image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  17577-Vendor-NEW PHILADELPHIA STEAK-TRUCK
Address  5517 SWIFT CURRENT CT
City/State/Zip Code  Burke, VA 22015
Telephone
 (571) 888-2655
 E-mail address  ashraf_fa2007@yahoo.com
Date of Inspection
 04
/
 03
/
 2023
    Time In
 11
:
 45
AM     Time Out
 12
:
 35
AM  
License Holder  17577- Amgad Faltas/Ashraf Mehany
License/Customer No.  
License Period
 05 
/
 13 
/
 2022 
 - 
 06 
/
 12 
/
 2022 
 Type of Inspection
 Routine
Establishment Type:  Mobile Vending
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  1 COS  0 R  1
Core Violations  0 COS  0 R  0
Certified Food Protection Manager (CFPM)
 ASHRAF MEHANY 
CFPM #:  FS-97483 

CFPM Expiration Date:   05/07/2024  
D.C. licensed trash or solid waste contractor:
  
D.C. licensed sewage & liquid waste transport contractor:
  
D.C. licensed pesticide operator/contractor:
  
D.C. licensed ventilation hood system cleaning contractor:
  
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 N/O 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 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 N/O 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT N/A N/O 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 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT 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 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  17577-Vendor-NEW PHILADELPHIA STEAK-TRUCK    Establishment Address  5517 SWIFT CURRENT CT
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
62. - The vending business license has expired.  4300.2  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Refrigerator - beverage) 41.0F (Refrigerator - under counter) 41.0F (Freezer) 2.0F (Handwashing Sink) 105.0F
Tomatoes chopped (Countertop) (Cold Holding) 41.0F Hard Cheese (Countertop) (Cold Holding) 41.0F (3-compartment sink) 117.0F steak and Cheese Cooked 170.0F
               
Inspector Comments:
SUMMARY SUSPENSION Issued- Vending is operating with expired business license. Operating a food establishment without a license in violation of 4300.1 25-A DCRM 4408.1 In order for license to be restored, Mobile Vending Restoration Procedures
Your mobile vending unit has been closed for a violation or several violations of the District of Columbia Municipal Regulations (Title 25, Subsection A of the DCMR), which presented an imminent health hazard.
Here is what to do next:
?Stop vending immediately and do not start vending again until your Health Certificatehas been restored
?Correct ALL VIOLATIONS indicated on your inspection report?Complete and submit a written request for restoration inspection with applicable fee to DC HealthoA $100.00 fee is due for an inspection which takes place during normal inspectional hours. Fee must be paid before 2:00 pm. A request for a payment link can be made by emailing food.safety@dc.gov. oIf you were closed for vending on an expired Health Certificate, you will be required to submit a renewal application and pay an additional $100 to obtain a current Health Certificate. Online Application Link can be found online at dchealth.dc.gov. ?Wait for one of our staff to schedule your restoration inspection. You will be contacted by e-mail for scheduling.
Pay Online via payment link requested and sent to you via email. All request should be made via food.safety@dc.govDC Health will perform a restoration inspection within three (3) days of receipt of all required documentation and fees listed above. Your vending unit must pass the restoration inspection in order for Health Certificate license to be restored. If your vending unit fails to pass the restoration inspection, you will be required to submit a second payment and follow the steps listed in this document. Please contact Food.Safety@dc.gov with any questions


If you have any question please contact the area supervisor at food.safety@dc.gov with your inquiry details.
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.
  ASHRAF FAYER 04/03/2023
 Person-in-Charge (Signature) (Print) Date
    Gnandi Gbandi 014  04/03/2023 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3