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  HARRIS TEETER
Address  1212 4TH ST SE
City/State/Zip Code  WASHINGTON, DC 20003
Telephone
 (202) 554-0164
 E-mail address  s383MGR001@harristeeter.com
Date of Inspection
 06
/
 25
/
 2019
    Time In
 10
:
 32
AM     Time Out
 12
:
 36
PM  
License Holder  Harris Teeter, LLC
License/Customer No.  09308xxxx-15000002
License Period
 10 
/
 01 
/
 2018 
 - 
 09 
/
 30 
/
 2020 
 Type of Inspection
 Complaint
Establishment Type:  Grocery Store
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  7 COS  3 R  0
Certified Food Protection Manager (CFPM)
 CHARLES MAGARACI 
CFPM #:  FS-83917 

CFPM Expiration Date:   08/16/2021  
D.C. licensed trash or solid waste contractor:
 Waste Industries 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins, Inc. 
D.C. licensed pesticide operator/contractor:
 Gregory Pest Solutions 
D.C. licensed ventilation hood system cleaning contractor:
 Fire Control Systems 
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  HARRIS TEETER    Establishment Address  1212 4TH ST SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - The Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic business license. (Corrected On Site)  200.4 Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment.  
10. - There is no hot water (at least 100 degrees Fahrenheit) at one handwashing sink at the sandwich prep/pizza prep area. (Correct Violation Within 5 Calendar Days)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
29. - The variance and HACCP approval letter that was provided expired on 9/30/2018. (Correct Violation Within 5 Calendar Days)  1010.1 A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food). Pf  
32. - The variance letter that was provided expired on 9/30/2018. (Correct Violation Within 14 Calendar Days)  4103.1 A variance shall be requested in writing and be accompanied by the appropriate fee.  
38. - There are missing ceiling tiles in the back of the dishwashing area. (Correct Violation Within 14 Calendar Days)  2912.1 Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings.  
39. - There are 2 boxes of mozzarella cheese on the floor next to the sandwich prep refrigerator. (Corrected On Site)  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
40. - A sandwich preparer is wearing a bracelet on her left wrist. (Corrected On Site)  406.1 Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band.  
53. - The staff toilet room does not have a covered receptacle for the disposal of feminine hygiene products. (Correct Violation Within 14 Calendar Days)  2707.1 A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.  
56. - Grease is accumulating on the ventilation hood above the deep fryers. (Correct Violation Within 14 Calendar Days)  3203.1 Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Display Freezer) -10.0F (Display Freezer) -22.0F (Display Freezer) -6.0F Hot Water (Handwashing Sink - Sushi bar) 113.6F
Pizza (Hot Holding Display Unit) (Holding) 142.3F Pizza (Hot Holding Display Unit) (Holding) 133.6F Macaroni and cheese (Hot Bar) (Hot Holding) 140.2F Teriyaki chicken (Hot Bar) (Hot Holding) 147.4F
Fried Rice (Hot Bar) (Hot Holding) 149.1F Mandarin chicken (Hot Bar) (Hot Holding) 145.6F Raw Shrimp (Ice) (Cold Holding) 41.7F Bay scallops (Ice) (Cold Holding) 38.9F
Salmon (Ice) (Cold Holding) 39.4F Mahi mahi (Ice) (Cold Holding) 41.6F (Refrigerator - sushi display) 38.0F Baked Chicken (Oven) (Cooking) 180.6F
Hot Water (Handwashing sink - deli section) 96.7F (Refrigerator - walk-in bakery) 10.0F Hot Water (Handwashing Sink - toilet/male) 100.0F Hot Water (Handwashing Sink - Dishwash area) 103.9F
Hot Water (Handwashing Sink) 111.9F Hot Water (Handwashing Sink) 105.1F Hot Water (Handwashing sink - bakery) 116.0F (Refrigerator - pizza prep unit) 42.0F
Hot Water (3-compartment sink) 128.7F Hot Water (3-compartment sink) 127.8F Hot Water (3-compartment sink) 126.0F Hot Water (3-compartment sink) 116.9F
(Open Display Refrigerator) 35.2F (Open Display Refrigerator) 32.0F Watermelon (Salad Bar) (Cold Holding) 37.2F Potato salad (Salad Bar) (Cold Holding) 33.8F
(Refrigerator - deli display) 36.1F (Walk-in Freezer) -8.0F (Refrigerator) 30.0F Ground Beef (Refrigerator) (Cold Holding) 36.6F
Chicken Wings (Deep Fryer) (Cooking) 206.0F (Refrigerator - walk-in meat) 36.0F Hot Water (Handwashing Sink - toilet room) 100.0F (Under-counter Refrigerator) 50.0F
Sliced Turkey (Under-counter Refrigerator) (Cold Holding) 34.3F Sliced Ham (Under-counter Refrigerator) (Cold Holding) 36.7F Mozzarella Cheese (Under-counter Refrigerator) (Cold Holding) 45.3F (Under-counter Refrigerator) 40.0F
(Display Refrigerator) 38.0F (Display Refrigerator) 35.0F (Open Display Freezer) -8.0F    
Inspector Comments:
Correct cited violations within 5 calendar-days.

Correct cited violations within 14 calendar-days.

Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response.
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.
  Charles Magaraci 06/25/2019
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  06/25/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3