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  &PIZZA
Address  1250 U ST NW
City/State/Zip Code  Washington, DC 20009
Telephone
 (202) 558-7549
 E-mail address  jp@andpizza.com
Date of Inspection
 01
/
 14
/
 2020
    Time In
 10
:
 29
AM     Time Out
 12
:
 21
PM  
License Holder  Ima Pizza Store 2 Llc.
License/Customer No.  09313xxxx-13000242
License Period
 06 
/
 01 
/
 2019 
 - 
 05 
/
 31 
/
 2021 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  1 R  0
Priority Foundation Violations  4 COS  0 R  0
Core Violations  10 COS  0 R  0
Certified Food Protection Manager (CFPM)
 CHRISTOPHER TRELOAR 
CFPM #:  FS-88060 

CFPM Expiration Date:   05/19/2022  
D.C. licensed trash or solid waste contractor:
  
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Orkin 
D.C. licensed ventilation hood system cleaning contractor:
 Sparkle Hood & Exhaust 
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  1250 U ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - There is no one on duty that has a Certified Food Protection Manager ID Card issued by the Department. A District Manager with a District-issued Certified Food Protection Manager ID card is now present. (Corrected On Site)  203.3 A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P  
2. - The Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic business license.  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.  
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.  
5. - The establishment did not provide 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  
10. - There is no handwashing signage at the handwashing sink in the toilet room.  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.  
36. - Two (2) of the under-counter refrigerators do not have thermometers.  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.  
37. - There are unlabeled plastic squeeze bottles containing oils on the service line.  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. - Mouse droppings were observed on the floor throughout the storage room especially under equipment and along the walls. There is a noticeable urine odor in the storage room. A dead mouse was observed on a glue trap in the storage room.  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
40. - The employee that is handling the dough is not wearing a hair restraint.  502.1 Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.  
44. - Pizza boxes are stored on the storage room floor.  2203.1 Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
48. - There are no chemical test strips available to measure the concentration of sanitizing solutions.  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  
51. - There is no air gap beneath the spray hose's spray head in the 3-compartment sink.  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. - The establishment did not provide a trash collection contract nor the name of its licensed trash collection 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.  
55. - The storage room floor is unclean. There is pooled water at the floor drain beneath the handwashing sink in the kitchen. There is an overwhelming foul odor emanating from around the grease trap that may be attributed to sewage.  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
56. - There is insufficient lighting (blown bulb) in the reach-in refrigerator.  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. - The establishment's business license, certificate of occupancy, and current inspection report are not posted in a location within the establishment that is conspicuous to consumers.  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 (3-compartment sink) 172.0F Hot Water (Handwashing Sink - kitchen) 170.0F (Reach-in Refrigerator) 44.0F Sausage (Reach-in Refrigerator) (Cold Holding) 43.0F
Kale (Walk-in Refrigerator) (Cold Holding) 42.0F Arugula (Walk-in Refrigerator) (Cold Holding) 41.0F Spinach (Walk-in Refrigerator) (Cold Holding) 38.0F (Walk-in Refrigerator) 39.0F
Hot Water (Handwashing Sink - Service Line) 112.0F (Under-counter Refrigerator) 40.0F (Under-counter Refrigerator) 42.0F Sausage (Under-counter Refrigerator) (Cold Holding) 41.0F
Chicken (Under-counter Refrigerator) (Cold Holding) 38.0F Shrimp cooked (Under-counter Refrigerator) (Cold Holding) 39.0F Salami (Under-counter Refrigerator) (Cold Holding) 42.0F Pepperoni (Under-counter Refrigerator) (Cold Holding) 42.0F
Hot Water (Handwashing Sink - toilet room) 103.0F            
Inspector Comments:
SUMMARY SUSPENSION for Operating a food establishment with gross insanitary occurrence or condition or other circumstances that may endanger public health including but not limited to an infestation of vermin. In order for license to be restored, a non-compliance restoration fee of $100 (for re-inspection during normal business hours) or $400 (for re-inspection during non-business hours) must be paid before an inspection can be scheduled and all violations must be corrected and approved by DC Health. Please see the details in the Restoration Procedures document provided by the inspector. Please note: Violations of the D.C. Department of Health’s Food Code may incur administrative and/or civil fines and penalties.

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.
  Christopher M. Treloar 01/14/2020
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  01/14/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3