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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 |
8. - Employee observed not washing hands when switching tasks. (Said employee has been educated and instructed to wash hands at the hand washing sink when switching tasks.) (Corrected On Site) | 402.1 | Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P |
10. - No hand washing sink has been provided at the dish washing area.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 2411.1 | A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas, and in, or immediately adjacent to, toilet rooms. Pf |
22. - Temperature control for safety (TCS) foods cold held at temperature above 41 degrees F on counter at cookline. (Said food has been moved to the refrigerator during 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. P |
36. - There is no visible thermometer in the reach-in refrigerator at the cookline. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1524.2 | Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3. |
39. - Food in plastic bag has been stored on floor in the walk-in freezer. (Said food items has been removed from the floor in the walk-in freezer during inspection). (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 816.1 | Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor. |
40. - Employees observed working on open foods in the kitchen while not wearing a clean kitchen garment. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 407.1 | Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. |
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. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink - kitchen) | 100.0F | Seafood/Fish (Refrigerator - reach-in) (Cold Holding) | 35.0F | Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F | Lettuce (Refrigerator - reach-in) (Cold Holding) | 36.0F |
Chicken (Refrigerator - reach-in) (Cold Holding) | 38.0F | Beef (Refrigerator - reach-in) (Cold Holding) | 37.0F | Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 37.0F | Chicken Wings (Deep Fryer) (Cooking) | 204.0F |
Chicken Nuggets (Room) (Holding) | 63.0F | Chicken Wings (Room) (Holding) | 63.0F | Egg Rolls (Walk-in Refrigerator) (Cold Holding) | 36.0F | Noodles (Walk-in Refrigerator) (Cold Holding) | 36.0F |
Gravy (Hot Holding Unit) (Hot Holding) | 150.0F | Wheat/Oat/Grain/Rice (Rice Steamer) (Hot Holding) | 160.0F | Hot Water (3-compartment sink) | 110.0F | Shrimp with rice (Wok) (Cooking) | 182.0F |
Noodles (Wok) (Cooking) | 198.0F | ||||||
Inspector Comments:
Correct items stated within 3 calendar days. Correct items stated within 14 calendar days. If you have question, please contact the area supervisor Ms. Jacqueline Coleman at food.safety@dc.gov |
Bi Lan Yang | 11/01/2017 | |
Person-in-Charge (Signature) | (Print) | Date |
Jemal Yasin | 026 | 11/01/2017 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |