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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 |
8. - No employees were observed washing hands at time of visit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 402.1 | Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P |
10. - Truck did not have hand soap at time of visit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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 |
21. - Improper hot holding. All hot food must be maintained at 135.0 degrees or above at all times. Lamb was not in compliance at time of visit.(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. - Improper cold holding. All cold food must be maintained at 41.0 degrees or below at all times. several cold food items were not in compliance at visit.(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. - No employees were observed wearing a hair restraint.(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. |
49. - Lower shelf of beverage reach in was very unclean.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1900.3 | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
62. - Business license was expired.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 4300.2 | No person shall operate a food establishment with an expired license. Pf |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Lamb (Hot Holding Unit) (Hot Holding) | 131.2F | Chicken (Hot Holding Unit) (Hot Holding) | 145.6F | Hot Water (Handwashing Sink) | 120.5F | Wheat/Oat/Grain/Rice (Hot Holding Unit) (Hot Holding) | 135.9F |
(Refrigerator - beverage) (Cold Holding) | 37.7F | Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 42.8F | Mayonnaise (Refrigerator - reach-in) (Cold Holding) | 46.0F | Carrots (Refrigerator - reach-in) (Cold Holding) | 66.8F |
Feta cheese (Refrigerator - reach-in) (Cold Holding) | 66.9F | (Refrigerator - reach-in) (Cold Holding) | 45.2F | ||||
Inspector Comments:
Correct stated items within 5 or 14 days. If you have any questions you may contact the area supervisor at food.safety@dc.gov |
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EYAD BAKIR | 06/05/2018 |
Person-in-Charge (Signature) | (Print) | Date |
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R ESPY-HARLAN | 59 | 06/05/2018 |
Inspector (Signature) | (Print) | Badge # | Date |
FSHISD_2015_3 |