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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 |
22. - Temperature control for safety foods temp above 41 degrees F. Corrected on site. (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 |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked. Corrected on site. (food containers was provided with date/marks). | 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. PfExcept 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 |
33. - Observed top load refrigerator not capable of maintaining proper cold holding temperature at front serving line. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1600.1 | Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. PfEquipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf |
37. - Labels not provided on plastic squeeze bottles as to its contents. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Applesauce (Cold Holding) | 36.0F | Lettuce (Cold Holding) | 41.0F | Anchovies (Cold Holding) | 36.0F | Blue Cheese (Cold Holding) | 40.0F |
Salad (Refrigerator) | 38.0F | (Refrigerator) | 38.0F | Hot Water (Prep sink) | 123.0F | Onions cooked (Cold Holding) | 39.0F |
Tomatoes sliced (Cold Holding) | 39.0F | Chicken (Cold Holding) | 41.0F | Chicken raw (Cold Holding) | 44.0F | Steak raw (Refrigerator - drawer) | 36.0F |
Beef (Refrigerator - drawer) | 39.0F | Lamb (Refrigerator - drawer) | 40.0F | Salmon (Refrigerator - drawer) | 40.0F | Hamburger Patty Raw (Refrigerator - drawer) | 40.0F |
(Warewashing Machine - Rinse Cycle) | 180.0F | Lettuce (Cold Holding) | 41.0F | Hummus (Cold Holding) | 46.0F | (Refrigerator) | 38.0F |
Chicken (Cold Holding) | 37.0F | Pork Chop (Cold Holding) | 35.0F | Salmon (Cold Holding) | 33.0F | (Refrigerator - walk-in) | 35.0F |
Eggs (Cold Holding) | 39.0F | Shrimp raw (Cold Holding) | 41.0F | Feta Cheese (Cold Holding) | 35.0F | Seafood/Fish (Cold Holding) | 39.0F |
Mussels (Cold Holding) | 36.0F | (Refrigerator) | 40.0F | (Refrigerator) | 38.0F | (Refrigerator) | 45.0F |
Inspector Comments:
Correct violations cited within time frame stated. If you have any question, please email food.safety@dc.gov |
Cooprider | 02/05/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Carolene Bailey | 107 | 02/05/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |