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. PIC replaced soap. (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 |
22. - Temperature control for safety foods temp above 41 degrees F. (Open display mayo and refrigerator drawer under stovetop beef). PIC discarded beef and placed mayo on ice. (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 |
23. - Temperature control for safety foods intended to be held after opened are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1007.2 | Except as specified in Section 1007.4 through 1007.6, a container of refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than twenty-four (24) hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded based on the temperature and time combinations specified in Section 1007.1 and: Pf (a) The day the original container is opened in the food establishment shall be counted as Day 1; Pf and (b) The day or date marked by the food establishment may not exceed a manufacturer-s use-by-date if the manufacturer determined the use- by date based on food safety. Pf |
29. - Observed reduced oxygen package. (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 reduced oxygen packaging. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 4103.2 | A request for a variance shall contain the following information, which shall be retained in the Department's file on the food establishment: (a) The specified provision(s) of this Code from which the variance is requested; (b) The reasons why the requirements of the provision(s) cannot be met; (c) Alternative measures that will be taken to ensure a comparable degree of protection to public health, safety, and the environment if a variance is granted; (d) Whether a HACCP Plan, as specified in Section 4202 is involved that includes information specified under Section 4205 that is relevant to the variance request; (e) The length of time for which the variance is requested; and (f) A statement that the party applying for the variance will agree to comply with the terms of any variance, if one is granted. |
33. - Observed refrigerator drawer under stove top above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1600.1 | Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf |
36. - There is no visible thermometer in the reach-in refrigerator. Drawer under stove top.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1606.1 | Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in chapters 6 through 13. Pf |
56. - Observed fan in kitchen on ceiling and fan dusty. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1509.4 | Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease. |
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 (toilet room)) | 100.0F | Hot Water (Handwashing Sink (kitchen)) | 100.0F | Hot Water (3-compartment sink) | 110.0F | (Under-counter Refrigerator) (Cold Holding) | 41.0F |
Eggs (Walk-in Refrigerator) (Cold Holding) | 40.0F | 1% Lowfat Milk (Under-counter Refrigerator) | 39.0F | Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F | Hot Water (Wash Cycle - Warewashing Machine) | 150.0F |
Hot Water (Warewashing Machine - Rinse Cycle) | 187.0F | Mayonnaise (Open Display Refrigerator) (Cold Holding) | 55.0F | Beef (Refrigerator - drawer) | 46.0F | (Open Display Refrigerator) (Cold Holding) | 60.0F |
2% Reduced Fat Milk (Under-counter Refrigerator) (Cold Holding) | 36.0F | Hot Water (Handwashing sink (toilet room)) | 100.0F | (Handwashing Sink) (Cold Holding) | 100.0F | Hot Water (Handwashing Sink - Cook Line) | 100.0F |
Hot Water (Handwashing Sink - Bar) | 100.0F | Sauce (Under-counter Refrigerator) | 40.0F | Refrigerator - Beverages (Cold Holding) | 37.0F | ||
Inspector Comments:
CEASE AND DESIST- You are hereby ordered to Cease & Desist operation of Reduced oxygen packaging 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. Correct cited violations within 5 calendar-days. Correct cited violations within 14 calendar-days. 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. |
Matthew Sperber | 01/31/2024 | |
Person-in-Charge (Signature) | (Print) | Date |
Andrea Scales | 79 | 01/31/2024 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |