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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. (Corrected On Site) | 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.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. (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. - Observed handwashing sink is blocked by cleaning chemical. Person in charge removed and relocated in chemical storage area. (Corrected On Site) | 2414.1 | A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf |
22. - Cold food items are held at improper temperatures. Temperature control for safety foods temp above 41 degrees F in display refrigerator.(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 |
38. - Flies observed on food prep area in the kitchen and dry storage room.(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 14 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. |
52. - Observed air conditioner water pipeline draining in the handwashing sink in kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2604.1 | Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated in accordance with 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). P |
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 90.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink (kitchen)) | 110.0F | Hot Water (3-compartment sink) | 114.0F | Hot Water (Handwashing sink (toilet room)) | 105.0F | Tomatoes sliced (Display Refrigerator) (Cold Holding) | 43.0F |
Cheese (Display Refrigerator) (Cold Holding) | 52.0F | Pickels (Display Refrigerator) (Cold Holding) | 48.0F | Meat (Display Refrigerator) (Cold Holding) | 45.0F | Meat (Reach-in Refrigerator) (Cold Holding) | 37.0F |
Vegetable Products (Reach-in Refrigerator) (Cold Holding) | 36.0F | Fries (Reach-in Freezer) (Cold Holding) | 2.0F | Dairy Products (Refrigerator - beverage) (Cold Holding) | 39.0F | Refrigerator - Beverages (Reach-in Refrigerator) (Cold Holding) | 39.0F |
Inspector Comments:
Correct cited violations within 5 and 14 calendars day. If you have any questions, please contact with supervisor at food.safety@dc.gov |
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TOMEAKI MCEACHIN | 07/19/2023 |
Person-in-Charge (Signature) | (Print) | Date |
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Abdul Monsur | 143 | 07/19/2023 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |