patties (Steam Table) (Hot Holding) | 181.0F | Beef (Open Display Refrigerator) (Cold Holding) | 39.0F | (Walk-in Refrigerator) | 39.0F |
(Refrigerator - reach-in) | 40.0F | (Reach-in Refrigerator) | 39.0F | (Open Display Refrigerator) | 38.0F | Hot Water (Handwashing Sink - Cook Line) | 112.0F |
Hot Water (Handwashing Sink - kitchen) | 107.0F | Hot Water (Handwashing Sink - Cook Line) | 111.0F | Hot Water (3-compartment sink) | 121.0F | Chicken Chop (Refrigerator - walk-in) (Cold Holding) | 39.0F |
Cheese (Open Display Refrigerator) (Cold Holding) | 41.0F | Shrimp and Pasta (Walk-in Refrigerator) (Cold Holding) | 41.0F | Beef raw/ground (Open Display Refrigerator) (Cold Holding) | 40.0F | ||
Inspector Comments:
Correct stated items within 5 days and 14 days. If you have any questions you may contact the area supervisor at food.safey@dc.gov |
COLLEEN MURPHY | 08/15/2022 | |
Person-in-Charge (Signature) | (Print) | Date |
ROSS J. GATERETSE | 624 | 08/15/2022 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |