OBSERVATIONS |
25 DCMR |
CORRECTIVE ACTIONS |
8. - Observed lack of proper handwashing throughout the establishment, the Chef instructed staff to conduct proper handwashing during the inspection.
(Corrected On Site)
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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. - Observed employee washing can of food in the kitchen handsink. Employee instructed to use the prep sink for washing food cans during the inspection. Observed employee washing hands in the kitchen prep sink, employee instructed to properly conduct handwashing in the kitchen handsink.
(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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14. - Observed oysters stored in a container located in the walk-in refrigeration unit without the shellstock label/tag affixed, tag located and stored with the product during the inspection.
(Corrected On Site)
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717.1 |
Except as specified in Section 717.4, shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Pf
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16. - Unclean food-contact surfaces observed such as; juicer machine heavy mold present (COS), ice cream dasher tray (COS), speed racks refrigeration shelving units, bar rolling cart.
(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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22. - Temperature control for safety foods temp above 41 degrees F. located on the service line topload refrigeration units.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
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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
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29. - Establishment is not in-compliance with maintaining logs required when conducting ROP. Logs not available for review.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
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4104.2(b) |
If the Department grants a variance as specified in Section 4102, or a HACCP Plan is otherwise required as specified in Section 4202, the licensee shall: Maintain, and provide to the Department upon request, records specified in Section 4205.1(d) and (e) that demonstrate the following are routinely used:
(1) Procedures for monitoring critical control points; Pf
(2) The actual monitoring of the critical control points; Pf
(3) Verifications of the effectiveness of an operation or process; Pf and
(4) Necessary corrective actions if there is failure at a critical control point. Pf
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33. - Observed lamb shanks prepared on 09/05/2017 cooling in the walk-in refrigeration unit not within temperature parameters, 51F and 60F degrees at call. Product stored tightly wrapped. Product discarded during the inspection.
(Corrected On Site)
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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.
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38. - Observed live roach activity located in the rear office. Observed small fly activity in the kitchen areas and bar area.
Reviewed the last extermination service inspection report dated 08/15/2017, report stated that major improvement observed in roach, small fly and rodents, no activity noted during the service.
(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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39. - Observed bag of onions stored on the rear kitchen floor, removed during the inspection and stored properly.
(Corrected On Site)
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816.1 |
Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.
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39. - Observed food prep employee preparing lamb meatballs with sheet tray stored on the trash can. Food tray sanitized and tray stand provided for use during the inspection.
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824.1 |
Food shall be protected from contamination that may result from a factor or source not specified in Sections 800 through 823.
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40. - Observed food prep employees wearing jewelry and watches during the prep of food.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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406.1 |
Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band.
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40. - Food employee observed not wearing a hair restraint while working with open food. Employees donned proper hair restraints during the inspection.
(Corrected On Site)
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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.
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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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47. - Observed gaskets located on the front kitchen service line reach-in refrigeration unit in poor repair, observed several reach-in refrigeration units not maintaining proper temperatures. Refrigerated drawers and topload unit near the pizza station. Observed kitchen ice machine with water running down the outside of the unit, cover on unit in poor repair.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1800.1 |
Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.
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47. - Observed cutting boards throughout in poor repair deep crevices with embedded dirt present.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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.
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47. - Observed wood shelving located in the waiters station with scaling paint present.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1406.1 |
Wood and wood wicker shall not be used as a food-contact surface, except as specified in Sections 1406.2 through 1406.4.
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49. - Observed encrusted grease deposits present on the kitchen area stove top unit.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1900.2 |
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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55. - Observed lightshield covers in poor repair located in the kitchen area, ceiling tiles in poor repair throughout, smoke damage present, heavy mold present on ceiling and wall tiles in the dish washing area. Observed missing caulking present on the employee handsink.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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3200.1 |
The physical facilities shall be maintained in good repair.
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55. - Observed standing water present on floors throughout the kitchen, observed spillage present on walls throughout the kitchen, observed debris on the kitchen floors and walk-in refrigeration floors, underneath, between equipment.
(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. - Observed grease present on hood filters located in the service line kitchen.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1509.4 |
Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.
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56. - Observed employees personal items stored on food equipment storage shelving units.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
(Corrected On Site)
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3010.2 |
Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions
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Sanitizer: Chlorine, 100 ppm, 0.0 pH, 00.0°F
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Sanitizer: Quaternary Ammonium, 50 ppm, 0.0 pH, 00.0°F
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