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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 |
15. - Bread not protected from contamination at visit.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 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. P |
16. - Cutting boards were in poor repair through out the food prep area. Cutting boards must have a smooth surface and be free of stains in order to prevent bacterial growth and cross contamination.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
22. - Improper cold holding. Deli Display unit was not in compliance. All cold units must be maintained at 41.0 degrees or below at all times.(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 |
39. - Sneeze guards were not adequate to protect food from contamination bread area.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 820.1 | Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of: packaging; counter, service line, or salad bar food guards; display cases; or other effective means. P |
41. - Linens were not stored in sanitizer at visit. Linens must be stored in sanitizer when not in use in order to prevent bacterial growth and cross contamination.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
49. - Exterior of large white storage bins and exterior of trash cans were unclean at visit. Speciality area was unorganized at visit. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1900.3 | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Mashed potatoes (Hot Buffet) (Hot Holding) | 150.0F | Chicken (Hot Buffet) (Hot Holding) | 135.6F | Eggs (Salad Bar) (Cold Holding) | 36.1F | Chicken (Salad Bar) (Cold Holding) | 38.1F |
Beets (Salad Bar) (Cold Holding) | 39.1F | Calamari (Refrigerator - seafood display) (Cold Holding) | 33.1F | Shrimp raw (Refrigerator - seafood display) (Cold Holding) | 35.2F | Mussels (Refrigerator - seafood display) (Cold Holding) | 31.9F |
Oysters (Refrigerator - seafood display) (Cold Holding) | 28.1F | (Refrigerator - walk-in bakery) (Cold Holding) | 41.1F | (Refrigerator - walk-in meat) (Cold Holding) | 39.9F | Corn (Salad Bar) (Cold Holding) | 39.1F |
(Refrigerator - sushi display) (Cold Holding) | 37.8F | Vegetables - cut (Salad Bar) (Cold Holding) | 39.2F | Hot Water (Handwashing Sink) | 105.6F | Chicken Rotisserie (Hot Buffet) (Hot Holding) | 135.9F |
Tofu (Hot Buffet) (Hot Holding) | 140.0F | Potato Soup (Soup Warmer) (Hot Holding) | 140.0F | Clam Chowder (Soup Warmer) (Hot Holding) | 178.0F | Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 143.1F |
Inspector Comments:
Correct stated items within three or fourteen days. If you have any questions you may contact the health department at food.safety@dc.gov |
KELSEY KNUSTON | 02/07/2017 | |
Person-in-Charge (Signature) | (Print) | Date |
R ESPY-HARLAN | 59 | 02/07/2017 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |