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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. - 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 |
15. - Food is not stored in a manner to protect from cross contamination raw beef over cook food. PIC removed beef. (Corrected On Site) | 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 |
16. - Mold was observed on the ice maker's plastic drip panel.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
16. - The concentration of the chlorine-based sanitizing solution is not in compliance. (dishwasher bar) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
23. - Observed expired product lower level refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1008.1 | A food specified in Section 1007.1 or 1007.2 shall be discarded if it: (a) Exceeds either of the temperature and time combinations specified in Section 1007.1, excluding time that the product is frozen; P (b) Is in a container or package that does not bear a date or day; P or (c) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in Section 1007.1. P |
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 mop in mop bucket not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3205.1 | After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
62. - Observed expired license posted. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 4306.3 | All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F | ||
Sanitizer: Chlorine, 00 ppm, 0.0 pH, 00.0°F | ||
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Refrigerator (Open Display Refrigerator) (Cold Holding) | 37.0F | Hot Water (Handwashing Sink - Dishwash area) | 100.0F | Shrimp raw (Freezer) (Cold Holding) | -18.0F | (Reach-in Refrigerator) (Cold Holding) | 36.0F |
Meat (Reach-in Refrigerator) (Cold Holding) | 41.0F | Dairy Products (Reach-in Refrigerator) (Cold Holding) | 36.0F | Hot Water (3-compartment sink) | 110.0F | Hot Water (Handwashing Sink - Service Line) | 100.0F |
Tomatoes sliced (Under-counter Refrigerator) (Cold Holding) | 39.0F | Beef raw/ground (Freezer) (Cold Holding) | -12.0F | Hot Water (Handwashing Sink - Bar) | 100.0F | Eggs (Under-counter Refrigerator) (Cold Holding) | 38.0F |
Freezer (Cold Holding) | -18.0F | Refrigerator - Beverages | 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). A copy of the instructions for how to obtain a DC CFPM is provided with this inspection report. If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details. |
Hakim Hamid | 03/15/2023 | |
Person-in-Charge (Signature) | (Print) | Date |
Andrea Scales | 79 | 03/15/2023 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |