![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
8. - No employees were observed washing hands at time of visit. (This is a repeat violation)(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 401.2 | Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (a) Rinse under clean, running warm water; P (b) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (c) Rub together vigorously for at least ten (10) to fifteen (15) seconds while: (1) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (2) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (d) Thoroughly rinse under clean, running warm water; P (e) Immediately follow the cleaning procedure with thorough drying using a method specified in Section 3002. P |
14. - Establishment was unable to provide the parasite destruction letter. (This is a repeat violations)(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 904.3 | If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in Section 903.2(c), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in Section 903.2(c) shall be obtained by the person in charge and retained in the records of the food establishment for ninety (90) calendar days beyond the time of service or sale of the fish. PfIf raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in Section 903.2(c), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in Section 903.2(c) shall be obtained by the person in charge and retained in the records of the food establishment for ninety (90) calendar days beyond the time of service or sale of the fish. Pf |
29. - Employee was not on premises to demonstrate acidified rice process. (This is a repeat violation).(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 1010.1 | A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf |
37. - Working containers not labeled as to content. (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. |
41. - Cloths were improperly stored at visit. Wiping cloths must be stored in sanitizer when not in use in order to prevent bacterial growth and cross contamination.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 812.2 | Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (3-compartment sink) | 109.3F | (Refrigerator - pizza prep unit) (Cold Holding) | 36.1F | Hot Water (Handwashing Sink) | 113.2F | (Refrigerator - sushi display) (Cold Holding) | 36.2F |
(Walk-in Freezer) (Cold Holding) | -7.2F | (Refrigerator - walk-in) (Cold Holding) | 35.9F | (Refrigerator - reach-in) (Cold Holding) | 38.2F | (Refrigerator - reach-in) (Cold Holding) | 38.1F |
Inspector Comments:
Correct stated items within 3-days Correct stated items within 14 days. If you have any questions you may contact the area supervisor at food.safety@dc.gov |
YI YU CHEN | 03/01/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
R ESPY-HARLAN | 59 | 03/01/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |