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  AMERICAS BEST WINGSTOP
Address  1001 U ST NW
City/State/Zip Code  WASHINGTON, DC 20011
Telephone
 (202) 481-2211
 E-mail address  mjbaja84@yahoo.com
Date of Inspection
 05
/
 01
/
 2023
    Time In
 11
:
 30
AM     Time Out
 01
:
 25
PM  
License Holder  Americas Best Wingstop, LLC
License/Customer No.  09313xxxx-21000128
License Period
 05 
/
 01 
/
 2023 
 - 
 04 
/
 30 
/
 2025 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  1 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  5 COS  1 R  0
Certified Food Protection Manager (CFPM)
 MD BHUIYAN 
CFPM #:  FS-99671 

CFPM Expiration Date:   11/02/2023  
D.C. licensed trash or solid waste contractor:
 REPUBLIC TRASH SERVICES 
D.C. licensed sewage & liquid waste transport contractor:
 DARPRO SOLUTIONS OIL SERVICES 
D.C. licensed pesticide operator/contractor:
 ORKIN PEST CONTROL 
D.C. licensed ventilation hood system cleaning contractor:
 SHELSY STEAM HOOD CLEANING 
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  AMERICAS BEST WINGSTOP    Establishment Address  1001 U ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
16. - Inadequate quaternal ammonium at 3 compartment sink. (Corrected On Site)  1813.4 A quaternary ammonium compound solution shall: (a) Have a minimum temperature of twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling; P and (c) Be used only in water with five hundred micrograms per liter (500 mg/L) hardness or less, or in water having hardness no greater than specified by the EPA-registered label use instructions. P  
23. - Prepared food items kept in plastic containers stored in reach-in and walk-in coolers are not labeled with dates and contents.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
37. - Several working containers of foods, oils, herbs, spices and other items are left on kitchen’s counter and numerous unlabeled plastic squeeze bottles of unknown liquids in the kitchen. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
39. - Cases of food are on the kitchen floor. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  816.2 Food in packages and working containers may be stored less than fifteen centimeters (15 cm) or six inches (6 in.) above the floor on case lot handling equipment as specified in Section 1534.  
40. - No hair restraints worn by food handlers, the PIC included. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
47. - The cutting boards in the produce prep area have numerous deep pits and grooves. (Corrected On Site)  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.  
51. - There is no air gap at the 3-compartment sink main pipes leading to the floor drain. The units drain pipes are recessed into the floor drains. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2403.1 An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than twenty-five millimeters (25 mm) or one inch (1 in). P  
62. - The current inspection reports are not posted in a location within the food establishment that is conspicuous to consumers as specified (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4310.2 The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3.  
62. - The current business license is expired. No Valid/Active business license in place at the time of the routine inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  4300.1 No person shall operate a food establishment without a valid license to operate issued by the Mayor. Pf  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (3-compartment sink) 121.0F Hot Water (Handwashing Sink (kitchen)) 113.0F Hot Water (Handwashing Sink - kitchen) 105.0F Hot Water (Handwashing Sink - kitchen) 110.0F
(Open Display Refrigerator) 41.0F (Refrigerator - reach-in) 37.0F (Refrigerator - reach-in) 41.0F (Under-counter Refrigerator) 40.0F
Cheese (Open Display Refrigerator) (Cold Holding) 38.0F Beef (Refrigerator - open display) (Cold Holding) 39.0F Beef raw/ground (Open Display Refrigerator) (Cold Holding) 41.0F Blue Cheese (Refrigerator - open display) (Cold Holding) 41.0F
Bacon (Under-counter Refrigerator) (Cold Holding) 38.0F American Cheese (Open Display Refrigerator) (Cold Holding) 40.0F Brisket (Refrigerator - open display) (Cold Holding) 39.0F Chicken Chop (Refrigerator - open display) (Cold Holding) 40.0F
Chicken raw (Refrigerator - open display) (Cold Holding) 41.0F Chicken Wings (Open Display Refrigerator) (Cold Holding) 40.0F Caesar Dressing (Refrigerator - open display) (Cold Holding) 40.0F Brisket (Hot Holding Unit) (Hot Holding) 170.0F
Chicken (Handwashing Sink - kitchen) (Hot Holding) 176.0F Chicken Strips (Steam Table) (Hot Holding) 155.0F Chicken grilled (Steam Table) (Hot Holding) 166.0F Rice steamed (Steam Table) (Hot Holding) 165.0F
Salmon (Steam Table) (Hot Holding) 159.0F            
Inspector Comments:
Correct cited violations within 5-days and 14-days
If you have any questions, 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.
  MOHAMMAD HASSAN 05/01/2023
 Person-in-Charge (Signature) (Print) Date
    ROSS J. GATERETSE 624  05/01/2023 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3