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. - 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 |
16. - Observed employee washing utensils skipping sanitizing step. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1901.3 | If used with potentially hazardous food (time/temperature control for safety food), equipment, food-contact surfaces and utensils shall be cleaned throughout the day at least every four (4) hours, except as specified in Section 1901.4. P |
22. - Cold food items are held at improper temperatures reach in refrigerator.(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 |
33. - Observed reach in refrigerator over 41 degrees F. Under oven.(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 |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 812.1 | Cloths that are in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (a) Maintained dry; and (b) Used for no other purpose. |
48. - Observed missing directions wash, rinse, sanitize step at 3 compartment sink. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1909.1 | Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one (1) of the following procedures: (a) Use of a distinct, separate water rinse after washing and before sanitizing if using: (1) A three (3)-compartment sink; (2) Alternative manual warewashing equipment equivalent to a three (3)-compartment sink as specified in Section 1601.3; or (3) A three (3)-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; (b) Use of a detergent-sanitizer as specified in Section 1814 if using: (1) Alternative warewashing equipment as specified in Section 1601.3 that is approved for use with a detergent-sanitizer; or (2) A warewashing system for CIP equipment; (c) Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two (2)-compartment sink operation; (d) If using a warewashing machine that does not recycle the sanitizing solution as specified in Section 1909.1(e), or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is: (1) Integrated in the application of the sanitizing solution; and (2) Wasted immediately after each application; or (e) If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution. |
55. - Observed no stoppers at 3 compartment sink. Observed inoperable dishwasher. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3200.1 | The physical facilities shall be maintained in good repair.The physical facilities shall be maintained in good repair. |
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink - Dishwash area) | 100.0F | Hot Water (3-compartment sink) | 110.0F | Burrito (Refrigerator - drawer) (Cold Holding) | 35.0F | (Under-counter Refrigerator) (Cold Holding) | 79.0F |
Sandwich (Reach-in Refrigerator) (Cold Holding) | 39.0F | Fruit - cut or sliced (Reach-in Refrigerator) (Cold Holding) | 36.0F | Hot Water (Handwashing sink - coffee station) | 100.0F | 1% Lowfat Milk (Reach-in Refrigerator) (Cold Holding) | 41.0F |
Peppers (Reach-in Refrigerator) (Cold Holding) | 49.0F | (Open Display Refrigerator) (Cold Holding) | 36.0F | Hot Water (Handwashing sink (toilet room)) | 100.0F | ||
Inspector Comments:
Correct cited violations within 5 calendar-days. Correct cited violations within 14 calendar-days. Licensees are required to designate a person-in-charge who is a Certified Food Protection Manager (CFPM)and has obtained a DC Health-issued Certified Food Protection Manager Identification Card (DC CFPM). • To submit an application, please visit this website: https://dchealth.force.com/Application/s/login/?startURL=%2FApplication%2Fs%2F%3Ft%3D1646242785542 We do recommend using Google Chrome for optimal functionality. You will be required to create an account, complete the application, upload any requested support documentation, and submit payment. Our review team will review your application and respond to you via email. Please note that you will only be required to create an account once (you will use the same account for any business you do with the Division of Food). If you have any questions or have any issues, please feel free to contact us at food.safety@dc.gov. If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details. |
Davon Hudson | 02/25/2023 | |
Person-in-Charge (Signature) | (Print) | Date |
Andrea Scales | 79 | 02/25/2023 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |