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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 |
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 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 |
37. - Working containers of foods that (salt, Oil and spices) are not name labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 803.1 | Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified. |
38. - Around four mice dropping observed at back of dry storage area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3210.1 | The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf |
56. - Observed employees cooking on a gas range but there is no ventilation hood. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 3009.5 | Each cooking unit that creates smoke, steam, gases, fumes, odors, vapors, or excessive heat shall be hooded and vented, or locally vented to the outside air by forced draft, in a manner that effectively removes the conditions; provided, that small burners used intermittently for short periods of time, warming equipment, bread toasters, coffee urns, and radiant cooking units need not be so vented unless one (1) or more of the units creates a nuisance, or the Department determines the heating, ventilation, and air conditioning (HVAC) system does not adequately vent the room as specified in Section 3009.3. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Tomatoes sliced (Reach-in Refrigerator) (Cold Holding) | 39.0F | Tuna (Reach-in Refrigerator) (Cold Holding) | 40.0F | Bacon (Cooking) | 167.0F | Onion Rings (Reach-in Refrigerator) (Cold Holding) | 39.0F |
Hamburger patty (Reach-in Refrigerator) (Cold Holding) | 40.0F | Sauce (Reach-in Refrigerator) (Cold Holding) | 40.0F | Chicken (Reach-in Refrigerator) (Cold Holding) | 37.0F | (Reach-in Refrigerator) | 39.0F |
Hot Water (Handwashing Sink - Dishwash area) | 108.0F | Hot Water (Handwashing sink (toilet room)) | 113.0F | Hot Water (3-compartment sink) | 116.0F | ||
Inspector Comments:
Correct cited violations within 5 and 14 calendar-days. Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response. DC |
Timint Goitom | 04/05/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Alemayehu Tekleselassie | 029 | 04/05/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |