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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. - Cold food items stored in refrigerator in cooking line area are held at improper temperatures.(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 |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 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 |
37. - Working containers of foods that are not easily recognizable are not name labeled.(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. |
39. - Ice stored on the floor in walk-in-freezer. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 816.1 | Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor. |
45. - Single-service items unprotected at counter.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2203.1 | Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor. |
50. - There is no hot water (at least 110 degrees Fahrenheit) at the 3-compartment sink. No hot water at hand washing sink located in the basement(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS | 2305.2 | Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. PfHot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Pf |
51. - Water leaking from the pipe in the basement observed. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2418.1 | A plumbing system shall be: (a) Repaired according to 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); and (b) Maintained in good repair. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Kabob (Hot Buffet) (Hot Holding) | 162.0F | Wheat/Oat/Grain/Rice (Hot Buffet) (Hot Holding) | 145.0F | Wheat/Oat/Grain/Rice (Hot Buffet) (Hot Holding) | 137.0F | Chicken (Hot Buffet) (Hot Holding) | 141.0F |
Kale (Hot Buffet) (Hot Holding) | 155.0F | Peas (Hot Buffet) (Hot Holding) | 161.0F | Chicken (Walk-in Refrigerator) (Cold Holding) | 30.0F | (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Hot Water (Handwashing Sink - Dishwash area) | 100.0F | Hot Water (3-compartment sink) | 95.0F | Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 66.0F | Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 61.0F |
Lamb (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F | Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F | Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F | (Walk-in Freezer) (Cold Holding) | 5.0F |
(Reach-in Refrigerator) (Cold Holding) | 41.0F | (Reach-in Refrigerator) | 40.0F | Lentils (Reach-in Refrigerator) (Cold Holding) | 36.0F | Lentils (Reach-in Refrigerator) (Cold Holding) | 38.0F |
Inspector Comments:
Correct items stated within 3-days Correct items stated within 14 days Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for efficient response. |
Fazal U Rehman | 02/21/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Temesgen Jemaneh | 422 | 02/21/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |