![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
6. - Employee was observed drinking from an uncovered container in the food preparation area. Employee discarded the cola can during the inspection. (Corrected On Site) | 500.1 | Persons working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles shall not: (a) Eat, drink, chew gum, or use any form of tobacco, except in designated areas where food, clean equipment and utensils, and unwrapped singleservice and single-use articles are not exposed, and where equipment or utensils are not washed or stored; or (b) Drink, except from a closed beverage container if the container is handled to prevent contamination of the employee's hands or the container, where food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles are exposed, and where equipment or utensils are washed or stored. |
16. - Unclean food-contact surfaces observed such as knives on the kitchen prep area knife rack. Knives removed and cleaned during the inspection. (Corrected On Site) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
22. - Temperature control for safety foods temp above 41 degrees F. observed in the kitchen prep area topload refrigeration units. Food items either discarded and or stored on ice 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. - Unlabeled condiment containers labeled during the inspection located in the topload refrigeration units. | 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. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use. Cloths stored in sanitizer during the inspection. (Corrected On Site) | 812.1 | Cloths that are in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (a) Maintained dry; and (b) Used for no other purpose.Cloths that are in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (a) Maintained dry; and (b) Used for no other purpose. |
47. - Observed deep crevices, scratching with embedded dirt present on the kitchen cutting boards throughout. | 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. |
49. - Observed dirt build-up present on walk-in refrigeration unit fanguard covers. | 1900.3 | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Pasta/Noodles (Refrigerator - sandwich prep unit) (Cold Holding) | 47.1F | Feta Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.8F | Eggs (Refrigerator - sandwich prep unit) (Cold Holding) | 73.7F | Creamy Dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 40.8F |
Yogurt (Refrigerator - drawer) (Cold Holding) | 50.0F | Dumplings (Refrigerator - drawer) (Cold Holding) | 38.0F | Ribs (Refrigerator - sandwich prep unit) (Cold Holding) | 56.0F | Broccoli (Refrigerator - sandwich prep unit) (Cold Holding) | 54.0F |
Bean Sprouts (Refrigerator - sandwich prep unit) (Cold Holding) | 53.0F | (Handwashing Sink) | 101.0F | (Handwashing Sink - kitchen) | 102.0F | (Refrigerator - walk-in) | 38.0F |
(Refrigerator - walk-in) | 39.0F | Chicken (Heat Lamp Display) (Hot Holding) | 136.0F | Pasta Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.6F | Onions cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 84.0F |
Grits (Steam Table) (Hot Holding) | 195.0F | Black-eyed Peas (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F | Lobster (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F | (Dishwashing Machine - Wash Cycle) | 169.3F |
(Dishwashing Machine - Final Rinse Cycle) | 180.2F | ||||||
Inspector Comments:
The following violations are hereby abated; #23-1007.1, #36-1524.1, #55-3201.1. Please, correct the stated violations before the next routine inspection. Please, submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response. |
Samatha Brett | 11/16/2017 | |
Person-in-Charge (Signature) | (Print) | Date |
Dawn Adams | 19 | 11/16/2017 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |