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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 |
15. - Food is not stored in a manner to protect from cross contamination. Eggs not stored in proper place. (Corrected On Site) | 802.1(a)-(b) | Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P |
22. - Temperature control for safety foods temp above 41 degrees F (milk). PIC placed milk in walk refrigerator. (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 |
29. - Observed sous vide. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1010.1 | A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf |
32. - Observed establishment with out variance for sous vide. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 4103.1 | A variance shall be requested in writing and be accompanied by the appropriate fee. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use. PIC placed wiping cloth in sanitizer bucket. (Corrected On Site) | 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. |
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1608.1 | A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf |
55. - Observed missing ceiling tile. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3200.1 | The physical facilities shall be maintained in good repair. |
56. - Observed dust at reach in refrigerator vent. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3203.1 | Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. |
Sanitizer: Quaternary Ammonium, 200 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 (Handwashing Sink - Cook Line) | 100.0F | Hot Water (Final Rinse Cycle - Warewashing Machine) | 185.0F | 1% Lowfat Milk (Under-counter Refrigerator) | 51.0F |
Meat (Walk-in Refrigerator) (Cold Holding) | 41.0F | Eggs (Walk-in Refrigerator) (Cold Holding) | 41.0F | Eggs (Walk-in Refrigerator) (Cold Holding) | 38.0F | Freezer (Cold Holding) | 11.0F |
Fruit - cut or sliced (Reach-in Refrigerator) (Cold Holding) | 39.0F | Hot Water (Handwashing Sink - produce section) | 100.0F | Freezer (Cold Holding) | 11.0F | Refrigerator (Cold Holding) | 40.0F |
Shrimp raw (Under-counter Refrigerator) (Cold Holding) | 41.0F | Hot Water (Handwashing sink (toilet room)) | 100.0F | (Under-counter Refrigerator) (Cold Holding) | 40.0F | Hot Water (Handwashing Sink - produce section) | 100.0F |
Hot Water (3-compartment sink (Bar)) | 110.0F | Hot Water (Handwashing Sink - Bar) | 100.0F | Refrigerator - Beverages (Cold Holding) | 36.0F | ||
Inspector Comments:
Correct cited violations within 5 calendar-days. Correct cited violations within 14 calendar-days. CEASE AND DESIST- You are hereby ordered to Cease & Desist operation of Sous Vide EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an area supervisor at (202)535-2180 or email the area supervisor at food.safety@dc.gov for further direction. HACCP and/or Variance Request Inquires – If you have any questions, please contact haccp.plans@dc.gov with your inquiry details. If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details. |
Ramon Pereiras | 11/01/2023 | |
Person-in-Charge (Signature) | (Print) | Date |
Andrea Scales | 79 | 11/01/2023 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |