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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. - DC CFPM certificate of the person in charge during inspection was not posted. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 200.4 | Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment. |
15. - Observed sugar in container sitting on self without covered. Corrected on site during inspection by manager in charge. | 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. - Observed processing ingredients transferred to the new containers without date marking. Corrected on site during inspection by the person in charge. (Corrected On Site) | 1007.2 | Except as specified in Section 1007.4 through 1007.6, a container of refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than twenty-four (24) hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded based on the temperature and time combinations specified in Section 1007.1 and: Pf (a) The day the original container is opened in the food establishment shall be counted as Day 1; Pf and (b) The day or date marked by the food establishment may not exceed a manufacturer-s use-by-date if the manufacturer determined the use- by date based on food safety. Pf |
28. - Improper chemical storage, sprayer and dishwashing soap were mixed with drinks food items.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3400.1 | Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) Separating the poisonous or toxic materials by physically separating or partitioning by a wall or structure; P and (b) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P |
36. - No thermometer provide in service line reach in under counter refrigerators. (CORRECT VIOLATION WITHIN 5 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. |
45. - To go in using containers at service line stored improperly. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2205.1 | Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip- contact surfaces is prevented. |
51. - No air gap between the water supply inlet and the flood level. (CORRECT VIOLATION WITHIN 14 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 |
55. - No Mop hung to air dry. Mop shall be hung to air dry. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3205.1 | After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 80.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Meat sauce (Refrigerator - under counter) (Cold Holding) | 40.0F | Tofu (Refrigerator - under counter) (Cold Holding) | 39.0F | Chicken (Refrigerator - under counter) (Cold Holding) | 38.0F | Tofu (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Chicken (Refrigerator - reach-in) (Cold Holding) | 38.0F | Noodles (Hot Holding Unit) (Hot Holding) | 165.0F | Brown Rice (Hot Holding Unit) (Hot Holding) | 181.0F | Hot Water (Handwashing Sink (kitchen)) | 114.0F |
Hot Water (Handwashing Sink - Service Line) | 108.0F | 0.0F | Hot Water (Handwashing Sink - Dishwash area) | 102.0F | |||
Inspector Comments:
Correct cited violations within 5 and 14 calendar-days. If you have any questions, please contact the area supervisor at food.safety@dc.gov with your inquiry details. |
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AunG Myint | 10/19/2022 |
Person-in-Charge (Signature) | (Print) | Date |
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Gnandi Gbandi | 014 | 10/19/2022 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |