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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.(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 |
10. - Hand washing is blocked by refrigerator. (Corrected On Site) | 2414.1 | A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf |
16. - Mold was observed on the ice machine. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
22. - Cold food items are held at improper temperatures. Manager removed the cheese from prep-refrigerator during the inspection. (Corrected On Site) | 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. PExcept 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 |
37. - Working containers of foods that are not easily recognizable are not name labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
47. - Scratched cutting boards observed in the kitchen. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
56. - There is insufficient lighting (blown bulb) in the reach-in refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3008.1(b) | The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (1) At a surface where food is provided for consumer self-service, such as buffets and salad bars, or where fresh produce or packaged foods are sold or offered for consumption; (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. |
Sanitizer: Final Rinse, 00 ppm, 0.0 pH, 180.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F | (Reach-in Freezer) (Cold Holding) | -1.0F | (Reach-in Refrigerator) (Hot Holding) | 35.0F | (Reach-in Refrigerator) (Cold Holding) | 38.0F |
Hot Water (Handwashing Sink - kitchen) | 109.0F | Hot Water (Handwashing Sink - Dishwash area) | 108.0F | Hot Water (2-compartment sink) | 110.0F | Hot Water (3-compartment sink) | 120.0F |
Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F | Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F | Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F | Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
Corn (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F | Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F | Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F | ||
Inspector Comments:
Correct items stated within 3-days Correct items stated within 14-days If you have any questions, please contact area supervisor at food.safety@dc.gov |
Norman | 09/20/2017 | |
Person-in-Charge (Signature) | (Print) | Date |
Temesgen Jemaneh | 422 | 09/20/2017 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |