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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 |
16. - The kitchen dish machine reached neither the required temperature nor the required sanitizer concentration. The unit provided 65F water and 10ppm chlorine. | 1813.2 | A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)]. |
29. - There is a ROP machine present. The owner stated they have applied for a variance. The machine is ordered to be stored and not located in food preparation space until variance approval. | 1011.2 | A food establishment that packages potentially hazardous food (time/ temperature control for safety food) using a reduced oxygen packaging method shall have a HACCP Plan that contains the information specified in Section 4205.1(d) and that: Pf (a) Identifies the food to be packaged; Pf (b) Except as specified in Sections 1011.3 through 1011.5 requires that the packaged food shall be maintained at five degrees Celsius (5 degrees C) (fortyone degrees Fahrenheit (41 degrees F)) or less and meet at least one (1) of the following criteria: Pf (1) Has an aw of ninety-one tenths (0.91) or less; Pf (2) Has a pH of four and six tenths (4.6) or less; Pf (3) Is a meat or poultry product cured at a food processing plant regulated by the USDA using substances specified in 9 C.F.R. subpart C Section 424.21(b) - Food ingredients and sources of radiation, and is received in an intact package; Pf or (4) Is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables; Pf (c) Describes how the packages shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to: Pf (1) Maintain the food at five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or below; Pf and (2) Discard the food if within fourteen (14) calendar days of its packaging it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption; Pf (e) Includes operational procedures that: (1) Prohibit contacting ready-to-eat food with bare hands as specified in Section 800.2; Pf (2) Identify a designated work area and the method by which physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross contamination, and access to the processing equipment is limited to responsible trained personnel familiar with the potential hazards of the operation; Pf and (3) Delineate cleaning and sanitization procedures for food-contact surfaces; Pf and (f) Describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation understands the: Pf (1) Concepts required for a safe operation; Pf (2) Equipment and facilities; Pf and (3) Procedures specified in Section 1011.2(e) and Section 4205.1(d). Pf |
47. - One of the two griddles is in disrepair. | 1800.1 | Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15. |
47. - There is unsealed wood surfaces and unsunk wood screws on the underside of the bar. | 1408.1 | Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. |
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 00.0°F | ||
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 120.0°F | ||
Sanitizer: Chlorine, 10 ppm, 0.0 pH, 65.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink - Bar) | 100.0F | Hot Water (Handwashing Sink - Bar) | 106.0F | Hot Water (3-compartment sink (Bar)) | 117.0F | (Reach-in Refrigerator) (Cold Holding) | 33.0F |
(Reach-in Refrigerator) (Cold Holding) | 39.0F | (Reach-in Refrigerator) (Cold Holding) | 40.0F | (Reach-in Refrigerator) (Cold Holding) | 35.0F | (Reach-in Refrigerator) (Cold Holding) | 36.0F |
(Refrigerator - drawer) (Cold Holding) | 33.0F | (Refrigerator - drawer) (Cold Holding) | 39.0F | (Reach-in Refrigerator) (Cold Holding) | 35.0F | (Sandwich Prep Refrigerator) (Cold Holding) | 36.0F |
(Sandwich Prep Refrigerator) (Cold Holding) | 32.0F | (Reach-in Freezer) (Cold Holding) | -6.0F | (Walk-in Refrigerator) (Cold Holding) | 34.0F | Hot Water (3-compartment sink) | 115.0F |
Hot Water (Handwashing Sink) | 107.0F | Hot Water (Handwashing Sink) | 100.0F | ||||
Inspector Comments:
Not approved. Correct stated violations and email a request for re-inspection. |
Scott Han | 04/11/2023 | |
Person-in-Charge (Signature) | (Print) | Date |
Douglas Dalier | 082 | 04/11/2023 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |