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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 |
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 504.1 | A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf |
10. - Hand washing sink is not accessible to employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2414.1 | A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf |
10. - No paper towels in paper towel dispenser located at the deli hand washing sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3002.1 | Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf |
37. - Working containers of foods that are not easily recognizable are not name labeled.(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. - Food items are stored on the floor in the walk-in freezer and refrigerator unit.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 816.2 | Food in packages and working containers may be stored less than fifteen centimeters (15 cm) or six inches (6 in.) above the floor on case lot handling equipment as specified in Section 1534. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 812.2 | Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4. |
44. - Utensils are not inverted to allow proper air drying.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2203.2 | Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted. |
47. - Cutting boards are severely screeched and stained.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1801.1 | Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
51. - Elbow PVC pipe attached to the 3-compartment sink drainage system is severely 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. |
55. - Mops are not hung up properly for sufficient air drying. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3205.1 | After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
Sanitizer: Chlorine, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Eggs (Reach-in Refrigerator) (Cold Holding) | 38.8F | Dairy Products (Cold Holding) | 38.3F | Meat (Cold Holding) | 38.9F | Meat (Cold Holding) | 37.3F |
Meat (Cold Holding) | 38.1F | Dairy Products (Reach-in Refrigerator) (Cold Holding) | 38.9F | Dairy Products (Reach-in Refrigerator) (Cold Holding) | 38.9F | Dairy Products (Reach-in Refrigerator) (Cold Holding) | 37.2F |
Dairy Products (Reach-in Refrigerator) (Cold Holding) | 36.9F | Vegetable Products (Cold Holding) | 38.6F | Vegetable Products (Cold Holding) | 38.9F | Fruits (Reach-in Refrigerator) (Cold Holding) | 37.2F |
Fruits (Cold Holding) | 38.9F | Vegetable Products (Cold Holding) | 37.6F | Vegetable Products (Cold Holding) | 38.8F | Vegetable Products (Cold Holding) | 40.1F |
Vegetable Products (Cold Holding) | 40.2F | Vegetable Products (Cold Holding) | 38.5F | Vegetable Products (Cold Holding) | 40.5F | Vegetable Products (Cold Holding) | 38.9F |
Fruits (Cold Holding) | 38.8F | Vegetable Products (Cold Holding) | 38.8F | Vegetable Products (Cold Holding) | 38.9F | Seafood/Fish (Cold Holding) | 38.9F |
Seafood/Fish (Cold Holding) | 38.2F | Meat (Cold Holding) | 37.2F | Meat (Cold Holding) | 38.9F | Seafood/Fish (Cold Holding) | 38.9F |
Meat (Cold Holding) | 37.8F | (Cold Holding) | 38.8F | Meat (Cold Holding) | 38.5F | (Cold Holding) | 38.6F |
Meat (Cold Holding) | 38.9F | Vegetable Products (Cold Holding) | 38.9F | Vegetable Products (Cold Holding) | 41.3F | ||
Inspector Comments:
Correct cited violations within 5 AND 14 calendar-days. Any question/inquiries contact area supervisor at food.safety@dc.gov for efficient response. |
MARIA LAUDE | 10/01/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
VICTOR CURRIE | 088 | 10/01/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |