OBSERVATIONS |
25 DCMR |
CORRECTIVE ACTIONS |
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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300.1 |
The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.
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5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
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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
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8. - Employee cooking the food did not wash her hands in between changing tasks (handling raw eggs, cleaning, and back to cooking).
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
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402.1 |
Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P
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10. - When starting the inspection, the handwashing sink was full of empty water bottles. The cook removed them immediately.
(Corrected On Site)
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2414.1 |
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
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15. - Foods stored in non-food grade plastic store bags in refrigerators and freezers.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
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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
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16. - Black mold and rust build up on storage racks inside of sandwich prep unit, reach in refrigerator near 3-compartment sink and inside of small cooler near cashier to hold ice for drinks.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
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1900.1 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
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16. - No sanitizer prepared at time of inspection. Raw foods are prepared (eggs) and have been open for business for at least more than 4 hours. Employees said they have not sanitized anything while they have been open. Raw eggs are cracked on the cutting board on the sandwich prep unit and only wiped down with a dry cloth.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
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1901.3 |
After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified in Section 1813 by providing: (a) Except as specified in Section 2002.2(b), a contact time of at least ten (10) seconds for a chlorine solution specified in Section 1813.2; P (b) A contact time of at least seven (7) seconds for a chlorine solution of fifty micrograms per liter (50 mg/L) that has a pH of ten (10) or less and a temperature of at least thirty -eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F), or a pH of eight (8) or less and a temperature of at least twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (c) A contact time of at least thirty (30) seconds for other chemical sanitizing solutions; P or (d) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields -sanitization-, as defined in this Code. PIf used with potentially hazardous food (time/temperature control for safety food), equipment, food-contact surfaces and utensils shall be cleaned throughout the day at least every four (4) hours, except as specified in Section 1901.4. P
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23. - Potentially hazardous foods inside of all refrigerators are not date marked.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
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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
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33. - Observed some sausage in reach in refrigerator inside of a non-food grade plastic bag. The CFPM informed me that it was sausage she cooked before my inspection and was leaving it to cool down.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
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1004.1 |
Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf
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36. - No thermometer provided to check food temperatures.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
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1606.1 |
Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in chapters 6 through 13. Pf
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37. - Sauce condiment bottles (ketchup, mustard, hot sauce) not labeled.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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.
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38. - Mice droppings observed near steps leading to upstairs storage, and underneath pallets in upstairs storage.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
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3210.1 |
The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf
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41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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.
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45. - Food holders are not inverted to prevent contamination of food and lip contact surfaces (near grill and fryers).
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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2203.2 |
Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.
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48. - Observed cook washing hands in 3-compartment sink.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
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1805.1 |
A warewashing sink shall not be used for handwashing.
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48. - There are no chemical test strips available to measure the concentration of the sanitizing solution (chlorine).
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
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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
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48. - Basins of 3-compartment sink had food particles from dumped left over foods not used during preparation. Food particles and liquids not flushed down the drain.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1803.1 |
The wash, rinse, and sanitize solutions shall be maintained clean.A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified in Section 1602 shall be cleaned: (a) Before use; (b) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (c) If used, at least every twenty-four (24) hours.
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49. - Bread crumbs observed on countertops were bread is stored and sandwich prep unit.
Grease build up on and underneath grill equipment.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1900.3 |
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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55. - Tools and other unneeded items stored in the establishment.
Old or unused equipment stored in the establishment.
Trash left in boxes to discard near steps leading to upstairs.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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3213.1 |
The premises shall be free of: (a) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) Litter.
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55. - Mops left leaning on mop sink because they were not using it.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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3205.1 |
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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55. - Food debris and grease build up on floor and walls in kitchen area.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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3201.1 |
The physical facilities shall be cleaned as often as necessary to keep them clean.
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56. - There is insufficient lighting (blown bulb) in the reach-in refrigerators
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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3008.1(a) |
The light intensity shall be: At least one hundred eight (108) lux or ten (10) foot candles at a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
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56. - Neither the name of the establishment's licensed ventilation hood system cleaning contractor nor its ventilation hood system cleaning contract are available. They were serviced by Together FC LLC company, but the sticker said 2014 for last service date. They informed me that they do not have a contract since then.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
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1509.5 |
The licensee shall maintain on the premises a copy of the establishment's professional service contract and service schedule, which documents the following information: P (a) Name and address of its District-licensed ventilation hood system cleaning contractor; P (b) Frequency and extent of ventilation hood system cleaning services provided under the contract; P and (c) Date and time of ventilation hood system cleaning services were last provided to the establishment. PThe licensee shall maintain on the premises a copy of the establishment's professional service contract and service schedule, which documents the following information: P (a) Name and address of its District-licensed ventilation hood system cleaning contractor; P (b) Frequency and extent of ventilation hood system cleaning services provided under the contract; P and (c) Date and time of ventilation hood system cleaning services were last provided to the establishment. P
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Sanitizer: Chlorine, 00 ppm, 0.0 pH, 00.0°F
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