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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 |
5. - Establishment did not have a policy or kit in place to clean up a vomiting or diarrheal event.(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 |
9. - Manager was handling food with bare hand contact at visit. (Corrected On Site) | 800.2 | Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P |
15. - A bowl was stored on top of lettuce in the reach in unit. The bottom of a bowl is not a sanitary surface. (Corrected On Site) | 809.1 | Food shall only contact surfaces of: (a) Equipment and utensils that are cleaned as specified in chapter 19 and sanitized as specified in chapter 20; P or (b) Single-service and single-use articles. P |
16. - Soda gun and holder at the bar contained syrup build up.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
20. - Establishment had improper cooling at visit. Food must be cooled in shallow pans, blast chillers, ice baths or the use ice wands.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1003.1 | Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (a) Within two (2) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)); P and (b) Within six (6) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P |
21. - Improper hot holding. All hot food must be maintained at 135.0 degrees or above 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: (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. - Improper cold holding. All cold units and cold food items 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. - Linen was covering bread at visit. (Corrected On Site) | 811.1 | Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. |
55. - Drains were unclean at visit.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2900.1 | Except as specified in Section 2903 and except for antislip floor coverings or applications may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Chicken (Refrigerator - reach-in) (Cold Holding) | 35.8F | Chicken (Refrigerator - reach-in) (Cold Holding) | 35.1F | (Refrigerator - reach-in) (Cold Holding) | 38.5F | (Refrigerator - reach-in) (Cold Holding) | 40.6F |
(Freezer - Reach-In) (Cold Holding) | -9.8F | (Refrigerator - reach-in) (Cold Holding) | 34.3F | (Refrigerator - walk-in) (Cold Holding) | 38.6F | (Refrigerator - reach-in) (Cold Holding) | 33.6F |
Hot Water (Handwashing Sink) | 112.7F | Sweet Potatoes (Refrigerator - reach-in) (Cold Holding) | 44.4F | Potatoes (Refrigerator - reach-in) (Cold Holding) | 47.6F | Fries (Table) (Cold Holding) | 68.4F |
Kale (Refrigerator - reach-in) (Cold Holding) | 41.6F | Chicken fried (Table) (Hot Holding) | 65.8F | Chicken fried (Table) (Hot Holding) | 63.6F | Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.6F |
Inspector Comments:
Correct stated items within three or fourteen day. If you have any questions you may contact the health department at food.safety@dc.gov |
TARIA THOMAS | 02/14/2017 | |
Person-in-Charge (Signature) | (Print) | Date |
R ESPY-HARLAN | 59 | 02/14/2017 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |