Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
|OBSERVATIONS||25 DCMR||CORRECTIVE ACTIONS|
|10. - The hand washing sink had been blocked upon arrival. (PIC cleared it at call). (Corrected On Site)||2414.1||A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf|
|23. - Temperature control for safety foods (opened cheese) intended to be held for more than 24 hours are not date marked.||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 raw steak beef thawing at room temperature on counter top during the inspection. (PIC moved it to the refrigerator at call). (Corrected On Site)||1002.1||Except as specified in Section 1002.5, potentially hazardous food (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food temperature at five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less; or: (a) Completely submerged under running water: (1) At a water temperature of twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)) or below; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)); or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified in Sections 900.1 and 900.2 to be above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)), or seven degrees Celsius (7 degrees C) (forty-five degrees Fahrenheit (45 degrees F)) as specified in Sections 900.1 and 900.2, for more than four (4) hours including the time the food is exposed to the running water and the time needed for preparation for cooking, or the time it takes under refrigeration to lower the food temperature (41 degrees F)); (b) As a part of a cooking process if the food that is frozen is: (1) Cooked as specified in Sections 900.1, 900.2 or Section 901; or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (c) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.|
|39. - Onion heads in mesh plastic bag have been stored directly on the truck floor during the inspection.||816.1||Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.|
|41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.||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.|
|41. - Observed heavily soiled wiping cloth towels on counter tops during the inspection.||812.4||Dry wiping cloths and the chemical sanitizing solutions specified in Section 812.2(a) in which wet wiping cloths are held between uses shall be free of food debris and visible soil.|
|45. - Single use food contact plastic containers (carryout boxes and trays) have been stored with their faces up and uncovered on racks during the inspection.||2203.2||Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.|
|50. - No running hot and cold water provided at the hand washing sink and 3-compartment ware washing sink during the inspection. (PIC had corrected this later during the inspection). (Corrected On Site)||2306.1||Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in Section 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf|
|51. - Observed pooled wastewater inside the 3-compartment dish washing sink, drain pipes have not been draining wastewater due to a filled up wastewater tank.||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.|
|52. - Observed wastewater from the truck being dumped into the nearby storm drain during the inspection.||2605.2||Sewage and other liquid wastes shall be removed from a mobile food establishment at an approved waste servicing area or by a sewage transport vehicle in such a way that a public health hazard or nuisance is not created. Pf|
|Steak (Reach-in Freezer) (Cold Holding)||0.0F||Cheese (Reach-in Refrigerator) (Cold Holding)||37.2F||Tomato Slices (Reach-in Refrigerator) (Cold Holding)||38.3F||Lettuce (Reach-in Refrigerator) (Cold Holding)||39.1F|
|Hot Water (3-compartment sink)||117.0F||Hot Water (Hand Sink)||117.0F|
SUMMARY SUSPENSION for operating a food establishment with a sewage backup [25-A DCMR 4408.1(e)].
In order for license to be restored, a non-compliance restoration fee of $100 (for re-inspection during normal business hours) or $400 (for re-inspection during non-business hours) must be paid before an inspection can be scheduled and all violations must be corrected and approved by DC Health).
Please see the details in the Restoration Procedures document provided by the inspector.
Please note: Violations of the D.C. Department of Health’s Food Code may incur administrative and/or civil fines and penalties.
If you have question, please contact the area supervisor Mrs. Jacqueline Coleman at email@example.com.
|Inspector (Signature)||(Print)||Badge #||Date|