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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 |
10. - No hot water at least 100 degrees F at handwashing sink at the service line. (Corrected On Site) | 2402.1 | A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf |
22. - Noted that Tuna salad was incorrect cold holding temperature inside of refrigerator under counter at the service line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1005.1 | Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P |
23. - Noted that none of made TCS foods or hazardous foods that have been held more than 24 hours stored in refrigerators and in walk in refrigerator with no date marked.(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 |
23. - Observed food prepared at food processing plant after opened more than 24 hours have stored in refrigerators and in walk in refrigerator without date marking.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1007.2 | Except as specified in Section 1007.4 through 1007.6, a container of refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than twenty-four (24) hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded based on the temperature and time combinations specified in Section 1007.1 and: Pf (a) The day the original container is opened in the food establishment shall be counted as Day 1; Pf and (b) The day or date marked by the food establishment may not exceed a manufacturer-s use-by-date if the manufacturer determined the use- by date based on food safety. Pf |
39. - Observed food products in boxes stored on the floor inside of walk in freezer.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 816.1 | Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor. |
41. - Noted that wet wiping cloths that have been using for wiping counters and other equipment surface not held in chemical sanitizing solution bucket between uses in kitchen area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
49. - Noted that interior of one of ice maker machines there is corrosion.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1900.3 | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
51. - The handler of the sink that gives hot water was not in good repair at the service line.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2418.1 | A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair. |
55. - Using mop was not stored in a position that allows it to air dry.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3205.1 | After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(3-compartment sink) | 122.0F | (Handwashing Sink (kitchen)) | 106.0F | (Handwashing Sink - toilet/female) | 110.0F | (Handwashing Sink - toilet/male) | 100.0F |
(Walk-in Refrigerator) | 38.0F | (Walk-in Freezer) | -1.0F | (Refrigerator - under counter) | 41.0F | (Refrigerator - under counter) | 40.0F |
(Refrigerator - under counter) | 40.0F | Tuna Salad (Refrigerator - under counter) (Cold Holding) | 46.0F | Sour Cream (Countertop) (Cold Holding) | 41.0F | Beef Chili (Hot Holding Unit) (Hot Holding) | 150.0F |
Beans Chili (Hot Holding Unit) (Hot Holding) | 148.0F | Veggie Chili (Hot Holding Unit) (Hot Holding) | 140.0F | Raw hot Dogs (Refrigerator - under counter) (Cold Holding) | 38.0F | Veggie Raw Hot Dogs (Refrigerator - under counter) (Cold Holding) | 40.0F |
Beans Chili (Walk-in Refrigerator) (Cold Holding) | 38.0F | Beef Chili (Walk-in Refrigerator) (Cold Holding) | 40.0F | Cheese shredded (Walk-in Refrigerator) (Cold Holding) | 40.0F | ||
Inspector Comments:
Correct Cited Violations within 5 Calendar days Correct Cited Violations within 14 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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NIZAM ALI | 06/05/2023 |
Person-in-Charge (Signature) | (Print) | Date |
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Gnandi Gbandi | 014 | 06/05/2023 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |