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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 sinks.(PIC provided paper towels) (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 |
10. - There is no handwashing signage at the handwashing sinks.(PIC posted hand washing signs) (Corrected On Site) | 3004.1 | A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees. |
16. - Unclean used strainers were stored with clean equipment at the 3 compartment sink.(PIC removed the unclean strainers) (Corrected On Site) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
23. - Prepared time/temperature control for safety food items in the walk in refrigerator were not date marked.(PIC date marked the prepared beef and egg rolls) (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 |
33. - Beef and noodles were covered with plastic wrap while cooling inside the walk in refrigerator.(PIC uncovered the beef and noodles) (Corrected On Site) | 1004.2 | When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and (b) Loosely covered or uncovered if protected from overhead contamination as specified in Section 816.1(b), during the cooling period to facilitate heat transfer from the surface of the food. |
37. - Working containers of foods that are not easily recognizable are not name labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS-continued from 3/21/17) | 803.1 | |
39. - Par cooked chicken stored in card board boxes in the walk in refrigerator.CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 824.1 | Food shall be protected from contamination that may result from a factor or source not specified in Sections 800 through 823. |
40. - Food employees observed not wearing a hair restraint while working with open food.(Employee wore hair restraints) (Corrected On Site) | 502.1 | Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints. |
47. - Cutting boards needed resurfacing or be replaced.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS-continued from 3/21/17) | 1801.1 | Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 14 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 |
55. - The following need cleaning: top and bottom of all stainless steel work tables; the bottom shelf of the work station at the check out area; floor under all equipment; ledge under cover of counter top refrigerator across from cooking unit; table holding rice steamer; area to soda storage in the front.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS-continued from 3/21/17) | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Sanitizer: Chlorine, 00 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Chicken Wings (Walk-in Refrigerator) (Preparation) | 135.0F | Beef (Walk-in Refrigerator) (Cold Holding) | 39.0F | Wheat/Oat/Grain/Rice (Rice Steamer) (Cooking) | 202.0F | Hot Water (Handwashing Sink) | 102.0F |
Egg Roll (Walk-in Refrigerator) (Cold Holding) | 40.0F | Noodles and beef (Walk-in Refrigerator) (Cooling) | 62.0F | Shrimp raw (Counter Top) (Cold Holding) | 43.0F | Chicken Chop (Counter Top) (Cold Holding) | 42.0F |
Beef raw/ground (Counter Top) (Cold Holding) | 43.0F | Hot Water (3-compartment sink) | 112.0F | ||||
Inspector Comments:
3 day notice abated from the inspection conducted on 3/21/2017. Correct items stated within 14 days of inspection conducted on 3/21/2017. Please submit questions to the area supervisor at food.safety@dc.gov |
Bao Qiao Shi | 03/31/2017 | |
Person-in-Charge (Signature) | (Print) | Date |
Alice Jackson | 54 | 03/31/2017 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |