FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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Compliance Status |
COS |
R |
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Supervision |
|
IN |
OUT |
|
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1. |
Person in charge present, demonstrates knowledge, and performs duties |
|
|
IN |
OUT |
|
|
2. |
Certified Food Protection Manager |
|
|
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Employee Health |
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IN |
OUT |
|
|
3. |
Management, food employee, and conditional employee; knowledge, responsibilities, and reporting |
|
|
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 |
|
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 |
|
IN |
OUT |
N/A |
|
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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|
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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 |
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|
IN |
OUT |
N/A |
|
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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|
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Consumer Advisory |
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IN |
OUT |
N/A |
|
25. |
Consumer advisory provided for raw or undercooked foods |
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Highly Susceptible Populations |
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IN |
OUT |
N/A |
|
26. |
Pasteurized foods used; prohibited foods not offered |
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|
|
Chemical |
|
IN |
OUT |
N/A |
|
27. |
Food additives: approved and properly used |
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|
IN |
OUT |
N/A |
|
28. |
Toxic substances properly identified, stored, and used |
|
|
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Conformance with Approved Procedures |
|
IN |
OUT |
N/A |
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29. |
Compliance with variance, specialized process, and HACCP plan |
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|
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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 |
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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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|
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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 |
|
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 |
|
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 |
|
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 |
|
|
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 |
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. The document was provided by email at the time of inspection.
(Corrected On Site)
|
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
|
13. - Two Gallons of milks were observed in walk -in refrigerator the date by sale 06/12/2022. The PIC voluntarily discards and removed the milk from the walk-in refrigerator
(Corrected On Site)
|
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. Pf
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16. - Cheese slicer with an accumulation of food debris/soil. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
1900.1 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
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22. - Temperature control for safety foods temp above 41 degrees F inside one of sandwich preparation refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
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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23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked inside sandwich and walk-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
1007.1 |
Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf
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33. - One of the Sandwich refrigeration was observed at 55 degrees F ambient air. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
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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36. - The thermometer is not working in the display cake and beverage refrigerator at the counter.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1524.4 |
Temperature measuring devices shall be designed to be easily readable.
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37. - Working containers (squeeze bottles) of foods that are not easily recognizable are not name labeled.
|
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.
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38. - Mice droppings were observed on the floor under storage shelves. (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
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45. - Single-service items unprotected at counter.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
2203.1 |
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.
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47. - Cutting boards observed with deep cuts and discolored. The cutting board was discarded ta the time of call.
(Corrected On Site)
|
1801.1 |
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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|
Temperatures
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Chicken Wings (Walk-in Refrigerator) (Cold Holding)
|
39.0F
|
(Walk-in Refrigerator) (Cold Holding)
|
40.0F
|
Shrimp raw (Under-counter Refrigerator) (Cold Holding)
|
37.0F
|
Chicken raw (Under-counter Refrigerator) (Cold Holding)
|
38.0F
|
(Under-counter Refrigerator) (Cold Holding)
|
35.0F
|
Pickles (Sandwich Prep Refrigerator) (Cold Holding)
|
40.0F
|
Cheese (Sandwich Prep Refrigerator) (Cold Holding)
|
39.0F
|
Onions raw (Sandwich Prep Refrigerator) (Cold Holding)
|
40.0F
|
Chicken Wings (Under-counter Refrigerator) (Cold Holding)
|
56.0F
|
Boneless Chicken (Under-counter Refrigerator) (Cold Holding)
|
55.0F
|
(Under-counter Refrigerator) (Cold Holding)
|
55.0F
|
(Reach-in Freezer) (Cold Holding)
|
-1.0F
|
(Walk-in Freezer) (Cold Holding)
|
-6.0F
|
Chicken Wings (Deep Fryer) (Cold Holding)
|
167.0F
|
Hot Water (Handwashing Sink (kitchen))
|
112.0F
|
Hot Water (Handwashing sink (toilet room))
|
107.0F
|
Hot Water (Handwashing Sink - Dishwash area)
|
105.0F
|
Hot Water (Handwashing Sink - Service Line)
|
102.0F
|
(Display Refrigerator) (Cold Holding)
|
37.0F
|
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Inspector Comments:
Not APPROVED- Establishment is not approved for the issuance of Restaurant business license. The licensee must correct all violations listed on the inspection report. Once violations have been corrected, the Licensee may contact the area supervisor at food.safety@dc.gov or (202)535-2180 to request a re-inspection.
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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.