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
D.C. licensed sewage & liquid waste transport contractor:
N/A
D.C. licensed pesticide operator/contractor:
Womack Industries INC
D.C. licensed ventilation hood system cleaning contractor:
Maryland fire Equipment Corporation
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
BETHESDA BAGELS
Establishment Address
1111 NEW JERSEY AVE SE
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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms.
(Corrected On Site)
300.1
The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.
10. - There is no handwashing signage at the handwashing sink in the food prep area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
3004.1
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.
10. - Observed handwashing sink was blocked by hand gloves. PIC corrected on site.
(Corrected On Site)
2414.1
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
16. - Unclean food-contact surfaces; Observed cutting board was scratched, discolored, unclean.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
1900.1
Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
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. - Flies observed on the food prep table in the kitchen.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
3210.1
The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf
39. - Observed food items (Beverage) was stored directly on the floor at storage area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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.
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
1608.1
A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf
62. - The establishment's business license expired on May 31, 2021. Contact the Department of Consumer and Regulatory Affairs regarding the license's status. Please fax a copy of the renewed license to our office at 202-535-1359. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
4300.2
No person shall operate a food establishment without a valid license to operate issued by the Mayor. Pf
62. - Observed certificate of occupancy, Basic business license (Delicatessen) previous inspection report was not posted conspicuously on the wall within the establishment.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
4306.3
All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.
Sanitizer: Steramine, 00 ppm, 0.0 pH, 100.0°F
Temperatures
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Hot Water (Handwashing Sink)
107.0F
Hot Water (3-compartment sink)
110.0F
Hot Water (Handwashing sink (toilet room))
106.0F
Hot Water (Handwashing Sink)
108.0F
Onions raw (Deli Display Refrigerator) (Cold Holding)
Inspector Comments:
Correct cited violations within 5 and 14 calendars day.
# No- Objection to issuance of delicatessen business license.
If you have any questions, please contact with supervisor at food.safety@dc.gov
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.
