FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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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 |
|
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5. |
Procedures for responding to vomiting and diarrheal events |
|
|
|
Good Hygienic Practices |
|
IN |
OUT |
|
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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|
|
Control of Hands as a Vehicle of Contamination |
|
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 |
|
|
|
Protection from Contamination |
|
IN |
OUT |
N/A |
|
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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|
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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 |
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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 |
|
25. |
Consumer advisory provided for raw or undercooked foods |
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|
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Highly Susceptible Populations |
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IN |
OUT |
N/A |
|
26. |
Pasteurized foods used; prohibited foods not offered |
|
|
|
Chemical |
|
IN |
OUT |
N/A |
|
27. |
Food additives: approved and properly used |
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|
IN |
OUT |
N/A |
|
28. |
Toxic substances properly identified, stored, and used |
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|
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Conformance with Approved Procedures |
|
IN |
OUT |
N/A |
|
29. |
Compliance with variance, specialized process, and HACCP plan |
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|
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GOOD RETAIL PRACTICES
|
Compliance Status |
COS |
R |
|
Safe Food and Water |
|
IN |
OUT |
N/A |
|
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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|
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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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|
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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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|
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Prevention of Food Contamination |
|
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 |
|
40. |
Personal cleanliness |
|
|
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 |
|
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 |
|
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 |
2. - No CFPM on duty, and the one in charge was unable to demonstrate food safety knowledge protocols, policies and procedures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
203.1 |
Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. Such certified food protection managers shall be deemed in compliance with Section 201.2(b). P
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8. - Food Handlers are not frequently washing hands between tasks or when returning to work. No food handlers observed washing hands throughout the inspection.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
402.1 |
Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P
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16. - Unclean food contact surfaces: Unclean rusty can opener/Unclean meat slicer/Unclean prep table with ready to eat food.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
1900.1 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
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23. - Temperature control for safety foods intended to be held for more than 24 hours in the walk-in refrigerator are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
1007.1 |
Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf
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37. - Multiple unlabeled working containers of foods, oils, herbs, spices and other items that are left on kitchen’s counter. Several unlabeled plastic squeeze bottles of unknown liquids and unlabeled plastic food bins in the kitchen and storage room. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
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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48. - No chemical test strips and kit 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
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49. - Encrusted debris and heavy buildup of grease on all exteriors of equipment including cook tops and interiors of fryer cabinets. Exhaust fans are caked with grease that is dripping into buckets and on the windowsill. Gaskets of equipment are unclean. Shelving on line is excessively unclean. Dish washing racks used in dish washer are unclean. Cooling rack has excessive food buildup present. (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.
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56. - Grease accumulation observed on the ventilation hood.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
1509.4 |
Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.
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56. - Neither the name of the establishment's licensed ventilation hood system cleaning contractor nor its ventilation hood system cleaning contract are available.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
1509.5 |
The licensee shall maintain on the premises a copy of the establishment's professional service contract and service schedule, which documents the following information: P (a) Name and address of its District-licensed ventilation hood system cleaning contractor; P (b) Frequency and extent of ventilation hood system cleaning services provided under the contract; P and (c) Date and time of ventilation hood system cleaning services were last provided to the establishment. P
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62. - The current business license is expired. No Valid/Active business license in place at the time of the routine inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
4300.1 |
No person shall operate a food establishment without a valid license to operate issued by the Mayor. PfNo person shall operate a food establishment without a valid license to operate issued by the Mayor. Pf
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Temperatures
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Chicken (Refrigerator - under counter) (Cold Holding)
|
38.0F
|
Sausage (Refrigerator - open display) (Cold Holding)
|
41.0F
|
Chicken (Refrigerator - open display) (Cold Holding)
|
40.0F
|
Beef (Refrigerator - open display) (Cold Holding)
|
40.0F
|
Salmon (Open Display Refrigerator) (Cold Holding)
|
38.0F
|
Pork (Refrigerator - open display) (Cold Holding)
|
41.0F
|
(Refrigerator - open display)
|
37.0F
|
(Refrigerator - walk-in)
|
38.0F
|
(Refrigerator - reach-in)
|
40.0F
|
(Under-counter Refrigerator)
|
41.0F
|
Hot Water (Handwashing Sink - Service Line)
|
111.0F
|
Hot Water (Handwashing Sink - kitchen)
|
104.0F
|
Hot Water (Handwashing Sink - Cook Line)
|
112.0F
|
Hot Water (3-compartment sink)
|
124.0F
|
Tomatoes sliced (Refrigerator - open display) (Cold Holding)
|
41.0F
|
American Cheese (Refrigerator - open display) (Cold Holding)
|
40.0F
|
Cheese (Open Display Refrigerator) (Cold Holding)
|
40.0F
|
Eggs (Open Display Refrigerator) (Cold Holding)
|
39.0F
|
Fish - Whiting (Steam Table) (Hot Holding)
|
177.0F
|
Bacon (Steam Table) (Hot Holding)
|
166.0F
|
Sausage (Hot Holding Unit) (Hot Holding)
|
176.0F
|
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Inspector Comments:
Correct items stated within 5-days and 14-days If any question, please feel free to contact the 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.