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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. - Employees observed not washing their hands and changing their gloves between handling raw and cooked foods. Also when they are going from handling foods and cleaning. (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. - Handsink had some utensils in it. All items removed at time of inspection. (Corrected On Site) | 2414.1 | A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf |
13. - Sauces and ketchup left inside of metal cans after the metal seal has been broken. Items observed in Chinese food sandwich prep and in walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 711.1 | Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf |
15. - Raw meat products stored above and next to ready-to-eat foods in walk-in refrigerator. (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 |
24. - Fried chicken is left out in container next to deep fryer after fried. There is no logs or timestamps to document final cooking temperature and discard times. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1009.2 | If time temperature control is used as the public health control up to a maximum of four (4) hours: (a) The food shall have an initial temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less when removed from cold holding temperature control, or fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or greater when removed from hot holding temperature control; P (b) The food shall be marked or otherwise identified to indicate the time that is four (4) hours past the point in time when the food is removed from temperature control; Pf (c) The food shall be cooked and served, served at any temperature if ready- to-eat, or discarded, within four (4) hours from the point in time when the food is removed from temperature control; P and (d) The food in unmarked containers or packages, or marked to exceed a four (4)-hour limit shall be discarded. P |
38. - Numerous small ants observed on storage containers (flour, rice) near back door. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3210.1 | The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf |
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 70.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Chicken (Walk-in Refrigerator) (Cold Holding) | 38.0F | Fried Chicken (Table) (Time As Public Health Control) | 100.0F | Ribs (Stove) (Cooking) | 185.0F | Hot Water (Handwashing Sink) | 121.0F |
Egg Roll (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F | Cheese (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F | Sliced Tomatoes (Sandwich Prep Refrigerator) (Cold Holding) | 37.0F | Steak raw (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F |
Sauce (Sandwich Prep Refrigerator) (Cold Holding) | 39.0F | Shrimp cooked (Sandwich Prep Refrigerator) (Cold Holding) | 38.0F | Raw Chicken (Sandwich Prep Refrigerator) (Cold Holding) | 39.0F | Raw Beef (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F |
Hot Water (3-compartment sink) | 125.0F | Egg Roll (Walk-in Refrigerator) (Cold Holding) | 40.0F | Noodles (Walk-in Refrigerator) (Cold Holding) | 37.0F | Shrimp raw (Walk-in Refrigerator) (Cold Holding) | 39.0F |
Raw Pork (Walk-in Refrigerator) (Cold Holding) | 40.0F | (Freezer) | 0.0F | Steak & Cheese (Griddle) (Cooking) | 168.0F | ||
Inspector Comments:
Correct all stated items within 5 days. Correct all stated items within 14 days. |
Yim Sit | 08/06/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Megan Johnson | 121 | 08/06/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |