FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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Compliance Status |
COS |
R |
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Supervision |
|
IN |
OUT |
|
|
1. |
Person in charge present, demonstrates knowledge, and performs duties |
|
|
IN |
OUT |
|
|
2. |
Certified Food Protection Manager |
|
|
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Employee Health |
|
IN |
OUT |
|
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3. |
Management, food employee, and conditional employee; knowledge, responsibilities, and reporting |
|
|
IN |
OUT |
|
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4. |
Proper use of restriction and exclusion |
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IN |
OUT |
|
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5. |
Procedures for responding to vomiting and diarrheal events |
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|
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Good Hygienic Practices |
|
IN |
OUT |
|
N/O |
6. |
Proper eating, tasting, drinking, or tobacco use |
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IN |
OUT |
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N/O |
7. |
No discharge from eyes, nose, and mouth |
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|
|
Control of Hands as a Vehicle of Contamination |
|
IN |
OUT |
|
N/O |
8. |
Hands clean and properly washed |
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IN |
OUT |
N/A |
N/O |
9. |
No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed |
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IN |
OUT |
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10. |
Adequate handwashing sinks properly supplied and accessible |
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Approved Source |
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IN |
OUT |
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11. |
Food obtained from approved source |
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|
IN |
OUT |
N/A |
N/O |
12. |
Food received at proper temperature |
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IN |
OUT |
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13. |
Food in good condition, safe, and unadulterated |
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|
IN |
OUT |
N/A |
N/O |
14. |
Required records available: shellstock tags, parasite destruction |
|
|
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Protection from Contamination |
|
IN |
OUT |
N/A |
|
15. |
Food separated and protected |
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|
IN |
OUT |
N/A |
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16. |
Food-contact surfaces: cleaned and sanitized |
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IN |
OUT |
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17. |
Proper disposition of returned, previously served, reconditioned, and unsafe food |
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|
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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 |
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|
IN |
OUT |
N/A |
|
22. |
Proper cold holding temperatures |
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|
IN |
OUT |
N/A |
N/O |
23. |
Proper date marking and disposition |
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|
IN |
OUT |
N/A |
N/O |
24. |
Time as a public health control: procedures and records |
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|
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Consumer Advisory |
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IN |
OUT |
N/A |
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25. |
Consumer advisory provided for raw or undercooked foods |
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|
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Highly Susceptible Populations |
|
IN |
OUT |
N/A |
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26. |
Pasteurized foods used; prohibited foods not offered |
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|
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Chemical |
|
IN |
OUT |
N/A |
|
27. |
Food additives: approved and properly used |
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|
IN |
OUT |
N/A |
|
28. |
Toxic substances properly identified, stored, and used |
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|
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Conformance with Approved Procedures |
|
IN |
OUT |
N/A |
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29. |
Compliance with variance, specialized process, and HACCP plan |
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|
|
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GOOD RETAIL PRACTICES
|
Compliance Status |
COS |
R |
|
Safe Food and Water |
|
IN |
OUT |
N/A |
|
30. |
Pasteurized eggs used where required |
|
|
IN |
OUT |
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31. |
Water and ice from approved source |
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|
IN |
OUT |
N/A |
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32. |
Variance obtained for specialized processing methods |
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|
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Food Temperature Control |
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IN |
OUT |
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33. |
Proper cooling methods used; adequate equipment for temperature control |
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|
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 |
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36. |
Thermometers provided and accurate |
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|
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Food Identification |
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IN |
OUT |
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37. |
Food properly labeled; original container |
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|
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Prevention of Food Contamination |
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IN |
OUT |
|
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38. |
Insects, rodents, and animals not present |
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|
IN |
OUT |
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39. |
Contamination prevented during food preparation, storage, and display |
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|
IN |
OUT |
N/A |
|
40. |
Personal cleanliness |
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|
IN |
OUT |
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41. |
Wiping cloths: properly used and stored |
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|
IN |
OUT |
N/A |
N/O |
42. |
Washing fruits and vegetables |
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|
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Proper Use of Utensils |
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IN |
OUT |
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43. |
In-use utensils: properly stored |
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|
IN |
OUT |
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44. |
Utensils, equipment and linens: properly stored, dried, and handled |
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|
IN |
OUT |
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45. |
Single-use/single-service articles: properly stored and used |
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IN |
OUT |
N/A |
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46. |
Gloves used properly |
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Utensils, Equipment, and Vending |
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IN |
OUT |
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47. |
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
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IN |
OUT |
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48. |
Warewashing facilities: installed, maintained, and used; test strips |
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IN |
OUT |
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49. |
Nonfood-contact surfaces clean |
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Physical Facilities |
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IN |
OUT |
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50. |
Hot and cold water available; adequate pressure |
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IN |
OUT |
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51. |
Plumbing installed; proper backflow devices |
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IN |
OUT |
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52. |
Sewage and waste water properly disposed |
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IN |
OUT |
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53. |
Toilet facilities: properly constructed, supplied, and cleaned |
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IN |
OUT |
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54. |
Garbage and refuse properly disposed; facilities maintained |
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|
IN |
OUT |
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55. |
Physical facilities installed, maintained, and clean |
|
|
IN |
OUT |
|
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56. |
Adequate ventilation and lighting; designated areas used |
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IN = in compliance |
OUT = not in compliance |
N/O = not observed |
N/A = not applicable |
COS = corrected on-site |
R = repeat violation |
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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)
|
203.1 |
Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. Such certified food protection managers shall be deemed in compliance with Section 201.2(b). P
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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.
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5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. I provided said written procedure.
(Corrected On Site)
|
504.1 |
A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf
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10. - Observed hand washing sink has been blocked. (Unblocked during the inspection)
(Corrected On Site)
|
2414.1 |
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
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22. - Temperature control for safety foods temp above 41 degrees F in reach-in 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
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23. - Observed temperature control for safety foods intended to be held for more than 24 hours are not date marked.(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
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36. - Observed there is no visible thermometer in the reach-in refrigerator and freezer.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
1524.2 |
Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.
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40. - Food employee observed not wearing a hair restraint while working with open food.(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.
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40. - Observed employee not wearing clean kitchen outer clothing during the inspection. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
407.1 |
Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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48. - Observed 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
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Temperatures
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Pork Dumplings (Steam Cooker) (Cooking)
|
179.0F
|
Sauce (Reach-in Refrigerator) (Cold Holding)
|
39.0F
|
Beef Dumplings (Steam Cooker) (Cooking)
|
198.0F
|
Dumplings (Reach-in Freezer) (Cold Holding)
|
0.0F
|
Hot Water (Handwashing Sink)
|
115.0F
|
Hot Water (3-compartment sink)
|
115.0F
|
Tofu (Reach-in Refrigerator) (Cold Holding)
|
50.0F
|
Ground beef with noodles (Reach-in Refrigerator) (Cold Holding)
|
53.0F
|
Tofu (Refrigerator - reach-in) (Cold Holding)
|
55.0F
|
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Inspector Comments:
Correct cited violation within 5 calendar days. Correct cited violation within 14 calendar days.
If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details.
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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.