Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|2. - DC Certified Food Protection Manager certificates are not posted in a conspicuous location.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||200.4||Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment.|
|3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. A copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms was provided to the establishment. (Corrected On Site)||300.1||The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.|
|5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)||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 handwashing signage at the handwashing sink at the service line.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||3004.1||A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.|
|15. - Raw eggs observed above sauces in the walk-in refrigerator. Said eggs were immediately placed on the bottom rack of the shelving unit inside said refrigerator. (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|
|36. - No thermometer present inside the under-counter refrigerator. A thermometer was later placed inside said unit. (Corrected On Site)||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.|
|51. - Garbage disposal unit observed in disrepair.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||2418.1||A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.|
|62. - The business license has expired.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)||4300.2||No person shall operate a food establishment with an expired license. Pf|
|Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 82.0°F|
|Eggs (Walk-in Refrigerator) (Cold Holding)||37.6F||Sauce (Walk-in Refrigerator) (Cold Holding)||40.3F||Hot Water (3-compartment sink)||110.3F||Hot Water (Handwashing Sink)||100.4F|
|(Refrigerator - beverage)||34.0F||Hot Water (Handwashing Sink)||108.5F||Marinara Sauce (Counter Top) (Cold Holding)||41.8F||Sauce (Counter Top) (Cold Holding)||41.2F|
|Mushrooms (Counter Top) (Cold Holding)||42.1F||Onions cooked (Counter Top) (Cold Holding)||40.1F||Pepperoni (Counter Top) (Cold Holding)||41.9F||Cheese (Counter Top) (Cold Holding)||41.8F|
|Cheese (Under-counter Refrigerator) (Cold Holding)||34.3F||Mozzarella Cheese (Under-counter Refrigerator) (Cold Holding)||40.1F||Spinach (Under-counter Refrigerator) (Cold Holding)||42.1F||Pesto Sauce (Under-counter Refrigerator) (Cold Holding)||40.6F|
|Chicken (Walk-in Refrigerator) (Cold Holding)||39.5F||Onions cooked (Walk-in Refrigerator) (Cold Holding)||39.9F||(Walk-in Refrigerator)||39.0F||Hot Water (Handwashing Sink)||105.7F|
NO OBJECTION TO RENEWAL OF 09313 - RESTAURANT LICENSE.
CORRECT ITEMS STATED WITHIN THE TIMEFRAMES INDICATED WITHIN EACH OBSERVATION.
PLEASE SUBMIT ALL QUESTIONS/INQUIRIES TO AREA SUPERVISOR MS. COLEMAN AT email@example.com FOR EFFICIENT RESPONSE.
|Inspector (Signature)||(Print)||Badge #||Date|