image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
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  & PIZZA
Address  1404 K ST NW
City/State/Zip Code  WASHINGTON, DC 20005
Telephone
 (202) 450-5059
 E-mail address  kstreet@andpizza.com
Date of Inspection
 12
/
 01
/
 2021
    Time In
 03
:
 20
PM     Time Out
 04
:
 20
PM  
License Holder  Ima Pizza Store 7, LLC.
License/Customer No.  09313xxxx-14000283
License Period
 09 
/
 01 
/
 2018 
 - 
 08 
/
 31 
/
 2020 
 Type of Inspection
 Follow-up
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  1 R  1
Priority Foundation Violations  5 COS  2 R  0
Core Violations  9 COS  1 R  5
Certified Food Protection Manager (CFPM)
 CHARLES BURKE 
CFPM #:  FS-88816 

CFPM Expiration Date:   08/09/2022  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Orkin 
D.C. licensed ventilation hood system cleaning contractor:
 N/A 
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  & PIZZA    Establishment Address  1404 K ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - The Certified Food Protection Manager Identification Card issued by the Department was not posted next to the establishment's basic business license. (REPEAT).  200.4 Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment.  
10. - There is no handwashing signage at the kitchen and latrine handwashing sink. (REPEAT).  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
10. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink in the back kitchen.  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. - The handwashing sink in the front of the restaurant was blocked by a trash can. The handwashing in the back of the kitchen was filled with bottles. (Corrected On Site)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. PfA handwashing sink shall be maintained so that it is accessible at all times for employee use. PfA handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
10. - Observed food contact surfaces were stored in the hand washing sink at the dish washing area. (PIC removed the items 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. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Observed no paper towels provided at the hand washing sink at the dish washing area.  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 temperature of the quaternary ammonium sanitizing solution is not in compliance. (Corrected On Site)  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  
22. - Cold food items (pepperoni, salami, sausage) at the service line are held at improper temperatures. Temperature control for safety foods temp above 41 degrees F. (REPEAT).  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  
36. - There is no visible thermometer in the under-counter refrigerator. (REPEAT).  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.  
36. - No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1606.1 Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in chapters 6 through 13. Pf  
38. - There is a large hole behind the door in the customer restroom. (REPEAT).  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; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors.  
39. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) Boxes of food and drinks were observed directly on the floor of the walk-in refrigerator.  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.  
49. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) Two containers of food (spinach) spilt in the corner of the walk-in refrigerator.  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
54. - There was no waste (trash) receptacle at the handwashing sink at the front of the restaurant. (Corrected On Site)  2706.2 A receptacle shall be provided in each area of the food establishment or premises where refuse is generated or commonly discarded, or where recyclables or returnables are placed.  
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) Old or unused equipment stored in the establishment.  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.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.  
62. - The current business license and inspection report were not posted in a location that is conspicuous to consumers. (REPEAT).  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.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.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.  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 92.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Cheese (Walk-in Refrigerator) (Cold Holding) 36.0F Spinach (Service Line) (Cold Holding) 41.0F Pepperoni (Walk-in Refrigerator) (Cold Holding) 36.0F Pepperoni (Service Line) (Cold Holding) 49.0F
Salami (Service Line) (Cold Holding) 47.0F Bacon (Service Line) (Cold Holding) 41.0F Onions raw (Reach-in Refrigerator) (Cold Holding) 50.0F Sausage (Service Line) (Cold Holding) 49.0F
Arugula (Reach-in Refrigerator) (Cold Holding) 49.0F Arugula (Reach-in Refrigerator) (Cold Holding) 50.0F Grilled Chicken (Service Line) (Cold Holding) 27.0F Blue Cheese (Reach-in Refrigerator) (Cold Holding) 40.0F
Hot Water (Handwashing sink (toilet room)) 101.0F Hot Water (Handwashing Sink) 136.0F Sausage (Walk-in Refrigerator) (Cold Holding) 36.0F Hot Water (3-compartment sink) 144.0F
Cheese shredded (Service Line) (Cold Holding) 41.0F Blue Cheese (Service Line) (Cold Holding) 41.0F Hot Water (Handwashing Sink - Cook Line) 140.0F Hot Water (Handwashing sink (toilet room)) 110.0F
               
Inspector Comments:
The licensee has failed to comply with the 5 calendar-day AND 14 calendar-day notice cited on 10/31/2021, as listed within the observations section of this report. The Licensee’s failure to comply may result in additional enforcement action.

Correct cited violations within 5 calendar-days.
Correct cited violations within 14 calendar-days.
Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response.
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.
  Kendra Davis 12/01/2021
 Person-in-Charge (Signature) (Print) Date
    Priscilla Lyle/ Jemal Yasin 026  12/01/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3