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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. | 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. |
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. The soft copy was provided by email to the manager. (Corrected On Site) | 504.1 | A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf |
10. - There are no paper towels at the handwashing sink coffee station.(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 |
10. - There is no soap at the handwashing sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3001.1 | Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf |
22. - Temperature control for safety foods temp above 41 degrees F located at low boy refrigerator. Temperature control for safety foods were relocated to another cooler. (Corrected On Site) | 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 |
38. - Rodent droppings were observed on the floor located at trash storage and hot water boiler room. Dead mice were observed mice trap at back of coffee station area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3210.1 | The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf |
40. - Food employee observed not wearing a hair restraint while working with open food.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 502.1 | Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints. |
54. - One dumpster is has hole and the other dumpster are not closed tightly. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2713.2 | Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. |
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 74.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Beef Taco (Refrigerator) (Cold Holding) | 58.0F | Chicken (Refrigerator) (Cold Holding) | 50.0F | (Refrigerator) (Cold Holding) | 50.0F | Hot Dog (Refrigerator) (Cold Holding) | 37.0F |
(Refrigerator) (Cold Holding) | 38.0F | (Reach-in Freezer) (Cold Holding) | -2.0F | (Reach-in Refrigerator) (Cold Holding) | -5.0F | (Reach-in Refrigerator) (Cold Holding) | 1.0F |
(Reach-in Refrigerator) (Cold Holding) | 5.0F | (Walk-in Refrigerator) (Cold Holding) | 37.0F | Boneless Chicken (Oven) (Reheating) | 189.0F | Chicken (Holding Cabinet) (Hot Holding) | 140.0F |
Buffalos Chicken Wing (Hot Holding Display Unit) (Hot Holding) | 137.0F | Buffalos Chicken (Hot Dog Roller) (Hot Holding) | 167.0F | Sausage (Hot Dog Roller) (Hot Holding) | 157.0F | Steak & Cheese (Hot Dog Roller) (Hot Holding) | 137.0F |
Chicken Taquo (Hot Dog Roller) (Hot Holding) | 138.0F | Hot Water (Handwashing Sink (kitchen)) | 123.0F | Hot Water (Handwashing sink (toilet room)) | 102.0F | Hot Water (Handwashing sink - coffee station) | 105.0F |
Hot Water (Handwashing Sink - Dishwash area) | 128.0F | (Open Display Refrigerator) (Cold Holding) | 38.0F | ||||
Inspector Comments:
Correct cited violations within 5 Calendar-days. Correct cited violations within 14 Calendar-day. If you have any questions, please contact the area supervisor by emailing food.safety@dc.gov with your inquiry details. |
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Laurence Soarez | 07/12/2023 |
Person-in-Charge (Signature) | (Print) | Date |
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Mengestayhu Akelat | 607 | 07/12/2023 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |