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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. - Food employee observed not washing hands when changing tasks (i.e. after handling money, after touching cell phone, before donning new/clean gloves, etc.)(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. - The hand washing sink observed being used to store knives/utensils between use. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2414.2 | A handwashing sink shall not be used for purposes other than handwashing. Pf |
36. - No working thermometer observed inside of the reach-in refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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. |
40. - Food employee observed not wearing a hair restraint while working with open food.(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. |
43. - Knives/utensils stored in the hand washing sink between use. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 810.1 | During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Pico de Gallo (fresh tomato salsa) (Sandwich Prep Refrigerator) (Cold Holding) | 47.0F | Hot Water (3-compartment sink) | 110.0F | Sour Cream (Under-counter Refrigerator) (Cold Holding) | 40.0F | Guacamole (Under-counter Refrigerator) (Cooling) | 48.0F |
(Under-counter Refrigerator) | 40.0F | Corn (Sandwich Prep Refrigerator) (Cold Holding) | 33.0F | Hot Water (Handwashing Sink) | 107.0F | Chicken (Stove) (Holding) | 140.0F |
Wheat/Oat/Grain/Rice (Hot Holding Unit) (Hot Holding) | 165.0F | Black Beans (Hot Holding Unit) (Hot Holding) | 166.0F | ||||
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. |
Miguel Pimentel | 07/12/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Denise T. Lucas | 603 | 07/12/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |