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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 |
3. - The establishment did not provide proof of an employee health policy for the prevention of food borne 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 via email. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 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.(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 |
21. - Hot food item(s) are held at improper temperatures (Chicken Tenders). (PIC discarded all of the chicken tenders observed being held at improper temperatures.) (Corrected On Site) | 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 |
22. - Cold food items are held at improper temperatures (i.e. feta cheese, ham, etc.)(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: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. 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. |
40. - Food employees observed not wearing an apron or other clean outer clothing while working with open foods. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 407.1 | Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F | Milk (Under-counter Refrigerator) (Cold Holding) | 41.0F | Chicken Tenders (Table) (Holding) | 110.0F | Feta Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
Gyro Meat (Sliced) (Refrigerator - sandwich prep unit) (Cold Holding) | 33.0F | Cole slaw (Refrigerator - sandwich prep unit) (Cooling) | 51.0F | Hot Water (3-compartment sink) | 110.0F | Hot Water (Handwashing Sink) | 104.0F |
(Under-counter Refrigerator) | 39.0F | ||||||
Inspector Comments:
Correct items cited within 5 and 14 calendar days as listed within the observations section of this report. Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for efficient response. |
Mohammed Sehinouni | 03/29/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Denise T. Lucas | 603 | 03/29/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |