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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 |
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms. (Corrected On Site) | 300.2 | A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms of an illness or of a diagnosis without symptoms. |
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. The copy of the document was provided at the time of inspection. (Corrected On Site) | 504.1 | A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf |
22. - Temperature control for safety foods temp above 41 degrees F at room temperature and low boy refrigerators. Temperature control for safety foods were relocated in to reach-in refrigerator and low boy refrigerator. (Corrected On Site) | 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 |
33. - One low boy refrigerator has not been able to keep interior ambient air temperature at 41 degree F or less during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1600.1 | Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf |
36. - There is no visible thermometer in the two low boy refrigerators at customer service area.(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. |
53. - One of unisex toilet room does not have a covered receptacle for the disposal of feminine hygiene products.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2707.1 | A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products. |
56. - There is insufficient or no lighting (blown bulb) in the low boy refrigerators. (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. |
Sanitizer: Quaternary Ammonium, 150 ppm, 0.0 pH, 78.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Sweet Cream (Refrigerator) (Cold Holding) | 50.0F | (Refrigerator) (Cold Holding) | 56.0F | (Refrigerator) (Cold Holding) | 50.0F | (Refrigerator) (Cold Holding) | 56.0F |
(Open Display Refrigerator) (Cold Holding) | 37.0F | 2% Reduced Fat Milk (Prep Table) (Holding) | 56.0F | Almond Milk (Prep Table) (Hot Holding) | 50.0F | Soy Milk (Prep Table) (Cold Holding) | 56.0F |
Hot Water (Final Rinse Cycle - Warewashing Machine) | 188.0F | Hot Water (Handwashing sink (toilet room)) | 103.0F | Hot Water (Handwashing sink (toilet room)) | 105.0F | Hot Water (Handwashing Sink - Dishwash area) | 109.0F |
Hot Water (Handwashing Sink - Service Line) | 115.0F | ||||||
Inspector Comments:
Correct cited violations within 5 Calendar-days. Correct cited violations within 14 Calendar-day. If you have any questions, please contact the area supervisor by emailing food.safety@dc.gov with your inquiry details. |
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Million Mekonen | 10/26/2022 |
Person-in-Charge (Signature) | (Print) | Date |
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Mengestayhu Akelat | 607 | 10/26/2022 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |