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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 |
10. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Hand wash sink hot water turned off at call because the faucet leaks. | 2414.1 | A handwashing sink shall be maintained so that it is accessible at all times for employee use. PfA handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf |
15. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Food is not stored in a manner to protect from cross contamination.(raw eggs stored on the middle shelf) | 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 |
20. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Chicken cooked at 12PM being cooled in a deep container tight covered. | 1003.1 | Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (a) Within two (2) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)); P and (b) Within six (6) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P |
33. - )(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cooked foods being cooled in containers sealed in plastic wrap | 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 |
49. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Cabinet spaces behind the front counter contain coffee stains and spillage | 1903.1 | Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Floors under and around equipment contain food debris | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F | Sliced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F | Diced Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F | Sliced Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F | (Reach-in Freezer) | -9.0F | Hot Water (Handwashing Sink - Service Line) | 114.0F | Hot Water (3-compartment sink) | 115.0F |
Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F | Sliced Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 39.2F | (Refrigerator - sandwich prep unit) | 36.3F | (Refrigerator - sandwich prep unit) | 38.2F |
(Refrigerator - reach-in) | 40.1F | Hot Water (Handwashing Sink - kitchen) | 112.0F | Chicken baked (Reach-in Refrigerator) (Cooling) | 125.0F | ||
Inspector Comments:
Correct cited violations within [5 ] calendar-days Correct cited violations within [ 14] calendar-days If you have any question, email food.safety@dc.gov |
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Hanna Saleem | 03/06/2018 |
Person-in-Charge (Signature) | (Print) | Date |
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Joyce Moore | 64 | 03/06/2018 |
Inspector (Signature) | (Print) | Badge # | Date |
FSHISD_2015_3 |