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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. - The hand washing sink is blocked with miscellaneous items at the time of inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2414.1 | A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf |
15. - Raw chicken and fish stored above ready to eat foods (i.e. coleslaw) inside of the reach-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 802.1 | 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 |
21. - Hot food item(s) are held at improper temperatures.(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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P |
22. - Cold food items are held at improper temperatures.(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 |
40. - Food employee observed not wearing a hair restraint while working with open food.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. - Food employee observed preparing open foods while not wearing a clean apron (or other clean outer clothing) over personal clothes. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 407.1 | Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. |
43. - Serving/cooking utensils observed being held in a container of still/stagnant water. (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. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Fish fried (Deep Fryer) (Hot Holding) | 177.0F | Fish raw (Reach-in Refrigerator) (Cold Holding) | 62.0F | Chicken raw (Reach-in Refrigerator) (Cold Holding) | 56.0F | Fried Chicken (Table) (Hot Holding) | 120.0F |
Greens (Hot Holding Unit) (Holding) | 183.0F | Macaroni and cheese (Hot Holding Unit) (Hot Holding) | 77.0F | Hot Water (3-compartment sink) | 123.0F | (Reach-in Refrigerator) | 50.0F |
Inspector Comments:
Correct cited violations within 5 and 14 calendar days. Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for efficient response. |
Rodney Taylor | 05/21/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Denise T. Lucas | 603 | 05/21/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |