image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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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
 11
/
 19
/
 2019
    Time In
 02
:
 00
PM     Time Out
 03
:
 30
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  1 COS  0 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  3 COS  0 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 Protein 
D.C. licensed pesticide operator/contractor:
 Gregory Pest Service 
D.C. licensed ventilation hood system cleaning contractor:
 Fire Control System 
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
22. - Cold food items are held at improper temperatures. Items on the pizza reach-in unit above 41 degrees(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  
29. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Haacp letter expired at time of call  1010.1 A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (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 (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf  
32. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Variance letter expired  4103.1 A variance shall be requested in writing and be accompanied by the appropriate fee.  
49. - Food debris on table bottoms in the pizza prep area(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
62. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Establishment has a grocery license and prepares food on site.  4300.1 An application shall include a statement specifying whether the food establishment does not prepare, but offers for sale only prepackaged food that is not potentially hazardous.No person shall operate a food establishment without a valid license to operate issued by the Mayor. Pf  
62. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) c of O does not reflect that the establishment is preparing food on site  4310.2 The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3.  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Reach-in Refrigerator) 39.0F Hot Water (Handwashing Sink - kitchen) 109.0F (Refrigerator - reach-in) 39.0F (Refrigerator - walk-in meat) 38.0F
(Refrigerator - walk-in seafood) 37.0F Sushi - Eel (Sushi Bar) (Cold Holding) 39.0F Sushi - Octopus (Sushi Bar) (Cold Holding) 39.0F Sushi - Salmon (Sushi Bar) (Cold Holding) 39.0F
Sushi - Shrimp (Sushi Bar) (Cold Holding) 40.2F Sushi - Tuna (Sushi Bar) (Cold Holding) 36.0F (Sushi Bar) 38.5F (Walk-in Freezer) -10.0F
Lasagna (Refrigerator - deli display) (Cold Holding) 39.0F Tuna Salad (Refrigerator - deli display) (Cold Holding) 36.0F Seafood Pasta (Refrigerator - deli display) (Cold Holding) 39.6F Chicken fried (Hot Bar) (Hot Holding) 144.0F
Rice steamed (Hot Bar) (Hot Holding) 155.0F Fried Rice (Hot Bar) (Hot Holding) 170.0F Salmon (Hot Bar) (Hot Holding) 143.0F Vegetables - cut (Hot Bar) (Hot Holding) 140.0F
Macaroni and cheese (Hot Bar) (Hot Holding) 153.0F Mashed potatoes (Hot Bar) (Hot Holding) 147.0F Chicken baked (Hot Bar) (Hot Holding) 168.0F Chicken Teriyaki (Hot Bar) (Hot Holding) 139.0F
Beef and Broccoli (Hot Bar) (Hot Holding) 141.0F (Walk-in Refrigerator) 37.0F (Reach-in Freezer) -8.0F Rice - Sushi (Rice Steamer) (Time As Public Health Control) 101.0F
Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) 50.0F Hot Water (Refrigerator - pizza prep unit) 76.0F Hot Water (3-compartment sink) 112.0F Macaroni Salad (Refrigerator - display) (Cold Holding) 38.0F
(Refrigerator - display) 38.0F Cole slaw (Salad Bar) (Cold Holding) 37.0F Crab meat (Salad Bar) (Cold Holding) 39.2F Tuna Salad (Salad Bar) (Cold Holding) 37.5F
Seafood Pasta (Salad Bar) (Cold Holding) 40.1F Diced Ham (Salad Bar) (Cold Holding) 37.0F Avocado (Salad Bar) (Cold Holding) 38.0F Sausage (Refrigerator - pizza prep unit) (Cold Holding) 48.0F
Chicken grilled (Refrigerator - pizza prep unit) (Cold Holding) 37.2F Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) 52.0F Hot Water (Handwashing Sink - toilet/female) 118.0F Hot Water (Handwashing sink - deli section) 108.0F
               
Inspector Comments:
Correct violations within 5 and 14 calendar days
Question about the change of the business license contact area supervisor Jacqueline.coleman@dc.gov.
Failure to update the business license could result in a Cease and Desist of prepared foods on site.
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 Magarasi 11/19/2019
 Person-in-Charge (Signature) (Print) Date
    Joyce Moore 64  11/19/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3