D C's On B Street

None — 2: 2-102.12(A) The person-in-charge was not a Certified Food Protection Manager. There was no employee at the facility that held a Certified Food Protection Manager certificate. Discussed class and online options to get certified. Information provided to the person in charge via email.

None — 9: 3-301.11(B) Employees were observed handling ready-to-eat foods with bare hands. Observed an employee handle a ready-to-eat lettuce wedge without wearing gloves. Discussed with the person in charge and employee about needing gloves on when handling ready-to-eat food items.

None — 15: 3-302.11(A)(1)-(2) Raw animal foods were not separated from ready-to-eat foods during storage, or preparation, to prevent cross-contamination. Observed raw shrimp above ready-to-eat food items in the prep area cold holding unit. Discussed with the person in charge that raw foods must be separated from ready-to-eat foods to prevent cross-contamination. Shrimp was moved during the inspection.

None — 28: 7-202.12(A)(2)-(3), and (B) Poisonous or toxic materials were not used in accordance with manufacturer's directions. Observed scented and low-splash sanitizing agents being used for food contact surfaces. Discussed with the person in charge that sanitizers must state that they can be used in a food establishment to prevent the buildup of toxic materials.

None — 33: 3-501.15(A) Unapproved cooling methods were used. Observed 1) tomatoes, sliced turkey deli meat, and cut leafy greens cooling in the main prep cold holding unit with the lid open for less than four hours at a temperature of 47°F. Discussed with the person in charge that these cold holding units are not adequate of cooling the items within an adequate time frame when the lid remains open. The food items were moved to a reach in cold holding unit during the inspection. Observed cooked chicken sitting out in a container cooling on a prep table between 71-76°F for less than two hours. Discussed with the person in charge that these food items need to be cooled from 135-70°F within two hours and from 70-41°F within four hours. The container holding the chicken was moved into an ice bath to assist in the cooling process.

3-302.12 — Working containers holding food or food ingredients that are removed from their original packages shall be identified with common name.

3-305.11 — Observed two containers holding ready-to-eat food items stacked within one another leading to potential contamination from the premises.

3-304.14 — Wiping cloths were not held in a reasonably clean sanitizer solution of appropriate concentration between use.