![]() |
Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
![]() |
|
|
|
|
OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 504.1 | A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf |
15. - Raw shell eggs stored above ready to eat foods on display in the reach-in refrigerator (i.e. orange juice, etc.). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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. - Chemical cleaners for retail sale are stored/displayed above single use food containers and utensils that are also for sale. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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 |
39. - Foods observed stored/displayed on the floor behind the front counter. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 816.1 | 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. |
48. - There is no detergent-sanitizer provided for use in the 2-compartment sink.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1601.4 | Before a two (2)-compartment sink is used: (a) The licensee shall have its use approved; and (b) The licensee shall limit the number of kitchenware items cleaned and sanitized in the two (2)-compartment sink, and shall limit ware washing to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and shall: (1) Make up the cleaning and sanitizing solutions immediately before use and drain them immediately after use, and (2) Use a detergent-sanitizer to sanitize and apply the detergentsanitizer in accordance with the manufacturer's label instructions and as specified in Section 1814; or (3) Use a hot water sanitization immersion step as specified in Section 1909.1(c). |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (2-compartment sink) | 125.0F | Hot Water (Handwashing Sink) | 115.0F | Hot Water (Handwashing Sink) | 116.0F | (Freezer - Reach-In) | -5.0F |
(Freezer - Reach-In) | -13.0F | (Freezer - Reach-In) | -3.0F | (Reach-in Refrigerator) | 25.0F | (Reach-in Refrigerator) | 38.0F |
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 |
Keum S. Lee | 06/04/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Denise T. Lucas | 603 | 06/04/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |