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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. Certified person came in after 15 min (Corrected On Site) | 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. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)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. | 300.6 | A food employee or conditional employee shall report to the person in charge if he or she has been exposed to, or is the suspected source of, a confirmed disease outbreak involving one of the diseases specified in Section 300.4, because the food employee or conditional employee: (a) Consumed or prepared food implicated in the outbreak; (b) Consumed food at an event prepared by a person who is infected or ill with the disease; (c) Was exposed by attending or working in a setting where there is a confirmed disease outbreak; (d) Is living in the same household as an individual who works in or attends a setting where there is a confirmed disease outbreak, and the employee has knowledge of that person's exposure; or (e) Is living in the same household as an individual diagnosed with an illness and has knowledge of the diagnosis. |
21. - Chicken wings at the front counter have a temperature of 112 degrees Hot food item(s) are held at improper temperatures.(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 |
36. - There is no visible thermometer in the reach-in refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1524.2 | Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3. |
43. - Pizza cutter observed hanging on the side of the hand sink behind the front counter(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 810.1 | During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3. |
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Pizza - Cheese (Warmer) (Hot Holding) | 131.0F | Chicken Wings (Warmer) (Hot Holding) | 112.0F | Hot Water (3-compartment sink) | 119.0F | Beef Patties (Warmer) (Hot Holding) | 140.0F |
Hot Water (Handwashing Sink) | 116.0F | (Reach-in Freezer) | -9.0F | (Refrigerator - walk-in) | 38.0F | Hot Water (Handwashing Sink (kitchen)) | 107.0F |
Onions raw (Reach-in Refrigerator) (Cold Holding) | 38.0F | salsa (Reach-in Refrigerator) (Cold Holding) | 40.0F | (Reach-in Refrigerator) | 39.0F | ||
Inspector Comments:
Correct cited violations within 5 and 14 calendar-days |
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Wodenesh Mola | 03/26/2019 |
Person-in-Charge (Signature) | (Print) | Date |
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Joyce Moore | 617 | 03/26/2019 |
Inspector (Signature) | (Print) | Badge # | Date |
FSHISD_2015_3 |