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 |
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IN |
OUT |
|
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2. |
Certified Food Protection Manager |
|
|
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Employee Health |
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IN |
OUT |
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3. |
Management, food employee, and conditional employee; knowledge, responsibilities, and reporting |
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|
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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|
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Good Hygienic Practices |
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IN |
OUT |
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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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|
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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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|
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Protection from Contamination |
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IN |
OUT |
N/A |
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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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Potentially Hazardous Food (Time/Temperature Control for Safety Food) |
|
IN |
OUT |
N/A |
N/O |
18. |
Proper cooking time and temperatures |
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|
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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Consumer Advisory |
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IN |
OUT |
N/A |
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25. |
Consumer advisory provided for raw or undercooked foods |
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Highly Susceptible Populations |
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IN |
OUT |
N/A |
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26. |
Pasteurized foods used; prohibited foods not offered |
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|
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Chemical |
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IN |
OUT |
N/A |
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27. |
Food additives: approved and properly used |
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|
IN |
OUT |
N/A |
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28. |
Toxic substances properly identified, stored, and used |
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|
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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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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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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 |
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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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|
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Proper Use of Utensils |
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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 |
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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 |
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|
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 |
2. - No certified food manager present at time of inspection.
(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
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8. - Observed staff washing their hands without soap.
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
402.1 |
Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P
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9. - Bare hand contact completed by staff member portioning food.
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
800.2 |
Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P
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10. - There is no soap at the handwashing sinks in all preparation areas. Soap placed at all handsinks at the time of inspection.
(Corrected On Site)
|
3001.1 |
Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf
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23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked in 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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38. - Small flies observed near 3 compartment sink and behind the bar.
(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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38. - The date that pest extermination services were last provided to the establishment is not available.
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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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.
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39. - Foods observed stored on floor in walk-in refrigerator.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
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.
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48. - There are no chemical test strips available to measure the concentration of the sanitizing solution (chlorine).
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
1608.1 |
A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf
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49. - Dried beverage spills around bar area.
Flour observed on floor in pizza area.
(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.
|
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Sanitizer: Chlorine, 100 ppm, 0.0 pH, 126.0°F
|
Temperatures
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Raw Chicken (Walk-in Refrigerator) (Cold Holding)
|
36.0F
|
Heavy Whipping Cream (Walk-in Refrigerator) (Cold Holding)
|
39.0F
|
Peppers (Walk-in Refrigerator) (Cold Holding)
|
37.0F
|
(Reach-in Freezer)
|
2.0F
|
Salad Dressing (Salad Prep Unit) (Cold Holding)
|
37.0F
|
Cheese (Salad Prep Unit) (Cold Holding)
|
36.0F
|
Sliced Tomatoes (Salad Prep Unit) (Cold Holding)
|
36.0F
|
Sauce (Open Display Refrigerator) (Cold Holding)
|
34.0F
|
Pepperoni (Open Display Refrigerator) (Cold Holding)
|
35.0F
|
Capers (Open Display Refrigerator) (Cold Holding)
|
35.0F
|
Mozzarella Cheese (Open Display Refrigerator) (Cold Holding)
|
34.0F
|
Marinara Sauce (Open Display Refrigerator) (Cold Holding)
|
35.0F
|
Cheese (Open Display Refrigerator) (Cold Holding)
|
34.0F
|
Peppers (Open Display Refrigerator) (Cold Holding)
|
33.0F
|
Hot Water (3-compartment sink)
|
127.0F
|
Hot Water (Handwashing Sink)
|
116.0F
|
Hot Water (Handwashing Sink)
|
125.0F
|
Hot Water (Handwashing Sink)
|
124.0F
|
Raw Beef (Walk-in Refrigerator) (Cold Holding)
|
38.0F
|
Prosciutto (Under-counter Refrigerator) (Cold Holding)
|
36.0F
|
Salami (Under-counter Refrigerator) (Cold Holding)
|
37.0F
|
Prosciutto (Under-counter Refrigerator) (Cold Holding)
|
38.0F
|
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Inspector Comments:
Correct cited items within 5 calendar days. Correct cited items within 14 calendar days.
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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.