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  DANDY'S CARRY OUT
Address  2008 9TH ST NW
City/State/Zip Code  Washington, DC 20001
Telephone
 (202) 332-0518
 E-mail address  jonathanlin29@yahoo.com
Date of Inspection
 12
/
 12
/
 2019
    Time In
 10
:
 45
AM     Time Out
 11
:
 56
AM  
License Holder  Dandy's Carry Out of Lin Inc.
License/Customer No.  09305xxxx-140000019
License Period
 11 
/
 01 
/
 2019 
 - 
 10 
/
 31 
/
 2021 
 Type of Inspection
 Complaint
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  0
Priority Foundation Violations  3 COS  1 R  0
Core Violations  15 COS  3 R  0
Certified Food Protection Manager (CFPM)
 LONG SHENG LIN 
CFPM #:  FS-89177 

CFPM Expiration Date:   10/23/2022  
D.C. licensed trash or solid waste contractor:
 DG Trash & Lite Hauling, LLC 
D.C. licensed sewage & liquid waste transport contractor:
 Atlantic Biofuels 
D.C. licensed pesticide operator/contractor:
 Attic Termite & Pest Control Co. 
D.C. licensed ventilation hood system cleaning contractor:
 JMV Cleaning Services 
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  DANDY'S CARRY OUT    Establishment Address  2008 9TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (Correct Violation Within 14 Calendar Days)  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.  
6. - An employee was observed drinking out of a cup without a closed lid. The container was discarded. (Corrected On Site)  500.1 Persons working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles shall not: (b) Drink, except from a closed beverage container if the container is handled to prevent contamination of the employee's hands or the container, where food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles are exposed, and where equipment or utensils are washed or stored.  
10. - There are no paper towels at the handwashing sink at the front counter. Paper towels were provided.. (Corrected On Site)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
10. - There is no soap at the handwashing sink. (Correct Violation Within 5 Calendar Days)  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  
16. - A layer of ice is accumulating on the interior of the large white freezer in the 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.  
28. - Medicines are located on the shelf above the prep table and are stored adjacent to various food items. (Correct Violation Within 5 Calendar Days)  3412.2 Medicines that are in a food establishment for the employees' use shall be labeled as specified in Section 3301 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. P  
28. - There are two (2) unlabeled plastic bottles of cleaning solutions at the 3-compartment sink. (Correct Violation Within 5 Calendar Days)  3302.1 Working containers used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf  
36. - The thermometer in the under-counter refrigerator is located in the rear of the unit. The thermometer was moved to the front of the unit near the door (Corrected On Site)  1524.1 In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.  
37. - There are numerous unlabeled plastic containers of oils, sauces and seasonings in the cooking and prep areas. (Correct Violation Within 14 Calendar Days)  803.1 Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.  
38. - There are openings in the wall in the prep (area) area of the establishment. (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.  
47. - Most of the wooden shelves are not coated or sealed therefore they are not nonabsorbent. (Correct Violation Within 14 Calendar Days)  1400.1(b)-(e) Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances, or impart colors, odors, or tastes to food, and under normal use conditions shall be: (b) Durable, corrosion-resistant, and nonabsorbent.  
47. - The long white cutting board is badly scratched. (Correct Violation Within 14 Calendar Days)  1801.1 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.  
47. - The hinges on the large white freezer door/lid are broken and the door is deteriorating. (Correct Violation Within 14 Calendar Days)  1800.2 Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.  
49. - The wooden shelves are unclean. Food residue is accumulating on the shelves. The exterior of the 3-compartment sink is unclean. (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.  
51. - The mop sink has a threaded faucet and no backflow prevention device is installed. (Correct Violation Within 5 Calendar Days)  2409.1 A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by 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) by: (a) Providing an air gap as specified in Section 2403; P or (b) Installing an approved backflow prevention device as specified in Section 2404. P  
54. - There is no waste (trash) receptacle at the handwashing sink at the front counter. A trash receptacle was provided. (Corrected On Site)  2706.3 If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks.  
55. - The walls adjacent to the cooking units and the floor areas beneath the 3-compartment sink and in front of the larger freezer are unclean. (Correct Violation Within 14 Calendar Days)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
56. - There is a heavy accumulation of grease and dust on the ventilation hood filters. (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.  
56. - There is insufficient lighting (blown bulb) in the display refrigerator at the front counter. (Correct Violation Within 14 Calendar Days)  3008.1(b) The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (2) Inside equipment such as reach-in and under-counter refrigerators.  
62. - A current inspection report is not posted in a location that is conspicuous to consumers. (Correct Violation Within 14 Calendar Days)  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.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink) 120.2F (Display Refrigerator) 36.0F Hot Water (3-compartment sink) 136.0F Fried Rice (Rice Steamer) (Hot Holding) 168.4F
Hot Water (Handwashing Sink - Cook Line) 142.6F Shrimp cooked (Under-counter Refrigerator) (Cold Holding) 25.2F Raw Chicken (Under-counter Refrigerator) (Cold Holding) 37.4F Raw Shrimp (Under-counter Refrigerator) (Cold Holding) 36.6F
Raw Beef (Under-counter Refrigerator) (Cold Holding) 35.9F (Under-counter Refrigerator) 36.0F Hot Water (Handwashing Sink - toilet room) 136.0F    
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.
  Long Sheng Lin 12/12/2019
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  12/12/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3