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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 |
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. Contact information to obtain a DOH Food Protection Manager Identification Card issued.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 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 |
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 300.1 | The person in charge shall ensure that food employees and conditional employees are informed of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food, as specified in Section 300.1. Pf |
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) | 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 |
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink in the rest room.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 2402.1 | A 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 |
10. - The hand sink at the bar was not accessible for use.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 2414.1 | A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf |
38. - Neither the name of the establishment's licensed Pesticide Operator/contractor nor its pest extermination services contract are available.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 3210.2 | The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment. |
48. - The 3 compartment sink needed cleaning.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1805.2 | If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink shall be cleaned as specified in Section 1803 before and after each time it is used to wash wiping cloths or wash produce or thaw food. Sinks used to wash or thaw food shall be sanitized as specified in Chapter 20 before and after using the sink to wash produce or thaw food |
50. - There is no hot water (at least 110 degrees Fahrenheit) at the 3-compartment sink.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 2305.1 | The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Pf |
52. - No garbage disposal unit (food waste grinder) is installed in the establishment.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 2607.2 | Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated 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 |
55. - The hand sink at the bar needed cleaning. The floor and shelves in the bar area needed cleaning. The floor in the rest room needed cleaning. The room holding hookah pipes and equipment for hookah needed cleaning and organizing.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink - toilet room) | 94.0F | Hot Water (3-compartment sink (Bar)) | 94.0F | ||||
Inspector Comments:
Correct items within 3 and 14 days as stated. Please submit questions to the area supervisor at food.safety@dc.gov |
Sisay | 02/05/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Alice Jackson | 54 | 02/05/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |