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  ROCKLANDS BARBEQUE AND GRILLING COMPANY(d)
Address  2418 WISCONSIN AVE NW
City/State/Zip Code  Washington, DC 20007
Telephone
 (202) 333-2558
 E-mail address  dcstore@rocklands.com
Date of Inspection
 06
/
 21
/
 2022
    Time In
 02
:
 05
PM     Time Out
 03
:
 25
PM  
License Holder  JBS INC
License/Customer No.  09305xxxx-65003019
License Period
 06 
/
 01 
/
 2021 
 - 
 06 
/
 29 
/
 2023 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  1 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  4 COS  0 R  0
Certified Food Protection Manager (CFPM)
 MELVIN GARCIA 
CFPM #:  FS-97686 

CFPM Expiration Date:   04/18/2025  
D.C. licensed trash or solid waste contractor:
 KmG Hauling 
D.C. licensed sewage & liquid waste transport contractor:
 Mahoney Environmental 
D.C. licensed pesticide operator/contractor:
 Industrial Pest Elimination (Service Date - 06/01/2022) 
D.C. licensed ventilation hood system cleaning contractor:
 General Steam Cleaning 
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  ROCKLANDS BARBEQUE AND GRILLING COMPANY(d)    Establishment Address  2418 WISCONSIN AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no handwashing signage at the handwashing sink.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
16. - Mold was observed on the ice maker's plastic drip panel.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
16. - Observed the utensils not sanitized after cleaning. The utensils have been sanitized at the time of call. (Corrected On Site)  2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P  
22. - Cold food items are held at improper temperatures in the walk-in 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  
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(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  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.  
47. - Observed badly scratched cutting board in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
49. - Observed ice build-up in the walk-in freezer.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
51. - There is no air gap above the floor drain beneath the 3-compartment sinks ( the sinks drain pipes are connected to big drainpipe).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2409.1 A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR) by: (a) Providing an air gap as specified in Section 2403; P or (b) Installing an approved backflow prevention device as specified in Section 2404. P  
 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 110.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Corn (Reach-in Refrigerator) (Cold Holding) 40.0F Macaroni Salad (Reach-in Refrigerator) (Cold Holding) 39.0F Potato salad (Reach-in Refrigerator) (Cold Holding) 39.0F Cole slaw (Reach-in Refrigerator) (Cold Holding) 40.0F
Broccoli (Reach-in Refrigerator) (Cold Holding) 39.0F Watermelon (Reach-in Refrigerator) (Cold Holding) 36.0F (Reach-in Refrigerator) 38.0F Chicken (Reach-in Refrigerator) (Cold Holding) 40.0F
Ham (Reach-in Refrigerator) (Cold Holding) 39.0F Pork (Reach-in Refrigerator) (Cold Holding) 37.0F Salmon (Reach-in Refrigerator) (Cold Holding) 38.0F Hot Water (Handwashing sink (toilet room)) 105.0F
Hot Water (Handwashing sink (toilet room)) 107.0F Hot Water (Handwashing Sink (kitchen)) 109.0F Hot Water (Handwashing Sink (kitchen)) 105.0F Roast Pork (Hot Holding Cabinet) (Hot Holding) 138.0F
Macaroni and cheese (Hot Holding Cabinet) (Hot Holding) 153.0F (Walk-in Freezer) 20.0F (Walk-in Refrigerator) 40.0F Roast Beef (Walk-in Refrigerator) (Cold Holding) 44.0F
Chicken (Walk-in Refrigerator) (Cold Holding) 45.0F Cheese (Walk-in Refrigerator) (Cold Holding) 43.0F Sliced Ham (Walk-in Refrigerator) (Cold Holding) 43.0F Chicken (Walk-in Refrigerator) (Cold Holding) 41.0F
Red Beans (Walk-in Refrigerator) (Cold Holding) 43.0F Hot Water (2-compartment sink) 110.0F Hot Water (Handwashing Sink) 103.0F Macaroni and cheese (Steam Table) (Hot Holding) 157.0F
Red Beans (Steam Table) (Hot Holding) 155.0F Chicken (Steam Table) (Hot Holding) 158.0F        
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.
  Melvin Garcia 06/21/2022
 Person-in-Charge (Signature) (Print) Date
    Solomon Balcha 038  06/21/2022 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3