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 |
10. - Paper towels not present at all hand sinks. Towels not available at hand sink in bar area or at prep station in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3002.1 | Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf |
10. - There is no handwashing signage at the handwashing sink in the kitchen.(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. |
23. - Prepared food items kept in plastic containers stored in reach-in and walk-in coolers are not labeled with dates and contents. (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 |
36. - There are no visible thermometers in the reach-in coolers and under-counter refrigerators in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1524.2 | Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3. |
37. - Working containers of foods that are not easily recognizable are not name labeled.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 803.1 | Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified. |
44. - The plates on the top shelf at the cooking station are stored with the food-contact surfaces unprotected (exposed). (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2203.2 | Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted. |
54. - Trash cans are not available at all hand sinks where paper towels are used.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2706.3 | If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks. |
62. - A current inspection report is not posted in a location that is conspicuous to consumers.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 4310.2 | The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Open Display Refrigerator) | 41.0F | Hot Water (Handwashing Sink - kitchen) | 106.0F | Hot Water (Handwashing Sink - kitchen) | 115.0F | Hot Water (Handwashing Sink - kitchen) | 109.0F |
Hot Water (3-compartment sink) | 121.0F | (Reach-in Refrigerator) | 40.0F | (Refrigerator - reach-in) | 38.0F | (Refrigerator - under counter) | 41.0F |
Cheese (Refrigerator - open display) (Cold Holding) | 41.0F | Beef Patties (Refrigerator - under counter) (Cold Holding) | 39.0F | Beef (Refrigerator - open display) (Cold Holding) | 40.0F | Beef raw/ground (Refrigerator - open display) (Cold Holding) | 41.0F |
Chicken grilled (Steam Table) (Hot Holding) | 155.0F | Beef Teriyaki (Steam Table) (Hot Holding) | 177.0F | Chicken Wings (Refrigerator - walk-in) (Cold Holding) | 40.0F | Chicken raw (Refrigerator - open display) (Cold Holding) | 38.0F |
Diced Tomatoes (Open Display Refrigerator) (Cold Holding) | 38.0F | Rice steamed (Steam Table) (Hot Holding) | 166.0F | Eggs (Refrigerator - open display) (Cold Holding) | 40.0F | Eel (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Ground Beef (Refrigerator - open display) (Cold Holding) | 41.0F | Brisket (Refrigerator - open display) (Cold Holding) | 41.0F | Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F | Tuna (Refrigerator - open display) (Cold Holding) | 40.0F |
Turkey (Open Display Refrigerator) (Cold Holding) | 41.0F | ||||||
Inspector Comments:
Correct items stated within 5-days and 14-days If any question, please feel free to contact the area supervisor at food.safety@dc.gov |
SHUI WANG | 04/10/2023 | |
Person-in-Charge (Signature) | (Print) | Date |
ROSS J. GATERETSE | 624 | 04/10/2023 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |