OBSERVATIONS |
25 DCMR |
CORRECTIVE ACTIONS |
2. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card issued by the Department. Timmit Goitom: Prometric certificate number 1969671; date of exam 9/6/2017. (Correct Violation Within 3 Calendar Days)
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203.3 |
A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P
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3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with an electronic copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms. (Correct Violation Within 3 Calendar Days)
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300.1 |
The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.
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5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. (Correct Violation Within 3 Calendar Days)
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504.1 |
A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf
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10. - There is no handwashing signage at the handwashing sinks. (Correct Violation Within 14 Calendar Days)
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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.
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10. - There are no paper towels at the kitchen area handwashing sink.
(Corrected On Site)
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3002.1 |
Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels. Pf
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15. - Raw beef and raw eggs are stored above reatdy-to-eat foods in the under counter refrigerators.
(Corrected On Site)
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802.1(a)-(b) |
Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food. P
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23. - Cooked chicken is held in the under counter refrigerator and is not marked with the date by which it should be discarded if not consumed.
(Corrected On Site)
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1007.1 |
Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf
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23. - Sliced ham is sotred in the under counter refrigerator and is not labeled with the date by which it should be discraded if not consumed or sold.
(Corrected On Site)
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1007.2 |
Except as specified in Section 1007.4 through 1007.6, a container of refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than twenty-four (24) hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded based on the temperature and time combinations specified in Section 1007.1 and: Pf (a) The day the original container is opened in the food establishment shall be counted as Day 1. Pf
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23. - The sliced ham and chicken that was not date marked was not discarded.
(Corrected On Site)
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1008.1 |
A food specified in Section 1007.1 or 1007.2 shall be discarded if it: (a) Exceeds either of the temperature and time combinations specified in Section 1007.1, excluding time that the product is frozen; P (b) Is in a container or package that does not bear a date or day. P
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36. - The thermometers are locate in the rear of the under counter refrigerators.
(Corrected On Site)
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1524.1 |
In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
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37. - There are unlabeled plastic containers of oils and granulated substances in the kitchen and shelves. (Correct Violation Within 14 Calendar Days)
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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.
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38. - A pest control strip is located above a food handling area and handwashing sink.
(Corrected On Site)
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2910.2 |
Insect control devices shall be installed so that: (a) The devices are not located over a food preparation area; and (b) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, linens, or unwrapped single-service or single-use articles.
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38. - There are noticeable gaps at the top and bottom of the front door of the establishment. (Correct Violation Within 14 Calendar Days)
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2912.1 |
Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings.
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40. - Employees that are handling food are not wearing hair restraints.
(Corrected On Site)
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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.
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47. - The cutting boards are discolored and badly scratched. (Correct Violation Within 14 Calendar Days)
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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.
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48. - The sink compartments are not large enough to fully immerse the trays used in the ovens. (Correct Violation Within 3 Calendar Days)
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1601.2 |
Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in Section 1601.3 shall be used. Pf
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49. - There is food debris on top of the oven. (Correct Violation Within 14 Calendar Days)
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1900.3 |
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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52. - There is no water supply to the garbage disposal unit. The 3-compartment sink's faucet is not long enough to provide water to the unit. (Correct Violation Within 3 Calendar Days)
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2607.3 |
Commercial food waste grinders shall be connected to a drain a minimum of two inches (2 in.) fifty-one millimeters (51 mm) in diameter. Commercial food waste grinders shall be connected and trapped separately from any other fixtures or sink compartments, and shall be provided with a supply of cold water in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). P
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52. - Two small fryers are used in the establishment, allegedly only for employee food, and there is no grease collection contract provided. (Correct Violation Within 3 Calendar Days)
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2605.1 |
Removal of sewage and other liquid waste, including grease collections, shall comply with the provisions of this chapter. A copy of the establishment's professional service contract shall be maintained at all approved waste servicing areas, or at the mobile food establishment by the licensee and the following documents shall be available for inspection: Pf (a) Name and address of the licensee's District-licensed sewage and liquid waste transport contractor; (b) Duration of the contract; and (c) Frequency of sewage and liquid waste removal services provided under the contract.
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53. - The toilet room door is not closing tightly. (Correct Violation Within 3 Calendar Days)
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2911.1 |
Toilet rooms shall not open directly into a room used for the preparation of food for service to the public and shall be provided with a tight-fitting and self-closing door 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). Pf
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55. - Old equipment (slicer, refrigerator, ovens, etc.) are stored in the rear of the establishment. (Correct Violation Within 14 Calendar Days)
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3213.1 |
The premises shall be free of: (a) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) Litter.
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55. - There is food debris on the bottom shelves of the kitchen cabinets. (Correct Violation Within 14 Calendar Days)
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3201.1 |
The physical facilities shall be cleaned as often as necessary to keep them clean.
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55. - An area adjacent to the kitchen has a small crib sized mattress and is designed like a day care center. There is non-commercial cooking equipment that is only used to prepare employees' food and more utensils (pots and pans) that would be needed in this type of operation. (Correct Violation Within 14 Calendar Days)
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2919.2 |
Access to any place designed, intended, or used for human habitation shall not be through a food establishment, but shall be by means of a separate entrance.
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56. - There is no ventilation hood installed above the ovens. (Correct Violation Within 14 Calendar Days)
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3009.5 |
Each cooking unit that creates smoke, steam, gases, fumes, odors, vapors, or excessive heat shall be hooded and vented, or locally vented to the outside air by forced draft, in a manner that effectively removes the conditions; provided, that small burners used intermittently for short periods of time, warming equipment, bread toasters, coffee urns, and radiant cooking units need not be so vented unless one (1) or more of the units creates a nuisance, or the Department determines the heating, ventilation, and air conditioning (HVAC) system does not adequately vent the room as specified in Section 3009.3.
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