FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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Compliance Status |
COS |
R |
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Supervision |
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IN |
OUT |
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1. |
Person in charge present, demonstrates knowledge, and performs duties |
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IN |
OUT |
|
|
2. |
Certified Food Protection Manager |
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|
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Employee Health |
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IN |
OUT |
|
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3. |
Management, food employee, and conditional employee; knowledge, responsibilities, and reporting |
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|
IN |
OUT |
|
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4. |
Proper use of restriction and exclusion |
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IN |
OUT |
|
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5. |
Procedures for responding to vomiting and diarrheal events |
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|
|
Good Hygienic Practices |
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IN |
OUT |
|
N/O |
6. |
Proper eating, tasting, drinking, or tobacco use |
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IN |
OUT |
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N/O |
7. |
No discharge from eyes, nose, and mouth |
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|
|
Control of Hands as a Vehicle of Contamination |
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IN |
OUT |
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N/O |
8. |
Hands clean and properly washed |
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IN |
OUT |
N/A |
N/O |
9. |
No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed |
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IN |
OUT |
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10. |
Adequate handwashing sinks properly supplied and accessible |
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Approved Source |
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IN |
OUT |
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11. |
Food obtained from approved source |
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IN |
OUT |
N/A |
N/O |
12. |
Food received at proper temperature |
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IN |
OUT |
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13. |
Food in good condition, safe, and unadulterated |
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|
IN |
OUT |
N/A |
N/O |
14. |
Required records available: shellstock tags, parasite destruction |
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|
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Protection from Contamination |
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IN |
OUT |
N/A |
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15. |
Food separated and protected |
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IN |
OUT |
N/A |
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16. |
Food-contact surfaces: cleaned and sanitized |
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IN |
OUT |
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17. |
Proper disposition of returned, previously served, reconditioned, and unsafe food |
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|
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Potentially Hazardous Food (Time/Temperature Control for Safety Food) |
|
IN |
OUT |
N/A |
N/O |
18. |
Proper cooking time and temperatures |
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|
IN |
OUT |
N/A |
N/O |
19. |
Proper reheating procedures for hot holding |
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|
IN |
OUT |
N/A |
N/O |
20. |
Proper cooling time and temperature |
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|
IN |
OUT |
N/A |
N/O |
21. |
Proper hot holding temperatures |
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|
IN |
OUT |
N/A |
|
22. |
Proper cold holding temperatures |
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|
IN |
OUT |
N/A |
N/O |
23. |
Proper date marking and disposition |
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|
IN |
OUT |
N/A |
N/O |
24. |
Time as a public health control: procedures and records |
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|
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Consumer Advisory |
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IN |
OUT |
N/A |
|
25. |
Consumer advisory provided for raw or undercooked foods |
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|
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Highly Susceptible Populations |
|
IN |
OUT |
N/A |
|
26. |
Pasteurized foods used; prohibited foods not offered |
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|
|
Chemical |
|
IN |
OUT |
N/A |
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27. |
Food additives: approved and properly used |
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|
IN |
OUT |
N/A |
|
28. |
Toxic substances properly identified, stored, and used |
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|
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Conformance with Approved Procedures |
|
IN |
OUT |
N/A |
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29. |
Compliance with variance, specialized process, and HACCP plan |
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GOOD RETAIL PRACTICES
|
Compliance Status |
COS |
R |
|
Safe Food and Water |
|
IN |
OUT |
N/A |
|
30. |
Pasteurized eggs used where required |
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|
IN |
OUT |
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31. |
Water and ice from approved source |
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IN |
OUT |
N/A |
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32. |
Variance obtained for specialized processing methods |
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Food Temperature Control |
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IN |
OUT |
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33. |
Proper cooling methods used; adequate equipment for temperature control |
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IN |
OUT |
N/A |
N/O |
34. |
Plant food properly cooked for hot holding |
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|
IN |
OUT |
N/A |
N/O |
35. |
Approved thawing methods used |
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|
IN |
OUT |
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36. |
Thermometers provided and accurate |
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Food Identification |
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IN |
OUT |
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37. |
Food properly labeled; original container |
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|
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Prevention of Food Contamination |
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IN |
OUT |
|
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38. |
Insects, rodents, and animals not present |
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IN |
OUT |
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39. |
Contamination prevented during food preparation, storage, and display |
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|
IN |
OUT |
N/A |
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40. |
Personal cleanliness |
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|
IN |
OUT |
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41. |
Wiping cloths: properly used and stored |
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|
IN |
OUT |
N/A |
N/O |
42. |
Washing fruits and vegetables |
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|
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Proper Use of Utensils |
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IN |
OUT |
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43. |
In-use utensils: properly stored |
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|
IN |
OUT |
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44. |
Utensils, equipment and linens: properly stored, dried, and handled |
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|
IN |
OUT |
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45. |
Single-use/single-service articles: properly stored and used |
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IN |
OUT |
N/A |
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46. |
Gloves used properly |
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Utensils, Equipment, and Vending |
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IN |
OUT |
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47. |
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
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IN |
OUT |
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48. |
Warewashing facilities: installed, maintained, and used; test strips |
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IN |
OUT |
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49. |
Nonfood-contact surfaces clean |
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Physical Facilities |
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IN |
OUT |
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50. |
Hot and cold water available; adequate pressure |
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IN |
OUT |
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51. |
Plumbing installed; proper backflow devices |
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IN |
OUT |
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52. |
Sewage and waste water properly disposed |
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IN |
OUT |
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53. |
Toilet facilities: properly constructed, supplied, and cleaned |
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IN |
OUT |
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54. |
Garbage and refuse properly disposed; facilities maintained |
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IN |
OUT |
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55. |
Physical facilities installed, maintained, and clean |
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|
IN |
OUT |
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56. |
Adequate ventilation and lighting; designated areas used |
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IN = in compliance |
OUT = not in compliance |
N/O = not observed |
N/A = not applicable |
COS = corrected on-site |
R = repeat violation |
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OBSERVATIONS |
25 DCMR |
CORRECTIVE ACTIONS |
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness.
|
300.1 |
The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.
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5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.
|
504.1 |
A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf
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10. - There is no handwashing signage at the upstairs toilet room handwashing sink.
|
3004.1 |
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.
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10. - There is no handwashing sink at the upstairs bar area.
|
2406.1 |
Handwashing sinks shall be provided for employees' use in areas specified in Section 2411 in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf
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10. - There is no soap at the toilet room handwashing sink at the main level, closest to the front of the establishment.
|
3001.1 |
Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf
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33. - The internal ambient temperature of the prep refrigerator in the kitchen observed measuring at 68F.
|
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
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38. - Both the front door and the bolted back door observed improperly sealed when closed.
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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; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors.
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47. - Bare wooden shelves observed in the upstairs toilet room and above the 3-compartment sink in the kitchen.
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1408.1 |
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material.
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47. - Duct tape observed being used to seal the side of the reach-in refrigerator in the kitchen.
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1800.1 |
Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.
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52. - The establishment does not have a contract with a District-licensed grease waste contractor for the removal of grease waste and for cleaning the grease trap box at the 3-compartment sink in the kitchen.
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2605.1 |
Removal of sewage and other liquid waste, including grease collections, shall comply with the provisions of this chapter. A copy of the establishment's professional service contract shall be maintained at all approved waste servicing areas, or at the mobile food establishment by the licensee and the following documents shall be available for inspection: Pf (a) Name and address of the licensee's District-licensed sewage and liquid waste transport contractor; (b) Duration of the contract; and (c) Frequency of sewage and liquid waste removal services provided under the contract.
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52. - The food waste grinder (garbage disposal) unit observed attached to a basin of the 3-compartment sink.
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2607.3 |
Commercial food waste grinders shall be connected to a drain a minimum of two inches (2 in.) fifty-one millimeters (51 mm) in diameter. Commercial food waste grinders shall be connected and trapped separately from any other fixtures or sink compartments, and shall be provided with a supply of cold water in accordance with 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). P
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53. - All toilet room doors are not self-closing.
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2911.1 |
Toilet rooms shall not open directly into a room used for the preparation of food for service to the public and shall be provided with a tight-fitting and self-closing door in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf
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53. - The upstairs toilet room does not have a covered receptacle for the disposal of feminine hygiene products.
|
2707.1 |
A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.
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54. - The establishment does not have a contract/agreement with a District-licensed trash/sold waste contractor.
|
2717.2 |
The licensee shall maintain a copy of the establishment's professional service contract and the following documents shall be available for inspection: Pf (a) Name and address of its D.C. licensed trash or solid waste contractor; (b) Duration of the contract; and (c) Frequency of trash or solid waste collection services provided under the contract.
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56. - The establishment could not provide a contract with a District-licensed ventilation hood system cleaning contractor.
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1509.5 |
The licensee shall maintain on the premises a copy of the establishment's professional service contract and service schedule, which documents the following information: P (a) Name and address of its District-licensed ventilation hood system cleaning contractor; P (b) Frequency and extent of ventilation hood system cleaning services provided under the contract; P and (c) Date and time of ventilation hood system cleaning services were last provided to the establishment. P
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56. - Grease accumulation observed on the filters of the ventilation hood.
|
1509.4 |
Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.
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Temperatures
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
(Sandwich Prep Refrigerator)
|
68.0F
|
Hot Water (3-compartment sink)
|
127.4F
|
(Reach-in Refrigerator)
|
40.0F
|
Hot Water (Handwashing Sink - Bar)
|
119.1F
|
Hot Water (3-compartment sink (Bar))
|
120.5F
|
Hot Water (3-compartment sink (Bar))
|
119.3F
|
Hot Water (Handwashing Sink)
|
107.2F
|
Hot Water (Handwashing Sink)
|
105.8F
|
Hot Water (Handwashing Sink - toilet room)
|
104.9F
|
Hot Water (Handwashing Sink - toilet room)
|
103.8F
|
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Inspector Comments:
NOT APPROVED- Establishment is not approved for the issuance of the Restaurant license. The licensee must correct all violations listed on the inspection report. Once violations have been corrected, the licensee may contact the area supervisor at food.safety@dc.gov or (202)535-2180 to request a re-inspection.
If you have any questions, please contact the area supervisor at (202)535-2180 or food.safety@dc.gov.
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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.