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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 |
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms. (Corrected On Site) | 300.1 | The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food. |
10. - There is no handwashing signage at the handwashing sink. (CORRECT VIOLATION WITHIN 5 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. |
10. - There are no paper towels at the handwashing sink. (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 |
15. - Observed food stored uncovered at the counter (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
20. - Observed chicken wings cooling at the counter. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1003.3 | Except as specified in Section 1003.4, a potentially hazardous food (time/ temperature control for safety food) received in compliance with laws allowing a temperature above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) during shipment from the supplier as specified in Section 707.2, shall be cooled within four (4) hours to five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked in the 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. - Observed improper cooling of chicken wings. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1004.1 | Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf |
62. - The establishment's business license expired on 12/30/2022. Contact the Department of Consumer and Regulatory Affairs regarding the license's status. Please fax a copy of the renewed license to our office at 202-535-1359. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 4300.2 | No person shall operate a food establishment with an expired license. Pf |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Handwashing Sink) (Hot Holding) | 120.0F | (Handwashing Sink - Bar) (Hot Holding) | 112.0F | (3-compartment sink) (Hot Holding) | 129.0F | (Display Refrigerator) (Cold Holding) | 39.0F |
Chicken baked (Holding Cabinet) (Hot Holding) | 136.0F | ||||||
Inspector Comments:
APPROVED- No objection to the issuance of Restaurant Total license. Correct cited violations within 5 calendar-days Correct cited violations within 14 calendar-days If you have any question, please contact the area supervisory sanitarian at food.safety@dc.gov. |
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Lizbhet Casarrubias | 05/09/2023 |
Person-in-Charge (Signature) | (Print) | Date |
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Ilda Bengui | 415 | 05/09/2023 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |