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 |
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2. |
Certified Food Protection Manager |
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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 |
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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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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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Potentially Hazardous Food (Time/Temperature Control for Safety Food) |
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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 |
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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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Consumer Advisory |
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IN |
OUT |
N/A |
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25. |
Consumer advisory provided for raw or undercooked foods |
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Highly Susceptible Populations |
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IN |
OUT |
N/A |
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26. |
Pasteurized foods used; prohibited foods not offered |
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Chemical |
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IN |
OUT |
N/A |
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27. |
Food additives: approved and properly used |
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IN |
OUT |
N/A |
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28. |
Toxic substances properly identified, stored, and used |
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Conformance with Approved Procedures |
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IN |
OUT |
N/A |
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29. |
Compliance with variance, specialized process, and HACCP plan |
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GOOD RETAIL PRACTICES
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Compliance Status |
COS |
R |
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Safe Food and Water |
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IN |
OUT |
N/A |
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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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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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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 |
2. - District-issued Certified Food Protection Manager certificates are not posted in a conspicuous location.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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.
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10. - There is no handwashing sink located at both the cooking area and in the hallway, where food preparation occurs and where a proposed 3-compartment sink will be installed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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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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15. - Raw eggs observed above ready-to-eat foods inside the double-door stainless steel reach-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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802.1(a)-(b) |
Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P
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16. - Soil accumulation observed on the food-contact surfaces of the deli slicer.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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1900.1 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
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22. - Raw eggs observed holding on the prep table, with no temperature control. The eggs were later discarded.
(Corrected On Site)
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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
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22. - Temperature control for safety foods inside the black windowed reach-in refrigerator, inside the under-counter refrigerator at the coffee area, and inside the stainless steel double-door reach-in refrigerator observed holding at temperatures above 41F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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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
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36. - No visible thermometers observed in the majority of the refrigerators.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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.
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47. - Plastic wrap from the manufacturer observed lining the metal walls throughout the cooking area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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. - The door gasket of the under-counter refrigerator at the coffee area observed damaged.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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.
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48. - The basins of the existing 3-compartment sink at the coffee area are not large enough to accommodate immersion of the largest equipment and utensils. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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1601.2 |
Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in Section 1601.3 shall be used. Pf
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49. - The inside of the majority of the refrigerators observed unclean with debris/food soil accumulation.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1900.3 |
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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50. - There is no cold water supplied to the handwashing sink next to the existing 3-compartment sink at the coffee area; the cold water knob observed missing.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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2306.1 |
Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in Section 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf
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55. - Unnecessary/unneeded equipment observed outside the establishment, at the cooking area, and inside the HVAC closet.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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3213.1 |
The premises shall be free of: (a) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) Litter.
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56. - The establishment does not have a contract with a District-licensed ventilation hood system cleaner contractor. The establishment claims that the company that services the ANSUL fire suppression system (Fire Suppression LLC.) cleans the ventilation hood system as well.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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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. - Establishment observed operating a stove that is not underneath a ventilation hood, causing grease to accumulate on the wall.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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1603.1 |
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings according to the D.C. Fire Code (2008) incorporating the International Fire Code (2006) or most recent edition as amended by the D.C. Fire Code Supplement, as amended (subtitle H of 12DCMR). P
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62. - Current inspection reports are not posted in a conspicuous location.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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4306.3 |
All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.
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