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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 |
3. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)The establishment's employee health policy for the prevention of foodborne illness was provided and reviewed. Manger given a copy of the an employee health policy (Corrected On Site) | 300.6 | A food employee or conditional employee shall report to the person in charge if he or she has been exposed to, or is the suspected source of, a confirmed disease outbreak involving one of the diseases specified in Section 300.4, because the food employee or conditional employee: (a) Consumed or prepared food implicated in the outbreak; (b) Consumed food at an event prepared by a person who is infected or ill with the disease; (c) Was exposed by attending or working in a setting where there is a confirmed disease outbreak; (d) Is living in the same household as an individual who works in or attends a setting where there is a confirmed disease outbreak, and the employee has knowledge of that person's exposure; or (e) Is living in the same household as an individual diagnosed with an illness and has knowledge of the diagnosis. |
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 |
14. - (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)shell fish tags not with mussels in the reach in unit/ Mussels shell stock tag provided at call. (Corrected On Site) | 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. - Eggs stored on middle shelf. Chef removed them at call (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. PFood 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 |
39. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)container of sauce sitting on the floor | 816.1 | Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor. |
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Hole in the wall next to the dishwasher | 3200.1 | The physical facilities shall be maintained in good repair. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Scallops (Refrigerator - sandwich prep unit) (Cooking) | 39.5F | Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 38.9F | Hot Water (3-compartment sink (Bar)) | 114.0F | (Reach-in Freezer) | -9.0F |
Sauce (Warmer) (Hot Holding) | 156.0F | Hot Water (Dishwashing Machine - Final Rinse Cycle) | 140.0F | Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.6F | (Refrigerator - walk-in) | 37.0F |
Hummus (Refrigerator - reach-in) (Cold Holding) | 39.5F | Raw Shrimp (Refrigerator - reach-in) (Cold Holding) | 38.7F | Mussels (Refrigerator - reach-in) (Cold Holding) | 38.0F | (Refrigerator - reach-in) | 38.0F |
(Refrigerator - reach-in) | 38.0F | Hot Water (Handwashing Sink - kitchen) | 110.0F | Hot Water (Handwashing Sink - kitchen) | 112.0F | ||
Inspector Comments:
Correct stated items within 14 days If you have any questions, email food.safety@dc.gov |
Ilya A. Agarunov | 12/05/2016 | |
Person-in-Charge (Signature) | (Print) | Date |
Joyce Moore | 617 | 12/05/2016 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |