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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. - Paper towels not present at all hand sinks. Towels not available at hand sink in bar area or at prep station in the kitchen. (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 |
15. - Several foods inside the walk-in refrigerator observed uncovered.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
23. - Prepared food items kept in plastic containers stored in reach-in and walk-in coolers are not labeled with dates and contents.(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 |
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. |
41. - Wet wiping cloths and linens in use are found at different locations in the kitchen and not stored in a sanitized solution. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 812.1 | Cloths that are in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (a) Maintained dry; and (b) Used for no other purpose. |
54. - Trash cans are not available at all hand sinks where paper towels are used.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2706.3 | If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks. |
62. - Current health inspection reports are not posted in a conspicuous location.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 4310.2 | The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (3-compartment sink) | 124.0F | Hot Water (Handwashing Sink - kitchen) | 110.0F | Hot Water (Handwashing Sink - Cook Line) | 111.0F | Hot Water (Handwashing Sink - kitchen) | 105.0F |
(Refrigerator - reach-in) | 40.0F | (Refrigerator - reach-in) | 41.0F | (Refrigerator - under counter) | 39.0F | (Walk-in Refrigerator) | 38.0F |
American Cheese (Refrigerator - under counter) (Cold Holding) | 41.0F | Pizza (Stove) (Hot Holding) | 171.0F | Cheese (Refrigerator - open display) (Cold Holding) | 40.0F | Chicken (Steam Table) (Hot Holding) | 161.0F |
Lamb (Steam Table) (Hot Holding) | 151.0F | Beef (Refrigerator - reach-in) (Cold Holding) | 38.0F | Rice steamed (Steam Table) (Hot Holding) | 156.0F | Brown Rice (Steam Table) (Hot Holding) | 161.0F |
Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 41.0F | Grilled Chicken (Steam Table) (Hot Holding) | 162.0F | Chicken Wings (Steam Table) (Hot Holding) | 168.0F | Chicken Rotisserie (Steam Table) (Hot Holding) | 166.0F |
Raw Pork (Open Display Refrigerator) (Cold Holding) | 40.0F | ||||||
Inspector Comments:
Correct cited violations within 5-days and 14-days If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details |
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DANIEL CAMPOS | 10/17/2023 |
Person-in-Charge (Signature) | (Print) | Date |
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ROSS J. GATERETSE | 624 | 10/17/2023 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |