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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 |
8. - Food Handlers are not frequently washing hands. No food handlers observed washing hands between tasks or when returning to work throughout the inspection. (Corrected On Site) | 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 |
14. - The shell-stack tags for mussels, clams and oysters are not maintained for 90 days in chronological order. Mussels/Oysters/Clams in the walk-in do not bare Shell-stock tags. Some shell-stack are discarded due to no tags located (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 717.2 | The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. PfThe date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf |
23. - Prepared food items kept in plastic containers stored in reach-in and walk-in coolers are not labeled with dates and contents. Temperature control for safety foods intended to be held for more than 24 hours are not date marked. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 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. PfExcept 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 |
46. - Food handlers/employees are not frequently changing gloves between tasks while preparing orders and serving food or returning to work. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 813.2 | Except as specified in Section 813.3, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified in chapter 9 such as frozen food or a primal cut of meat.Except as specified in Section 813.3, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified in chapter 9 such as frozen food or a primal cut of meat. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (3-compartment sink) | 119.0F | Wheat/Oat/Grain/Rice (Steam Table) (Hot Holding) | 161.0F | Soup (Steam Table) (Hot Holding) | 161.0F | Soup (Steam Table) (Hot Holding) | 171.0F |
Hot Water (Handwashing Sink) | 113.0F | Sauce (Hot Holding Unit) (Hot Holding) | 145.0F | Mashed potatoes (Hot Holding Unit) (Hot Holding) | 171.0F | Fish - Rock Fish (Refrigerator - walk-in) (Cold Holding) | 37.0F |
Tuna (Refrigerator - walk-in) (Cold Holding) | 40.0F | Cheese (Refrigerator - open display) (Cold Holding) | 45.0F | Fish raw (Refrigerator - open display) (Cold Holding) | 39.0F | Broccoli (Refrigerator - open display) (Cold Holding) | 43.0F |
Chicken (Refrigerator - open display) (Cold Holding) | 39.0F | Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F | Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 41.0F | (Refrigerator - reach-in) | 41.0F |
(Refrigerator - reach-in) | 35.0F | (Refrigerator - reach-in) | 40.0F | (Refrigerator - reach-in) | 37.0F | Salmon (Refrigerator - reach-in) (Cold Holding) | 35.0F |
Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 43.0F | Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F | Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 40.0F | Hot Water (Handwashing Sink - kitchen) | 116.0F |
Hot Water (Handwashing Sink - kitchen) | 122.0F | ||||||
Inspector Comments:
Correct violations with 3days (priority and priority foundation) and 14days (core) If any question, Please feel free to contact the area supervisor at food.safey@dc.gov |
KELVIN NWOSU | 05/15/2017 | |
Person-in-Charge (Signature) | (Print) | Date |
ROSS J. GATERETSE | 624 | 05/15/2017 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |