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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|
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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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|
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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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|
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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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|
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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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|
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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
|
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 |
10. - There is no handwashing signage at the handwashing sink in the restrooms.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
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.
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14. - Shellstock tag was not with shellstock stored in the reach-in refrigerator.(CORRECT VIOLATION WITHIN CALENDAR DAYS)
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717.1 |
Except as specified in Section 717.4, shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Pf
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14. - The date when the last of the shellstock is sold/served is not being recorded on the tag or label.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
717.2 |
The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf
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24. - No written procedures for the use of time as a public health control for working supply of bacon/cheese biscuits and other TCS baked goods delivered to the establishment daily. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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1009.1 |
Except as specified in Section 1009.4, if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service: (a) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the Department upon request and shall specify: Pf (1) Methods of compliance with Section 1009.2(a) through 1009.2(c) or Section 1009.3; Pf and (2) Methods of compliance with Section 1003 for food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf
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29. - No approval letter in the establishment for the currently approved variance for ROP/Sous Vide.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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4104.2(b) |
If the Department grants a variance as specified in Section 4102, or a HACCP Plan is otherwise required as specified in Section 4202, the licensee shall: Maintain, and provide to the Department upon request, records specified in Section 4205.1(d) and (e) that demonstrate the following are routinely used:
(1) Procedures for monitoring critical control points; Pf
(2) The actual monitoring of the critical control points; Pf
(3) Verifications of the effectiveness of an operation or process; Pf and
(4) Necessary corrective actions if there is failure at a critical control point. Pf
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37. - Working containers of foods that are not easily recognizable are not name labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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.
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40. - Food employee 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.
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44. - Observed cleaned equipment not covered or inverted.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
2203.2 |
Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.
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47. - Observed the food prep table made of unfinished wood surface, which has scratches, pitting, and stains.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1400.1(b)-(e) |
Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances, or impart colors, odors, or tastes to food, and under normal use conditions shall be: (b) Durable, corrosion-resistant, and nonabsorbent; (c) Sufficient in weight and thickness to withstand repeated warewashing; (d) Finished to have a smooth, easily cleanable surface; and (e) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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47. - Observed a wood food preparation table that is not Hard maple or an equivalently hard close-grained wood being utilized as a direct food contact surface. Equipment can only be used as an indirect food contact surface (with another approved cutting board/utensil). (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1406.1 |
Wood and wood wicker shall not be used as a food-contact surface, except as specified in Sections 1406.2 through 1406.4.
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53. - The toilet room doors are not self-closing.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
2911.1 |
Toilet rooms shall not open directly into a room used for the preparation of food for service to the public and shall be provided with a tight-fitting and self-closing door 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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53. - Observed the handwashing sink's plumbing fixtures in the kitchen with an accumulation of food debris/soil residues.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
3207.1 |
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
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Temperatures
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Hot Water (Handwashing Sink - Service Line)
|
102.0F
|
Hot Water (Handwashing Sink - Dishwash area)
|
103.0F
|
Hot Water (3-compartment sink)
|
126.0F
|
Hot Water (Handwashing Sink)
|
108.0F
|
Hot Water (Handwashing Sink)
|
103.0F
|
Meat sauce (Refrigerator - drawer) (Cold Holding)
|
39.0F
|
Ribs (Refrigerator - drawer) (Cold Holding)
|
40.0F
|
fish sauce (Stove) (Cooking)
|
167.0F
|
Meat sauce (Steam Table) (Hot Holding)
|
147.0F
|
chicken stock (Stove) (Cooking)
|
178.0F
|
(Warewashing Machine - Wash Cycle)
|
146.0F
|
(Warewashing Machine - Sanitizing Cycle)
|
180.0F
|
Tomato Sauce (Walk-in Refrigerator) (Cold Holding)
|
41.0F
|
Pasta/Noodles (Walk-in Refrigerator) (Cooling)
|
46.0F
|
Pasta/Noodles (Walk-in Refrigerator) (Cooling)
|
48.0F
|
Tomatoes chopped (Sandwich Prep Refrigerator) (Cold Holding)
|
39.0F
|
Artichoke Hearts (Sandwich Prep Refrigerator) (Cold Holding)
|
39.0F
|
Mozzarella Cheese (Sandwich Prep Refrigerator) (Cold Holding)
|
39.0F
|
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Inspector Comments:
You are hereby ordered to Cease & Desist operation of Reduced Oxygen Packaging/Sous Vide cooking EFFECTIVE IMMEDIATELY. Please contact the main office to retrieve approval letter within 24 hours. Correct cited violations in 5 & 14 calendar days. For questions please contact area supervisor at food.safety@dc.gov.
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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.