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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. - The Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic business license. DC CFPM card posted at time of inspection. (Corrected On Site) | 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. |
14. - Last sold date not written on tags stored. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 717.2 | The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf |
15. - Food uncovered in refrigerator where salads and appetizers are made. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
43. - Knife blade observed stored in-between sandwich and salad prep refrigerators. Knife removed at time of inspection. (Corrected On Site) | 810.1 | During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3. |
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 74.0°F | ||
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 127.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink) | 130.0F | Hot Water (Handwashing Sink) | 124.0F | Hot Water (Handwashing Sink) | 122.0F | Hot Water (3-compartment sink) | 131.0F |
Pickled Onion (Salad Prep Unit) (Cold Holding) | 37.0F | Mousseline (Chicken Liver Mousse) (Salad Prep Unit) (Cold Holding) | 38.0F | Lettuce (Salad Prep Unit) (Cold Holding) | 37.0F | Sliced Tomatoes (Salad Prep Unit) (Cold Holding) | 38.0F |
Grapefruit (Salad Prep Unit) (Cold Holding) | 39.0F | Sauce (Sandwich Prep Refrigerator) (Cold Holding) | 39.0F | Onion Jam (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F | Cheese (Sandwich Prep Refrigerator) (Cold Holding) | 37.0F |
Salmon (Refrigerator - drawer) (Cold Holding) | 38.0F | Raw Chicken (Refrigerator - drawer) (Cold Holding) | 39.0F | Pickled Onion (Walk-in Refrigerator) (Cold Holding) | 38.0F | Mousseline (Chicken Liver Mousse) (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Sliced Tomatoes (Walk-in Refrigerator) (Cold Holding) | 37.0F | Chicken Wings (Walk-in Refrigerator) (Cold Holding) | 38.0F | Oat Milk (Reach-in Refrigerator) (Cold Holding) | 38.0F | Lemonade (Walk-in Refrigerator) (Cold Holding) | 37.0F |
Creamer (Reach-in Refrigerator) (Cold Holding) | 38.0F | Onion Soup (Hot Holding Unit) (Hot Holding) | 168.0F | ||||
Inspector Comments:
Correct cited items within 5 calendar days. Correct cited items within 14 calendar days. Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for efficient response. |
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Senovio Pable | 02/02/2023 |
Person-in-Charge (Signature) | (Print) | Date |
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Megan Johnson | 121 | 02/02/2023 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |