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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 |
|
|
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 |
|
|
|
|
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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 |
|
|
| 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 |
|
|
| OBSERVATIONS |
25 DCMR |
CORRECTIVE ACTIONS |
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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.
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5. - The establishment did not have approved procedures for responding to a contamination event due to vomiting or diarrhea.
(Corrected On Site)
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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
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38. - Observed several mice droppings. Neither the name of the establishment's licensed Pesticide Operator/contractor nor its pest extermination services contract are available.
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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
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38. - Neither the name of the establishment's licensed Pesticide Operator/contractor nor its pest extermination services contract are available.
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3210.2 |
The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment.
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50. - There is no hot water (at least 110 degrees Fahrenheit) at the 2-compartment sink.
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2305.2 |
Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Pf
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53. - The toilet room does not have a covered receptacle for the disposal of feminine hygiene products.
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2707.1 |
A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.
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63. - IMMINIENT HEALTH HAZARD-CEASING OPERATIONS AND EMERGENCY REPORTING.
|
4408.1 |
A licensee shall immediately discontinue operations and notify the Department whenever any of the following conditions occur: (a) Operating a food establishment with extensive fire damage that affects the establishment's ability to operate in compliance with this Code; P (b) Operating a food establishment with a flood or serious flood damage that affects the establishment's ability to operate in compliance with this Code; P (c) Operating a food establishment with an extended interruption of electrical services that affects the establishment's ability to operate in compliance with this Code; P (d) Operating a food establishment with an interruption of water service resulting in insufficient capacity to meet water demands throughout the establishment; P (e) Operating a food establishment with a sewage backup; P (f) Misuse of poisonous or toxic materials; P (g) Onset of an apparent foodborne illness outbreak; P (h) Operating a food establishment with gross insanitary occurrence or condition or other circumstances that may endanger public health including but not limited to an infestation of vermin; P (i) Operating without a valid Certificate of Occupancy; P (j) Failing to minimize the presence of insects, rodents, or other pests on the premises in violation of Section 3210.1(a) through (d); P or (k) The Department determines through an inspection, or examination of records or other means as specified in Section 4402.1(a) through (c) the existence of any other condition which endangers the public health, safety, or welfare, including but not limited to: P (1) Operating a food establishment without a license in violation of Section 4300.1; P (2) Operating a food establishment with an expired license in violation of Section 4300.2; P (3) Operating a food establishment with a suspended license in violation of Sections 4300.3 and 4718; P (4) Failure of licensee to employ a full-time person-in-charge who is a certified food protection manager recognized by the Department in violation of Section 203.1 and 203.3; P (5) Failure of licensee to employ a full-time person-in-charge who is a certified food protection manager recognized by the Department and who is present at the food establishment during all hours of operation in violation of Sections 200.3, 200.4, and 203; P (6) Failure of licensee to employ a full-time person-in-charge who is a certified food protection manager recognized by the Department and who is able to demonstrate knowledge in violation of Section 201; P (7) Selling, exchanging or delivering, or having in his or her custody or possession with the intent to sell or exchange, or expose, or offer for sale or exchange, any article of food which is adulterated in violation of D.C. Official Code Section 48-101 (2009 Repl.); P (8) Operating a food establishment with no hot water in violation of Section 2305; P (9) Operating with incorrect hot or cold holding temperatures for potentially hazardous foods that do not comply with this Code and that cannot be corrected during the course of the inspection in violation of chapter 10; P (10) Operating a food establishment with six (6) or more critical violations that cannot be corrected on site during the course of the inspection; P (11) Failing to hire a D.C. licensed Pesticide Operator/contractor in violation of Section 3210.2; P (12) Failing to allow access to the Department's representatives during the food establishment's hours of operation and other reasonable times as determined by the Department in violation of Section 4402.1; P (13) Hindering, obstructing, or in any way interfering with any inspector or authorized Department personnel in the performance of his or her duty in violation of D.C. Official Code Section 48-108 (2009 Repl.); P or (14) Failing to designate a non-smoking area in a restaurant with a capacity of 50 or more in violation of D.C. Official Code Section 7-1703.01(a) or (b) (2008 Repl.). P (l) The Department shall also determine through an inspection, or examination of records or other means as specified in Section 4402.1(a) through (c) the existence of additional conditions which endanger the public health, safety, or welfare, including but not limited to: P (1) Operating as a food vendor without a license in violation of Section 3700.1; (2) Operating as a food vendor with an expired license in violation of Section 3700.2; P (3) Operating as a food vendor with a suspended license in violation of Sections 3700.3 and 4718; P (4) Operating as a food vendor without a Food Protection Manager Certificate and a DOH-Issued Certified Food Protection Manager Identification Card in violation of Sections 203 and 3700.2; P (5) Operating a mobile food unit without a valid Health Inspection Certificate issued by the Department in violation of Section 3706.1; P (6) Possessing, preparing or vending any food requiring further processing from its original state aboard a mobile food unit without meeting the requirements of Sections 3700.6 and 3701, and this Code; P (7) Operating a depot, commissary or service support facility that services a mobile food unit without a valid license to operate issued by the Mayor in violation of Sections 3700.7 and 4300.1; P (8) Operating a depot, commissary or service support facility that services a mobile food unit with a license that has been suspended for violations of this chapter and applicable provisions of this Code; P (9) Using a deep fryer or other cooking equipment that requires a hood suppression system, except with the written approval of the District of Columbia Fire and Emergency Medical Services Department; P (10) Possessing, preparing, selling, offering to sale, or giving away any food requiring further processing from its original state without the submission of a HACCP Plan, Parasite Destruction Letter, or Risk Control Plan depending on the food and/or process as requested by the Department; P (11) Operating a mobile food unit without a current motor vehicle registration that is conspicuously displayed on the mobile food unit in violation of Section3713.1(h). P (12) Selling, exchanging or delivering, or having in his or her custody or possession with the intent to sell or exchange, or expose, or offer for sale or exchange, any article of food which is adulterated in violation of D.C. Official Code Section 48-101 (2009 Repl.); P (13) Operating a mobile food unit, depot, commissary or service support facility that services a mobile food unit with no hot water in violation of Section 2305; P (14) Operating with incorrect hot or cold holding temperatures for potentially hazardous foods that do not comply with this Code and that cannot be corrected during the course of the inspection in violation of chapter 10; P or (15) Hindering, obstructing, or in any way interfering with any inspector or authorized Department personnel in the performance of his or her duty in violation of D.C. Official Code Section 48-108 (2009 Repl.). P (m) The Department shall also determine through an inspection, or examination of records or other means as specified in Section 4402.1(a) through (c) the existence of additional conditions which endanger the public health, safety, or welfare, including but not limited to: P (1) Operating as a caterer without a license in violation of Section 3900.1; (2) Operating as a caterer with an expired license in violation of Section 3900.2; P (3) Operating as a caterer with a suspended license in violation of Sections 3900.3 and 4718; P (4) Failure of caterer to use transport containers capable of maintaining proper temperatures in accordance with chapters 6 through 13 when transporting and holding potentially hazardous food (time/ temperature control for safety food); P (5) Failure of catered establishment that receives food from a licensed caterer or licensed food establishment to obtain a ???Food Establishment License??? with the proper licensure notations as specified in Sections 4000.1(a), 4002.1(a), 4003.1(a), 4004.1(a), and 4300.1 through 4300.3; P (6) Failure of catered establishment to maintain a current copy of its contract with the licensed caterer or licensed food establishment on the premises for review by the Department as specified in Section 4000.2(a) through (f); P (7) Failure of catered establishment that prepares and serves potentially hazardous foods (time/ temperature control for safety food) on the premise to comply with this chapter and all applicable provisions of this Code; (8) Failure of catered establishment that prepares and serves potentially hazardous foods (time/ temperature control for safety food) on the premises to comply with this chapter and all applicable provisions of this Code; (9) Failure of catered establishment to remove potentially hazardous food (time/ temperature control for safety food) from transport containers and store in an approved refrigerator until served; (10) Failure of catered establishment to maintain potentially hazardous food (time/ temperature control for safety food) kept in the transport containers at proper temperatures in accordance with chapters 6 through 13; P (11) Failure of catered establishment to serve milk in original individual commercially filled containers received from the distributor, or from an approved bulk milk dispenser, or poured from a commercially filled container of not more than one gallon (1 gal.) capacity; (12) Failure of catered establishment to immediately refrigerate milk served in original individual commercially filled containers received from the distributor, or from an approved bulk milk dispenser, or poured from a commercially filled container of not more than one gallon (1 gal.) capacity when not in use. P (13) Failure of catered establishment to have a certified food protection manager on site during periods in which food is received and served; P (14) Selling, exchanging or delivering, or having in his or her custody or possession with the intent to sell or exchange, or expose, or offer for sale or exchange, any article of food which is adulterated in violation of D.C. Official Code Section 48-101 (2009 Repl.); P (15) Operating a catered establishment with no hot water in violation of Section 2305; P (16) Operating a catered establishment with incorrect hot or cold holding temperatures for potentially hazardous foods that do not comply with this Code and that cannot be corrected during the course of the inspection in violation of chapter 10; P (17) Failing to allow access to Department representatives during the food establishment's hours of operation and other reasonable times as determined by the Department in violation of Section 4402.1; P or (18) Hindering, obstructing, or in any way interfering with any inspector or authorized Department personnel in the performance of his or her duty in violation of D.C. Official Code Section 48-108 (2009 Repl.). P
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| |
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Sanitizer: Chlorine, 200 ppm, 0.0 pH, 98.0°F
|
Temperatures
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
|
Hot Water (3-compartment sink)
|
101.0F
|
Hot Water (Handwashing Sink)
|
101.0F
|
(Reach-in Refrigerator)
|
38.0F
|
(Freezer)
|
-3.0F
|
|
(Under-counter Refrigerator)
|
40.0F
|
|
|
|
|
|
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Inspector Comments:
SUMMARY SUSPENSION for FAILURE TO MINIMIZE PESTS,
In order for license to be restored, a non-compliance restoration fee of $100 (for re-inspection during
normal business hours) or $400 (for re-inspection during non-business hours) must be paid before an inspection
can be scheduled and all violations must be corrected and approved by DC Health) Please see the details in the
Restoration Procedures document provided by the inspector. Please note: Violations of the D.C. Department of
Health’s Food Code may incur administrative and/or civil fines and penalties.
If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details.
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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.
