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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 |
29. - The location has a ROP machine. The owner was informed that this unit may not be used without a variance and HACCP plan approved by DC Health and that the unit may not be stored in a food prep area. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1011.2 | A food establishment that packages potentially hazardous food (time/ temperature control for safety food) using a reduced oxygen packaging method shall have a HACCP Plan that contains the information specified in Section 4205.1(d) and that: Pf (a) Identifies the food to be packaged; Pf (b) Except as specified in Sections 1011.3 through 1011.5 requires that the packaged food shall be maintained at five degrees Celsius (5 degrees C) (fortyone degrees Fahrenheit (41 degrees F)) or less and meet at least one (1) of the following criteria: Pf (1) Has an aw of ninety-one tenths (0.91) or less; Pf (2) Has a pH of four and six tenths (4.6) or less; Pf (3) Is a meat or poultry product cured at a food processing plant regulated by the USDA using substances specified in 9 C.F.R. subpart C Section 424.21(b) - Food ingredients and sources of radiation, and is received in an intact package; Pf or (4) Is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables; Pf (c) Describes how the packages shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to: Pf (1) Maintain the food at five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or below; Pf and (2) Discard the food if within fourteen (14) calendar days of its packaging it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption; Pf (e) Includes operational procedures that: (1) Prohibit contacting ready-to-eat food with bare hands as specified in Section 800.2; Pf (2) Identify a designated work area and the method by which physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross contamination, and access to the processing equipment is limited to responsible trained personnel familiar with the potential hazards of the operation; Pf and (3) Delineate cleaning and sanitization procedures for food-contact surfaces; Pf and (f) Describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation understands the: Pf (1) Concepts required for a safe operation; Pf (2) Equipment and facilities; Pf and (3) Procedures specified in Section 1011.2(e) and Section 4205.1(d). Pf |
32. - The establishment has not applied for a variance for ROP. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 4103.1 | A variance shall be requested in writing and be accompanied by the appropriate fee. |
53. - The toilet room door is not self-closing. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2911.1 | Toilet rooms shall not open directly into a room used for the preparation of food for service to the public and shall be provided with a tight-fitting and self-closing door in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf |
55. - There is exposed brick near the griddle and prep sink. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2905.2 | Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. |
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 132.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink - Bar) | 100.0F | Hot Water (2-compartment sink (Bar)) | 111.0F | (Reach-in Refrigerator) (Cold Holding) | 40.0F | (Reach-in Refrigerator) (Cold Holding) | 37.0F |
(Reach-in Refrigerator) (Cold Holding) | 30.0F | (Reach-in Refrigerator) (Cold Holding) | 39.0F | (Reach-in Refrigerator) (Cold Holding) | 36.0F | (Reach-in Refrigerator) (Cold Holding) | 41.0F |
(Reach-in Freezer) (Cold Holding) | 39.0F | (Reach-in Refrigerator) (Cold Holding) | 36.0F | (Reach-in Refrigerator) (Cold Holding) | 36.0F | (Refrigerator - drawer) (Cold Holding) | 38.0F |
Hot Water (Handwashing Sink (kitchen)) | 105.0F | Hot Water (Handwashing Sink (kitchen)) | 100.0F | Hot Water (Handwashing Sink) | 112.0F | (Reach-in Freezer) (Cold Holding) | -18.0F |
Hot Water (Prep sink) | 108.0F | Hot Water (2-compartment sink) | 110.0F | Hot Water (3-compartment sink) | 115.0F | (Walk-in Freezer) (Cold Holding) | -10.0F |
(Walk-in Refrigerator) (Cold Holding) | 37.0F | (Display Refrigerator) (Cold Holding) | 35.0F | Hot Water (Warewash Machine (wash cycle)) | 150.0F | Hot Water (Warewash Machine (rinse cycle)) | 185.0F |
Hot Water (Handwashing sink (toilet room)) | 111.0F | Hot Water (Handwashing sink (toilet room)) | 109.0F | ||||
Inspector Comments:
Approved. No objection to the issuance of a RESTAURANT license. Correct stated violations within 14 calendar days. |
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Johnny Spero | 09/16/2022 |
Person-in-Charge (Signature) | (Print) | Date |
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Douglas Dalier | 082 | 09/16/2022 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |