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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 |
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. The document was provided by email to the manager. (Corrected On Site) | 504.1 | A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf |
10. - There is no soap at the handwashing sink at dishwashing area..(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 |
14. - The establishment did not provide a current parasite destruction letter. (Correct Violation Within 14 Calendar Days) | 904.2 | If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified in Section 903 may substitute for the records specified in Section 904.1. |
16. - The concentration of the chlorine-based sanitizing solution is not in compliance.(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)]. |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(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 |
35. - Raw frozen chickens were observed thawing in inside the bucket with standing water inside two compartment sink. ( CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1002.1 | Except as specified in Section 1002.5, potentially hazardous food (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food temperature at five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less; or: (a) Completely submerged under running water: (1) At a water temperature of twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)) or below; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)); or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified in Sections 900.1 and 900.2 to be above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)), or seven degrees Celsius (7 degrees C) (forty-five degrees Fahrenheit (45 degrees F)) as specified in Sections 900.1 and 900.2, for more than four (4) hours including the time the food is exposed to the running water and the time needed for preparation for cooking, or the time it takes under refrigeration to lower the food temperature (41 degrees F)); (b) As a part of a cooking process if the food that is frozen is: (1) Cooked as specified in Sections 900.1, 900.2 or Section 901; or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (c) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. |
36. - The thermometer is non functional inside sushi display refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
38. - Rodent was observed in storage room and back of kitchen.(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 |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Noodles (Walk-in Refrigerator) (Cold Holding) | 35.0F | Salmon (Walk-in Refrigerator) (Cold Holding) | 38.0F | (Walk-in Refrigerator) (Cold Holding) | 40.0F | Salmon (Refrigerator) (Cold Holding) | 40.0F |
Rice steamed (Refrigerator) (Cold Holding) | 40.0F | (Refrigerator) (Cold Holding) | 37.0F | Pork (Under-counter Refrigerator) (Cold Holding) | 37.0F | Chicken (Sandwich Prep Refrigerator) (Cold Holding) | 37.0F |
Noodles (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F | Shrimp raw (Under-counter Refrigerator) (Cold Holding) | 38.0F | Chicken (Under-counter Refrigerator) (Cold Holding) | 37.0F | (Under-counter Refrigerator) (Cold Holding) | 36.0F |
Tuna (Refrigerator - sushi display) (Cold Holding) | 41.0F | Salmon (Refrigerator - sushi display) (Cold Holding) | 40.0F | (Refrigerator - sushi display) (Cold Holding) | 40.0F | Seaweed (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F |
Shrimp cooked (Deep Fryer) (Cooking) | 171.0F | Miso Soup (Hot Holding Unit) (Hot Holding) | 155.0F | Hot Water (Final Rinse Cycle - Warewashing Machine) | 128.0F | Hot Water (Handwashing Sink (kitchen)) | 105.0F |
Hot Water (Handwashing sink (toilet room)) | 101.0F | Hot Water (Handwashing Sink - Bar) | 100.0F | 0.0F | Hot Water (Handwashing Sink - Dishwash area) | 107.0F | |
Inspector Comments:
Correct cited violations within 5 Calendar-days. Correct cited violations within 14 Calendar-day. HACCP Verification: -rice pH-4.0 -Logs: pH, temperature, and calibration logs all in compliance. -Food Manager on duty -pH meter: In compliance and has all buffer solutions, and distilled water on-site -Letters: Parasite and variance letters on-site. If you have any questions, please contact the area supervisor by emailing food.safety@dc.gov with your inquiry details. |
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Subsakol Swatdisuk | 01/02/2024 |
Person-in-Charge (Signature) | (Print) | Date |
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Mengestayhu Akelat | 607 | 01/02/2024 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |