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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 |
8. - Food Handlers are not frequently washing hands between tasks or when returning to work. No food handlers observed washing hands throughout the inspection. | 402.1 | Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. PFood employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. PFood employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P |
22. - Cold food items are held at improper temperatures in the open cooler display and inside reach-in coolers. The cold holding unit is not well maintained to keep cold food at 41 degrees F and below. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1005.1 | Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. PExcept during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P |
50. - There is no hot water (110 degrees Fahrenheit or above) at some hand-washing sinks in the kitchen and in the restrooms. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 2305.2 | Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. PfHot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Pf |
51. - The cold holding units are not properly working, and not well maintained to keep cold holding food at 41degrees F and below. Clearly inadequate refrigeration. This establishment is operating with incorrect cold holding temperatures for PHF that do not comply with this code and that cannot be corrected during the course of the inspection. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 2401.1 | A plumbing system shall be designed, constructed, and installed 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). PA plumbing system shall be designed, constructed, and installed 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). P |
53. - No cover receptacles provided in the ladies rooms to dispose feminine hygiene products. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2707.1 | A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Tuna (Refrigerator - open display) (Cold Holding) | 47.0F | Cole slaw (Refrigerator - open display) (Cold Holding) | 46.0F | Cheese (Refrigerator - open display) (Cold Holding) | 49.0F | Eggs (Refrigerator - open display) (Cold Holding) | 45.0F |
Chicken grilled (Refrigerator - open display) (Cold Holding) | 49.0F | Chicken (Refrigerator - open display) (Cold Holding) | 44.0F | Blue Cheese (Refrigerator - open display) (Cold Holding) | 46.0F | Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 49.0F |
Turkey (Refrigerator - open display) (Cold Holding) | 47.0F | Chicken (Refrigerator - open display) (Cold Holding) | 45.0F | (Refrigerator - reach-in) | 41.0F | (Refrigerator - reach-in) | 39.0F |
(Refrigerator - reach-in) | 41.0F | Hot Water (Handwashing Sink) | 101.0F | Hot Water (Handwashing Sink - kitchen) | 103.0F | Hot Water (3-compartment sink) | 110.0F |
Corn (Refrigerator - open display) (Cold Holding) | 44.0F | Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 49.0F | Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 48.0F | Lettuce spring mix (Refrigerator - open display) (Cold Holding) | 46.0F |
Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F | Salad Dressing (Refrigerator - open display) (Cold Holding) | 45.0F | ||||
Inspector Comments:
Correct violations with 3days (for critical violations) and 14days (for non-critical violations) If any question, Please feel free to contact the area supervisor at food.safey@dc.gov |
WALTER DIAZ | 11/07/2016 | |
Person-in-Charge (Signature) | (Print) | Date |
ROSS J. GATERETSE | 624 | 11/07/2016 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |