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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 |
21. - Hot food items are held at improper temperatures in the deli department: The temperature control for safety foods is below 135 degrees F. The chicken breast, chicken wings, potatoes are out of temperatures and held below 135 F and several food items are left on counters after cooking for service. Hot foods shall be held at or above 135 F at all time. The hot holding unit is not well maintained to keep hot food at 135 degrees F and above. (Corrected On Site) | 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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. 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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. 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. (Corrected On Site) | 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 |
23. - Prepared food items kept in plastic containers stored in reach-in and walk-in coolers are not labeled with dates and contents. Temperature control for safety foods intended to be held for more than 24 hours are not date marked. (Corrected On Site) | 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. PfExcept 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 |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Blue Cheese (Refrigerator - open display) (Cold Holding) | 47.0F | Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 46.0F | Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F | Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 44.0F |
Tuna (Refrigerator - open display) (Cold Holding) | 47.0F | (Refrigerator - walk-in) | 39.0F | Wheat/Oat/Grain/Rice (Hot Holding Unit) (Hot Holding) | 145.0F | Hot Water (Handwashing Sink) | 118.0F |
Eggs (Steam Table) (Hot Holding) | 144.0F | Chicken grilled (Steam Table) (Hot Holding) | 154.0F | Salmon (Steam Table) (Hot Holding) | 155.0F | Macaroni and cheese (Steam Table) (Hot Holding) | 155.0F |
Steak cooked (Steam Table) (Hot Holding) | 161.0F | Hot Water (3-compartment sink) | 115.0F | Carrots (Refrigerator - open display) (Cold Holding) | 45.0F | Bologna (Refrigerator - open display) (Cold Holding) | 44.0F |
American Cheese (Refrigerator - open display) (Cold Holding) | 49.0F | (Refrigerator - open display) | 41.0F | (Refrigerator - reach-in) | 40.0F | (Refrigerator - reach-in) | 40.0F |
Hot Water (Handwashing Sink - kitchen) | 111.0F | Hot Water (Handwashing Sink - kitchen) | 119.0F | ||||
Inspector Comments:
3-day notice abated from inspection conducted on 11/30/2016 NO SUSHI PREP AND SALE PROCESS AT THIS LOCATION DUE TO NO ACTIVE/VALID DC DOH APPROVED VARIANCE FOR SUSHI RICE. |
AE RAN CHUNG | 12/22/2016 | |
Person-in-Charge (Signature) | (Print) | Date |
ROSS J. GATERETSE | 624 | 12/22/2016 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |