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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 |
15. - Raw eggs were stored over ready to eat foods. (This is a repeat violation) (Eggs were moved at time of visit) (Corrected On Site) | 802.1(a)-(b) | Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P |
22. - Improper cold holding. All cold food and cold units must be maintained at 41.0 degrees or below at all times. Several cold food items must be were not in compliance and were discarded at time of visit. (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: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P |
39. - Food stored on the floor in the walk in unit. (This is a repeat violation) | 816.1 | Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor. |
41. - Wiping cloths were not stored properly. Wiping cloths must be stored in a sanitizing solution when not in use in order to prevent bacterial growth and cross contamination. (This is a repeat violation) (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. |
43. - Knives were stored between equipment. (This is a repeat violation) Knives were removed at time of visit. (Corrected On Site) | 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. |
47. - Cutting boards were in poor repair. Cutting boards must have a smooth surface and be free of stains and crevices in order to prevent bacterial growth and cross contamination.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1801.1 | Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
49. - Lower shelves of prep tables contained rust.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1900.3 | Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
51. - Garbage disposal was leaking at time of visit.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2418.1 | A plumbing system shall be: (a) Repaired according 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); and (b) Maintained in good repair. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Handwashing Sink) | 112.8F | Beef (Table) (Cold Holding) | 44.6F | Chicken (Table) (Cold Holding) | 51.9F | Eggs (Table) (Cold Holding) | 66.5F |
Mushrooms (Refrigerator) (Cold Holding) | 33.9F | Onions raw (Refrigerator) (Cold Holding) | 33.6F | Peppers (Refrigerator) (Cold Holding) | 34.7F | Carrots (Refrigerator - reach-in) (Cold Holding) | 53.8F |
Mushrooms (Refrigerator - reach-in) (Cold Holding) | 55.1F | Hot & Sour Soup (Soup Warmer) (Hot Holding) | 142.3F | Egg Drop Soup (Soup Warmer) (Hot Holding) | 139.8F | Rice steamed (Rice Steamer) (Hot Holding) | 151.0F |
Inspector Comments:
Correct stated items within 5 or 14 days. If you have any questions you may contact the area supervisor at food.safety@dc.gov |
XIN QUI | 04/03/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
R ESPY-HARLAN | 59 | 04/03/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |