![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
2. - The District-issued Certified Food Protection Manager Identification Card issued has expired.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 203.2 | A person in charge who is a certified food protection manager as required in Section 203.1 shall be re-certified every three (3) years. P |
10. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)There is no handwashing signage at the handwashing sink behind the register | 3004.1 | A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees. |
16. - Mold was observed on the ice maker's plastic drip panel. Unclean food-contact surfaces (can opener)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
33. - Observed Lentil soup being cooled on the prep table at room temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1004.1 | Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. PfCooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf |
39. - Observed open bag of sugar on the bottom of a table.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 816.1 | Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or other individual packages or portions.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. |
43. - Ice scoop stored with the handle inside of the ice. Owner removed the ice scoop at time of call. (Corrected On Site) | 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. |
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) mops stored inside of mop sink not stored in a position allowing them to air dry | 3205.1 | After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
56. - Observed missing light cover in the rear next to the ice machine(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (3-compartment sink) | 113.0F | Hot Water (Handwashing Sink - kitchen) | 116.0F | Hot Water (Handwashing Sink - toilet room) | 109.0F | Hummus (Refrigerator - reach-in) (Cold Holding) | 36.2F |
Sausage (Steam Table) (Hot Holding) | 156.0F | Wheat/Oat/Grain/Rice (Steam Table) (Hot Holding) | 165.0F | Chicken baked (Steam Table) (Hot Holding) | 145.0F | Pizza - Veggie (Table) (Time As Public Health Control) | 115.0F |
Pizza - Pepperoni (Table) | 115.0F | Pizza - Cheese (Table) (Time As Public Health Control) | 115.0F | Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.3F | Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 40.3F |
Bleu Cheese Dressing (Refrigerator - reach-in) (Cold Holding) | 38.3F | Meatballs (Warmer) (Hot Holding) | 156.0F | (Refrigerator - reach-in) | 39.2F | (Reach-in Freezer) | -9.0F |
(Refrigerator - sandwich prep unit) | 39.2F | (Refrigerator - reach-in) | 38.0F | ||||
Inspector Comments:
Correct cited violations within [5/14] calender days. If you have any questions, email food.safety@dc.gov |
Mohamed Hyali | 05/08/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Joyce Moore | 617 | 05/08/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |