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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 |
24. - Establishment was not properly using time as a public health control. No time and temperature logs were available at time of visit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1009.1 | Except as specified in Section 1009.4, if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service: (a) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the Department upon request and shall specify: Pf (1) Methods of compliance with Section 1009.2(a) through 1009.2(c) or Section 1009.3; Pf and (2) Methods of compliance with Section 1003 for food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf |
38. - Establishment had evidence of fruit flies. CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3210.2 | The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment. |
49. - The following food non-contact surfaces were not in compliance. 1) Shelves in the frozen fruit display case contained spillage. 2) Interior of frozen waffle display case contained food particles and debris.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS). | 1900.3 | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
62. - Business license expired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 4300.2 | No person shall operate a food establishment with an expired license. Pf |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Seafood/Fish (Reach-in Refrigerator) (Cold Holding) | 36.1F | Meat (Reach-in Refrigerator) (Cold Holding) | 35.2F | Meat (Reach-in Refrigerator) (Cold Holding) | 35.3F | Seafood/Fish (Reach-in Refrigerator) (Cold Holding) | 35.2F |
Meat (Reach-in Refrigerator) (Cold Holding) | 41.2F | Meat (Reach-in Refrigerator) (Cold Holding) | 36.0F | PIZZA (Counter Top) (Time As Public Health Control) | 69.9F | PIZZA (Counter Top) (Time As Public Health Control) | 104.2F |
PIZZA (Counter Top) (Time As Public Health Control) | 130.2F | Pasta/Noodles (Cold Bar) (Cold Holding) | 41.9F | Vegetable Products (Cold Bar) (Cold Holding) | 41.7F | Vegetable Products (Cold Bar) (Cold Holding) | 39.8F |
Vegetable Products (Cold Bar) (Cold Holding) | 37.2F | Vegetable Products (Cold Bar) (Cold Holding) | 35.1F | Vegetable Products (Cold Bar) (Cold Holding) | 35.1F | Seafood/Fish (Cold Bar) (Cold Holding) | 38.1F |
Vegetable Products (Cold Bar) (Cold Holding) | 36.1F | (Walk-in Freezer) (Cold Holding) | -2.8F | VEGGIE CHILI (Hot Bar) (Hot Holding) | 163.0F | BASIL CHICKEN SOUP (Hot Bar) (Hot Holding) | 138.9F |
Meat (Hot Bar) (Hot Holding) | 136.5F | Meat (Hot Bar) (Hot Holding) | 135.3F | Meat (Hot Bar) | 156.9F | Vegetable Products (Hot Bar) (Hot Holding) | 0.0F |
Pasta/Noodles (Hot Bar) (Hot Holding) | 140.3F | (Walk-in Refrigerator) (Cold Holding) | 33.5F | (Walk-in Refrigerator) (Cold Holding) | 34.3F | (Reach-in Freezer) (Cold Holding) | -0.2F |
Dairy Products (Reach-in Refrigerator) (Cold Holding) | 37.9F | Meat (Reach-in Refrigerator) (Cold Holding) | 35.1F | Meat (Reach-in Refrigerator) (Cold Holding) | 39.1F | Vegetable Products (Reach-in Refrigerator) (Cold Holding) | 37.2F |
Meat (Reach-in Refrigerator) (Cold Holding) | 36.0F | Meat (Reach-in Refrigerator) (Cold Holding) | 38.3F | Seafood/Fish (Reach-in Refrigerator) (Cold Holding) | 40.0F | Seafood/Fish (Reach-in Refrigerator) (Cold Holding) | 36.2F |
(Reach-in Refrigerator) (Cold Holding) | 36.2F | (Reach-in Refrigerator) (Cold Holding) | 38.2F | (Reach-in Refrigerator) (Cold Holding) | 35.7F | (Reach-in Refrigerator) (Cold Holding) | 38.2F |
Inspector Comments:
Correct stated items within 5 days. If you have any questions you may contact the area supervisor at food.safety@dc.gov |
ROBERT SIMMONS | 10/11/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
R ESPY-HARLAN | 59 | 10/11/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |