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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. - No CFPM on duty, and the one in charge was unable to demonstrate food safety knowledge protocols, policies and procedures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 203.1 | Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. Such certified food protection managers shall be deemed in compliance with Section 201.2(b). P |
10. - Two hand-washing sinks in the kitchen are blocked by a service cart and food products.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2414.1 | A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf |
22. - Cold food items are held at improper temperatures in the open cooler display and inside reach-in coolers. The cold holding unit is not well maintained to keep cold food at 41 degrees F and below. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS | 1005.1 | Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P |
23. - No temperature control for safety foods within the establishment that are intended to be held for more than 24 hours are date marked. (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. - 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. |
47. - Observed cutting boards on site with heavy ware damage, burns, and cuts that make surfaces no longer cleanable.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1801.1 | Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
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 |
51. - Faucet at the hand washing sink located in the meat and produce prep area is loose (not fully connected to the sink)(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2418.1 | A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink - Cook Line) | 117.0F | Hot Water (Handwashing Sink - kitchen) | 114.0F | Hot Water (3-compartment sink) | 117.0F | (Open Display Refrigerator) | 40.0F |
(Refrigerator - reach-in) | 39.0F | (Walk-in Refrigerator) | 40.0F | (Under-counter Refrigerator) | 40.0F | Diced Tomatoes (Refrigerator - walk-in) (Cold Holding) | 37.0F |
Tuna (Refrigerator - open display) (Cold Holding) | 60.0F | Chicken (Open Display Refrigerator) (Cold Holding) | 57.0F | Salad Dressing (Open Display Refrigerator) (Cold Holding) | 46.0F | Eggs (Refrigerator - open display) (Cold Holding) | 44.0F |
Caesar Salad (Refrigerator - open display) (Cold Holding) | 45.0F | Cheese (Refrigerator - open display) (Cold Holding) | 43.0F | Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 39.0F | American Cheese (Open Display Refrigerator) (Cold Holding) | 44.0F |
Ham (Refrigerator - open display) (Cold Holding) | 47.0F | Bologna (Refrigerator - open display) (Cold Holding) | 46.0F | Hummus (Refrigerator - open display) (Cold Holding) | 46.0F | Peppers (Refrigerator - open display) (Cold Holding) | 40.0F |
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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YOON OH | 09/06/2022 |
Person-in-Charge (Signature) | (Print) | Date |
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ROSS J. GATERETSE/GNANDI GBANDI | 624 | 09/06/2022 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |