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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 |
22. - Salmon is held at an improper temperature in the display refrigerator. Cooked rice is held at "room" temperature in a large bus pan. (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 |
33. - The ambient air temperature of the display refrigerator was measured at 56 degrees Fahrenheit. (Correct Violation Within 5 Calendar Days) | 1600.1 | Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf |
36. - There is no thermometer in the freezer. (Corrected On Site) | 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 numerous unlabeled plastic squeeze bottles of oils and sauces on the counters. (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. |
39. - The rice warmer containing cooked rice is stored on the floor. (Corrected On Site) | 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. |
40. - A food handler is wearing a bracelet on his wrist. (Corrected On Site) | 406.1 | Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band. |
45. - The disposable forks and knives for consumer self-service are displayed flat with the food-contact surfaces exposed. (Correct Violation Within 14 Calendar Days) | 2205.2 | Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. |
56. - Neither the name of the establishment's licensed ventilation hood system cleaning contractor nor its ventilation hood system cleaning contract are available. (Correct Violation Within 5 Calendar Days) | 1509.5 | The licensee shall maintain on the premises a copy of the establishment's professional service contract and service schedule, which documents the following information: P (a) Name and address of its District-licensed ventilation hood system cleaning contractor; P (b) Frequency and extent of ventilation hood system cleaning services provided under the contract; P and (c) Date and time of ventilation hood system cleaning services were last provided to the establishment. P |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (3-compartment sink) | 115.4F | Hot Water (Handwashing Sink) | 123.1F | Shrimp raw (Display Refrigerator) (Cold Holding) | 39.0F | Salmon (Display Refrigerator) (Cold Holding) | 49.5F |
(Display Refrigerator) | 56.0F | 0.0F | Chicken (Griddle) (Holding) | 95.2F | Chicken Teriyaki (Griddle) (Cooking) | 168.4F | |
Chicken Teriyaki (Griddle) (Cooking) | 172.3F | Wheat/Oat/Grain/Rice (Rice Steamer) (Hot Holding) | 157.6F | Wheat/Oat/Grain/Rice (Pan) (Holding) | 73.8F | ||
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 an efficient response. |
Paljor Sherpa | 06/05/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Ivory Gene Cooper | 056 | 06/05/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |