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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 |
2. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card issued by the Department. | 203.1 | Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. Such certified food protection managers shall be deemed in compliance with Section 201.2(b). P |
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms. | 300.1 | The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food. |
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. | 504.1 | A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf |
10. - There is no soap at the handwashing sinks. | 3001.1 | Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf |
10. - There is no handwashing signage at the handwashing sink. | 3004.1 | A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees. |
10. - There are no paper towels at the handwashing sink. | 3002.1 | Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf |
16. - Observed the tongs not being cleaned and sanitized. | 2001.1 | Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P |
50. - There is no hot water (at least 110 degrees Fahrenheit) at the 2-compartment sink. | 2305.2 | The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. PfHot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Pf |
53. - No toilet available for use in the establishment. | 2407.1 | Toilets shall be provided for employees' use in accordance with 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).Urinals may be substituted for toilets if the substitution is authorized and conforms 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). P |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
hot water-handsink | 107.1F | ||||||
Inspector Comments:
Please send copy of issued or renewed license to the office – fax at (202)535-1359 or email at food.safety@dc.gov SUMMARY SUSPENSION for operating an establishment under conditions that may endanger public health. 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. |
Fikre Aytenfisu | 02/25/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Lanita Carpenter | 014 | 02/25/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |