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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 |
15. - Food is not stored in a manner to protect from cross contamination. Observed RTE food stored under raw chicken/turkey. COS (Corrected On Site) | 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 and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P |
22. - Temperature control for safety foods observed improperly cold holding in the sandwich prep refrigerator in the "subway" section. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 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 |
28. - Working containers of chemicals that are removed from original containers are not name labeled. COS (Corrected On Site) | 3302.1 | Working containers used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf |
32. - NO variance obtained for the composting of foods, due to inoperable garbage disposals. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 4103.1 | A variance shall be requested in writing and be accompanied by the appropriate fee. |
33. - Improper cooling methods for several items observed cooling. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1004.1 | Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf |
55. - Observed the floor drains in need of cleaning. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 82.8°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Ham (Sandwich Prep Refrigerator) (Cold Holding) | 38.5F | Seafood Salad (Sandwich Prep Refrigerator) (Cooling) | 47.1F | Cucumbers (Sandwich Prep Refrigerator) (Cold Holding) | 41.6F | Spinach (Sandwich Prep Refrigerator) (Cold Holding) | 45.4F |
Cheese (Sandwich Prep Refrigerator) (Cold Holding) | 39.3F | Minestrone (Soup Warmer) (Hot Holding) | 158.3F | Mushrooms (Reach-in Refrigerator) (Cooling) | 47.8F | Peppers (Reach-in Refrigerator) (Cooling) | 48.1F |
Tomatoes sliced (Reach-in Refrigerator) (Cooling) | 47.4F | Sausage (Reach-in Refrigerator) (Cooling) | 50.5F | Hot Water (Handwashing Sink) | 109.1F | Hot Water (3-compartment sink) | 131.4F |
Hot Water (Handwashing Sink - kitchen) | 106.1F | Hot Water (Handwashing sink - deli section) | 105.4F | Tuna Salad (Sandwich Prep Refrigerator) (Cold Holding) | 40.1F | Pepperoni (Reach-in Refrigerator) (Cold Holding) | 40.1F |
Chicken (Reach-in Refrigerator) (Cold Holding) | 40.8F | Chicken (Sandwich Prep Refrigerator) (Cold Holding) | 44.8F | Steak cooked (Sandwich Prep Refrigerator) (Cold Holding) | 45.5F | Chicken (Sandwich Prep Refrigerator) (Cold Holding) | 44.3F |
Tomatoes chopped (Walk-in Refrigerator) (Cold Holding) | 41.2F | Chicken Wings (Walk-in Refrigerator) (Cold Holding) | 41.6F | Pasta Salad (Walk-in Refrigerator) (Cooling) | 44.1F | ||
Inspector Comments:
Correct stated items in the timeframe indicated. For questions please contact area supervisor at Food.safety@dc.gov for efficient response. |
Aryeh Stern | 02/07/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Lanita Carpenter | 014 | 02/07/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |