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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 |
15. - Raw animal foods observed stored above uncovered ready-to-eat foods inside the walk-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 802.1(a)-(b) | Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P |
15. - Several foods inside all refrigerators observed uncovered. Also, ingredients in small containers observed uncovered.(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. |
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 |
43. - Utensils observed resting in a container storing stagnant, room temperature water when not in use.(CORRECT VIOLATION WITHIN 14 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. |
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. |
62. - The current business license is expired. No Valid/Active business license in place at the time of the routine inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 4300.1 | No person shall operate a food establishment without a valid license to operate issued by the Mayor. Pf |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (3-compartment sink) | 122.0F | Hot Water (Handwashing Sink - kitchen) | 112.0F | Hot Water (Handwashing Sink - kitchen) | 109.0F | Hot Water (Handwashing Sink - kitchen) | 103.0F |
(Open Display Refrigerator) | 41.0F | (Refrigerator - walk-in) | 41.0F | (Refrigerator - reach-in) | 38.0F | (Refrigerator - under counter) | 40.0F |
Green Beans (Steam Table) (Hot Holding) | 166.0F | Macaroni and cheese (Steam Table) (Hot Holding) | 176.0F | Lettuce Greenleaf (Refrigerator - under counter) (Cold Holding) | 38.0F | Fried Chicken (Steam Table) (Hot Holding) | 166.0F |
Brown Rice (Steam Table) (Hot Holding) | 165.0F | Brisket (Steam Table) (Hot Holding) | 165.0F | Sausage (Steam Table) (Hot Holding) | 155.0F | Cheese (Open Display Refrigerator) (Cold Holding) | 40.0F |
Chicken Wings (Steam Table) (Hot Holding) | 161.0F | Beans (Steam Table) (Hot Holding) | 177.0F | Chicken grilled (Steam Table) (Hot Holding) | 166.0F | Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Diced Ham (Refrigerator - reach-in) (Cold Holding) | 38.0F | Asparagus (Hot Holding Unit) (Hot Holding) | 155.0F | ||||
Inspector Comments:
Correct cited violations within 5-days and 14-days If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details |
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STEVE THOMPSON | 06/02/2023 |
Person-in-Charge (Signature) | (Print) | Date |
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ROSS J. GATERETSE | 624 | 06/02/2023 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |