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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 |
10. - There are no paper towels at the handwashing sink. Correct at time of call. Manager provided towels | 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 |
16. - Observed dried food particles inside of the microwave. Microwave cleaned at time of call (Corrected On Site) | 1902.2 | Equipment food-contact surfaces and utensils shall be clean to sight and touch. PfThe cavities and door seals of microwave ovens shall be cleaned at least every twenty-four (24) hours by using the manufacturer's recommended cleaning procedure. |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked. Manger corrected at time of call | 1007.1 | Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf |
36. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)There is no visible thermometer in the reach-in refrigerator. | 1524.1 | In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. |
43. - Observed utensils stored in between reach-in units. Manager removed knives at time of call (Corrected On Site) | 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. |
49. - Observed grease and dried food products on cooking units in the ktichen(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1900.2 | The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. |
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed grease and dried debris behind the deep fryer and grill | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
french fries (Cooking) | 146.0F | Meat (Reach-in Refrigerator) (Cold Holding) | 37.2F | Meat (Cooking) | 178.0F | Meat (Warmer) (Holding) | 145.0F |
hot water | 118.0F | hot water | 115.0F | hot water | 122.0F | Meat (Walk-in Refrigerator) (Cold Holding) | 37.2F |
Meat (Reach-in Refrigerator) (Cold Holding) | 39.2F | mombo sauce (Reach-in Refrigerator) (Cold Holding) | 38.2F | Vegetable Products (Reach-in Refrigerator) (Cold Holding) | 38.2F | Vegetable Products (Reach-in Refrigerator) (Cold Holding) | 39.2F |
(Reach-in Refrigerator) | 39.2F | (Walk-in Refrigerator) | 38.0F | (Reach-in Refrigerator) | 39.6F | ||
Inspector Comments:
Correct cited violations within [5/14 calendar days] |
Jalal Uddin | 10/04/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Joyce Moore | 617 | 10/04/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |