![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
15. - Food is not stored in a manner to protect from cross contamination. Uncovered foods in the walk-in and undercounter refrigerators were covered during this inspection. (Corrected On Site) | 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. |
16. - Mineral buildup inside the ice maker. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
16. - Can opener blade was not clean to sight and touch. Can opener blade was cleaned during this inspection. (Corrected On Site) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
22. - Temperature control for safety foods temp above 41 degrees F. Cooked lobster and raw shrimp were placed in walk-in refrigerator until reaching proper cold holding temperatures. (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 |
43. - Ice scoop stored with the handle inside of the ice. Ice scoop was removed from ice bin during this inspection. (Corrected On Site) | 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. |
43. - In use utensils were stored in stagnant water. In use utensils were removed from stagnant water during this inspection. (Corrected On Site) | 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. |
55. - Mop not stored properly to air dry. Mop was hung properly to air dry during this inspection. (Corrected On Site) | 3205.1 | After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
56. - Build-up of grease in the hoods and vents of ventilation hood. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS). | 1509.4 | Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Shrimp raw (Refrigerator - seafood display) (Cold Holding) | 38.0F | Fish - Flounder (Handwashing Sink - seafood section) (Cold Holding) | 41.0F | Fish raw (Refrigerator - seafood display) (Cold Holding) | 41.0F | Salmon (Refrigerator - seafood display) (Cold Holding) | 41.0F |
Scallops (Refrigerator - seafood display) (Cold Holding) | 41.0F | Lobster (Service Line) (Cold Holding) | 51.0F | Lobster (Refrigerator - walk-in) (Cold Holding) | 40.0F | Shrimp raw (Service Line) (Cold Holding) | 56.0F |
Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 40.0F | Corn (Service Line) (Cold Holding) | 41.0F | Calamari (Service Line) (Cold Holding) | 41.0F | Fish raw (Service Line) (Cold Holding) | 41.0F |
salsa (Service Line) (Cold Holding) | 41.0F | Mango Diced (Service Line) (Cold Holding) | 41.0F | Cole slaw (Service Line) (Cold Holding) | 40.0F | Soup (Hot Holding Unit) (Hot Holding) | 165.0F |
(Handwashing Sink - seafood section) | 117.0F | (Freezer - Reach-In) | 15.0F | (Refrigerator - walk-in) | 41.0F | (Handwashing Sink - Bar) | 117.0F |
(Handwashing Sink - kitchen) | 124.0F | (Handwashing Sink - kitchen) | 120.0F | (3-compartment sink) | 122.0F | Curry Sauce (Hot Holding Unit) (Hot Holding) | 184.0F |
(Handwashing Sink - Dishwash area) | 136.0F | ||||||
Inspector Comments:
Correct cited violations within 5 AND/OR 14 calendar-days. If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details. |
![]() |
CHRISTOPHER GENOR | 07/18/2023 |
Person-in-Charge (Signature) | (Print) | Date |
![]() |
Robert N. Davis | 440 | 07/18/2023 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |