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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 |
10. - There is no soap at the handwashing sink located the the rooftop bar. (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 |
10. - There are no paper towels at the handwashing sink located at the bar. (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. - Observed handsink located at the bar used to dump ice. (Corrected On Site) | 2414.2 | A handwashing sink shall not be used for purposes other than handwashing. Pf |
22. - Temperature control for safety foods temp above 41 degrees F. (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 |
36. - There is no visible thermometer in the 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 5 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 a case of water stored directly on the kitchen's 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. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Handwashing Sink - Bar) (Hot Holding) | 100.0F | (2-compartment sink) (Hot Holding) | 123.0F | (Handwashing Sink - Bar) (Hot Holding) | 111.0F | (2-compartment sink) (Hot Holding) | 124.0F |
(Handwashing Sink - Bar) (Hot Holding) | 110.0F | (2-compartment sink) (Hot Holding) | 112.0F | (Handwashing Sink (kitchen)) (Hot Holding) | 125.0F | (Handwashing Sink (kitchen)) (Hot Holding) | 129.0F |
(3-compartment sink) (Hot Holding) | 134.0F | (Under-counter Refrigerator) (Cold Holding) | 39.0F | (Under-counter Refrigerator) (Cold Holding) | 41.0F | (Under-counter Refrigerator) (Cold Holding) | 40.0F |
(Reach-in Freezer) (Cold Holding) | -8.0F | (Reach-in Freezer) (Cold Holding) | 0.0F | (Reach-in Refrigerator) (Cold Holding) | 39.0F | (Reach-in Refrigerator) (Cold Holding) | 32.0F |
(Walk-in Refrigerator) (Cold Holding) | 39.0F | Tomatoes chopped (Cold Bar) (Cold Holding) | 46.0F | Corn (Cold Bar) (Cold Holding) | 42.0F | Lettuce (Cold Bar) (Cold Holding) | 43.0F |
Mushrooms (Cold Bar) (Cold Holding) | 43.0F | Guacamole (Cold Bar) (Cold Holding) | 43.0F | ||||
Inspector Comments:
Correct violation within 5 calendar days Correct violation within 14 calendar days If you have any question, please contact the area supervisory sanitarian at food.safety@dc.gov. |
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Gregory lloyd | 07/21/2023 |
Person-in-Charge (Signature) | (Print) | Date |
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Ilda Bengui | 415 | 07/21/2023 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |