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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 |
2. - Observed the person in charge is not certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs.(Correct the cited violation within 5 calendar days) | 203.1 | Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. Such certified food protection managers shall be deemed in compliance with Section 201.2(b). P |
10. - Observed the hand washing sink in the kitchen is blocked by containers and utensils. The person in charge moved the items at the time of inspection. (Corrected On Site) | 2414.1 | A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf |
15. - Observed food items are stored in the walk-in refrigerator in an improper hierarchy. (Correct the cited violation within 5 calendar days) | 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 |
15. - Observed uncovered food items in the walk-in refrigerator. (Correct the cited violation within 14 calendar days) | 802.1(c)-(h) | Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food. |
23. - Observed food items in the walk-in refrigerator held more than 24 hours not properly date marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. (Correct the cited 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 |
41. - Observed wet wiping cloths not stored in a bucket containing sanitizing solution. (Correct the cited 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: Chlorine, 100 ppm, 0.0 pH, 98.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink) | 105.0F | Hot Water (3-compartment sink) | 110.0F | Hot Water (Handwashing Sink - Bar) | 100.0F | Hot Water (3-compartment sink (Bar)) | 112.0F |
Shrimp raw (Under-counter Refrigerator) (Cold Holding) | 40.0F | Chicken (Under-counter Refrigerator) (Cold Holding) | 41.0F | Beef (Under-counter Refrigerator) (Cold Holding) | 39.0F | Macaroni and cheese (Hot Holding Unit) (Hot Holding) | 147.0F |
Chicken (Hot Holding Unit) (Hot Holding) | 137.0F | Mushrooms (Counter Top) (Cold Holding) | 36.0F | Cheese (Counter Top) (Cold Holding) | 39.0F | Tomatoes sliced (Counter Top) (Cold Holding) | 39.0F |
Carrots (Counter Top) (Cold Holding) | 38.0F | Beef (Walk-in Freezer) (Cold Holding) | 39.0F | 2% Reduced Fat Milk (Walk-in Refrigerator) (Cold Holding) | 40.0F | Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Chicken (Walk-in Refrigerator) (Cold Holding) | 37.0F | Fruits (Walk-in Refrigerator) (Cold Holding) | 41.0F | Vegetable Products (Walk-in Refrigerator) (Cold Holding) | 40.0F | ||
Inspector Comments:
Correct cited violations within 5 calendar days. Correct cited violations within 14 calendar days. If you have any question, please contact the area supervisory sanitarian at food.safety@dc.gov. |
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Abdul Khanu | 03/01/2024 |
Person-in-Charge (Signature) | (Print) | Date |
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Afework berga | 635 | 03/01/2024 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |