image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  GEORGETOWN UNIVERSITY HOSPITAL MAIN KIT
Address  3800 RESERVOIR RD NW
City/State/Zip Code  WASHINGTON, DC 20007
Telephone
 (202) 444-3855
 E-mail address  patrick.purcell@sodexo.com
Date of Inspection
 10
/
 30
/
 2023
    Time In
 11
:
 15
AM     Time Out
 01
:
 30
PM  
License Holder  Sodexo Operations LLC.
License/Customer No.  09305xxxx-19000071
License Period
 03 
/
 01 
/
 2023 
 - 
 02 
/
 28 
/
 2025 
 Type of Inspection
 Complaint
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  2 COS  0 R  0
Certified Food Protection Manager (CFPM)
 SHANTEL WARD 
CFPM #:  FS-104003 

CFPM Expiration Date:   04/17/2026  
D.C. licensed trash or solid waste contractor:
 STERICYCLE 
D.C. licensed sewage & liquid waste transport contractor:
 FILTA FRY 
D.C. licensed pesticide operator/contractor:
 REGIONAL PEST MANAGEMENT 
D.C. licensed ventilation hood system cleaning contractor:
 CINTAS 
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  GEORGETOWN UNIVERSITY HOSPITAL MAIN KIT    Establishment Address  3800 RESERVOIR RD NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
9. - Employee was observed packing cookies wear only one glove. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  800.2 Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P  
10. - Hand sink as you enter the kitchen did not reach 100.0. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
10. - Employee restroom did not have an employee hand washing sign posted. (CORRECT VIOLATION WITHIN 5 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.  
22. - Improper cold holding. All cold units and cold food items must be maintained at 41.0 degrees or below at all times. (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. - Fruit flies were observed in the area across from the walk-in units. (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  
48. - Test strips were not readily available to check sanitizer. (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  
49. - Base of can opener contained food particles and debris.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink) 93.0F Macaroni and cheese (Steam Table) (Hot Holding) 158.0F Chicken grilled (Steam Table) (Hot Holding) 162.0F Hamburger cooked (Steam Table) (Hot Holding) 173.0F
Carrots (Stew) (Hot Holding) 187.0F Rice steamed (Steam Table) (Hot Holding) 166.0F Gravy (Steam Table) (Hot Holding) 167.0F Chicken baked (Steam Table) (Hot Holding) 146.0F
Green Beans (Steam Table) (Hot Holding) 163.0F Chicken Noodle Soup (Steam Table) (Hot Holding) 160.0F Vegetable Soup (Steam Table) (Hot Holding) 170.0F Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) 39.0F
Turkey (Refrigerator - sandwich prep unit) (Cold Holding) 37.0F Tuna (Refrigerator - sandwich prep unit) (Cold Holding) 41.0F Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) 36.0F Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) 41.0F
Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) 38.0F Celery (Refrigerator - drawer) (Cold Holding) 35.0F Eggs boiled (Refrigerator - drawer) (Cold Holding) 36.0F Cheese (Refrigerator - reach-in) (Cold Holding) 59.0F
Chicken grilled (Reach-in Refrigerator) (Cold Holding) 44.0F Peppers (Reach-in Refrigerator) (Cold Holding) 45.0F (Refrigerator - walk-in produce) (Cold Holding) 39.0F (Refrigerator - walk-in meat) (Cold Holding) 36.0F
Shrimp raw (Refrigerator - sushi display) (Cold Holding) 34.0F Tuna (Refrigerator - sushi display) (Cold Holding) 33.0F Salmon (Refrigerator - sushi display) (Cold Holding) 33.0F Hot Water (Handwashing Sink) 113.0F
               
Inspector Comments:
Correct stated items within 5 calendar days.
Correct stated items within 14 calendar days.
If you have any questions you may contact the area 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.
  SANDRA ARNOLD 10/30/2023
 Person-in-Charge (Signature) (Print) Date
    R ESPY-HARLAN 59  10/30/2023 
  Inspector (Signature) (Print) Badge # Date
    2023