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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 |
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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 |
8. - Food handlers not washing their hands at call.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 402.1 | Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P |
10. - Hand sinks blocked and obstructed at call.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 2414.1 | A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf |
38. - Observed rat holes at the rear of premises.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2913.1 | Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. |
39. - Food related items stored on the floor at the storage and service area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 816.2 | Food in packages and working containers may be stored less than fifteen centimeters (15 cm) or six inches (6 in.) above the floor on case lot handling equipment as specified in Section 1534. |
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. |
49. - Exterior of equipment, shelve under work table, cooking units and shelves dirty.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1903.1 | Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
55. - Floor under cooking units and at the rear dirty.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3201.1 | The physical facilities shall be cleaned as often as necessary to keep them clean. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink - toilet room) | 112.0F | Hot Water (3-compartment sink) | 119.0F | Hot Water (Handwashing Sink) | 114.0F | Rice steamed (Steam Table) (Hot Holding) | 156.0F |
Beef (Steam Table) (Hot Holding) | 167.0F | Potato Bacon and Soup (Steam Table) (Hot Holding) | 159.0F | Chicken (Steam Table) (Hot Holding) | 165.0F | Chicken (Refrigerator - reach-in) (Cold Holding) | 38.0F |
(Refrigerator - reach-in bakery) | 39.0F | (Refrigerator - reach-in) | 39.0F | Eggs Benedict (Refrigerator - reach-in) (Cold Holding) | 38.2F | Beef (Refrigerator - reach-in) (Cold Holding) | 38.0F |
(Freezer - open display) | 0.0F | Tomatoes sliced (Refrigerator - deli display) (Cold Holding) | 39.0F | Onions raw (Refrigerator - deli display) (Cold Holding) | 39.3F | ||
Inspector Comments:
Correct cited violations within 5 and calendar days. Submit all questions/inquires to the area supervisor at food. Safety@dc.gov for efficient response. |
MARIA ARGUETA. | 03/19/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Josiah Akintoye | 51 | 03/19/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |