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  AMERICA'S BEST WINGS
Address  3746 10TH ST NE
City/State/Zip Code  WASHINGTON, DC 20017
Telephone
 (202) 832-9464
 E-mail address  rkarim79@gmail.com
Date of Inspection
 06
/
 09
/
 2021
    Time In
 11
:
 50
AM     Time Out
 04
:
 10
PM  
License Holder  Bangla Plus Two, Inc.
License/Customer No.  09313xxxx-16000025
License Period
 11 
/
 01 
/
 2019 
 - 
 10 
/
 31 
/
 2021 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  0 R  0
Priority Foundation Violations  8 COS  5 R  0
Core Violations  13 COS  5 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Landloard 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 First Route Pest Specialists 
D.C. licensed ventilation hood system cleaning contractor:
 Hood Cleaning Specialist 
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  AMERICA'S BEST WINGS    Establishment Address  3746 10TH ST NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - Observed there was no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card issued by the Department.(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  
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. (I provided a written vomit clean up procedure during the inspection). (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  
10. - Observed food contact surfaces left inside the hand washing sink located at the cook line. (The items were removed from the sink during the inspection). (Corrected On Site)  2414.2 A handwashing sink shall not be used for purposes other than handwashing. Pf  
10. - Observed there was no hand soap at one of the handwashing sinks at the cook line during the inspection. (Corrected On Site)  3001.1 Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  
10. - Observed no paper towels proved at the handwashing sink located at the cook line. (Corrected On Site)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
21. - Observed temperature control for safety foods (chicken wings) were held at temperature below 135 degrees F in the hot holding unit at the cook line during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P  
22. - Observed temperature control for safety (TCS) foods were held at temperature above 41 degrees F in the reach-in refrigerators at the cook line, walk-in refrigerator and on counter top. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
23. - Observed temperature control for safety foods intended to be held for more than 24 hours were 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  
33. - Observed the reach-in refrigerators and walk-in refrigerator have not been able to keep TCS food internal temperatures at 41 degree F or less during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1004.1 Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf  
36. - Observed broken ambient air thermometer in the display refrigerator at the cook line during the inspection. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1524.2 Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.  
38. - Observed rodent droppings on floor under shelving unit in the kitchen during the inspection. Observed rodent burrows outside at the back of the building where the trash dumpsters and used oil grease barrels are placed. Observed several flies at the trash dumpsters and used oil barrels area during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
39. - Observed uncovered food on the shelving unit inside the walk-in freezer. (Corrected On Site)  819.1 During preparation, unpackaged food shall be protected from environmental sources of contamination.  
40. - Observed the cook has not restrained head hair while handling open foods. (Corrected On Site)  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. - Observed the cook did not wear clean kitchen garment while handling open foods at the cook line during the inspection. (Corrected On Site)  407.1 Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.  
49. - Observed the hand washing sinks at the cook line have not been cleaned. (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.  
50. - Observed the hand washing sink at the cook line has not been supplied with running hot and cold water during the inspection. (Corrected On Site)  2306.1 Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in Section 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf  
51. - Observed there was no faucet provided at the 3-compartment ware washing sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2401.1 A plumbing system shall be designed, constructed, and installed according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). P  
51. - Observed the garbage disposer was not functional during the inspection. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2418.1 A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.  
54. - Observed trash dumpsters placed outside at the back of the building have been corroded and have holes.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2711.1 Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.  
54. - Observed the area trash dumpsters and used oil barrel are placed have not been maintained clean, and hence developed odor and attracted pest (rodent and flies). (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2717.1 Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.  
54. - Observed the lids for one of the trash dumpsters and used oil barrels have not been closed. (Corrected On Site)  2713.1 Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered inside the food establishment if the receptacles and units contain food residue and are not in continuous use; or after the receptacles and units are filled.  
54. - Observed the area where the trash dumpsters are placed is muddy and has standing water. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2701.1 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.  
54. - Observed the exterior surfaces of the used oil barrels placed at the back of the building have excessive grease build up. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2716.2 Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.  
56. - Observed there was insufficient lighting (blown bulb) in the walk-in refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3008.1(a) The light intensity shall be: At least one hundred eight (108) lux or ten (10) foot candles at a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing sink (toilet room)) 103.0F Hot Water (Handwashing Sink (kitchen)) 115.0F Hot Water (Handwashing Sink (kitchen)) 120.0F Hot Water (Handwashing Sink (kitchen)) 112.0F
Fish raw (Walk-in Freezer) (Cold Holding) 1.0F Hamburger Patty Raw (Walk-in Freezer) (Cold Holding) 1.0F Fries (Walk-in Freezer) (Cold Holding) 2.0F Pasta/Noodles (Walk-in Refrigerator) (Cold Holding) 50.0F
Pasta/Noodles (Walk-in Refrigerator) (Cold Holding) 45.0F Carrots (Walk-in Refrigerator) (Cold Holding) 47.0F Cheese (Walk-in Refrigerator) (Cold Holding) 44.0F Fish raw (Walk-in Refrigerator) (Cold Holding) 41.0F
Fries (Reach-in Freezer) (Cold Holding) 20.0F Chicken Wings (Hot Holding Unit) (Hot Holding) 102.0F Hot Water (Handwashing Sink - Service Line) 113.0F Rice steamed (Rice Steamer) (Hot Holding) 148.0F
Hot Water (3-compartment sink) 122.0F Cole slaw (Refrigerator - display) (Cold Holding) 46.0F Fish raw (Reach-in Refrigerator) (Cold Holding) 43.0F Cucumbers (Reach-in Refrigerator) (Cold Holding) 54.0F
Peppers (Reach-in Refrigerator) (Cold Holding) 54.0F Lettuce (Reach-in Refrigerator) (Cold Holding) 54.0F Tomatoes sliced (Reach-in Refrigerator) (Cold Holding) 45.0F    
Inspector Comments:
Correct cited violation within 5 calendar days.
Correct cited violation within 14 calendar days.
If you have question, please contact the 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.
  Yoselyn Flores 06/09/2021
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  06/09/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3