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  UNION KITCHEN GROCERY
Address  1251 9TH ST NW
City/State/Zip Code  WASHINGTON, DC 20001
Telephone
 (301) 256-4741
 E-mail address  Facilities@unionkitchendc.com
Date of Inspection
 03
/
 02
/
 2020
    Time In
 11
:
 15
AM     Time Out
 12
:
 45
PM  
License Holder  Union Kitchen LLC
License/Customer No.  09305xxxx-19000043
License Period
 02 
/
 01 
/
 2017 
 - 
 01 
/
 31 
/
 2021 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
 JENNIFER ESPANA 
CFPM #:  FS-86090 

CFPM Expiration Date:   04/09/2022  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Presto 
D.C. licensed ventilation hood system cleaning contractor:
 N/A 
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  UNION KITCHEN GROCERY    Establishment Address  1251 9TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - The establishment's employee health policy for the prevention of foodborne illness was provided and reviewed. (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.  
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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 hot water (at least 100 degrees Fahrenheit) at the handwashing sink(s) at the front counter. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
40. - Food employees observed not wearing a hair restraint while working with open food. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
40. - Male employees wearing wristband while handling sandwiches and pizzas. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  406.1 Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band.Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band.  
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution for chlorine testing for automatic dishwasher. (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  
 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 75.0°F 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 73.0°F 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 122.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Brussel Sprouts (Walk-in Refrigerator) (Cold Holding) 34.0F Grape Tomatoes (Walk-in Refrigerator) (Cold Holding) 35.0F Raw Chicken (Walk-in Refrigerator) (Cold Holding) 36.0F Bacon (Walk-in Refrigerator) (Cold Holding) 35.0F
(Reach-in Freezer) 1.0F (Reach-in Freezer) 2.0F (Reach-in Freezer) -1.0F (Reach-in Freezer) 10.0F
(Reach-in Freezer) -10.0F (Reach-in Freezer) 6.0F Tomato Soup (Hot Holding Unit) (Hot Holding) 158.0F Meatballs (Hot Holding Unit) (Hot Holding) 160.0F
Brussel Sprouts (Hot Holding Unit) (Hot Holding) 159.0F Hot Water (Handwashing Sink) 90.0F Hot Water (Handwashing Sink) 135.0F Hot Water (Handwashing Sink) 140.0F
Italian Meat Trio (Sandwich Prep Refrigerator) (Cold Holding) 40.0F Chicken salad (Sandwich Prep Refrigerator) (Cold Holding) 36.0F Tuna Salad (Sandwich Prep Refrigerator) (Cold Holding) 37.0F Pickled Onions (Sandwich Prep Refrigerator) (Cold Holding) 39.0F
Baked Chicken (Sandwich Prep Refrigerator) (Cold Holding) 37.0F Hot Water (3-compartment sink) 142.0F (Open Display Refrigerator) 34.0F (Open Display Refrigerator) 36.0F
Whole Milk (Under-counter Refrigerator) (Cold Holding) 36.0F 2% Reduced Fat Milk (Under-counter Refrigerator) (Cold Holding) 38.0F Oat Milk (Under-counter Refrigerator) (Cold Holding) 36.0F Buffalo Sauce (Under-counter Refrigerator) (Cold Holding) 36.0F
BBQ Sauce (Under-counter Refrigerator) (Cold Holding) 38.0F Ranch Sauce (Under-counter Refrigerator) (Cold Holding) 39.0F Blueberries (Walk-in Refrigerator) (Cold Holding) 36.0F Sausage (Reach-in Refrigerator) (Cold Holding) 36.0F
Chocolate Chip Cookie Dough (Reach-in Refrigerator) (Cold Holding) 35.0F Bacon (Reach-in Refrigerator) (Cold Holding) 36.0F (Reach-in Refrigerator) 36.0F (Reach-in Refrigerator) 34.0F
               
Inspector Comments:
Please correct all stated items within 5 days.
Please correct all stated items within 14 days.
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.
  Jennifer Espana 03/02/2020
 Person-in-Charge (Signature) (Print) Date
    Megan Johnson 121  03/02/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3