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 |
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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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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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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 |
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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 |
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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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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. - Observed DC issued certified food protection manager certificate expired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
|
203.2 |
A person in charge who is a certified food protection manager as required in Section 203.1 shall be re-certified every three (3) years. P
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6. - Employee was observed drinking from an uncovered container in the food preparation area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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500.1 |
Persons working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles shall not: (a) Eat, drink, chew gum, or use any form of tobacco, except in designated areas where food, clean equipment and utensils, and unwrapped singleservice and single-use articles are not exposed, and where equipment or utensils are not washed or stored; or (b) Drink, except from a closed beverage container if the container is handled to prevent contamination of the employee's hands or the container, where food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles are exposed, and where equipment or utensils are washed or stored.
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15. - Observed food is uncovered and not protected from cross contamination in walk-in refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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802.1(c)-(h) |
Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food.
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16. - Observed microwave ovens cavities and seals did not clean every 24 hours.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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.
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23. - Observed 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. PfExcept 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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39. - Observed food was not stored 6(six) inches above the floor in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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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40. - Observed food employees did not wear hair restraints.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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502.1 |
Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.
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44. - Observed utensils are not stored invertedly.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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2203.2 |
Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.
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47. - Observed cutting board is deep scratched unclean and discolored.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
1801.1 |
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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53. - Observed no toilet paper in the restroom. PIC corrected during inspection.
(Corrected On Site)
|
3007.1 |
A supply of toilet tissue shall be available at each toilet. Pf
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55. - Observed floor in the walk-in refrigerator and kitchen is unclean as needed.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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3201.1 |
The physical facilities shall be cleaned as often as necessary to keep them clean.
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56. - Observed Grease accumulation on ventilation hoods and ducts in the kitchen.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1509.4 |
Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.
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Sanitizer: Chlorine, 100 ppm, 0.0 pH, 115.0°F
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Temperatures
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Fish - Tilapia (Steam Table) (Hot Holding)
|
163.0F
|
Noodles (Steam Table) (Hot Holding)
|
162.0F
|
Tortila (Hot Holding Cabinet) (Hot Holding)
|
140.0F
|
Beef (Grill) (Cooking)
|
180.0F
|
Lettuce (Display Refrigerator) (Cold Holding)
|
40.0F
|
Tomatoes sliced (Display Refrigerator) (Cold Holding)
|
38.0F
|
Salad (Display Refrigerator) (Cold Holding)
|
36.0F
|
Cheese (Display Refrigerator) (Cold Holding)
|
38.0F
|
Potatoes (Reach-in Refrigerator) (Cold Holding)
|
30.0F
|
Fries (Reach-in Refrigerator) (Cold Holding)
|
32.0F
|
Salad (Reach-in Refrigerator) (Cold Holding)
|
34.0F
|
Rice cooked (Walk-in Refrigerator) (Cold Holding)
|
36.0F
|
Vegetable Products (Walk-in Refrigerator) (Cold Holding)
|
36.0F
|
Chicken (Walk-in Refrigerator) (Cold Holding)
|
38.0F
|
Sweet Potatoes (Walk-in Refrigerator) (Cold Holding)
|
38.0F
|
Tortilla (Walk-in Refrigerator) (Cold Holding)
|
40.0F
|
Pork (Walk-in Freezer) (Cold Holding)
|
10.0F
|
Chicken (Walk-in Freezer) (Cold Holding)
|
10.0F
|
Beef (Walk-in Freezer) (Cold Holding)
|
10.0F
|
Fish - Tilapia (Walk-in Freezer) (Cold Holding)
|
10.0F
|
Sausage (Walk-in Freezer) (Cold Holding)
|
10.0F
|
Chicken (Steam Table) (Hot Holding)
|
165.0F
|
Beef (Steam Table) (Hot Holding)
|
160.0F
|
Beans (Steam Table) (Hot Holding)
|
170.0F
|
Rice steamed (Steam Table) (Hot Holding)
|
158.0F
|
Hot Water (3-compartment sink)
|
116.0F
|
Hot Water (Handwashing sink (toilet room))
|
110.0F
|
Hot Water (Handwashing Sink - Service Line)
|
109.0F
|
Hot Water (Handwashing Sink (kitchen))
|
110.0F
|
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Inspector Comments:
Correct cited violation within 5 calendars day. Correct cited violation within 14 calendars day.
If you have any question, please contact with supervisor at food.safety@dc.gov
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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.