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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 not washing hands between tasks (money, raw meats, and prepared foods). Spoke to employees and CFPM about proper handwashing. After, all hands were washed at proper times. (Corrected On Site) | 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 |
16. - Cutting boards for meats (chicken and beef) are damaged and charred from food and multi use with sharp knives. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1900.1 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf |
21. - Temperature control for safety foods temp below 135 degrees F (chicken). Chicken was reheated on the grill and more water was added to the hot holding unit. (Corrected On Site) | 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. - Temperature control for safety foods temp above 41 degrees F (open top of sandwich prep unit). Foods were placed back into the reach in refrigerator or discarded. (Corrected On Site) | 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. - Food employee observed not wearing a hair restraint while working with open food. Employees both put on hats at time of inspection. (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. |
47. - Door handles broken on reach in refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1800.1 | Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15. |
51. - 3 compartment sink faucet leaking. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2418.1 | A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Meat (Reach-in Refrigerator) (Cold Holding) | 40.0F | Meat (Reach-in Refrigerator) (Cold Holding) | 41.0F | Meat (Cooking) | 175.0F | Wheat/Oat/Grain/Rice (Hot Holding) | 140.0F |
Meat (Reheating) | 170.0F | Meat (Hot Bar) (Hot Holding) | 120.0F | Hot Water | 110.0F | Hot Water | 114.0F |
Dairy Products (Cold Holding) | 41.0F | Pico de Gallo (Cold Holding) | 45.0F | Guacamole (Cold Holding) | 46.0F | Dairy Products (Reach-in Refrigerator) (Cold Holding) | 41.0F |
Pico de Gallo (Reach-in Refrigerator) (Cold Holding) | 40.0F | ||||||
Inspector Comments:
Correct all stated items within 5 or 14 days. |
Sameh Wanis | 09/11/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Megan Johnson | 121 | 09/11/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |