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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. | 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. |
5. - The establishment did not provide procedures for responding to a contamination event due to vomiting or diarrhea. | 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 |
10. - There is no water at the handwashing sink. | 2402.1 | A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf |
10. - Small cups of tomatillo sauce and ice are in the basin of the handwashing sink. (Corrected On Site) | 2414.2 | A handwashing sink shall not be used for purposes other than handwashing. Pf |
36. - There is no thermometer in the reach-in refrigerator. | 1524.2 | Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3. |
37. - There are unlabeled plastic squeeze bottles of oil and sauce. | 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. |
40. - The food handlers are not wearing hair restraints. (Corrected On Site) | 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. |
50. - There is no running water at the handwashing sink and 3-compartment sink. | 2305.2 | Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Pf |
56. - There is insufficient lighting (blown bulb) in the reach-in refrigerator. | 3008.1(b) | The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (1) At a surface where food is provided for consumer self-service, such as buffets and salad bars, or where fresh produce or packaged foods are sold or offered for consumption; (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Chicken (Under-counter Refrigerator) (Cooling) | 95.6F | (Under-counter Refrigerator) | 34.0F | Chicken Wings (Oven) (Hot Holding) | 136.4F | Chicken (Oven) (Hot Holding) | 135.7F |
Yellow Rice (Bain-marie) (Hot Holding) | 161.3F | Wheat/Oat/Grain/Rice (Bain-marie) (Hot Holding) | 148.6F | ||||
Inspector Comments:
Ventilation hood system cleaning service: Professional Steam Service (May 2018) Summary suspension for NO WATR (no Hot Water). (In order for license to be restored, a non-compliance free of $100 (for re-inspection during normal business hours) or $400 ( for re-inspection during non-business hours) must be paid before inspection can be scheduled and all violations must be corrected and approved by DC Health) Please note: Violations of DC Health's Food Code may incur administrative and/or civil fines and penalties. (A copy of Restoration procedures was provided.) You are hereby ordered to Cease &b Desist Operation of Mobile Vendor. 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. Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response. |
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Yesika M. Muniz-Torres | 06/05/2018 |
Person-in-Charge (Signature) | (Print) | Date |
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Ivory Gene Cooper | 056 | 06/05/2018 |
Inspector (Signature) | (Print) | Badge # | Date |
FSHISD_2015_3 |