![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked in the walk in refrigerator. (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 |
38. - The date that pest extermination services were last provided to the establishment is not available.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3210.2 | The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment. |
38. - Observed mice dropping in the storage area. (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 |
39. - Observed vegetable oil stored directly on the floor. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 99.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Carrots (Cold Bar) (Cold Holding) | 39.0F | Beef (Under-counter Refrigerator) (Cold Holding) | 38.0F | Chicken (Under-counter Refrigerator) (Cold Holding) | 38.0F | Shrimp raw (Under-counter Refrigerator) (Cold Holding) | 38.0F |
(Walk-in Refrigerator) (Cold Holding) | 38.0F | (Freezer) (Cold Holding) | -9.0F | (Freezer) (Cold Holding) | -11.0F | (Reach-in Refrigerator) (Cold Holding) | 35.0F |
(Reach-in Refrigerator) (Cold Holding) | 39.0F | (Display Refrigerator) (Cold Holding) | 38.0F | (Under-counter Refrigerator) (Cold Holding) | 40.0F | (Under-counter Refrigerator) (Cold Holding) | 36.9F |
(Under-counter Refrigerator) (Cold Holding) | 38.0F | (Under-counter Refrigerator) (Cold Holding) | 39.0F | (Handwashing sink (toilet room)) (Hot Holding) | 100.0F | (Handwashing sink (toilet room)) (Hot Holding) | 100.0F |
(3-compartment sink) (Hot Holding) | 129.0F | (Handwashing Sink (kitchen)) (Hot Holding) | 118.0F | (Handwashing Sink (kitchen)) (Hot Holding) | 112.0F | (Handwashing Sink - Bar) (Hot Holding) | 100.0F |
Salmon (Cold Bar) (Cold Holding) | 38.0F | Avocado (Cold Bar) (Cold Holding) | 39.0F | Onion Rings (Cold Bar) (Cold Holding) | 39.0F | Lettuce (Cold Bar) (Cold Holding) | 36.0F |
Peppers (Cold Bar) (Cold Holding) | 38.0F | ||||||
Inspector Comments:
Correct cited violations within 5/14 calendar days. If you have any question, please contact the area supervisory sanitarian at food.safety@dc.gov. |
Cheng Zhang | 12/12/2023 | |
Person-in-Charge (Signature) | (Print) | Date |
Ilda Bengui | 415 | 12/12/2023 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |