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  A SFOGLIATELLA
Address  1369 NEW YORK AVE NE
City/State/Zip Code  WASHINGTON, DC 20002
Telephone
 (202) 423-0080
 E-mail address  Danielpetitta23@gmail.com
Date of Inspection
 01
/
 30
/
 2020
    Time In
 10
:
 00
AM     Time Out
 11
:
 00
AM  
License Holder  PETITTA, LLC
License/Customer No.  
License Period
 01 
/
 30 
/
 2020 
 - 
 02 
/
 15 
/
 2020 
 Type of Inspection
 Preoperational
Establishment Type:  Caterer
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  2 COS  0 R  0
Certified Food Protection Manager (CFPM)
 DANIEL PETITTA 
CFPM #:  FS-85767 

CFPM Expiration Date:   10/29/2021  
D.C. licensed trash or solid waste contractor:
 KMG 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 Presto 01/24/2019 
D.C. licensed ventilation hood system cleaning contractor:
 PRS 
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  A SFOGLIATELLA    Establishment Address  1369 NEW YORK AVE NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
16. - The temperature of the quaternary ammonium sanitizing solution is not in compliance. Corrected on site by PIC. (Corrected On Site)  1813.4 A quaternary ammonium compound solution shall: (a) Have a minimum temperature of twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling; P and (c) Be used only in water with five hundred micrograms per liter (500 mg/L) hardness or less, or in water having hardness no greater than specified by the EPA-registered label use instructions. P  
38. - Observed an air gap at the rear entry receiving doors.(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; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors.  
44. - Observed sheet trays stacked while still wet. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2200.1 After cleaning and sanitizing, equipment and utensils: (a) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 C.F.R. Section 180.940 - Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (b) Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.  
48. - Observed the wash temperature on the dish machine below 150 degrees F. Auto Chlor was called on site. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1809.1 The temperature of the wash solution in spray type warewashers that use hot water to sanitize shall not be less than: (a) For a stationary rack, single temperature machine, seventy-four degrees Celsius (74 degrees C) (one hundred six-five degrees Fahrenheit (165 degrees F)); Pf (b) For a stationary rack, dual temperature machine, sixty-six degrees Celsius (66 degrees C) (one hundred fifty degrees Fahrenheit (150 degrees F)); Pf (c) For a single tank, conveyor, dual temperature machine, seventy-one degrees Celsius (71 degrees C) (one hundred sixty degrees Fahrenheit (160 degrees F)); Pf or (d) For a multi-tank, conveyor, multi-temperature machine, sixty-six degrees Celsius (66 degrees C) (one hundred fifty degrees Fahrenheit (150 degrees F)). Pf  
 
Sanitizer: Quaternary Ammonium, 150 ppm, 0.0 pH, 63.0°F 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 84.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing sink - deli section) 103.0F Hot Water (Handwashing Sink (kitchen)) 117.0F Hot Water (Handwashing sink - bakery) 104.0F (Dishwashing Machine - Final Rinse Cycle) 182.0F
(Dishwashing Machine - Wash Cycle) 130.0F Hot Water (3-compartment sink) 136.0F Hot Water (3-compartment sink) 116.0F Hot Water (Handwashing Sink - Dishwash area) 108.0F
Hot Water (Handwashing sink (toilet room)) 103.0F (Walk-in Freezer) 3.0F (Walk-in Refrigerator) 41.0F    
Inspector Comments:
Approved. NO objection to the issuance of the caterers license. For questions please contact area supervisor at food.safety@dc.gov for 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.
  Daniel Petitta 01/30/2020
 Person-in-Charge (Signature) (Print) Date
    Lanita Carpenter 014  01/30/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3