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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 |
21. - Temperature control for safety foods held at temperature below 135 degrees F on counter top during inspection. (Person-in-charge relocated said product to reach-in freezer to cool at call). (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 held at temperature above 41 degrees F in the walk-in refrigerator during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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 |
22. - Chopped cabbage, pepper and broccoli observed being stored at room temperature over counter top. (Person-in-charge relocated said items to refrigerator at call). (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 |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked in the walk-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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 |
35. - Observed frozen fish being thawed in still water at room temperature. (Relocated to the refrigerator at call). (Corrected On Site) | 1001.1 | Frozen potentially hazardous food that is slacked to moderate the temperature shall be held: (a) Under refrigeration that maintains the food temperature at five degrees (5 degrees C) (41 degrees F) or less; or (b) At any temperature if the food remains frozen. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use. (Corrected On Site) | 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. |
55. - Grease build up observed on window rims and on floor at the cookline area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 78.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Rice (Rice Warmer) (Hot Holding) | 155.0F | Rice (Rice Steamer) | 167.0F | Chicken Wings (Deep Fryer) (Cooking) | 198.0F | Hot Water (Hand Sink-Restroom) | 100.0F |
Hot Water (Hand Sink-Cookline) | 110.0F | Hot Water (Hand Sink - Dish Washing) | 100.0F | Hot Water (3-Compartment Sink) | 115.0F | Noodles (Walk-in Refrigerator) (Cold Holding) | 44.0F |
Cooked chicken (Walk-in Refrigerator) (Cold Holding) | 43.0F | Cooked Beef (Walk-in Refrigerator) (Cold Holding) | 44.0F | Bean Sprouts (Walk-in Refrigerator) (Cold Holding) | 45.0F | Spring Rolls (Walk-in Refrigerator) (Cold Holding) | 42.0F |
General Tso Chicken (Counter Top) (Holding) | 120.0F | Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding) | 39.0F | ||||
Inspector Comments:
Correct cited violations within 5 and 14 calendar days. If you have question, please contact the area supervisor Mrs. Jacqueline Coleman at food.safety@dc.gov. |
Yim Sit | 10/31/2018 | |
Person-in-Charge (Signature) | (Print) | Date |
Jemal Yasin | 026 | 10/31/2018 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |