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 |
2. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager Card. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
203.1 |
Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. Such certified food protection managers shall be deemed in compliance with Section 201.2(b). P
|
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms.
(Corrected On Site)
|
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.
|
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.
(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
|
16. - Observed a microwave with accumulated grease.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
1902.2 |
The cavities and door seals of microwave ovens shall be cleaned at least every twenty-four (24) hours by using the manufacturer's recommended cleaning procedure.
|
36. - There is no visible thermometer in the reach-in refrigerator.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
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.
|
38. - Observed mice droppings in the storage area.
(CORRECT VIOLATION WITHIN 3 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
|
38. - Neither the name of the establishment's licensed Pesticide Operator/contractor nor its pest extermination services contract are available.
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
3210.2 |
The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment.
|
39. - Observed drinks stored directly on the floor.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
816.2 |
Food in packages and working containers may be stored less than fifteen centimeters (15 cm) or six inches (6 in.) above the floor on case lot handling equipment as specified in Section 1534.
|
49. - Observed a dusty reach in refrigerator.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
1903.1 |
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
54. - No trash pickup invoices
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
2717.2 |
The licensee shall maintain a copy of the establishment's professional service contract and the following documents shall be available for inspection: Pf (a) Name and address of its D.C. licensed trash or solid waste contractor; (b) Duration of the contract; and (c) Frequency of trash or solid waste collection services provided under the contract.
|
55. - Observed a dusty facility with paper, used boxes and trash on the floor.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
3201.1 |
The physical facilities shall be cleaned as often as necessary to keep them clean.
|
62. - The establishment's business license expired on September 9, 2020. Contact the Department of Consumer and Regulatory Affairs regarding the license's status. Please fax a copy of the renewed license to our office at 202-535-1359.
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
4300.2 |
No person shall operate a food establishment with an expired license. Pf
|
|
Temperatures
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Hot Water (Handwashing sink (toilet room))
|
100.0F
|
(Ice Cream Freezer) (Cold Holding)
|
-5.0F
|
(Reach-in Refrigerator) (Cold Holding)
|
40.0F
|
(Reach-in Refrigerator) (Cold Holding)
|
34.0F
|
(Reach-in Refrigerator) (Cold Holding)
|
32.0F
|
(Display Refrigerator) (Cold Holding)
|
36.0F
|
|
|
|
|
Inspector Comments:
Correct violation within 5 calendar days
Correct violation within 14 calendar days
If you have any question, please contact the area supervisory sanitarian at food.safety@dc.gov.
|
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.