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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 |
22. - Temperature control for safety foods temp above 41 degrees F at pizza preparation refrigerator.(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 |
24. - There is a time date sticker placed on Sauces (hot and mild) read as 9:00 AM and 9:15 AM and the temperatures measured were 81 and 78 degrees F. The time has passed four hours during the observation. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1009.3 | If time temperature control is used as the public health control up to a maximum of six (6) hours: (a) The food shall have an initial temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less when removed from temperature control and the food temperature shall not exceed and twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)) within a maximum time period of six (6) hours. P (d) The food shall be: (1) Discarded if the temperature of the food exceeds twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)); P or (2) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of six (6) hours from the point in time when the food is removed from five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less cold holding temperature control; P and (e) The food in unmarked containers or packages, or marked with a time that exceeds the six (6) hour limit shall be discarded. P |
33. - The salad display refrigerator temperature was 47 degrees and the pizza preparation refrigerator was 44.6 degree F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1600.1 | Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf |
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution. The available one expired on 2017. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1608.1 | A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf |
51. - The drain pipe under the 3 compartment sink is not in a good repair. (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. |
55. - Observed areas under the dish wash area accumulated dirt. (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) | 109.0F | Hot Water (Handwashing Sink - Dishwash area) | 112.0F | Hot Water (3-compartment sink) | 113.0F | (Salad Display Unit) | 47.0F |
(Refrigerator - pizza prep unit) | 44.6F | (Reach-in Refrigerator) | 36.0F | (Walk-in Refrigerator) | 38.0F | Sausage (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F | Pepperoni (Walk-in Refrigerator) (Cold Holding) | 39.0F | Dough (Walk-in Refrigerator) (Cold Holding) | 39.0F | Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 44.6F |
Onion Rings (Refrigerator - pizza prep unit) (Cold Holding) | 47.0F | Peppers (Refrigerator - pizza prep unit) (Cold Holding) | 44.0F | Ham (Refrigerator - pizza prep unit) (Cold Holding) | 45.0F | Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 47.5F |
Pizza - Pepperoni (Table) (Time As Public Health Control) | 98.0F | BBQ Chicken (Table) (Time As Public Health Control) | 102.0F | Pizza (Basil Artichoke) (Table) (Time As Public Health Control) | 104.0F | ||
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. |
Jose Aguilar | 04/09/2019 | |
Person-in-Charge (Signature) | (Print) | Date |
Alemayehu Tekleselassie | 029 | 04/09/2019 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |