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  2863 ALABAMA AVE SE
City/State/Zip Code  Washington, DC 20020
Telephone
 (202) 575-9464
 E-mail address  rkarim79@gmail.com
Date of Inspection
 09
/
 29
/
 2021
    Time In
 11
:
 15
AM     Time Out
 12
:
 50
PM  
License Holder  Ballpark Inc
License/Customer No.  09313xxxx-12000361
License Period
 09 
/
 01 
/
 2020 
 - 
 08 
/
 31 
/
 2022 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  5 COS  1 R  0
Core Violations  4 COS  0 R  0
Certified Food Protection Manager (CFPM)
 OLYSEGUN EKANADE 
CFPM #:  FS-89719 

CFPM Expiration Date:   02/08/2022  
D.C. licensed trash or solid waste contractor:
 BUILDING 
D.C. licensed sewage & liquid waste transport contractor:
 VALLEY PROTEINS 
D.C. licensed pesticide operator/contractor:
 First Route Pest Specialists (Service Date - 09/03/2021) 
D.C. licensed ventilation hood system cleaning contractor:
 Double D Services 
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  2863 ALABAMA AVE SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink at service line.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
10. - There are no paper towels at the handwashing sink located in the kitchen. The paper towel was provided at the time of call. (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  
16. - The can opener is unclean.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
37. - Working containers of foods that are not easily recognizable are not name labeled.(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.  
38. - Observed mice droppings on the floor under the shelving unit and under the counter. Rat droppings were observed at the dumpster area.(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  
50. - The water pressure at the handwashing sink at service line is very low.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
52. - The used oil tanker and the storage area is unclean ( spillover of used oil and food residues on the floor).(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2606.1 A tank for liquid waste retention shall be thoroughly flushed and drained in a sanitary manner during the servicing operation.  
54. - Observed trashes on the ground area around the used oil storage tanker and trash cans.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2715.1 A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and kept clean.  
55. - Tools and other unneeded items stored in the restroom. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3212.1 Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (a) Stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles; and (b) Stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink (kitchen)) 114.0F Raw Chicken (Reach-in Refrigerator) (Cold Holding) 41.0F Fish - Tilapia (Reach-in Refrigerator) (Cold Holding) 40.0F Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding) 39.0F
Lettuce (Reach-in Refrigerator) (Cold Holding) 40.0F Cheese (Reach-in Refrigerator) (Cold Holding) 40.0F Carrots (Reach-in Refrigerator) (Cold Holding) 41.0F Mushrooms (Reach-in Refrigerator) (Cold Holding) 41.0F
(Reach-in Refrigerator) 40.0F Chicken Wings (Deep Fryer) (Cooking) 187.0F Hot Water (Handwashing Sink - Service Line) 84.0F (Reach-in Freezer) 18.0F
(Walk-in Refrigerator) 38.0F Fish - Tilapia (Walk-in Refrigerator) (Cold Holding) 39.0F Raw Shrimp (Walk-in Refrigerator) (Cold Holding) 38.0F Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding) 39.0F
(Walk-in Refrigerator) 1.0F Hot Water (Handwashing Sink - Dishwash area) 107.0F Hot Water (3-compartment sink) 114.0F Hot Water (Handwashing sink (toilet room)) 107.0F
               
Inspector Comments:
Correct cited violations within 5 calendar-days.
Correct cited violations within 14 calendar-days.
If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details.
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.
  Mohammad Rashid 09/29/2021
 Person-in-Charge (Signature) (Print) Date
    Solomon Balcha 038  09/29/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3