image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation and Licensing Administration  •  Food Safety & Hygiene Inspection Services Division  •  899 North Capitol Street, NE •  Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  UNO CHICAGO GRILL
Address  50 MASSACHUSETTS AVE NE SPC 315
City/State/Zip Code  WASHINGTON, DC 20002
Telephone
 (202) 842-0438
 E-mail address  701@unos.com
Date of Inspection
 04
/
 12
/
 2018
    Time In
 01
:
 50
PM     Time Out
 05
:
 00
PM  
License Holder  Pizzeria Uno of Union Station, Inc.
License/Customer No.  09313xxxx-39935956
License Period
 05 
/
 01 
/
 2016 
 - 
 04 
/
 30 
/
 2018 
 Type of Inspection
 Follow-up
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  5 COS  2 R  3
Priority Foundation Violations  4 COS  2 R  2
Core Violations  17 COS  7 R  7
Certified Food Protection Manager (CFPM)
 DAVID FALKE 
CFPM #:  FS-78687 

CFPM Expiration Date:   12/21/2020  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Building 
D.C. licensed pesticide operator/contractor:
 Ecolab 4/12/2018 
D.C. licensed ventilation hood system cleaning contractor:
 Industrial Steam Cleaning 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  UNO CHICAGO GRILL    Establishment Address  50 MASSACHUSETTS AVE NE SPC 315
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
6. - Open employee cup was observed on counter in beverage prep area next to bar. PIC removed drinks at time of inspection. (Corrected On Site)  500.1 Persons working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles shall not: (a) Eat, drink, chew gum, or use any form of tobacco, except in designated areas where food, clean equipment and utensils, and unwrapped singleservice and single-use articles are not exposed, and where equipment or utensils are not washed or stored; or (b) Drink, except from a closed beverage container if the container is handled to prevent contamination of the employee's hands or the container, where food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles are exposed, and where equipment or utensils are washed or stored.  
8. - Employees are not washing hands between changing tasks such as handling raw animal foods and ready to eat foods. Male on grill obseved handling raw and ready to eat foods, changing gloves, but not washing hands. Female employee wrapping raw chicken, rinsed knife at 2 bay sink with gloved hands and went to resume food prep, but was instructed by Sanitarian to wash hands and change gloves. Male employee cutting onion on cookline handled wet wiping cloths and resumed cutting onion without washing hands and changing gloves.  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  
10. - A bookbag was observed hanging on and a sanitizer bucket was stored in handsink in warewashing area. (Corrected On Site)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink in warewashing area. (Corrected On Site)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
15. - Employees are not washing hands and changing gloves between changing tasks such as handling raw animal foods and ready to eat foods. Male on grill obseved handling raw and ready to eat foods, changing gloves, but not washing hands. Male employee cutting onion on cookline handled wet wiping cloths and resumed cutting onion without washing hands and changing gloves.  809.1 Food shall only contact surfaces of: (a) Equipment and utensils that are cleaned as specified in chapter 19 and sanitized as specified in chapter 20; P or (b) Single-service and single-use articles. P  
15. - Raw beef patties were observed stored on rolling rack above pizza dough in walk-in. Raw beef patties were relocated to another unit at time of inspection. (Corrected On Site)  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  
15. - Uncovered container of lettuce was observed on top of speed rack in walk-in. Lettuce was removed and covered at time of inspection. (Corrected On Site)  802.1(c)-(h) Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food.  
16. - Encrusted debris was observed on meat slicer in kitchen.  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
20. - Several foods (i.e chicken wings, chicken breast, rice, mushrooms, veggies, etc.) were observed cooling on speed rack in walk-in. PIC stated that several items were cooking at or around 9:30am, but there is not system in place to monitor and/or document the cooling process. Foods were discarded at time of inspection. In addition, trays of food on speed rack are being stored close together not facilitating cooling. Cooling systems (i.e. log) must be implemented prior to restoration of basic business license.  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  
22. - Cold food items are held at improper temperatures in refrigeration units along cookline (i.e. Reach-in and refrigerated drawers.). Food in reach-in across from grill was discarded at time of inspection. (Corrected On Site)  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  
33. - Food cooling on speed rack in walk-in box were observed tightly pack and stored next to door not facilitating heat transfer.  1004.2 When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and (b) Loosely covered or uncovered if protected from overhead contamination as specified in Section 816.1(b), during the cooling period to facilitate heat transfer from the surface of the food.  
37. - Salad dressing in beverage prep area near outdoor seating area and beverage prep area next to bar were not labeled. Also, red substance in a container at beverage prep area next to bar was not labeled. Items were labeled at time of inspection. (Corrected On Site)  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.  
38. - Fresh rat feces were observed on flooring where tray holders and booster seats are stored, in and directly outside of dry storage area in kitchen. Old rat feces were obseved in cabinet under handsink on 2nd floor. Small flies were observed on surfaces and flying around drain and CO2 tanks in beverage prep area for outside seating area. Most recent invoice from Ecolab 4/12/2018 noted live rodent observed. Also, rodent dropping observed in overheard ceiling/lighting covers over salad prep and rear seating area.  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
39. - Boxes of mozzarella cheese were obseved stored on floor in walk-in refrigerator. (Corrected On Site)  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
40. - Male employees were lacking beard restraints. Female employee wrapping raw chicken in kitchen rear hair was not adequately restrained under hat. Male washing dishes was lacking a hair restraint.  502.1 Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.  
40. - Male employee in kitchen observed wearing a watch. Female employee garnishing plates/dessert prep had red bracelets/bands on her wrist.  406.1 Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band.  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use along cookline. Wiping cloths were moved at time of inspection. (Corrected On Site)  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.  
43. - Cooking utensils along cookline were observed stored in water at 78 degrees. Scoops without handles were observed stored in food. Knives were observed stored under hot holding unit along cookline.  810.1 During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.  
44. - Equipment is wet stacked on air dry rack in a manner that does will not permit proper air drying.  2203.2 Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.  
47. - Broken and cracked multi-use containers and lids were observed on air dry rack.  1400.1(b)-(e) Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances, or impart colors, odors, or tastes to food, and under normal use conditions shall be: (b) Durable, corrosion-resistant, and nonabsorbent; (c) Sufficient in weight and thickness to withstand repeated warewashing; (d) Finished to have a smooth, easily cleanable surface; and (e) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.  
49. - Molded shelving observed in walk-in and dusty vent covers on ice machine. Debris observed on top of dish machine.  1903.1 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.  
51. - Garbage disposal in warewashing area was observed leaking.  2418.1 A plumbing system shall be: (a) Repaired according to 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); and (b) Maintained in good repair.  
54. - Bucket was observed used as a trash can at handsink in warewashing area. Bucket was removed at time of inspection. (Corrected On Site)  2705.1 Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.  
55. - Unclean flooring observed under and around food equipment in various locations throughout kitchen and in front area (rat droppings) and debris under beverage prep areas. Unclean ceiling tiles were observed along cooking line. Unclean walls, floor and ceiling were observed in warewashing area.  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
55. - Mop was observed stored in bucket next to ice machine. PIC hung mop on air dry rack at time of inspection (Corrected On Site)  3205.1 After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.  
56. - Cracked light shield was observed over warewashing area. Missing light shield was observed in area next to refrigeration unit across from grill.  2908.1 Except as specified in Section 2908.2, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Mushrooms (Refrigerator - walk-in) (Cooling) 55.0F Chicken grilled (Refrigerator - walk-in) (Cooling) 121.0F Wheat/Oat/Grain/Rice (Refrigerator - walk-in) (Cooling) 46.0F Chicken Wings (Refrigerator - walk-in) (Cooling) 43.0F
Chicken Wings (Refrigerator - walk-in) (Cooling) 46.0F Chicken Wings (Refrigerator - walk-in) (Cooling) 48.0F salsa (Refrigerator - walk-in) (Cold Holding) 36.0F Cooked Mushrooms (Refrigerator - walk-in) (Cold Holding) 41.0F
Cooked Vegetables (Refrigerator - walk-in) (Cooling) 43.0F Brown Rice (Refrigerator - walk-in) (Cooling) 44.0F Pasta/Noodles (Refrigerator - walk-in) (Cold Holding) 40.0F Meatballs (Refrigerator - walk-in) (Cold Holding) 41.0F
Chicken grilled (Refrigerator - walk-in) (Cold Holding) 41.0F Marinara Sauce (Refrigerator - walk-in) (Cold Holding) 41.0F Avocado (Bain-marie) (Cold Holding) 55.0F Tomatoes & Garlic (Bain-marie) (Cold Holding) 56.0F
Turkey sliced (Bain-marie) (Cold Holding) 48.0F salsa (Bain-marie) (Cold Holding) 51.0F Meatballs (Bain-marie) (Cold Holding) 46.0F Chicken grilled (Bain-marie) (Cold Holding) 45.0F
Sausage (Bain-marie) (Cold Holding) 38.0F Pepperoni (Bain-marie) (Cold Holding) 40.0F Mozzarella Cheese (Bain-marie) (Cold Holding) 41.0F Tomatoes sliced (Bain-marie) (Cooking) 44.0F
Cucumbers (Bain-marie) (Cold Holding) 43.0F Blue Cheese (Bain-marie) (Cold Holding) 46.0F Ranch dressing (Bain-marie) (Cold Holding) 55.0F Blue cheese dressing (Bain-marie) (Cold Holding) 49.0F
Red Onions - sliced (Bain-marie) (Cold Holding) 48.0F Cheese shredded (Bain-marie) (Cold Holding) 46.0F Green Beans (Bain-marie) (Cold Holding) 51.0F Marinara Sauce (Bain-marie) (Cold Holding) 48.0F
Marinara Sauce (Hot Holding Unit) (Hot Holding) 174.0F Chili (Hot Holding Unit) (Cold Holding) 166.0F Vegetable Soup (Hot Holding Unit) (Hot Holding) 171.0F Broccoli & Cheese Soup (Hot Holding Unit) (Hot Holding) 153.0F
Clam Chowder (Hot Holding Unit) (Hot Holding) 163.0F Sausage (Refrigerator - drawer) (Cold Holding) 38.0F Diced Tomatoes (Refrigerator - drawer) (Cold Holding) 38.0F Chicken raw (Refrigerator - drawer) (Cold Holding) 39.0F
Shrimp raw (Refrigerator - drawer) (Cold Holding) 38.0F Scallops (Refrigerator - drawer) (Cold Holding) 38.0F French Onion Soup (Water Bath) (Reheating) 166.0F Hamburger cooked (Grill) (Cooking) 157.0F
               
Inspector Comments:
Summary Suspension for (gross unsanitary conditions,but not limited to an infestation of vermin.) In order for license to be restored, a non-compliance restoration fee of $100 (for restoration during normal business hours) or $400 (for re-inspection during non-business hours) must be paid before inspection can be scheduled and all violations must be corrected and approved by DOH. Pleas note: Violations of the D.C Department of Health's Food Code may incur administrative and/or civil fines and penalties.

A copy of Restoration Procdures issued to PIC. Corrective Action Plan for Pest will be emailed by the Sanitarian.

Please submit all questions/inquires to Supervisory Sanitarian Mrs. Jacqueline Coleman at food.safey@dc.gov for an efficient response.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  David E. Falke 04/12/2018
 Person-in-Charge (Signature) (Print) Date
    Joyce Moore/Victoria Grover 64  04/12/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3