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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. - Hot water valve on service line handsink is not working. | 2402.1 | Handwashing sinks shall be provided for employees' use in areas specified in Section 2411 in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). PfA handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf |
38. - Small swarm of flies observed crawling on donuts in open display, in mop sink area, and sitting area near reach in refrigerator (customer area). Mice droppings observed around the water heater near mop sink, underneath shelves across from 3-compartment sink, and underneath cashier counter. | 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 |
40. - Food employee observed not wearing a hair restraint while working with open food. | 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.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. |
40. - Employee observed wearing wristband jewelry while handling open foods. | 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. |
49. - Dried drink spills on tables in customer area. Main prep table has food stains. Food debris and dried liquid spills underneath equipment at front counter. | 1900.3 | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
55. - Floors underneath drink stations up front and behind large equipment (A/C unit, dry storage across from 3-compartment, and water heater) have food debris, dust, and standing water. | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (3-compartment sink) | 125.0F | Ham (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F | Cheese (Sandwich Prep Refrigerator) (Cold Holding) | 39.0F | Egg Patty (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F |
Egg Patty (Sandwich Prep Refrigerator) (Cold Holding) | 37.0F | Hot Water (Handwashing Sink - Dishwash area) | 112.0F | Sausage (Walk-in Refrigerator) (Cold Holding) | 35.0F | Fat Free Milk (Walk-in Refrigerator) (Cold Holding) | 36.0F |
Inspector Comments:
SUMMARY SUSPENSION ISSUED DUE TO FAILURE TO MINIMIZE PRESENCE OF PESTS. For restoration, a re-inspection fee ($100 Business/$400 Non-Business hours) must be paid and all violations must be abated and approved by the DC Department of Health. Restoration procedures were given at time of inspection. |
Woyneshet Mengistu | 10/31/2017 | |
Person-in-Charge (Signature) | (Print) | Date |
Megan Johnson | 121 | 10/31/2017 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |