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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. - Raw chicken, located inside of the under-counter refrigerator, is stored above ready to eat foods and foods with a lower final cook temperature (i.e. steak). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 802.1(a)-(b) | Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P |
21. - Hot food item(s) are held at improper temperatures (chicken wings).(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: (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 |
40. - Food employee observed not wearing a hair restraint while working with open food.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 502.1 | Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints. |
53. - The toilet room door is not self-closing.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2911.1 | Toilet rooms shall not open directly into a room used for the preparation of food for service to the public and shall be provided with a tight-fitting and self-closing door in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf |
53. - There is no gender-neutral restroom sign on the toilet room door. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3101.3 | Food establishments employing: (a) Five (5) or fewer employees may provide only a single toilet facility with a gender-neutral sign on the door in accordance with 4 DCMR Section 802.2; or (b) More than five (5) employees shall have multiple toilet facilities that are either: (1) Single-occupancy toilet rooms with a gender-neutral sign on each door as specified in Section 3101.2 in accordance with 4 DCMR Section 802.2; or (2) Multiple-stall toilet rooms with gender-specific signs on the doors that read "Men" and "Women" or contain gender-specific, universally recognized pictorials of "Men" and "Women." |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
(Reach-in Freezer) | 6.0F | (Reach-in Freezer) | 5.0F | Shrimp (Reach-in Refrigerator) (Cooling) | 44.0F | Scrapple (Reach-in Refrigerator) (Cold Holding) | 42.0F |
(Reach-in Refrigerator) | 33.0F | Raw Chicken (Under-counter Ref) (Cold Holding) | 38.0F | Raw Onions (Prep Unit Ref) (Cold Holding) | 40.0F | Sliced Turkey (Prep Unit Ref.) (Cold Holding) | 37.0F |
Sliced Tomatoes (Prep. Unit Refrigerator) (Cold Holding) | 38.0F | Open Display Ref. | 40.0F | Fried Chicken Wings (Hot Holding) | 125.0F | Potato Wedges (Hot Holding) | 181.0F |
Hot Water 3-Comp. Sink | 150.0F | Hot Water Hand Sink | 122.0F | ||||
Inspector Comments:
Correct items cited within 5 and 14 calendar days as listed within the observations section of this report. Please submit question/inquiries to the Area Supervisor at food.safety@dc.gov for efficient response. |
Hanna Kim | 02/07/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Denise T. Lucas | 603 | 02/07/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |