image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
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  AZITOUNA
Address  2920 MARTIN LUTHER KING JR AVE SE
City/State/Zip Code  WASHINGTON, DC 20032
Telephone
 (202) 562-2200
 E-mail address  azitounadc@gmail.com
Date of Inspection
 05
/
 11
/
 2021
    Time In
 03
:
 00
PM     Time Out
 04
:
 05
PM  
License Holder  Maghraoui LLC
License/Customer No.  09305xxxx-13000090
License Period
 02 
/
 01 
/
 2020 
 - 
 01 
/
 31 
/
 2022 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  3 COS  1 R  0
Core Violations  6 COS  1 R  0
Certified Food Protection Manager (CFPM)
 SAMIR MAGHRAOUI 
CFPM #:  FS-89797 

CFPM Expiration Date:   12/05/2022  
D.C. licensed trash or solid waste contractor:
 Uneeda 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 Attic Pest Control 
D.C. licensed ventilation hood system cleaning contractor:
 Mr. Hood 
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  AZITOUNA    Establishment Address  2920 MARTIN LUTHER KING JR AVE SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms. (Corrected On Site)  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. (Corrected On Site)  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  
16. - Observed the can opener and cutting board with an accumulation of food debris/soil residues. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - Observed eggs improperly cold holding in walk-in cooler of an ambient temperature of 52 degrees F. COS, manager removed eggs to another unit. (Corrected On Site)  1005.2 Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of seven degrees Celsius (7 degrees C) (forty-five degrees Fahrenheit (45 degrees F)) or less. P  
23. - Temperature control for safety foods packaged by manufacturer/processing plant are not date marked when opened. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1007.2 Except as specified in Section 1007.4 through 1007.6, a container of refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than twenty-four (24) hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded based on the temperature and time combinations specified in Section 1007.1 and: Pf (a) The day the original container is opened in the food establishment shall be counted as Day 1; Pf and (b) The day or date marked by the food establishment may not exceed a manufacturer-s use-by-date if the manufacturer determined the use- by date based on food safety. Pf  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.  
47. - Observed walk-in refrigerator in poor repair, temperature was observed at 52 degrees F. Observed the gaskets in poor repair in the door of the walk-in and sandwich prep cooling unit. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
49. - Observed the cooking equipment with an accumulation of food debris and encrusted grease. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.2 The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.  
55. - Observed several soiled and/or missing ceiling tiles throughout the establishment. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3200.1 The physical facilities shall be maintained in good repair.  
56. - There is insufficient lighting (blown bulbs) in the rear of the establishment to include the warewashing area and dry storage, and toilet room. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3008.1(b) The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (1) At a surface where food is provided for consumer self-service, such as buffets and salad bars, or where fresh produce or packaged foods are sold or offered for consumption; (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Turkey (Refrigerator - pizza prep unit) (Cold Holding) 34.0F Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) 38.0F Sausage (Refrigerator - pizza prep unit) (Cold Holding) 34.0F Cheese (Refrigerator - pizza prep unit) (Cold Holding) 38.0F
Sauce (Refrigerator - pizza prep unit) (Cold Holding) 34.0F (Refrigerator - pizza prep unit) 34.0F Hot Water (3-compartment sink) 118.0F Ham (Refrigerator - pizza prep unit) (Cold Holding) 34.0F
Lettuce (Sandwich Prep Refrigerator) (Cold Holding) 41.0F Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) 41.0F Cheese (Sandwich Prep Refrigerator) (Cold Holding) 41.0F (Sandwich Prep Refrigerator) 41.0F
Hot Water (Handwashing Sink) 114.0F Hot Water (Handwashing Sink - toilet room) 119.0F        
Inspector Comments:
Correct cited violations in 5 & 14 calendar days. 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.
  Samir Maghraoui 05/11/2021
 Person-in-Charge (Signature) (Print) Date
    Lanita Carpenter 014  05/11/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3