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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. - The Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic business license.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 200.4 | Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment. |
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 sinks located at the Deli and meat section. (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 |
36. - The thermometer at one of the reach-in refrigerator placed to the coldest part of the refrigerator. (Moved to the warmest side at call) (Corrected On Site) | 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. |
51. - The pre-rinse faucet of 3-compartment sink touches down the flood rim level of the sink. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 2403.1 | An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than twenty-five millimeters (25 mm) or one inch (1 in). P |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Deli display) | 34.0F | Beef (Walk-in Refrigerator) (Cold Holding) | 36.0F | Chicken (Walk-in Refrigerator) (Cold Holding) | 34.0F | Dairy Products (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Hot Water (Handwashing sink - deli section) | 94.1F | Hot Water (Handwashing sink - deli section) | 108.0F | BBQ Chicken (Hot Holding Unit) (Hot Holding) | 156.0F | Chicken Wings (Hot Holding Unit) (Hot Holding) | 148.0F |
Potatoe wedges (Hot Holding Unit) (Hot Holding) | 143.0F | Gravy (Hot Holding Unit) (Hot Holding) | 146.0F | Macaroni and cheese (Hot Holding Unit) (Hot Holding) | 155.0F | Green Beans (Hot Holding Unit) (Hot Holding) | 162.0F |
Okra (Hot Holding Unit) (Hot Holding) | 154.0F | (Refrigerator - walk-in bakery) | 34.0F | Hot Water (Handwashing Sink - Dishwash area) | 108.0F | Hot Water (Handwashing Sink) | 84.1F |
Hot Water (Handwashing Sink) | 107.0F | Hot Water (Handwashing sink - bakery) | 108.0F | Hot Water (3-compartment sink) | 116.0F | Hot Water (3-compartment sink) | 119.0F |
Cheese (Display Refrigerator) (Cold Holding) | 37.0F | Juice (Display Refrigerator) (Cold Holding) | 36.0F | Yogurt (Display Refrigerator) (Cold Holding) | 35.0F | Salmon (Display Refrigerator) (Cold Holding) | 26.0F |
Chicken Wings (Display Refrigerator) (Cold Holding) | 38.0F | Ground Beef (Display Refrigerator) (Cold Holding) | 36.0F | (Display Refrigerator) | 32.0F | (Display Refrigerator) | 33.0F |
(Display Refrigerator) | 32.0F | Chicken raw (Display Refrigerator) (Cold Holding) | 36.0F | Pastrami (Display Refrigerator) (Cold Holding) | 38.0F | Turkey (Display Refrigerator) (Cold Holding) | 36.0F |
(Display Refrigerator) | 34.0F | Chicken (Hot Holding Display Unit) (Hot Holding) | 163.0F | Tuna (Deli display) (Cold Holding) | 34.0F | Egg Salad (Deli display) (Cold Holding) | 36.0F |
Chicken salad (Deli display) (Cold Holding) | 36.0F | Pasta Salad (Deli display) (Cold Holding) | 37.0F | Brocolli Salad (Deli display) (Cold Holding) | 36.0F | (Display Freezer) | -3.0F |
(Display Freezer) | -5.0F | (Display Freezer) | -2.0F | (Display Freezer) | -10.0F | (Refrigerator - walk-in deli) | 32.0F |
(Walk-in Freezer) | -3.0F | (Walk-in Freezer) | 0.0F | (Refrigerator - walk-in) | 34.0F | (Refrigerator - walk-in meat) | 34.0F |
(Reach-in Refrigerator) | 40.0F | (Display Refrigerator) | 31.0F | (Display Refrigerator) | 30.0F | ||
Inspector Comments:
Correct the stated items 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. |
Zakiya Francois | 02/27/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Alemayehu Tekleselassie | 029 | 02/27/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |