image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation and Licensing Administration  •  Food Safety & Hygiene Inspection Services Division  •  899 North Capitol Street, NE •  Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  SAFEWAY #2912
Address  1855 WISCONSIN AVE NW
City/State/Zip Code  Washington, DC 20007
Telephone
 (202) 333-3223
 E-mail address  S2912c90@safeway.com
Date of Inspection
 10
/
 11
/
 2016
    Time In
 11
:
 45
AM     Time Out
 03
:
 00
PM  
License Holder  Safeway Inc
License/Customer No.  09313xxxx-15000165
License Period
 12 
/
 01 
/
 2014 
 - 
 11 
/
 30 
/
 2016 
 Type of Inspection
 Complaint
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  2 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  5 COS  1 R  0
Certified Food Protection Manager (CFPM)
 JENELLE JACKSON 
CFPM #:  FS-93304 

CFPM Expiration Date:   04/05/2024  
D.C. licensed trash or solid waste contractor:
 Progressive/Waste Management 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Ecolab 
D.C. licensed ventilation hood system cleaning contractor:
 HYDROSERV 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  SAFEWAY #2912    Establishment Address  1855 WISCONSIN AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
21. - Hot food item( chicken) is held at improper temperatures at the hot display case. (Immediately reheated.) (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. - Pre-chopped and sliced vegetables held at improper cold holding temperatures in the walk-in refrigerator at the Produce Department. (Relocated to another properly working refrigerator.) (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  
32. - The current variance approval letter for acidified rice has expired on 03/31/2016. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  4103.1 A variance shall be requested in writing and be accompanied by the appropriate fee.  
36. - Reach-in refrigeration units have not been supplied with thermometers to monitor inside ambient air temperature at the meat display case and Deli section. (Corrected On Site)  1524.2 Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.  
45. - Single use plastic containers and lids at the. Bakery Department have been stored in a manner where food contact surfaces were up and not covered to prevent them from contaminants during inspection. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2203.2 Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.  
47. - Condensate water pipe is leaking in the walk-in freezer located next to the Produce Department. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
55. - Floor area and floor drains and their grate covers not cleaned to preclude food debris and grease build up at the Bakery Department. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 99.0°F 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 100.0°F 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 98.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Pasta/Noodles (Refrigerator - display) (Cold Holding) 37.0F Ravioli (Refrigerator - display) (Cold Holding) 36.0F salsa (Refrigerator - display) (Cold Holding) 36.0F Hummus (Refrigerator - display) (Cold Holding) 36.0F
Cheese (Refrigerator - reach-in) (Cold Holding) 36.0F Shrimp raw (Freezer - Reach-In) (Cold Holding) 0.0F Scallops (Freezer - Reach-In) (Cold Holding) 0.0F Hot Water (Handwashing Sink) 100.0F
Hot Water (3-compartment sink) 116.0F Meat (Refrigerator - display) (Cold Holding) 35.0F Hot Water (Handwashing Sink) 100.0F Beef Patties (Refrigerator - display) (Cold Holding) 36.0F
Hot Water (3-compartment sink) 124.0F Meatballs (Refrigerator - display) (Cold Holding) 37.0F Cole slaw (Refrigerator - display) (Cold Holding) 38.0F Chicken baked (Hot Holding Unit) (Hot Holding) 124.0F
Chicken baked (Hot Holding Unit) (Hot Holding) 133.0F Chicken Rotisserie (Hot Holding Unit) (Hot Holding) 140.0F Soup (Hot Holding Unit) (Hot Holding) 143.0F    
Inspector Comments:
Sushi rice PH = 3.7 during inspection

Contact Ms. Victoria Grover-Fletcher at haccp.plans@dc.gov to renew variance approval letter for acidified Sushi rice.

Correct stated items within 3 calendar days.
Correct stated items within 14 calendar days.

If you have question, please contact the department at food.safety@dc.gov
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Craig Gross 10/11/2016
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  10/11/2016 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3