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. - The person in charge is not a certified food protection manager.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 200.3 | Each person in charge shall be adequately trained to ensure that the food establishment operates in compliance with this Code. Each person in charge shall also be a certified food protection manager as required by Section 203. |
22. - Improper cold holding of foods in refrigerator under counter, and in countertop. All of coleslaws were at incorrect temperature in refrigerator under counter and in countertop. Range (44 to 47 degrees Fahrenheit. Pickles temperature were 44 degrees Fahrenheit. Garlic sauce temperature was 48 degrees Fahrenheit in refrigerator under counter.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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 |
23. - Food prepared at a food processing plant after opened and transferred into other containers have been stored inside of under counter refrigerator with no date marked. (sauces)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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 |
33. - Refrigerator under counter has not been maintained foods at 41 degrees or less. The temperature indicated by refrigerator has been going up and down between 46 and 47 degrees Fahrenheit. The Licensee does not have a backup refrigerator to move foods into in case of emergency. (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 |
48. - No test kit to measure sanitizer concentration.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1608.1 | A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Handwashing Sink) | 112.0F | (2-compartment sink) | 122.0F | sausage (Hot Holding Cabinet) (Hot Holding) | 132.0F | ribs (Hot Holding Cabinet) (Hot Holding) | 135.0F |
garlic sauce (Refrigerator - under counter) (Cold Holding) | 48.0F | pickles (Refrigerator - under counter) (Cold Holding) | 44.0F | pickles (Countertop) (Cold Holding) | 46.0F | coleslaw (Refrigerator - under counter) (Cold Holding) | 44.0F |
coleslaw (Countertop) (Cold Holding) | 47.0F | (Refrigerator - under counter) | 46.0F | ||||
Inspector Comments:
SUMMARY SUSPENSION for Operating with incorrect hot and cold holding temperatures for potentially hazardous foods that do not comply with this Code and that cannot be corrected during the course of the inspection in violation of chapter 10 [25-A DCMR 4408.1(k)(9)] In order for license to be restored, a non-compliance restoration fee of $100 (for re-inspection during normal business hours) or $400 (for re-inspection during non-business hours) must be paid before an inspection can be scheduled and all violations must be corrected and approved by DC Health) Please see the details in the Restoration Procedures document provided by the inspector. The Health Regulation and Licensing Administration (HRLA) Processing Center is open to the public Monday, Tuesday, Thursday, and Friday, 9 am – 1 pm, and Wednesday, 9 am - 3:30 pm (except holidays). Please note: Violations of the D.C. Department of Health’s Food Code may incur administrative and/or civil fines and penalties. If you have any questions, please contact the area supervisor at food.safety@dc.gov with your inquiry details. |
Manuel Fernando Gonzalez | 12/09/2022 | |
Person-in-Charge (Signature) | (Print) | Date |
Gnandi Gbandi | 014 | 12/09/2022 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |