Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|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|
|33. - Home fry recipe (shredded cooked potatoes) observed being cooled down in tightly covered container in the walk-in refrigerator during inspection. (Use proper cooling methods to cool down TCS foods). (Corrected On Site)||1004.2||When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and (b) Loosely covered or uncovered if protected from overhead contamination as specified in Section 816.1(b), during the cooling period to facilitate heat transfer from the surface of the food.|
|36. - No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 3 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|
|41. - Wiping cloths used to wipe food contact surfaces such as the chopping board have not been kept in sanitizing solution when they are not in use. (Corrected On Site)||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.|
|45. - Single use paper and plastic carryout boxes have been stored on shelving unit in a manner that their food contact surfaces are up and uncovered. (Inverted during inspection). (Corrected On Site)||2203.2||Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.|
|53. - The restroom door opens directly into the food preparation room. (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|
|53. - No gender-neutral sign provided on the restroom door. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||3101.2||All single-occupancy toilet rooms shall display gender-neutral signs on the door that read "Restroom," or have a universally recognized pictorial indicating that persons of any gender may use each restroom, in accordance with 4 DCMR Section 802.2.|
|Hot Water (Handwashing Sink - kitchen)||100.0F||Tuna Salad (Refrigerator - reach-in) (Cold Holding)||37.0F||Steak cooked (Griddle) (Cooking)||181.0F||Cheese (Refrigerator - sandwich prep unit) (Cold Holding)||38.0F|
|Ham (Refrigerator - sandwich prep unit) (Cold Holding)||38.0F||Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding)||37.0F||Cheese (Walk-in Refrigerator) (Cold Holding)||36.0F||Turkey Ham (Walk-in Refrigerator) (Cold Holding)||36.0F|
|Shredded Potatoes (Walk-in Refrigerator) (Cooling)||57.0F||Chicken (Hot Holding Unit) (Hot Holding)||148.0F||Steak cooked (Hot Holding Unit) (Hot Holding)||142.0F||Soup (Hot Holding Unit) (Hot Holding)||141.0F|
|Meatballs (Hot Holding Unit) (Hot Holding)||162.0F||Hot Water (Handwashing Sink - Service Line)||100.0F||Hot Water (Handwashing Sink - Service Line)||100.0F||Hot Water (Handwashing Sink - Dishwash area)||100.0F|
|Hot Water (3-compartment sink)||116.0F||Deli Meats (Refrigerator - display) (Cold Holding)||34.0F||Cheese (Refrigerator - display) (Cold Holding)||38.0F|
CFPM: Keeok Yi, FS-60310, Expires: 08/18/2017
Correct stated items within 3 calendar days.
Correct stated items within 14 calendar days.
NOT APPROVED FOR ISSUANCE OF 'RESTAURANT' BUSINESS LICENSE.
CORRECT ALL ABOVE LISTED VIOLATIONS AND CALL THE AREA SUPERVISORY SANITARIAN, MR. RONNIE TAYLOR, AT 202 442 9037 TO SCHEDULE FOR FOLLOW UP INSPECTION.
If you have question, please contact the department at firstname.lastname@example.org
|Inspector (Signature)||(Print)||Badge #||Date|