Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|10. - There are no paper towels at the handwashing sink located at the coffee station. ( The person in charge brought a paper towel and supplied the said sink to correct this) (Corrected On Site)||3002.1||Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf|
|22. - Temperature control for safety foods temp above 41 degrees F.(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. P|
|23. - Commercialy processed foods that opened at the establishment are not date marked when opened. ( date Marked at call) (Corrected On Site)||1007.2||Except as specified in Section 1007.4 through 1007.6, a container of refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than twenty-four (24) hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded based on the temperature and time combinations specified in Section 1007.1 and: Pf (a) The day the original container is opened in the food establishment shall be counted as Day 1; Pf and (b) The day or date marked by the food establishment may not exceed a manufacturer-s use-by-date if the manufacturer determined the use- by date based on food safety. Pf|
|44. - Tableware preset unwrapped. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||2207.1||Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.|
|48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(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|
|Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 92.0°F|
|Cheese (Reach-in Refrigerator) (Cold Holding)||47.0F||Beef (Reach-in Refrigerator) (Cold Holding)||36.0F||(Reach-in Refrigerator)||35.0F||(Reach-in Refrigerator)||38.8F|
|(Reach-in Refrigerator)||32.0F||Hot Water (Handwashing Sink - toilet room)||107.0F||Hot Water (Handwashing sink - coffee station)||113.0F||Meat sauce (Walk-in Refrigerator) (Cold Holding)||32.0F|
|Pasta/Noodles (Walk-in Refrigerator) (Cold Holding)||40.0F||Chicken (Walk-in Refrigerator) (Cold Holding)||37.0F||(Walk-in Refrigerator)||45.0F||(Freezer - Reach-In)||-7.0F|
|Hot Water (Handwashing Sink - Dishwash area)||116.0F||Hot Water (Handwashing Sink)||116.0F||Hot Water (Dishwashing Machine - Wash Cycle)||160.0F||Mashed potatoes (Steam Table) (Hot Holding)||164.0F|
|Broccoli & Cheese Soup (Steam Table) (Hot Holding)||162.0F||Hot Water (3-compartment sink)||121.0F||Hot Water (Dishwashing Machine - Final Rinse Cycle)||181.0F||Tomatoes sliced (Reach-in Refrigerator) (Cold Holding)||46.0F|
|Tuna (Reach-in Refrigerator) (Cold Holding)||47.0F||Chicken salad (Reach-in Refrigerator) (Cold Holding)||45.5F||Egg Salad (Reach-in Refrigerator) (Cold Holding)||41.0F||Dairy Products (Reach-in Refrigerator) (Cold Holding)||36.0F|
|Beans (Reach-in Refrigerator) (Cold Holding)||42.0F|
CORRECT THE ITEMS STATED WITHIN 3 AND 14-CALENDAR DAYS.
Thermometer in ice - 37.5 degrees F.
Please submit any questions / inquiries to the Area Supervisor Mrs. Jacqueline Coleman at email@example.com for efficient response.
|Inspector (Signature)||(Print)||Badge #||Date|