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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. - PIC with Certified Food Protection Certificate not present.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 200.2 | The licensee or person in charge shall designate an alternate person in charge to serve as on-site manager or supervisor at all times when the regular person in charge cannot be present. |
3. - No approved employee health policy.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. - No approved employee vomiting and diarrhea clean up policy.(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 |
16. - Bottom of the reach in refrigerator,freezer and the gasket of the refrigerator dirty.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
23. - No pull date on ready to eat foods.(CORRECT VIOLATION WITHIN 3 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 |
47. - Cutting board full of cuts and dirty.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1502.1 | Multiuse food-contact surfaces shall be: (a) Smooth; Pf (b) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (c) Free of sharp internal angles, corners, and crevices; Pf and (d) Finished to have smooth welds and joints. Pf |
48. - No test strips at the three compartment sink.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1608.1 | A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf |
49. - Exterior of cooking unit,shelves under work table and the grease container dirty.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1903.1 | Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
53. - No self closing device on the toilet room door.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 2911.1 | Toilet rooms shall not open directly into a room used for the preparation of food for service to the public and shall be provided with a tight-fitting and self-closing door in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf |
55. - Floor at the grease container dirty and oily.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink) | 106.0F | Hot Water (3-compartment sink) | 108.0F | (Refrigerator - reach-in) | 36.0F | Steak raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F | Chicken fried (Hot Holding Unit) (Hot Holding) | 165.0F | Chicken Wings (Hot Holding Unit) (Hot Holding) | 162.0F | Fries (Hot Holding Unit) (Hot Holding) | 176.0F |
(Refrigerator - walk-in) | 40.0F | (Freezer) | 0.0F | Onions raw (Refrigerator - deli display) (Cold Holding) | 40.0F | ||
Inspector Comments:
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j&k | 10/18/2016 | |
Person-in-Charge (Signature) | (Print) | Date |
Josiah Akintoye | 51 | 10/18/2016 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |