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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 |
10. - There are no paper towels at the handwashing sink. Owner provided towels for the hand sink (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 |
15. - Food is not stored in a manner to protect from cross contamination. Eggs stored over cooked foods in the walkin unit (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. P |
21. - Hot food item(s) are held at improper temperatures on the hot buffet below 135. Owner removed food f on the bar and discarded (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. P |
22. - Temperature control for safety foods temp above 41 degrees F. Cold food on the salad bar above 41. Owner discarded food at call | 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 |
36. - There is no visible thermometer in the walk-in refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1524.1 | In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. |
39. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)open cans of food stored in the walkin unit and reach out n unit | 824.1 | Food shall be protected from contamination that may result from a factor or source not specified in Sections 800 through 823. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(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. |
45. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Single-service items unprotected at counter. | 2205.1 | Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip- contact surfaces is prevented. |
49. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)clean under the line at the coffee station and in the kitchen | 1903.1 | Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) floor under nea h steps contain debris | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Sliced Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 40.4F | Sliced Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F | Chicken baked (Hot Buffet) (Hot Holding) | 121.0F | Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F | Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F | Hot Water (Handwashing Sink - Service Line) | 115.0F | Hot Water (Handwashing Sink - Cook Line) | 109.0F |
Hot Water (3-compartment sink) | 115.0F | Mashed potatoes (Hot Buffet) (Hot Holding) | 148.0F | Macaroni and cheese (Hot Buffet) (Hot Holding) | 147.0F | Chicken grilled (Salad Bar) (Cold Holding) | 46.0F |
Seafood Salad (Salad Bar) (Cold Holding) | 44.0F | (Refrigerator - walk-in) | 39.0F | Deviled Eggs (Salad Bar) (Cold Holding) | 43.0F | (Refrigerator - sandwich prep unit) | 39.5F |
(Refrigerator - reach-in) | 40.4F | (Refrigerator - reach-in) | 39.0F | ||||
Inspector Comments:
Correct. Stated items within 14 days If you have any questions, email Food.safety@dc.gov |
Kookhee Park | 03/20/2017 | |
Person-in-Charge (Signature) | (Print) | Date |
Joyce Moore | 617 | 03/20/2017 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |