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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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 203.1 | Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. Such certified food protection managers shall be deemed in compliance with Section 201.2(b). P |
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink located in the kitchen. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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 |
15. - Food is not stored in a manner to protect from cross contamination; observed food stored uncovered in the refrigerator. (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. - Temperature control for safety foods intended to be held for more than 24 hours are not 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 |
36. - No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1606.1 | Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in chapters 6 through 13. 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. |
39. - Observed onions and vegetable oil stored directly on the floor. (Corrected On Site) | 816.2 | Food in packages and working containers may be stored less than fifteen centimeters (15 cm) or six inches (6 in.) above the floor on case lot handling equipment as specified in Section 1534. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use. (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. - Observed mold in the display refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1903.1 | Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 89.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Handwashing Sink) (Hot Holding) | 80.0F | (Handwashing Sink (kitchen)) (Hot Holding) | 100.0F | (3-compartment sink) (Hot Holding) | 120.0F | (Under-counter Refrigerator) (Cold Holding) | 39.0F |
(Under-counter Refrigerator) (Cold Holding) | 41.0F | (Freezer) (Cold Holding) | -11.0F | (Freezer) (Cold Holding) | -9.0F | (Freezer) (Cold Holding) | -4.9F |
(Freezer) (Cold Holding) | 1.0F | (Display Refrigerator) (Cold Holding) | 40.0F | (Walk-in Refrigerator) (Cold Holding) | 40.0F | (Reach-in Refrigerator) (Cold Holding) | 39.0F |
Fried Rice (Hot Bar) (Hot Holding) | 159.0F | Chicken baked (Hot Bar) (Hot Holding) | 161.0F | Beef (Hot Bar) (Hot Holding) | 169.0F | Fries (Freezer) (Cold Holding) | 1.0F |
Chicken (Cold Bar) (Cold Holding) | 39.0F | Beef (Cold Bar) (Cold Holding) | 40.0F | Onion Rings (Cold Bar) (Cold Holding) | 39.0F | Peppers (Cold Bar) (Cold Holding) | 39.0F |
Pepperoni (Cold Bar) (Cold Holding) | 39.0F | Cheese (Cold Bar) (Cold Holding) | 38.0F | Spinach (Cold Bar) (Cold Holding) | 40.0F | Cabbage (Cold Bar) (Cold Holding) | 40.0F |
Sausage (Cold Bar) (Cold Holding) | 40.0F | Cucumbers (Cold Bar) (Cold Holding) | 39.0F | ||||
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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CHARLY VEL | 06/13/2023 |
Person-in-Charge (Signature) | (Print) | Date |
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Ilda Bengui | 415 | 06/13/2023 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |