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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 |
15. - Cooked tortillas stored on top of the warming oven at time of call(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 802.1(c)-(h) | Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food. |
38. - Observed 5 rodent droppings on shelving behind the bar next to kitchen. Observed 4 rodent droppings inside of the light covers in the kitchen(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3210.1 | The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf |
38. - Observed strip at the patio door not flush with the ground(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2912.1 | Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors. |
49. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed grease and dried food products on the deep fat fryers in the kitchen | 1900.3 | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
51. - Back flow prevention valve for the cold water line supplying the disposal is in poor repair(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. - Observed paint peeling on the wall at the automatic dish washer. Observed holes in the ceiling above the 3-comp sink. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3200.1 | The physical facilities shall be maintained in good repair. |
55. - Observed 6 rodent droppings in the light cover in the kitchen. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
56. - Observed employees personal items stored behind the bar and in the kitchen(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3209.2 | Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Meat (Warmer) (Hot Holding) | 155.0F | Meat (Warmer) (Hot Holding) | 147.0F | Meat (Warmer) (Hot Holding) | 166.0F | cheese sauce (Warmer) (Hot Holding) | 188.0F |
Vegetable Products (Reach-in Refrigerator) (Cold Holding) | 38.2F | Vegetable Products (Reach-in Refrigerator) (Cold Holding) | 37.0F | hummus (Reach-in Refrigerator) (Cold Holding) | 38.0F | (Reach-in Refrigerator) | 39.0F |
(Walk-in Refrigerator) | 39.0F | Meat (Oven) (Cooking) | 155.0F | Meat (Reach-in Refrigerator) (Cold Holding) | 38.0F | Meat (Reach-in Refrigerator) (Cold Holding) | 37.0F |
hot water | 112.0F | hot water | 115.0F | hot water | 119.0F | ||
Inspector Comments:
Correct cited violations within [5 AND/OR 14] calendar-days |
Ashley Saunders | 02/07/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Joyce Moore | 617 | 02/07/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |