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  GIANT FOOD STORE #2381
Address  300 H ST NE
City/State/Zip Code  WASHINGTON, DC 20002
Telephone
 (202) 548-5100
 E-mail address  lauren.gaskins@giantfood.com
Date of Inspection
 01
/
 30
/
 2024
    Time In
 05
:
 25
PM     Time Out
 06
:
 50
PM  
License Holder  Giant of Maryland, LLC
License/Customer No.  09308XXXX-13000025
License Period
 04 
/
 01 
/
 2023 
 - 
 03 
/
 31 
/
 2025 
 Type of Inspection
 Complaint
Establishment Type:  Grocery Store
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  0 R  0
Priority Foundation Violations  3 COS  1 R  0
Core Violations  11 COS  1 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Consella Waste System 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 American Pest Control 
D.C. licensed ventilation hood system cleaning contractor:
 The Greastbusters 
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  GIANT FOOD STORE #2381    Establishment Address  300 H ST NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - Observed 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  
10. - Observed there are no paper towels at the handwashing sinks in Deli and Meat departments. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
10. - Observed the hand washing sink has been blocked in Bakery/Department ware washing room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
13. - Observed raw shell eggs in damaged cartoon box in display refrigerator. (PIC removes said item). (Corrected On Site)  711.1 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf  
13. - Observed wilted read leaf lettuce in produce section. (PIC to remove said item afer the exit discussion). (Corrected On Site)  600.1 Food shall be safe, unadulterated, and, as specified in Section 1101, honestly presented.  
15. - Observed uncovered food items stored in the walk-in refrigerator at the Bakery Department. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  802.1(c)-(h) Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food.  
16. - Observed there is no sanitizing chemical provided at the 3-compartment sink in Meat Department. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P  
28. - Observed cleaning chemicals stored on shelf together with single use food contact items in Bakery/Deli Department ware washing room. (CORRECT VIOLATION WITHIN 4 CALENDAR DAYS)  3400.1 Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) Separating the poisonous or toxic materials by physically separating or partitioning by a wall or structure; P and (b) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P  
39. - Observed food items on floor in diary walk-in refrigerator. (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.  
45. - Observed single use food contact items stored on floor, on shelf less than 6 inches off floor in Deli/Bakery, Meat/Fish Department. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
45. - Observed single use food contact items stored uncovered or inverted in Bakery and Deli Department. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2203.2 Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.  
47. - Observed doors for reach-in freezers missing handles in Meat Department and aisle. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
47. - Observed corroded shelves in reach-in refrigerator in Fish department. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1400.1(b)-(e) Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances, or impart colors, odors, or tastes to food, and under normal use conditions shall be: (b) Durable, corrosion-resistant, and nonabsorbent; (c) Sufficient in weight and thickness to withstand repeated warewashing; (d) Finished to have a smooth, easily cleanable surface; and (e) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.  
49. - Observed unclean rack in reach-in refrigerator where orange juice is stored, shelves in bakery department. Excessive frost build up on ceiling in the main walk-in freezer. (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.  
51. - Observed water on floor, leaking from water line or hose connected to water line in Deli/Bakery department. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2418.1 A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.  
55. - Observed unclean floor and floor drain; mold on floor in the Deli/Bakery department. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
56. - Observed there is insufficient lighting (blown bulbs) in the reach-in freezer and main walk-in freezer. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3008.1(b) The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (1) At a surface where food is provided for consumer self-service, such as buffets and salad bars, or where fresh produce or packaged foods are sold or offered for consumption; (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.  
 
Sanitizer: Quaternary Ammonium, 80 ppm, 0.0 pH, 200.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Pasta/Noodles (Reach-in Freezer) (Cold Holding) 10.0F Cabbage (Reach-in Refrigerator) (Cold Holding) 39.0F Peppers (Reach-in Refrigerator) (Cold Holding) 39.0F Cucumbers (Reach-in Refrigerator) (Cold Holding) 39.0F
Pasta/Noodles (Reach-in Refrigerator) (Cold Holding) 38.0F Macaroni Salad (Reach-in Refrigerator) (Cold Holding) 38.0F Hummus (Reach-in Refrigerator) (Cold Holding) 40.0F Cheese Salad (Reach-in Refrigerator) (Cold Holding) 39.0F
Juice (Refrigerator - display) (Cold Holding) 38.0F Salad (Refrigerator - display) (Cold Holding) 39.0F Chicken (Reach-in Freezer) (Cold Holding) 15.0F Vegetables - cut (Walk-in Refrigerator) (Cold Holding) 40.0F
Cheese (Walk-in Refrigerator) (Cold Holding) 40.0F Deli Meats (Walk-in Refrigerator) (Cold Holding) 40.0F Chicken raw (Reach-in Refrigerator) (Cold Holding) 34.0F Cheese (Refrigerator - deli display) (Cold Holding) 36.0F
Beef (Refrigerator - deli display) (Cold Holding) 36.0F Chicken (Refrigerator - deli display) (Cold Holding) 38.0F Salad (Refrigerator - display) (Cold Holding) 38.0F Salad (Refrigerator - display) (Cold Holding) 40.0F
Chicken baked (Hot Holding Display Unit) (Hot Holding) 170.0F Chicken fried (Hot Holding Unit) (Hot Holding) 156.0F Hot Water (Handwashing Sink (kitchen)) 114.0F Sausage (Reach-in Freezer) (Cold Holding) 36.0F
Vegetable Products (Walk-in Refrigerator) (Cold Holding) 40.0F Milk (Walk-in Refrigerator) (Cold Holding) 38.0F Eggs (Reach-in Refrigerator) (Cold Holding) 38.0F Shrimp raw (Reach-in Freezer) (Cold Holding) 10.0F
Salmon (Reach-in Refrigerator) (Cold Holding) 40.0F Hot Water (3-compartment sink) 113.0F Hot Water (Handwashing sink - deli section) 114.0F Impossible Burger (Reach-in Refrigerator) (Cold Holding) 36.0F
               
Inspector Comments:
Correct cited violations within 5 AND 14 calendar-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.
  Makiesha Wells 01/30/2024
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  01/30/2024 
  Inspector (Signature) (Print) Badge # Date
    2023