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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 |
5. - The establishment does not have an approved procedures for responding to a contamination event due to vomiting or diarrhea. A DC DOH's conditional food employee reporting agreement is explained in detail and given to the PIC. (Corrected On Site) | 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 |
15. - Protecting food from cross contamination (HIERARCHY) Multiple uncovered containers of PHF items found in the reach-in coolers. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) | 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 |
22. - Cold food items are held at improper temperatures in the open cooler display and inside reach-in coolers. Internal air temperatures are in danger zone above 41 degrees F. The cold holding unit is not well maintained to keep cold food at 41 degrees F and below. (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. PExcept 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. - Prepared food items kept in plastic containers stored in reach-in and walk-in coolers are not labeled with dates and contents. 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. PfExcept 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 |
51. - There is no air gap at the 3-compartment sink main pipes leading to the floor drain. The units drain pipes are recessed into the floor drains. (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 |
Onions cooked (Refrigerator - open display) (Cold Holding) | 46.0F | Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F | Eggs (Refrigerator - reach-in) (Cold Holding) | 40.0F | Lettuce (Refrigerator - open display) (Cold Holding) | 43.0F |
Cheese (Refrigerator - open display) (Cold Holding) | 44.0F | (Refrigerator - reach-in) | 41.0F | (Refrigerator - reach-in) | 38.0F | (Refrigerator - reach-in) | 40.0F |
Hot Water (Handwashing Sink - kitchen) | 103.0F | Hot Water (Handwashing Sink - kitchen) | 109.0F | Hot Water (Handwashing Sink - kitchen) | 106.0F | Hot Water (3-compartment sink) | 119.0F |
Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 48.0F | Fries (Refrigerator - reach-in) (Cold Holding) | 41.0F | Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F | Chicken (Refrigerator - open display) (Cold Holding) | 41.0F |
Beef (Refrigerator - reach-in) (Cold Holding) | 38.0F | ||||||
Inspector Comments:
Correct items stated within 3-days Correct items stated within 14-days If any question, Please feel free to contact the area supervisor at food.safey@dc.gov |
SERGIO BECERRA VELARDE | 02/14/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
ROSS J. GATERETSE | 624 | 02/14/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |