![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
8. - Observed employees dinning gloves without washing hands. Observed employees hanging task without washing hands in between.(CORRECT VIOLATION WITHIN 5 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 |
9. - Observed employee touching pita with bare hands. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 800.2 | Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P |
22. - Cold food items are held at improper temperatures on sandwich prep refrigerator.(CORRECT VIOLATION WITHIN 5 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. P |
37. - Working containers of foods that are not easily recognizable are not name labeled.(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. |
43. - Observed knife between prep refrigerator and wall on the truck. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
52. - Observed waste water leaking from that bottom of the truck.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2605.2 | Sewage and other liquid wastes shall be removed from a mobile food establishment at an approved waste servicing area or by a sewage transport vehicle in such a way that a public health hazard or nuisance is not created. Pf |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Chicken grilled (Hot Holding Unit) (Hot Holding) | 140.0F | Wheat/Oat/Grain/Rice (Hot Holding Unit) (Hot Holding) | 146.4F | Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 58.8F | Hot Water (3-compartment sink) | 114.5F |
Beef (Refrigerator) (Cold Holding) | 39.7F | Cheese (Refrigerator) (Cold Holding) | 56.3F | Wheat/Oat/Grain/Rice (Hot Holding Unit) (Hot Holding) | 114.6F | Hot Water (Handwashing Sink) | 100.4F |
Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 58.8F | Wheat/Oat/Grain/Rice (Hot Holding Unit) (Hot Holding) | 114.6F | Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 56.3F | Beef (Refrigerator) (Cold Holding) | 39.7F |
Hot Water (Handwashing Sink) | 100.0F | Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 58.8F | Wheat/Oat/Grain/Rice (Hot Holding Unit) (Hot Holding) | 146.9F | Chicken grilled (Hot Holding Unit) (Hot Holding) | 140.0F |
Inspector Comments:
Correct cited violations within 5 and/or 14 calendar days Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov |
Mouhamed Moustafa | 05/02/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Candis Watson | 033 | 05/02/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |