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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 |
15. - Food is not stored in a manner to protect from cross contamination. Raw salmon was stored above ready to eat food items in the walk-in refrigerator. The food item was moved to the raw food items shelving unit at the time of call. (Corrected On Site) | 802.1(a)-(b) | Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P |
33. - Observed the reach-in refrigerator 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 |
38. - Observed rodent droppings under the shelving unit at dry storage area and at bar area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3210.1 | The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf |
48. - The temperature of the wash solution of the chemical dish washing machine is less than 120 degrees F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1809.2 | The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize shall not be less than forty-nine degrees Celsius (49 degrees C) (one hundred twenty degrees Fahrenheit (120 degrees F)). Pf |
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 115.0°F | ||
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 120.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink (kitchen)) | 119.0F | Hot Water (Handwashing Sink (kitchen)) | 105.0F | (Reach-in Refrigerator) | 38.0F | Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding) | 37.0F |
Avocado (Reach-in Refrigerator) (Cold Holding) | 36.0F | Shrimp cooked (Reach-in Refrigerator) (Cold Holding) | 37.0F | Potatoes (Reach-in Refrigerator) (Cold Holding) | 40.0F | Cheese (Reach-in Refrigerator) (Cold Holding) | 40.0F |
(Reach-in Refrigerator) | 37.0F | Mushrooms (Reach-in Refrigerator) (Cold Holding) | 40.0F | Raw Shrimp (Reach-in Refrigerator) (Cold Holding) | 38.0F | Brussels Sprouts (Reach-in Refrigerator) (Cold Holding) | 40.0F |
Pasta/Noodles (Reach-in Refrigerator) (Cold Holding) | 40.0F | Onion soup (Hot Holding Unit) (Hot Holding) | 148.0F | Banku soup (Hot Holding Unit) (Hot Holding) | 140.0F | Steak raw (Refrigerator - drawer) (Cold Holding) | 37.0F |
Salmon (Refrigerator - drawer) (Cold Holding) | 36.0F | Hot Water (3-compartment sink) | 118.0F | (Walk-in Refrigerator) | 37.0F | Mushrooms (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Salmon (Walk-in Refrigerator) (Cold Holding) | 39.0F | Ham sliced (Walk-in Refrigerator) (Cold Holding) | 39.0F | Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F | (Reach-in Refrigerator) | 53.0F |
Hot Water (Wash Cycle - Warewashing Machine) | 115.0F | Salmon (Grill) (Cooking) | 146.0F | Steak cooked (Grill) (Cooking) | 156.0F | Hot Water (Handwashing sink - coffee station) | 118.0F |
Hot Water (2-compartment sink (Bar)) | 117.0F | Hot Water (Handwashing Sink - Bar) | 122.0F | Hot Water (Wash Cycle - Warewashing Machine) | 120.0F | (Under-counter Refrigerator) | 36.0F |
Hot Water (Handwashing sink (toilet room)) | 105.0F | ||||||
Inspector Comments:
Correct cited violations within 5 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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Hulya Bolukbasi | 11/28/2022 |
Person-in-Charge (Signature) | (Print) | Date |
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Solomon Balcha | 038 | 11/28/2022 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |