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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. - One of employees is certified food protection manager, but she has not obtained a District-issued food protection manager identification ID Card.(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 |
15. - Food was not stored in good manner to avoid cross contamination inside of refrigerator under counter. Raw meat was stored on top of ready to eat food.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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 |
22. - Observed improper cold holding of TCS food inside of countertop and refrigerator under counter. Internal temperature of hard cheese, Chicken breasts, tomatoes and lettuces range from 44 to 47 degrees Fahrenheit.(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. - No date marked on food that have made and held more than 24 hours stored in walk in refrigerator.(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 |
33. - Countertop and refrigerator under counter have not holding cold food cold at least 41 degrees Fahrenheit or lower.(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 |
Sanitizer: Chlorine, 100 ppm, 90.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(3-compartment sink) | 126.0F | (Handwashing Sink) | 102.0F | (Walk-in Refrigerator) | 40.0F | (Refrigerator - under counter) | 45.0F |
(Refrigerator - reach-in) | 38.0F | (Freezer - Reach-In) | -3.0F | Chicken Wings Fried (Carving Station) | 174.0F | Hot Dog Fried | 158.0F |
Mashed Potato | 170.0F | Grill Eggs | 170.0F | Beef Boiled (Walk-in Refrigerator) (Cold Holding) | 41.0F | Hard Cheese (Countertop) (Cold Holding) | 47.0F |
Chicken Breasts Boiled (Refrigerator - under counter) (Cold Holding) | 44.0F | Tomatoes sliced (Countertop) (Cold Holding) | 45.0F | ||||
Inspector Comments:
Correct Cited Violation within 5 Calendar days Correct Cited Violations within 14 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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Seung Lee | 03/03/2023 |
Person-in-Charge (Signature) | (Print) | Date |
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Gnandi Gbandi | 014 | 03/03/2023 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |