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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 |
10. - There is no handwashing signage at the handwashing sink.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
15. - Lettuce stored beneath dirty fan. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
22. - Cold food items such as onion and lettuce in prep-refrigerator not held at proper temperature. (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. PExcept 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. PExcept 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. - Several 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. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(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. |
45. - Single-service items unprotected in the prep-refrigerator area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2203.1 | Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Chicken (Water Bath) (Hot Holding) | 136.0F | Hot Water (3-compartment sink) | 118.0F | Wheat/Oat/Grain/Rice (Water Bath) (Hot Holding) | 136.0F | Hot Water (Handwashing Sink) | 116.0F |
Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 56.0F | Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F | Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F | ||
Inspector Comments:
Correct cited violations within 5 and 14 calendar days. Please contact the main office to speak with an area supervisor at (202)535-2180 or email the area supervisor at food.safety@dc.gov for further direction. |
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Andeshir Hedayati | 05/21/2018 |
Person-in-Charge (Signature) | (Print) | Date |
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Temesgen Jemaneh | 422 | 05/21/2018 |
Inspector (Signature) | (Print) | Badge # | Date |
FSHISD_2015_3 |