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
 10
/
 25
/
 2022
    Time In
 12
:
 05
PM     Time Out
 03
:
 00
PM  
License Holder  Giant of Maryland LLC
License/Customer No.  09305xxxx-15000007
License Period
 10 
/
 01 
/
 2022 
 - 
 09 
/
 30 
/
 2024 
 Type of Inspection
 Complaint
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  5 COS  0 R  0
Certified Food Protection Manager (CFPM)
 MATTHEW FITZGERALD 
CFPM #:  FS-99085 

CFPM Expiration Date:   05/10/2025  
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. - The Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic business license. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  200.4 Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment.  
22. - Temperature control for safety foods temp above 41 degrees F (at deli display 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  
38. - Gap observed at bottom of emergency door between Giant and the restaurant next door. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2912.1 Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors.  
49. - storage racks inside of produce/fruit walk-in refrigerator have dried food debris on them. (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.  
55. - Grease observed on floor underneath deep fryers and rotisserie ovens. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
56. - Grease observed inside of hood filters above deep fryers and rotisserie ovens. (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, 400 ppm, 0.0 pH, 75.0°F 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 73.0°F 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 68.0°F 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 72.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink) 114.0F Hot Water (Handwashing Sink) 110.0F Hot Water (Handwashing Sink) 115.0F Hot Water (3-compartment sink) 120.0F
Hot Water (3-compartment sink) 116.0F Hot Water (3-compartment sink) 122.0F Icing (Walk-in Refrigerator) (Cold Holding) 37.0F Cream (Walk-in Refrigerator) (Cold Holding) 36.0F
(Walk-in Freezer) -2.0F Sushi - Salmon (Sushi Bar) (Cold Holding) 30.0F Sushi - Salmon (Sushi Bar) (Cold Holding) 31.0F Sushi - Tuna (Sushi Bar) (Cold Holding) 30.0F
(Reach-in Freezer) -6.0F (Reach-in Freezer) 0.0F Ham (Reach-in Refrigerator) (Cold Holding) 38.0F Sausage (Reach-in Refrigerator) (Cold Holding) 38.0F
Cheese (Reach-in Refrigerator) (Cold Holding) 40.0F Baked Chicken (Deli display) (Hot Holding) 160.0F Fried Chicken (Deli display) (Hot Holding) 157.0F Fried Chicken (Deep Fryer) (Cooking) 180.0F
Cole slaw (Deli display) (Cold Holding) 51.0F Potato salad (Deli display) (Cold Holding) 48.0F Pasta Salad (Deli display) (Cold Holding) 54.0F Chicken (Deli display) (Cold Holding) 51.0F
Ham (Deli display) (Cold Holding) 45.0F Roast Beef (Deli display) (Cold Holding) 50.0F Fried Chicken (Walk-in Refrigerator) (Cold Holding) 41.0F Pickles (Walk-in Refrigerator) (Cold Holding) 39.0F
Sliced Ham (Open Display Refrigerator) (Cold Holding) 38.0F Cheese (Open Display Refrigerator) (Cold Holding) 38.0F Turkey (Mobile Refrigerator) (Cold Holding) 37.0F (Open Display Refrigerator) 34.0F
(Open Display Refrigerator) 36.0F Fruit - cut or sliced (Walk-in Refrigerator) (Cold Holding) 38.0F Yogurt (Reach-in Refrigerator) (Cold Holding) 38.0F Chicken (Reach-in Refrigerator) (Cold Holding) 37.0F
(Walk-in Refrigerator) 36.0F (Walk-in Freezer) -3.0F (Reach-in Refrigerator) 36.0F (Reach-in Refrigerator) 34.0F
(Reach-in Refrigerator) 35.0F Raw Beef (Deli display) (Cold Holding) 35.0F Raw Chicken (Deli display) (Cold Holding) 37.0F Raw Pork (Deli display) (Cold Holding) 36.0F
Raw Shrimp (Deli display) (Cold Holding) 36.0F Fish - Cod (Deli display) (Cold Holding) 37.0F Salmon (Reach-in Refrigerator) (Cold Holding) 35.0F Salmon (Deli display) (Cold Holding) 34.0F
Scallops (Deli display) (Cold Holding) 38.0F (Reach-in Freezer) 0.0F (Reach-in Freezer) -1.0F (Reach-in Freezer) -3.0F
Cheddar Cheese (Cold Bar) (Cold Holding) 38.0F Beets (Cold Bar) (Cold Holding) 37.0F Lima Beans (Cold Bar) (Cold Holding) 36.0F Salad (Cold Bar) (Cold Holding) 35.0F
Macaroni and cheese (Hot Bar) (Hot Holding) 145.0F Chicken (Hot Bar) (Hot Holding) 140.0F Fried Rice (Hot Bar) (Hot Holding) 148.0F Crab Soup (Soup Warmer) (Hot Holding) 177.0F
Chili (Soup Warmer) (Hot Holding) 172.0F 1% Lowfat Milk (Under-counter Refrigerator) (Cold Holding) 38.0F Fat Free Milk (Under-counter Refrigerator) (Cold Holding) 37.0F Whole Milk (Under-counter Refrigerator) (Cold Holding) 36.0F
               
Inspector Comments:
Correct cited items within 5 calendar days.
Correct cited items within 14 calendar days.

HACCP Verification: Acidification of White Rice

1. Logs- pH, calibration, cooking, and temperature logs in compliance.
2. Letters: Current Variance and Parasite Destruction letter in compliance
3. Temperatures: All in compliance
4. pH of rice: 4.3
5. Buffer Solutions on-site
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 10/25/2022
 Person-in-Charge (Signature) (Print) Date
    Megan Johnson 121  10/25/2022 
  Inspector (Signature) (Print) Badge # Date
    2023