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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 approved procedures for responding to a contamination event due to vomiting or diarrhea. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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 |
10. - There are no handsinks provided for the LB-103 Bar or nearby food handling kiosks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2406.1 | Handwashing sinks shall be provided for employees' use in areas specified in Section 2411 in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf |
33. - A reach-in refrigerator is holding at 50F. There are only non-TCS beverages in the refrigerator during the inspection. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1600.1 | Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf |
48. - There is no detergent-sanitizer provided for use in the 2-compartment sink.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1601.4 | Before a two (2)-compartment sink is used: (a) The licensee shall have its use approved; and (b) The licensee shall limit the number of kitchenware items cleaned and sanitized in the two (2)-compartment sink, and shall limit warewashing to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and shall: (1) Make up the cleaning and sanitizing solutions immediately before use and drain them immediately after use, and (2) Use a detergent-sanitizer to sanitize and apply the detergentsanitizer in accordance with the manufacturer's label instructions and as specified in Section 1814; or (3) Use a hot water sanitization immersion step as specified in Section 1909.1(c). |
51. - There is a leak from the outflow pipe of a handsink. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
52. - The garbage disposal unit (food waste grinder) is directly connected to the bottom of the 2-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2602.1 | Except as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P |
55. - There is grease build-up on the walls and floor. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
55. - There is carpeting installed on the cook line. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2903.1 | A floor covering such as carpeting or similar material shall not be installed as a floor covering in food preparation areas, walk-in refrigerators, warewashing areas, toilet room areas where handwashing sinks, toilets, and urinals are located, refuse storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. |
56. - There is grease build-up on the hoods. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1509.4 | Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease. |
Sanitizer: Quaternary Ammonium, 300 ppm, 72.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Reach-in Refrigerator) (Cold Holding) | 50.0F | Cheese (Walk-in Refrigerator) (Cold Holding) | 38.0F | Tomatoes sliced (Walk-in Refrigerator) (Cold Holding) | 41.0F | Hot Water (2-compartment sink) | 110.0F |
(Reach-in Refrigerator) (Cold Holding) | 41.0F | Hot Water (Handwashing Sink) | 100.0F | ||||
Inspector Comments:
Correct stated violations within 5 and 14 days. |
Liz Noe | 04/18/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Douglas Dalier | 082 | 04/18/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |