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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 handwashing signage at the handwashing sink. BAR, FRONT COOKLINE(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3004.1 | A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees. |
16. - The concentration of the chlorine-based sanitizing solution is not in compliance. BAR DISH WASHER. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1813.2 | A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)].A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)]. |
22. - Temperature control for safety foods temp above 41 degrees F. Refrigerator under drawer stove top across from bar. Food Product placed on ice. (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 |
33. - Observed refrigerator drawer under stove top cross from bar above 41 degrees F. (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. - Observed under counter refrigerator up front in rear 1st entry without thermometer. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1524.1 | In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. |
50. - The water pressure at the sink is very low. EMPLOYEE HAND SINK (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2306.1 | Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in Section 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf |
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 00.0°F | ||
Sanitizer: Chlorine, 25 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink (kitchen)) | 100.0F | Hot Water (3-compartment sink) | 110.0F | Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F | Hot Water (Handwashing Sink - Cook Line) | 100.0F |
(Under-counter Refrigerator) (Cold Holding) | 39.0F | Hot Water (Handwashing Sink) | 100.0F | (Refrigerator - drawer) (Cold Holding) | 38.0F | Stew - Chicken (Under-counter Refrigerator) (Cold Holding) | 50.0F |
Stew (Refrigerator - drawer) | 52.0F | (Refrigerator - drawer) | 53.0F | (Walk-in Refrigerator) (Cold Holding) | 40.3F | Vegetable Products (Walk-in Refrigerator) (Cold Holding) | 41.0F |
Sauce (Walk-in Refrigerator) (Cold Holding) | 41.0F | (Under-counter Refrigerator) | 41.0F | Onions raw (Open Display Refrigerator) (Cold Holding) | 41.0F | Freezer (Cold Holding) | 7.0F |
(Refrigerator - beverage) | 41.0F | Hot Water (2-compartment sink (Bar)) | 110.0F | Hot Water (Handwashing Sink - Bar) | 100.0F | ||
Inspector Comments:
Correct cited violations within 5 calendar-days. Correct cited violations within 14 calendar-days. If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details. |
Neraj Govil | 10/12/2023 | |
Person-in-Charge (Signature) | (Print) | Date |
Andrea Scales | 79 | 10/12/2023 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |