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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 |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 14 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 |
28. - Cleaning chemicals are not stored properly.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3400.1 | Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) Separating the poisonous or toxic materials by physically separating or partitioning by a wall or structure; P and (b) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P |
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. |
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. |
45. - Single-service items unprotected at counter.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2205.3 | Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser, except as specified in Section 2205.2. |
49. - Mold growing on the walls behind the 3-compartment sink.(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. |
53. - The toilet room does not have a covered receptacle for the disposal of feminine hygiene products.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2707.1 | A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products. |
Sanitizer: Chlorine, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Dairy Products (Counter Top) (Cold Holding) | 37.8F | hot water | 119.4F | Wheat/Oat/Grain/Rice (Hot Holding) | 198.6F | Vegetable Products (Counter Top) (Cold Holding) | 37.9F |
Vegetable Products (Counter Top) (Cold Holding) | 38.3F | Vegetable Products (Counter Top) (Cold Holding) | 39.6F | Vegetable Products (Counter Top) (Cold Holding) | 37.8F | Meat (Reach-in Refrigerator) (Cold Holding) | 38.2F |
Meat (Reach-in Refrigerator) (Cold Holding) | 38.1F | Seafood/Fish (Reach-in Refrigerator) (Cold Holding) | 37.7F | Eggs (Reach-in Refrigerator) (Cold Holding) | 39.8F | Dairy Products (Reach-in Refrigerator) (Cold Holding) | 38.4F |
Inspector Comments:
Correct cited violations within 5 AND/OR 14 calendar-days. Any questions/inquiries contact area supervisor at food.safety@dc.gov for efficient response. |
JOSE MARTINEZ | 01/15/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
VICTOR CURRIE | 088 | 01/15/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |