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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. Food was covered during this inspection. (Corrected On Site) | 802.1(c)-(h) | Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use. Wiping cloths were held in sanitizer buckets during this inspection. (Corrected On Site) | 812.2 | Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4. |
43. - Cake knives were stored in stagnant water. Cake knives were removed and stored properly. (Corrected On Site) | 810.1 | During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3. |
54. - There is no waste (trash) receptacle at the handwashing sink. Trash receptacle was supplied at the handwashing sink during this inspection. (Corrected On Site) | 2706.3 | If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F | Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F | Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F | Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
(Handwashing Sink - Service Line) | 115.0F | (Handwashing Sink - Dishwash area) | 115.0F | (Handwashing Sink - Service Line) | 100.0F | (Handwashing Sink - toilet room) | 105.0F |
(3-compartment sink) | 118.0F | (Refrigerator - walk-in) | 33.0F | (Freezer - Reach-In) | 9.0F | (Refrigerator - beverage) | 41.6F |
(Freezer - Reach-In) | 1.9F | ||||||
Inspector Comments:
Correct cited violation within 5 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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MARTHA CAMPOS | 05/04/2023 |
Person-in-Charge (Signature) | (Print) | Date |
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Robert N. Davis | 440 | 05/04/2023 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |