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 |
|
|
OBSERVATIONS |
25 DCMR |
CORRECTIVE ACTIONS |
8. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Observed employee wash her hands without soap and only allowing her hand to be sprinkled with a small amount of water.
|
401.2 |
Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. PFood employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (a) Rinse under clean, running warm water; P (b) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (c) Rub together vigorously for at least ten (10) to fifteen (15) seconds while: (1) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (2) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (d) Thoroughly rinse under clean, running warm water; P (e) Immediately follow the cleaning procedure with thorough drying using a method specified in Section 3002. P
|
10. - Observed no soap at the handwashing sink behind register. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
(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. PfEach handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. PfEach 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. - There are no paper towels at the handwashing sink in the back of the store.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
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
|
13. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Observed damaged cereal boxes, molded fruit, old poptarts, and containers of open Oreo cookies for sale in the store.
|
711.1 |
Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. PfFood packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf
|
16. - The temperature of the quaternary ammonium sanitizing solution is not in compliance and was too low.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
1813.4 |
A quaternary ammonium compound solution shall: (a) Have a minimum temperature of twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling; P and (c) Be used only in water with five hundred micrograms per liter (500 mg/L) hardness or less, or in water having hardness no greater than specified by the EPA-registered label use instructions. PA quaternary ammonium compound solution shall: (a) Have a minimum temperature of twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling; P and (c) Be used only in water with five hundred micrograms per liter (500 mg/L) hardness or less, or in water having hardness no greater than specified by the EPA-registered label use instructions. P
|
38. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Observed roach near the 3-compartment sink. Observed numerous flies in the back room of the store.
Neither the name of the establishment's licensed Pesticide Operator/contractor nor its pest extermination services contract are available.
The date that pest extermination services were last provided to the establishment is not available.
|
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. PfThe 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. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Observed food being returned in the window of the store near other food.
|
3103.1 |
Products that are held by the licensee for credit, redemption, or return to the distributor, including damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles.
|
39. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Observed cans and bottles of soda and other packaged food directly on the floor in the back room, the walk-in refrigerator and inside the immediate store. The cleaning solutions stored in the back of store have been soaked and have left a egregious mildew smell in the back of the store.
|
816.1 |
Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.
|
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
Observed mop and mop bucket full of water in the establishment near drink dispenser.
|
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.
|
|
Sanitizer: Quaternary Ammonium, 00 ppm, 0.0 pH, 80.0°F
|