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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 |
2. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card issued by the Department. The manager certificate expired on 4/1/2017. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 203.3 | A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P |
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) | 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. |
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) | 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 |
16. - Mold was observed on the ice maker's ice chute.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
51. - The garbage disposal unit (food waste grinder) is out of order.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2418.1 | A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair. |
53. - Each of the toilet rooms is single-occupancy however one is designated for "Men" and the other is designated for "Women." (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3101.3 | Food establishments employing: (a) Five (5) or fewer employees may provide only a single toilet facility with a gender-neutral sign on the door in accordance with 4 DCMR Section 802.2; or (b) More than five (5) employees shall have multiple toilet facilities that are either: (1) Single-occupancy toilet rooms with a gender-neutral sign on each door as specified in Section 3101.2 in accordance with 4 DCMR Section 802.2; or (2) Multiple-stall toilet rooms with gender-specific signs on the doors that read "Men" and "Women" or contain gender-specific, universally recognized pictorials of "Men" and "Women." |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Cheese (Reach-in Refrigerator) (Cold Holding) | 41.0F | Diced Tomatoes (Reach-in Refrigerator) (Cold Holding) | 37.0F | Lettuce (Reach-in Refrigerator) (Cold Holding) | 42.0F | Onion Rings (Reach-in Refrigerator) (Cold Holding) | 40.0F |
Cole slaw (Reach-in Refrigerator) (Cold Holding) | 37.5F | Corn (Steam Table) (Hot Holding) | 158.0F | Gravy (Steam Table) (Hot Holding) | 172.0F | Mashed potatoes (Steam Table) (Hot Holding) | 146.0F |
Chicken (Hot Holding Cabinet) (Hot Holding) | 149.0F | Beans (Steam Table) (Hot Holding) | 172.0F | Beef (Steam Table) (Hot Holding) | 162.0F | Chicken (Steam Table) (Hot Holding) | 170.0F |
Cheese (Walk-in Refrigerator) (Cold Holding) | 36.0F | Chicken raw (Walk-in Refrigerator) (Cold Holding) | 35.0F | (Walk-in Refrigerator) | 38.0F | (Under-counter Refrigerator) | 40.0F |
(Under-counter Refrigerator) | 34.0F | (Walk-in Freezer) | 10.0F | (Hot Holding Cabinet) | 189.0F | Hot Water (3-compartment sink) | 113.0F |
Hot Water (Handwashing Sink - kitchen) | 113.0F | Hot Water (Handwashing Sink) | 109.0F | Hot Water (Handwashing Sink - toilet room) | 108.0F | ||
Inspector Comments:
Correct items stated within 3 and 14 calendar days as listed within the observations section of this report. Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for efficient response. |
Herald Massey | 09/14/2017 | |
Person-in-Charge (Signature) | (Print) | Date |
Alemayehu Tekleselassie | 029 | 09/14/2017 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |