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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 |
10. - There is no handwashing signage at the handwashing sink located in cook line area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3004.1 | A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees. |
16. - Cutting board in prep-refrigerator located next to walk-in-refrigerator is not in a good repair. (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 in prep-refrigerator located next to walk-in-refrigerator are held at improper temperatures.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 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 |
37. - Several 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. |
40. - Food employee observed not wearing a hair restraint while working with open food.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
44. - Clean utensils stored in the kitchen are not covered or inverted. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 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 |
Sanitizer: Final rinse Temperature, 00 ppm, 0.0 pH, 180.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink - Dishwash area) | 110.0F | Hot Water (Handwashing Sink - Cook Line) | 109.0F | Hot Water (3-compartment sink) | 125.0F | Salmon (Walk-in Refrigerator) (Cold Holding) | 39.0F |
Salmon (Walk-in Refrigerator) (Cold Holding) | 42.0F | (Walk-in Refrigerator) (Cold Holding) | 40.0F | (Walk-in Refrigerator) (Cold Holding) | 34.0F | Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Carrots (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F | Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F | Beans (Refrigerator - sandwich prep unit) (Cold Holding) | 54.0F | Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
(Walk-in Freezer) (Cold Holding) | -12.0F | ||||||
Inspector Comments:
Correct Item Stated Within 3 Calendar Days Correct Item Stated Within 14 Calendar Days Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response. |
David G. Lynch | 10/17/2017 | |
Person-in-Charge (Signature) | (Print) | Date |
Temesgen Jemaneh | 422 | 10/17/2017 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |