FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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Compliance Status |
COS |
R |
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Supervision |
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IN |
OUT |
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1. |
Person in charge present, demonstrates knowledge, and performs duties |
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IN |
OUT |
|
|
2. |
Certified Food Protection Manager |
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|
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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) |
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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 |
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|
IN |
OUT |
N/A |
N/O |
20. |
Proper cooling time and temperature |
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|
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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|
|
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 |
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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 |
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Safe Food and Water |
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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. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID 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
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3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. [I e-mailed the document prepared by the department]
(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.
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8. - Food employees are not washing hands while switching tasks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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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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10. - The hand wash sink at the kitchen accessibility was blocked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
2414.1 |
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
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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.
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15. - Observed eggs stored above vegetables and beef stored above peppers at the reach-on refrigerator shelf. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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802.1(a)-(b) |
Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P
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16. - Observed an employee washing utensils without a sanitizing. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
2001.1 |
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P
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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)
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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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28. - Observed detergent container at the bar was not name labeled. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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3301.1 |
Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. Pf
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37. - Working containers of foods that are not easily recognizable are not name labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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. - Observed rodent droppings at the corner right to the 3-compartment sink and backside of the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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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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55. - Observed dirt under and behind equipment’s at the bar and the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
3201.1 |
The physical facilities shall be cleaned as often as necessary to keep them clean.
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Temperatures
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Onions raw (Reach-in Refrigerator) (Cold Holding)
|
40.0F
|
Tomatoes sliced (Reach-in Refrigerator) (Cold Holding)
|
39.0F
|
Tomatoes chopped (Reach-in Refrigerator) (Cold Holding)
|
41.0F
|
Hot Water (3-compartment sink)
|
118.0F
|
Hot Water (Handwashing sink (toilet room))
|
108.0F
|
Hot Water (3-compartment sink (Bar))
|
117.0F
|
Green beans/Carrots (Reach-in Refrigerator) (Cold Holding)
|
38.0F
|
Beets (Reach-in Refrigerator) (Cold Holding)
|
40.0F
|
Beef (Reach-in Refrigerator) (Cold Holding)
|
39.0F
|
Chicken (Reach-in Refrigerator) (Cold Holding)
|
38.0F
|
Fish - Tilapia (Reach-in Refrigerator) (Cold Holding)
|
36.0F
|
(Reach-in Refrigerator)
|
39.0F
|
(Reach-in Refrigerator)
|
40.0F
|
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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.
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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.