image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  GIANT #2379
Address  3336 WISCONSIN AVE NW
City/State/Zip Code  WASHINGTON, DC 20016
Telephone
 (202) 237-5820
 E-mail address  jose.mayorga@giantfood.com
Date of Inspection
 07
/
 19
/
 2022
    Time In
 12
:
 10
PM     Time Out
 03
:
 25
PM  
License Holder  Giant of Maryland LLC
License/Customer No.  09305xxxx-15000007
License Period
 10 
/
 01 
/
 2020 
 - 
 09 
/
 30 
/
 2022 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  2 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  3 COS  1 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Olympic 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 American Pest 
D.C. licensed ventilation hood system cleaning contractor:
 Grease Busters 
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  GIANT #2379    Establishment Address  3336 WISCONSIN AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card issued by the Department. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  203.3 A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P  
16. - The temperature of the quaternary ammonium sanitizing solution is not in compliance in Starbucks (too hot). Staff emptied solution and added new sanitizer with correct temperature. (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. P  
21. - Temperature control for safety foods temp below 135 degrees F (chicken wings on hot bar). Temperature increased at hot holding line and correct temperature achieved at time of inspection. (Corrected On Site)  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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P  
38. - Small flies observed behind customer service counter and around produce self-service scales. (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  
53. - The toilet room does not have a covered receptacle for the disposal of feminine hygiene products. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2707.1 A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.  
55. - Milk spill observed in milk/dairy walk-in refrigerator. Spill cleaned at time of inspection. Produce and standing water observed on floor of produce walk-in refrigerator. All water and produce removed at time of inspection. Ice build up on floor of walk-in freezer. All ice removed at time of inspection. . (Corrected On Site)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
56. - Thick grease build up on hood filters above the deep fryers and rotisserie ovens in deli area. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1509.4 Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 125.0°F 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 76.0°F 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 75.0°F 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 72.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink) 130.0F Hot Water (Handwashing Sink) 120.0F Hot Water (Handwashing Sink) 126.0F Hot Water (3-compartment sink) 128.0F
Hot Water (3-compartment sink) 127.0F Hot Water (3-compartment sink) 130.0F Tres Leches Mix (Walk-in Refrigerator) (Cold Holding) 38.0F Sushi - Salmon (Sushi Bar) (Cold Holding) 34.0F
Sushi - Tuna (Sushi Bar) (Cold Holding) 35.0F Sushi - Crab Stick (Sushi Bar) (Cold Holding) 40.0F Crab meat (Sushi Bar) (Cold Holding) 38.0F (Reach-in Freezer) -6.0F
Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding) 37.0F Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) 38.0F Peppers (Refrigerator - pizza prep unit) (Cold Holding) 39.0F Baked Chicken (Deli display) (Hot Holding) 170.0F
Fried Chicken (Deli display) (Hot Holding) 157.0F Macaroni and cheese (Deli display) (Hot Holding) 158.0F Pizza - Cheese (Deli display) (Cold Holding) 38.0F Pizza - Pepperoni (Deli display) (Cold Holding) 37.0F
Buffalo Chicken Quesadilla (Deli display) (Cold Holding) 38.0F Baked Chicken (Walk-in Refrigerator) (Cold Holding) 40.0F Fried Chicken (Walk-in Refrigerator) (Cold Holding) 40.0F Egg Salad (Walk-in Refrigerator) (Cold Holding) 39.0F
Pasta Salad (Deli display) (Cold Holding) 38.0F Macaroni Salad (Deli display) (Cold Holding) 37.0F Amish Potato Salad (Deli display) (Cold Holding) 38.0F Ground Beef (Walk-in Refrigerator) (Cold Holding) 38.0F
Raw Pork (Walk-in Refrigerator) (Cold Holding) 36.0F (Reach-in Refrigerator) 36.0F (Reach-in Freezer) 0.0F (Walk-in Freezer) -2.0F
(Walk-in Refrigerator) 36.0F (Open Display Refrigerator) 34.0F (Open Display Refrigerator) 35.0F (Open Display Refrigerator) 33.0F
(Reach-in Freezer) -4.0F (Open Display Refrigerator) 36.0F (Open Display Freezer) 0.0F (Open Display Freezer) 2.0F
Shrimp cooked (Deli display) (Cold Holding) 36.0F Salmon (Deli display) (Cold Holding) 37.0F Raw Shrimp (Deli display) (Cold Holding) 37.0F Raw Pork (Deli display) (Cold Holding) 36.0F
Raw Chicken (Deli display) (Cold Holding) 37.0F Raw Beef (Deli display) (Cold Holding) 38.0F Sweet Chili Wings (Hot Bar) (Hot Holding) 151.0F Sweet Chili Wings (Hot Bar) (Hot Holding) 127.0F
Buffalo Chicken Wings (Hot Bar) (Hot Holding) 142.0F Buffalo Chicken Wings (Hot Bar) (Hot Holding) 123.0F BBQ Wings (Hot Bar) (Hot Holding) 136.0F BBQ wings (Hot Bar) (Hot Holding) 125.0F
Fried Rice (Hot Bar) (Hot Holding) 167.0F Lo Mein (Hot Bar) (Hot Holding) 165.0F Cottage Cheese (Salad Bar) (Cold Holding) 37.0F Pineapple Juice (Salad Bar) (Cold Holding) 39.0F
Fruit - cut or sliced (Salad Bar) (Cold Holding) 36.0F Cheese (Salad Bar) (Cold Holding) 37.0F Eggs (Salad Bar) (Cold Holding) 39.0F Feta Cheese (Salad Bar) (Cold Holding) 38.0F
Chicken Noodle Soup (Soup Warmer) (Hot Holding) 172.0F Cheddar Cheese (Open Display Refrigerator) (Cold Holding) 38.0F Turkey (Open Display Refrigerator) (Cold Holding) 37.0F Ham (Open Display Refrigerator) (Cold Holding) 38.0F
               
Inspector Comments:
Correct cited items within 5 calendar days.
Correct cited items within 14 calendar days.

HACCP Verification: Sushi Rice

-pH of rice: 4.2
-Logs: All temperature, pH, and calibration logs are on-site and in compliance.
-Distilled water, buffer solutions, and pH meter are on-site and in compliance.
-HACCP book- parasite destruction letter, flow diagram, HACCP plan, and Variance approval letter on-site.
-CFPM only had Servsafe food manager's certificate: Patrick Pau Tuang. Completed exam on 5/5/22.
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.
  Matt Fitzgerald 07/19/2022
 Person-in-Charge (Signature) (Print) Date
    Megan Johnson 121  07/19/2022 
  Inspector (Signature) (Print) Badge # Date
    2023