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 |
10. - Handwashing sink in kitchen was blocked and inaccessible. Handwashing sink was unblocked during this inspection. (Corrected On Site) | 2414.1 | A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf |
37. - Working containers of foods that are not easily recognizable are not name labeled. (CORRECT VIOLATION WITHIN 14 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. |
40. - Food employee observed wearing watch during this inspection. Employee removed watch during this inspection. (Corrected On Site) | 406.1 | Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band. |
41. - Observed sponges being used instead of wiping cloths. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS). | 1405.1 | Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. |
43. - Ice scoop stored with the handle inside of the ice. Ice scoop was removed from ice bin during this inspection. (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. |
43. - Utensil at the bar stored in stagnant water. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS). | 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. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Guacamole (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F | Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F | Chicken raw (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F | Beef (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F |
Beef (Sandwich Prep Refrigerator) (Cold Holding) | 37.0F | Cheese shredded (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F | Black Beans (Hot Holding Unit) (Hot Holding) | 148.0F | Soup (Hot Holding Unit) (Hot Holding) | 161.0F |
(Handwashing Sink (kitchen)) | 123.0F | (Handwashing Sink - Bar) | 115.0F | (3-compartment sink) | 126.0F | (3-compartment sink (Bar)) | 110.0F |
(Refrigerator - under counter) | 38.0F | ||||||
Inspector Comments:
Correct cited violations within 5 AND/OR 14 calendar-days. If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details. |
VLADIMIR NOVA GARCIA | 05/26/2023 | |
Person-in-Charge (Signature) | (Print) | Date |
Robert N. Davis | 440 | 05/26/2023 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |