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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 |
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 300.1 | The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food. |
10. - There is no soap at the handwashing sink in the toilet room. Soap was later supplied to said location. (Corrected On Site) | 3001.1 | Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf |
15. - Raw eggs observed above ready-to-eat foods inside the "RedBull" reach-in refrigerator. The eggs were later relocated to the bottom of said unit. (Corrected On Site) | 802.1(a)-(b) | 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 |
28. - Cleaning chemicals observed above single-use items on the shelves in the main area. The chemicals were later relocated to the bottom rack of the shelf. (Corrected On Site) | 3400.1 | Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) Separating the poisonous or toxic materials by physically separating or partitioning by a wall or structure; P and (b) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P |
47. - The counter next to the door entrance to the service area is not sealed to allow for proper cleaning.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1408.1 | Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. |
55. - The walls inside the toilet room and the half-wall across from the 3-compartment sink are not sealed to allow for proper cleaning.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2802.1 | Except as specified in Section 2802.2, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (a) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (b) Closely woven and easily cleanable carpet for carpeted areas; and (c) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink - toilet room) | 107.3F | Hot Water (Handwashing Sink) | 102.9F | Hot Water (3-compartment sink) | 110.5F | (Reach-in Refrigerator) | 40.0F |
Cheese (Reach-in Refrigerator) (Cold Holding) | 42.5F | Yogurt (Reach-in Refrigerator) (Cold Holding) | 40.4F | Eggs (Reach-in Refrigerator) (Cold Holding) | 45.6F | ||
Inspector Comments:
DC Health Food Safety and Hygiene Inspection Services Division approves this facility for the renewal of the Delicatessen license. Approval Date: 6/1/2018 - JH #607 Correct cited violations within 14 calendar days. |
Fatuma Hassan | 06/01/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Jaime Hernandez | 607 | 06/01/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |