Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Health Regulation & Licensing Administration • Office of Food, Drug, Radiation, and Community Hygiene • 2201 Shannon Place, SE - 2nd Floor • Washington, DC 20020
Establishment Name
1891 - VENDING TRUCK - BUN'D UP
Address
1309 5TH ST NE
City/State/Zip Code
WASHINGTON, DC 20002
Telephone
(703) 507-1034
E-mail address
scott@bundup.com
Date of Inspection
04
/
25
/
2023
Time In
01
:
20
PM Time Out
02
:
30
PM
License Holder
Bund Up LLC
License/Customer No.
22cap-00000021
License Period
06
/
13
/
2022
-
03
/
31
/
2024
Type of Inspection
Routine
Establishment Type:
Mobile Vending
Risk Category 1
2
3
4
5
Priority Violations
1
COS
0
R
0
Priority Foundation Violations
5
COS
0
R
0
Core Violations
6
COS
0
R
0
Certified Food Protection Manager (CFPM)
CFPM #:
CFPM Expiration Date:
/ /
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
1891 - VENDING TRUCK - BUN'D UP
Establishment Address
1309 5TH ST NE
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 issued by the Department.
203.3
A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P
10. - There is no soap at the handwashing sink.
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
16. - Unclean food-contact surfaces stored out side of truck.
1900.1
Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.
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
33. - Observed frozen fries stored in walk in refrigerator.
1000.1
Stored frozen foods shall be maintained frozen.
39. - Observed cans of food stored on ground outside.
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.
44. - Observed food containers stored outside of truck.
2203.1
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.
48. - Observed covered 3 compartment sink.
1805.2
If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink shall be cleaned as specified in Section 1803 before and after each time it is used to wash wiping cloths or wash produce or thaw food. Sinks used to wash or thaw food shall be sanitized as specified in Chapter 20 before and after using the sink to wash produce or thaw food
50. - There is no hot water (at least 100 degrees Fahrenheit) at the hand sink and 3-compartment sink.
2305.2
Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Pf
52. - Observed several buckets of grease outside of truck.
2605.1
Removal of sewage and other liquid waste, including grease collections, shall comply with the provisions of this chapter. A copy of the establishment's professional service contract shall be maintained at all approved waste servicing areas, or at the mobile food establishment by the licensee and the following documents shall be available for inspection: Pf (a) Name and address of the licensee's District-licensed sewage and liquid waste transport contractor; (b) Duration of the contract; and (c) Frequency of sewage and liquid waste removal services provided under the contract.
55. - Observed mop in bucket sitting outdoors.
3205.1
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
56. - Observed hood accumulation of grease.
1509.4
Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.
Temperatures
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Hot Water (Handwashing Sink)
0.0F
Hot Water (3-compartment sink)
0.0F
Refrigerator - Walk-in (Cold Holding)
38.0F
Fries (Walk-in Refrigerator) (Cold Holding)
38.0F
Cole slaw (Walk-in Refrigerator) (Cold Holding)
35.0F
Freezer (Cold Holding)
-1.0F
Beef (Reach-in Refrigerator) (Cold Holding)
38.0F
Inspector Comments:
SUMMARY SUSPENSION for NO HOT WATER. In order for license to be restored, a non-compliance restoration fee of $100 (for re-inspection during normal business hours) or $400 (for re-inspection during non-business hours) must be paid before an inspection can be scheduled and all violations must be corrected and approved by DC Health) Please see the details in the Restoration Procedures document provided by the inspector. The Health Regulation and Licensing Administration (HRLA) Processing Center is open to the public Monday, Tuesday, Thursday, and Friday, 9 am – 1 pm, and Wednesday, 9 am - 3:30 pm (except holidays). Please note: Violations of the D.C. Department of Health’s Food Code may incur administrative and/or civil fines and penalties.
Licensees are required to designate a person-in-charge who is a Certified Food Protection Manager (CFPM)and has obtained a DC Health-issued Certified Food Protection Manager Identification Card (DC CFPM).
If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details.
3700.5 No person shall operate a mobile food unit without a valid Health Inspection Certificate issued by the Department in accordance with § 3706.1. P
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.
