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 |
8. - Food Handlers are not frequently washing hands between tasks or when returning to work. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 402.1 | Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P |
36. - No visible thermometers observed inside all several reach-in refrigerators(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. |
54. - Trash cans are not available at all hand sinks where paper towels are used.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2706.3 | If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks. |
62. - The current inspection reports are not posted in a location within the food establishment that is conspicuous to consumers as specified (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 (Handwashing Sink - Cook Line) | 122.0F | Hot Water (3-compartment sink) | 126.0F | Hot Water (Handwashing Sink - kitchen) | 120.0F | Hot Water (Handwashing Sink - kitchen) | 111.0F |
(Open Display Refrigerator) | 41.0F | (Walk-in Refrigerator) | 38.0F | (Reach-in Refrigerator) | 40.0F | (Walk-in Refrigerator) | 41.0F |
Salad (Open Display Refrigerator) (Cold Holding) | 40.0F | American Cheese (Open Display Refrigerator) (Cold Holding) | 41.0F | Cheese shredded (Open Display Refrigerator) (Cold Holding) | 37.0F | Chicken (Refrigerator - open display) (Cold Holding) | 38.0F |
Broccoli (Open Display Refrigerator) (Cold Holding) | 39.0F | Cucumbers (Refrigerator - open display) (Cold Holding) | 40.0F | Cheddar Cheese (Open Display Refrigerator) (Cold Holding) | 36.0F | Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
Onions raw (Refrigerator - open display) (Cold Holding) | 37.0F | Red Peppers Roasted (Refrigerator - open display) (Cold Holding) | 38.0F | Beef (Refrigerator - open display) (Cold Holding) | 39.0F | Black Beans (Open Display Refrigerator) (Cold Holding) | 36.0F |
Eggs (Open Display Refrigerator) (Cold Holding) | 41.0F | Chicken (Refrigerator - open display) (Cold Holding) | 38.0F | Rice steamed (Steam Table) (Hot Holding) | 190.0F | Mixed Vegetables (Steam Table) (Hot Holding) | 170.0F |
Sweet Potatoes (Steam Table) (Hot Holding) | 166.0F | Greens (Steam Table) (Hot Holding) | 167.0F | Squash (Steam Table) (Hot Holding) | 164.0F | Salmon (Steam Table) (Hot Holding) | 165.0F |
Red Beans (Steam Table) (Hot Holding) | 168.0F | Fried Rice (Steam Table) (Hot Holding) | 167.0F | ||||
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 |
GERALD HUTCHINS | 09/28/2022 | |
Person-in-Charge (Signature) | (Print) | Date |
ROSS J. GATERETSE | 624 | 09/28/2022 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |