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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. - Raw meats and seafood stored above ready to eat vegetables inside of the reach-in refrigerator. (Food employee re-arranged the refrigeration unit to prevent cross-contamination.) (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 |
16. - Mold was observed on the ice maker's plastic drip panel.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
22. - Cold food items are held at improper temperatures.(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. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked. (PIC labeled the foods that were missing date markings inside of the walk-in refrigerator.) (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. Pf |
37. - White bucket containing a white powdered ingredient is not labeled with the common name of the ingredient stored inside. (PIC labeled the container as "sugar".) | 803.1 | Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified. |
45. - Straws observed unwrapped/unprotected at the bar during display and dispensing. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Chicken raw (Walk-in Refrigerator) (Cold Holding) | 45.0F | Chicken (Walk-in Refrigerator) (Cold Holding) | 43.0F | (Walk-in Refrigerator) | 40.0F | Hot Water (3-compartment sink) | 128.0F |
(Reach-in Refrigerator) | 40.0F | Hot Water (Handwashing Sink) | 121.0F | Hot Water (2-compartment sink) | 115.0F | Hot Water (Handwashing Sink - Bar) | 111.0F |
Corn Tamales (Walk-in Refrigerator) (Cold Holding) | 45.0F | Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 38.0F | Scallops (Reach-in Refrigerator) (Cold Holding) | 35.0F | Wheat/Oat/Grain/Rice (Steam Table) (Hot Holding) | 130.0F |
Black Beans (Steam Table) (Hot Holding) | 158.0F | Cheese (Counter Top) (Cold Holding) | 41.0F | Tomatoes sliced (Counter Top) (Cold Holding) | 31.0F | (Refrigerator - under counter) | 34.0F |
Inspector Comments:
Correct items stated within 3 and 14 days as listed within the observations section of this report. CFPM: Henry Mendoza (60057) Exp. 4/21/17 Please submit all questions/inquires to the Area Supervisor at food.safety@dc.gov for efficient response. |
Henry Mendoza | 03/23/2017 | |
Person-in-Charge (Signature) | (Print) | Date |
Denise T. Lucas | 603 | 03/23/2017 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |