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 |
22. - Temperature control for safety foods temp above 41 degrees F located at reach in refrigerator . The some foods were relocated to another cooler. Potatoes were cooked yesterday registered 75 F and discarded voluntarily . (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. PExcept 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. - 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 |
33. - Improper cooling methods for chicken and sauce. Items were placed in refrigeration units covered with plastic wrap . The foods were relocated to another freezer and make open. (Corrected On Site) | 1004.1 | Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf |
33. - Reach in refrigerator has not been able to keep interior ambient air temperature at 41 degree F or less during the inspection and another low boy refrigerator not been able to keep interior ambient air temperature at 41. There was no food stored in low boy refrigerator during the inspection) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1600.1 | Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf |
36. - There is no visible thermometer in the reach-in refrigerator. Thermometer was available to reach-in refrigerator. (Corrected On Site) | 1524.2 | Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3. |
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. |
38. - Few flies were observed in side onion storage shelves.(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 |
55. - Observed the floors on the cookline with an accumulation of grease.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Tomato Soup (Refrigerator) (Cold Holding) | 41.0F | (Refrigerator) (Cold Holding) | 40.0F | Chicken and Pasta (Refrigerator) (Cold Holding) | 39.0F | Meat (Refrigerator) (Cold Holding) | 40.0F |
(Refrigerator) (Cold Holding) | 40.0F | Lobster (Reach-in Refrigerator) (Cold Holding) | 40.0F | Sauce (Reach-in Refrigerator) (Cold Holding) | 41.0F | (Reach-in Refrigerator) (Cold Holding) | 40.0F |
(Freezer) (Cold Holding) | 20.0F | (Freezer) (Cold Holding) | 10.0F | (Freezer) (Cold Holding) | 20.0F | Salmon (Reach-in Refrigerator) (Cold Holding) | 37.0F |
Ribs (Reach-in Refrigerator) (Cold Holding) | 39.0F | (Reach-in Refrigerator) (Cold Holding) | 40.0F | Sauce (Reach-in Refrigerator) (Cold Holding) | 48.0F | (Reach-in Refrigerator) (Cold Holding) | 50.0F |
Hot Water (Handwashing Sink (kitchen)) | 115.0F | Hot Water (Handwashing Sink - Bar) | 120.0F | Hot Water (Handwashing Sink - toilet/female) | 120.0F | Hot Water (Handwashing Sink - toilet/male) | 125.0F |
Potatoes (Refrigerator) (Cold Holding) | 75.0F | ||||||
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. |
Madjila Belkhodja | 07/17/2023 | |
Person-in-Charge (Signature) | (Print) | Date |
Mengestayhu Akelat | 607 | 07/17/2023 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |