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  & PIZZA
Address  705 H ST NW
City/State/Zip Code  WASHINGTON, DC 20001
Telephone
 (215) 278-3677
 E-mail address  ct@andpizza.com
Date of Inspection
 01
/
 06
/
 2020
    Time In
 02
:
 45
PM     Time Out
 03
:
 50
PM  
License Holder  IMA Pizza Store 12, LLC
License/Customer No.  93130xxxx-160002460
License Period
 09 
/
 01 
/
 2016 
 - 
 08 
/
 31 
/
 2020 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  4 COS  0 R  0
Core Violations  5 COS  1 R  0
Certified Food Protection Manager (CFPM)
 ANTONIO GREEN 
CFPM #:  FS-77761 

CFPM Expiration Date:   07/22/2020  
D.C. licensed trash or solid waste contractor:
 Landloard 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Orkin (most recent pest extermination service date: 12/02/2019) 
D.C. licensed ventilation hood system cleaning contractor:
 Sparkle 
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  & PIZZA    Establishment Address  705 H ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - The DC Health issued certified food protection manager ID card has not been posted.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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. - The hand washing sinks at the service line have not been supplied with paper towels (one of them has been supplied with the paper towels during the inspection).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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. - One of the hand washing sinks at the upstairs kitchen has been blocked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
16. - Observed unclean chopping board at service line and upstairs kitchen during the inspection.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
36. - The reach-in refrigerators have not been supplied with ambient air measuring thermometers. (PIC provided thermometers during the inspection). (Corrected On Site)  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.  
47. - Observed heavily scorned cutting boards in upstairs kitchen and at the service line during the inspection.(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.  
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
49. - Observed storage cabinets at the service line have not been not cleaned as needed to preclude accumulation of residues. Unused reach-in refrigerator has not been kept clean in the upstairs kitchen. (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. - The current DC Health inspection report has not been posted.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4306.3 All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 90.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink (kitchen)) 101.0F Hot Water (3-compartment sink) 110.0F Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) 38.0F Broccoli (Walk-in Refrigerator) (Cold Holding) 38.0F
Pineapples (Walk-in Refrigerator) (Cold Holding) 38.0F Cheese (Reach-in Refrigerator) (Cold Holding) 37.0F Chicken (Reach-in Refrigerator) (Cold Holding) 38.0F Sauce (Reach-in Refrigerator) (Cold Holding) 39.0F
Sausage (Reach-in Refrigerator) (Cold Holding) 38.0F Pepperoni (Reach-in Refrigerator) (Cold Holding) 39.0F Peppers (Reach-in Refrigerator) (Cold Holding) 40.0F Vegetable Products (Reach-in Refrigerator) (Cold Holding) 40.0F
Hot Water (Handwashing sink (toilet room)) 100.0F Hot Water (Handwashing sink (toilet room)) 100.0F Pizza (Pizza Oven) (Cooking) 203.0F    
Inspector Comments:
Correct cited violations within 5 and 14 calendar days.

If you have question, please contact the area supervisory sanitarian Mrs. Jacqueline Coleman at food.safety@dc.gov.
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.
  Antonio S. Green (Manager) 01/06/2020
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  01/06/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3