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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 soap at the handwashing sink. dish PIC replaced soap at dish sink. (Corrected On Site) | 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 |
15. - Food is not stored in a manner to protect from cross contamination. cooked foods under raw food PIC placed cooked food over raw foods. (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 |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked. PIC placed date mark on food items. (Corrected On Site) | 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. - Observed chicken thawing on counter. PIC placed chicken in refrigerator. (Corrected On Site) | 1001.1 | Frozen potentially hazardous food that is slacked to moderate the temperature shall be held: (a) Under refrigeration that maintains the food temperature at five degrees (5 degrees C) (41 degrees F) or less; or (b) At any temperature if the food remains frozen. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(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. |
55. - Observed automatic sanitizer dispenser not working.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3200.1 | The physical facilities shall be maintained in good repair. |
Sanitizer: Chlorine, 50 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 - Dishwash area) | 100.0F | Hot Water (3-compartment sink) | 110.0F | (Walk-in Refrigerator) | 39.0F |
Chicken raw (Walk-in Refrigerator) (Cold Holding) | 39.0F | Vegetable Products (Walk-in Refrigerator) (Cold Holding) | 40.0F | 0.0F | (Walk-in Freezer) (Cold Holding) | 15.0F | |
Hot Water (Handwashing Sink - Cook Line) | 100.0F | Rice steamed (Rice Steamer) | 160.0F | Carrots (Open Display Refrigerator) (Cold Holding) | 37.0F | Chicken Selects (Open Display Refrigerator) (Cold Holding) | 38.0F |
Fish raw (Open Display Refrigerator) (Cold Holding) | 37.0F | (Under-counter Refrigerator) | 37.0F | (Refrigerator - beverage) | 39.0F | Hot Water (Handwashing Sink - Bar) | 100.0F |
Hot Water (Warewash Machine (wash cycle)) | 120.0F | ||||||
Inspector Comments:
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. |
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RAMPHAI INTHARAJAI | 01/04/2024 |
Person-in-Charge (Signature) | (Print) | Date |
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Andrea Scales | 79 | 01/04/2024 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |