Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|9. - An employee used his bare hands to handle plantains. The plantains were discarded and an employee donned gloves to handle food. (Corrected On Site)||800.2||Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P|
|10. - There are no paper towels at the handwashing sink at the bar.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)||3002.1||Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf|
|10. - There is no handwashing signage at the handwashing sink at the bar.(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. - The mechanical dishwasher was not reaching adequate temperature to sanitize dishes. A chemical sanitizer was provided to sanitize dishes. (Corrected On Site)||2001.1||Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P|
|29. - The location is conducting reduced oxygen packaging (ROP) and sous vide without a variance. The location has a HACCP plan, logs, proper labeling procedures, and proper cooling procedures. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)||1010.1||A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf|
|32. - The location has not applied for a variance for ROP and sous vide. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)||4103.2||A request for a variance shall contain the following information, which shall be retained in the Department's file on the food establishment: (a) The specified provision(s) of this Code from which the variance is requested; (b) The reasons why the requirements of the provision(s) cannot be met; (c) Alternative measures that will be taken to ensure a comparable degree of protection to public health, safety, and the environment if a variance is granted; (d) Whether a HACCP Plan, as specified in Section 4202 is involved that includes information specified under Section 4205 that is relevant to the variance request; (e) The length of time for which the variance is requested; and (f) A statement that the party applying for the variance will agree to comply with the terms of any variance, if one is granted.|
|43. - An employee at the bar scooped ice using a utensil without a handle. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||810.1||During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.|
|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|
|55. - The wall in the dish area is unclean. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)||3201.1||The physical facilities shall be cleaned as often as necessary to keep them clean.|
|Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 00.0°F|
|Hot Water (Warewashing Machine - Rinse Cycle)||130.0F||Pineapples (Ice) (Cold Holding)||38.0F||salsa (Ice) (Cold Holding)||39.0F||Shrimp raw (Freezer) (Cold Holding)||-3.0F|
|Sauce (Walk-in Refrigerator) (Cold Holding)||36.0F||Spinach (Walk-in Refrigerator) (Cold Holding)||37.0F||Chicken (Walk-in Refrigerator) (Cold Holding)||36.0F||Pork (Walk-in Refrigerator) (Cooling)||38.0F|
|Dairy Products (Walk-in Refrigerator) (Cold Holding)||41.0F||Shrimp raw (Refrigerator - drawer) (Cold Holding)||36.0F||Mushrooms (Sandwich Prep Refrigerator) (Cold Holding)||38.0F||Eggplant (Sandwich Prep Refrigerator) (Cold Holding)||41.0F|
|Soup (Soup Warmer) (Hot Holding)||145.0F||Hot Water (Handwashing Sink - Bar)||103.0F||Dairy Products (Reach-in Refrigerator) (Cold Holding)||41.0F||Juice (Reach-in Refrigerator) (Cold Holding)||41.0F|
|Shrimp raw (Reach-in Refrigerator) (Cold Holding)||41.0F||Sauce (Reach-in Refrigerator) (Cold Holding)||38.0F|
Correct items within 3-days.
Correct items within 14-days.
Please submit the HACCP plan and variance request form with fees to HACCP.email@example.com.
|Inspector (Signature)||(Print)||Badge #||Date|