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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 |
8. - Food handlers/employees are not frequently changing gloves between tasks while preparing orders and serving food or returning to work. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 402.1 | Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P |
37. - Multiple working containers of foods, oils, herbs, spices and other items that are left on kitchen’s counter. There are numerous unlabeled plastic squeeze bottles of unknown liquids and unlabeled plastic food bins in the kitchen and storage room. (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.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. - Wet wiping cloths and linens in use are found at different locations in the kitchen and not stored in a sanitized solution. (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. |
52. - The garbage disposal unit (food waste grinder) is installed inside the wash basin section of the 3-compartment sink.(CORRECT VIOLATION WITHIN 5 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 |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (3-compartment sink) | 129.0F | Hot Water (Handwashing Sink - kitchen) | 119.0F | Hot Water (Handwashing Sink - kitchen) | 115.0F | Hot Water (Handwashing Sink - kitchen) | 111.0F |
(Refrigerator - reach-in) | 41.0F | (Refrigerator - reach-in) | 37.0F | (Refrigerator - walk-in) | 39.0F | (Refrigerator - reach-in) | 35.0F |
Wheat/Oat/Grain/Rice (Steam Table) (Hot Holding) | 155.0F | Chicken jerked (Steam Table) (Cooking) | 177.0F | Mixed Vegetables (Steam Table) (Hot Holding) | 166.0F | Cheddar Cheese (Refrigerator - open display) (Cold Holding) | 41.0F |
Cole slaw (Refrigerator - open display) (Cold Holding) | 38.0F | Guacamole (Refrigerator - open display) (Cold Holding) | 41.0F | Chicken Blackened (Steam Table) (Cooking) | 188.0F | Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 41.0F |
Green Peppers | 40.0F | Cabbage (Refrigerator - open display) (Cold Holding) | 41.0F | Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F | Plantains (Steam Table) (Hot Holding) | 151.0F |
Inspector Comments:
Correct items stated within 5-days & 14-days If any question, Please feel free to contact the area supervisor at food.safey@dc.gov CFPM WILLIAM M. GROBEN FS-79470 EXP. 10/18/2020 |
WILLIAM GROBEN | 03/16/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
ROSS J. GATERETSE | 624 | 03/16/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |