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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 |
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 300.1 | The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food. |
22. - Temperature control for safety foods at the left-hand-side prep refrigerator at the main floor kitchen and inside the large drawer refrigerator beneath the grills at the main floor kitchen cook line observed holding at temperatures above 41F.(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 |
36. - No visible thermometer observed inside the prep refrigerator across from the deep fryers at the main floor kitchen.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1524.2 | Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3. |
47. - The thermometer supplied to the left-hand-side prep refrigerator at the main floor kitchen observed in disrepair.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1816.3 | Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. |
52. - The food waste grinder (garbage disposal) unit drainpipe observed connected to the 3-compartment sink drainpipe.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 2607.3 | Commercial food waste grinders shall be connected to a drain a minimum of two inches (2 in.) fifty-one millimeters (51 mm) in diameter. Commercial food waste grinders shall be connected and trapped separately from any other fixtures or sink compartments, and shall be provided with a supply of cold water 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 |
52. - A direct connection exists between the 3-compartment warewaashing sink drainpipe and the sewage system.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 2602.1 | Except as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Eggs (Walk-in Refrigerator) (Cold Holding) | 36.1F | Sauce (Walk-in Refrigerator) (Cold Holding) | 39.8F | (Walk-in Refrigerator) | 38.0F | (Reach-in Freezer) | -11.0F |
Salmon (Refrigerator - drawer) (Cold Holding) | 40.9F | Chicken (Refrigerator - drawer) (Cold Holding) | 41.0F | (Refrigerator - drawer) | 42.0F | Tomatoes sliced (Refrigerator - drawer) (Cold Holding) | 49.9F |
Mushrooms (Refrigerator - drawer) (Cold Holding) | 47.8F | (Refrigerator - drawer) | 34.0F | Hot Water (Handwashing Sink) | 100.0F | Hot Water (Handwashing Sink) | 100.9F |
Hot Water (Handwashing Sink) | 113.1F | (Sandwich Prep Refrigerator) | 40.0F | salsa (Sandwich Prep Refrigerator) (Cold Holding) | 38.2F | Lettuce (Sandwich Prep Refrigerator) (Cold Holding) | 43.4F |
(Sandwich Prep Refrigerator) | 34.0F | Cole slaw (Sandwich Prep Refrigerator) (Cold Holding) | 39.6F | salsa (Sandwich Prep Refrigerator) (Cold Holding) | 40.5F | Lettuce (Sandwich Prep Refrigerator) (Cold Holding) | 33.4F |
Guacamole (Sandwich Prep Refrigerator) (Cold Holding) | 33.1F | Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) | 39.3F | Sauce (Sandwich Prep Refrigerator) (Cold Holding) | 52.4F | Sauce (Sandwich Prep Refrigerator) (Cold Holding) | 58.6F |
Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) | 56.5F | Hot Water (2-compartment sink (Bar)) | 133.1F | Hot Water (3-compartment sink) | 111.4F | Hot Water (Handwashing Sink - Bar) | 124.7F |
Hot Water (Handwashing Sink - Bar) | 126.1F | Hot Water (Warewashing Machine - Wash Cycle) | 158.0F | (Under-counter Refrigerator) | 34.0F | Salmon (Under-counter Refrigerator) (Cold Holding) | 39.8F |
Ribs (Walk-in Refrigerator) (Cold Holding) | 36.0F | Chicken (Walk-in Refrigerator) (Thawing) | 26.4F | Orange Juice (Walk-in Refrigerator) (Cold Holding) | 39.2F | Beans (Bain-marie) (Hot Holding) | 141.8F |
Beans (Bain-marie) (Hot Holding) | 140.6F | Sauce (Bain-marie) (Hot Holding) | 154.7F | Onions cooked (Bain-marie) (Hot Holding) | 144.7F | Hot Water (Warewashing Machine - Rinse Cycle) | 189.0F |
Beef (Under-counter Refrigerator) (Cold Holding) | 40.2F | Kale (Under-counter Refrigerator) (Cold Holding) | 40.8F | (Under-counter Refrigerator) | 32.0F | Dairy Products (Under-counter Refrigerator) (Cold Holding) | 42.4F |
(Under-counter Refrigerator) | 38.0F | ||||||
Inspector Comments:
Not approved for renewal of 09313 - Restaurant license. Correct items stated within the timeframes indicated for each observation. Please submit all questions or inquiries to the area supervisor at food.safety@dc.gov. |
Scott Fowler | 02/28/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Jaime Hernandez | 607 | 02/28/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |