FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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Compliance Status |
COS |
R |
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Supervision |
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IN |
OUT |
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1. |
Person in charge present, demonstrates knowledge, and performs duties |
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IN |
OUT |
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2. |
Certified Food Protection Manager |
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Employee Health |
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IN |
OUT |
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3. |
Management, food employee, and conditional employee; knowledge, responsibilities, and reporting |
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IN |
OUT |
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4. |
Proper use of restriction and exclusion |
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IN |
OUT |
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5. |
Procedures for responding to vomiting and diarrheal events |
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Good Hygienic Practices |
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IN |
OUT |
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N/O |
6. |
Proper eating, tasting, drinking, or tobacco use |
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IN |
OUT |
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N/O |
7. |
No discharge from eyes, nose, and mouth |
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Control of Hands as a Vehicle of Contamination |
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IN |
OUT |
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N/O |
8. |
Hands clean and properly washed |
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IN |
OUT |
N/A |
N/O |
9. |
No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed |
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IN |
OUT |
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10. |
Adequate handwashing sinks properly supplied and accessible |
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Approved Source |
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IN |
OUT |
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11. |
Food obtained from approved source |
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IN |
OUT |
N/A |
N/O |
12. |
Food received at proper temperature |
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IN |
OUT |
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13. |
Food in good condition, safe, and unadulterated |
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IN |
OUT |
N/A |
N/O |
14. |
Required records available: shellstock tags, parasite destruction |
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Protection from Contamination |
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IN |
OUT |
N/A |
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15. |
Food separated and protected |
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IN |
OUT |
N/A |
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16. |
Food-contact surfaces: cleaned and sanitized |
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IN |
OUT |
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17. |
Proper disposition of returned, previously served, reconditioned, and unsafe food |
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Potentially Hazardous Food (Time/Temperature Control for Safety Food) |
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IN |
OUT |
N/A |
N/O |
18. |
Proper cooking time and temperatures |
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IN |
OUT |
N/A |
N/O |
19. |
Proper reheating procedures for hot holding |
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IN |
OUT |
N/A |
N/O |
20. |
Proper cooling time and temperature |
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IN |
OUT |
N/A |
N/O |
21. |
Proper hot holding temperatures |
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IN |
OUT |
N/A |
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22. |
Proper cold holding temperatures |
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IN |
OUT |
N/A |
N/O |
23. |
Proper date marking and disposition |
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IN |
OUT |
N/A |
N/O |
24. |
Time as a public health control: procedures and records |
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Consumer Advisory |
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IN |
OUT |
N/A |
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25. |
Consumer advisory provided for raw or undercooked foods |
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Highly Susceptible Populations |
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IN |
OUT |
N/A |
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26. |
Pasteurized foods used; prohibited foods not offered |
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Chemical |
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IN |
OUT |
N/A |
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27. |
Food additives: approved and properly used |
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IN |
OUT |
N/A |
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28. |
Toxic substances properly identified, stored, and used |
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Conformance with Approved Procedures |
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IN |
OUT |
N/A |
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29. |
Compliance with variance, specialized process, and HACCP plan |
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GOOD RETAIL PRACTICES
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Compliance Status |
COS |
R |
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Safe Food and Water |
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IN |
OUT |
N/A |
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30. |
Pasteurized eggs used where required |
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IN |
OUT |
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31. |
Water and ice from approved source |
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IN |
OUT |
N/A |
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32. |
Variance obtained for specialized processing methods |
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Food Temperature Control |
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IN |
OUT |
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33. |
Proper cooling methods used; adequate equipment for temperature control |
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IN |
OUT |
N/A |
N/O |
34. |
Plant food properly cooked for hot holding |
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IN |
OUT |
N/A |
N/O |
35. |
Approved thawing methods used |
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IN |
OUT |
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36. |
Thermometers provided and accurate |
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Food Identification |
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IN |
OUT |
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37. |
Food properly labeled; original container |
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Prevention of Food Contamination |
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IN |
OUT |
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38. |
Insects, rodents, and animals not present |
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IN |
OUT |
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39. |
Contamination prevented during food preparation, storage, and display |
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IN |
OUT |
N/A |
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40. |
Personal cleanliness |
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IN |
OUT |
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41. |
Wiping cloths: properly used and stored |
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IN |
OUT |
N/A |
N/O |
42. |
Washing fruits and vegetables |
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Proper Use of Utensils |
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IN |
OUT |
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43. |
In-use utensils: properly stored |
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IN |
OUT |
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44. |
Utensils, equipment and linens: properly stored, dried, and handled |
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IN |
OUT |
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45. |
Single-use/single-service articles: properly stored and used |
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IN |
OUT |
N/A |
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46. |
Gloves used properly |
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Utensils, Equipment, and Vending |
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IN |
OUT |
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47. |
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
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IN |
OUT |
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48. |
Warewashing facilities: installed, maintained, and used; test strips |
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IN |
OUT |
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49. |
Nonfood-contact surfaces clean |
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Physical Facilities |
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IN |
OUT |
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50. |
Hot and cold water available; adequate pressure |
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IN |
OUT |
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51. |
Plumbing installed; proper backflow devices |
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IN |
OUT |
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52. |
Sewage and waste water properly disposed |
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IN |
OUT |
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53. |
Toilet facilities: properly constructed, supplied, and cleaned |
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IN |
OUT |
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54. |
Garbage and refuse properly disposed; facilities maintained |
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IN |
OUT |
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55. |
Physical facilities installed, maintained, and clean |
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IN |
OUT |
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56. |
Adequate ventilation and lighting; designated areas used |
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IN = in compliance |
OUT = not in compliance |
N/O = not observed |
N/A = not applicable |
COS = corrected on-site |
R = repeat violation |
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OBSERVATIONS |
25 DCMR |
CORRECTIVE ACTIONS |
2. - There is no one on duty that has a Certified Food Protection Manager ID Card issued by the Department
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203.3 |
A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P
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3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness.
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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 provide procedures for responding to a contamination event due to vomiting or diarrhea.
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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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16. - The concentration of the quaternary ammonium sanitizing solution in the 3-compartment sink is not in compliance. The concentration was adjusted to 200 ppm.
(Corrected On Site)
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1813.4 |
A quaternary ammonium compound solution shall: (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling. P
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22. - Raw chicken is held at improper temperatures in the walk-in refrigerator. Discard all food items in the unit.
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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
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33. - The ambient air temperatures of the walk-in freezer was measured at 51.8 degrees Fahrenheit and the ambient air temperature of the walk-in refrigerator was measured 50.4 and 52.5 degrees Fahrenheit. Potentially hazardous food (time/temperature control for safety food items in the refrigerator were not held at the proper temperatures and food in the freezer was beginning to thaw. CEASE AND DESIST - You are hereby ordered to Cease & Desist use of the walk-in freezer and walk-in refrigerator EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an area supervisor at (202)535-2180 or email the area supervisor at food.safety@dc.gov for further direction.
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1600.1 |
Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf
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38. - Rat droppings were observed outdoors on the ground adjacent to the grease bin.
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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. - There are openings in the ceiling at the wall/ceiling juncture in the cooking area.
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2912.1 |
Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings.
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47. - The external thermometers on the walk-in freezer and walk-in refrigerator are out of order.
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1816.3 |
Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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52. - The 3-compartment sink's drain pipes are directly connected to the drain pipe on the floor.
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2602.1 |
Except as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P
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54. - There is no waste (trash) receptacle at the handwashing sink in the dishwashing area. A waste receptacle was provided.
(Corrected On Site)
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2706.3 |
If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks.
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55. - Water is pooled on the floor in the walk-in refrigerator, dishwashing area, and manager's office.
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3201.1 |
The physical facilities shall be cleaned as often as necessary to keep them clean.
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55. - There are numerous missing floor tiles in the cooking area.
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3200.1 |
The physical facilities shall be maintained in good repair.
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55. - Equipment and supplies that are no longer in use are stored in the basement.
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3213.1 |
The premises shall be free of: (a) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) Litter.
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56. - There is insufficient lighting (blown bulb) in the toilet rooms and reach-in refrigerators.
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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.
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62. - Current inspection reports are not posted in a location that is conspicuous to consumers.
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4310.2 |
The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3.
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66. - The walk-in refrigeration units are out of compliance and should not be used.
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4709.1 |
The Department may condemn and cause to be removed any equipment, utensils or linens found in a food establishment, the use of which does not comply with this Code, or that is being used in violation of this Code, or that because of dirt, filth, extraneous matter, insects, corrosion, open seams, or chipped or cracked surfaces is unfit for use.
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Sanitizer: Quaternary Ammonium, 00 ppm, 0.0 pH, 67.3°F
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Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 76.0°F
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