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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 |
14. - shellstock tags or labels not attached to the container. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 717.1 | Except as specified in Section 717.4, shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Pf |
15. - Food is not stored in a manner to protect from cross contamination; food stored uncovered in the lowboy refrigerator. (CORRECT 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. |
37. - Working containers of foods that are not easily recognizable are not name labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 803.1 | Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified. |
43. - Ice scoop stored with the handle inside of the ice (Corrected On Site) | 810.1 | During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3. |
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 101.0°F | ||
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 80.0°F | ||
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 92.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Handwashing Sink - Bar) (Hot Holding) | 100.0F | (Handwashing Sink (kitchen)) (Hot Holding) | 120.0F | (Handwashing Sink (kitchen)) (Hot Holding) | 111.0F | (Handwashing Sink (kitchen)) (Hot Holding) | 100.0F |
(3-compartment sink) (Hot Holding) | 132.0F | (Handwashing sink (toilet room)) (Hot Holding) | 100.0F | (Handwashing sink (toilet room)) (Hot Holding) | 100.0F | (2-compartment sink) (Hot Holding) | 129.0F |
(Walk-in Freezer) (Cold Holding) | -11.0F | (Walk-in Refrigerator) (Cold Holding) | 35.0F | (Under-counter Refrigerator) (Cold Holding) | 38.0F | (Under-counter Refrigerator) (Cold Holding) | 32.0F |
(Under-counter Refrigerator) (Cold Holding) | 39.0F | (Under-counter Refrigerator) (Cold Holding) | 36.0F | (Reach-in Refrigerator) (Cold Holding) | 37.0F | ||
Inspector Comments:
Correct cited violations within 5 calendar-days. 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. |
Kevin Hooker | 03/19/2024 | |
Person-in-Charge (Signature) | (Print) | Date |
Ilda Bengui | 415 | 03/19/2024 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |