D.C. licensed sewage & liquid waste transport contractor:
VALLEY PROTEINS
D.C. licensed pesticide operator/contractor:
ORKIN PEST CONTROL
D.C. licensed ventilation hood system cleaning contractor:
unknown
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
U.S. SEAFOOD MARKET & DELI
Establishment Address
1803 WEST VIRGINIA AVE NE
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
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
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
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
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.
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
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.
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.
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
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
Temperatures
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Tomatoes sliced (Refrigerator - open display) (Cold Holding)
41.0F
American Cheese (Refrigerator - open display) (Cold Holding)
40.0F
(Refrigerator - walk-in)
38.0F
Chicken (Refrigerator - under counter) (Cold Holding)
38.0F
Sausage (Hot Holding Unit) (Hot Holding)
176.0F
Hot Water (Handwashing Sink - Service Line)
111.0F
Hot Water (Handwashing Sink - Cook Line)
112.0F
Fish - Whiting (Steam Table) (Hot Holding)
177.0F
Bacon (Steam Table) (Hot Holding)
166.0F
Hot Water (3-compartment sink)
124.0F
Salmon (Open Display Refrigerator) (Cold Holding)
38.0F
Cheese (Open Display Refrigerator) (Cold Holding)
40.0F
Eggs (Open Display Refrigerator) (Cold Holding)
39.0F
(Under-counter Refrigerator)
41.0F
Sausage (Refrigerator - open display) (Cold Holding)
41.0F
Chicken (Refrigerator - open display) (Cold Holding)
40.0F
Beef (Refrigerator - open display) (Cold Holding)
40.0F
Pork (Refrigerator - open display) (Cold Holding)
41.0F
(Refrigerator - open display)
37.0F
(Refrigerator - reach-in)
40.0F
Hot Water (Handwashing Sink - kitchen)
104.0F
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
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.
