Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|2. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card issued by the Department.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||203.3||A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P|
|10. - There is no handwashing signage at the handwashing sink. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||3004.1||A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.|
|16. - The concentration of the chlorine-based sanitizing solution is not in compliance (Dishwasher). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||1813.2||A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)].|
|23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||1007.1||Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf|
|35. - Observed meat thawing in sink. PIC ran water on the meat. (Corrected On Site)||1001.1||Frozen potentially hazardous food that is slacked to moderate the temperature shall be held: (a) Under refrigeration that maintains the food temperature at five degrees (5 degrees C) (41 degrees F) or less; or (b) At any temperature if the food remains frozen.|
|38. - The date that pest extermination services were last provided to the establishment is not available.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)||3210.2||The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment.|
|48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(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|
|55. - Observed no light in restroom. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||3200.1||The physical facilities shall be maintained in good repair.|
|56. - There is insufficient lighting (blown bulb) in the reach-in refrigerator. (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: Chlorine, 50 ppm, 0.0 pH, 100.0°F|
|Hot Water (Handwashing Sink (kitchen))||100.0F||Hot Water (Handwashing Sink)||100.0F||Hot Water (3-compartment sink)||110.0F||Egg Roll (Freezer) (Cold Holding)||-2.0F|
|Mushrooms (Reach-in Refrigerator) (Cold Holding)||32.0F||Raw Beef (Open Display Refrigerator) (Cold Holding)||40.0F||Chicken (Under-counter Refrigerator) (Cold Holding)||41.0F||Hummus (Under-counter Refrigerator) (Cold Holding)||40.0F|
|Beef (Reach-in Refrigerator) (Cold Holding)||40.0F||Ice Cream (Freezer) (Cold Holding)||-6.0F||Refrigerator - Beverages (Cold Holding)||35.0F||Hot Water (Handwashing Sink - toilet room)||100.0F|
Correct cited violations within 5 calendar-days.
Correct cited violations within 14 calendar-days.
If you have any questions, please contact the Area Supervisor at email@example.com with your inquiry details.
|Inspector (Signature)||(Print)||Badge #||Date|