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  11668 - Vendor-CAJUNATOR-TRUCK
Address  1224 H ST NE
City/State/Zip Code  WASHINGTON, DC 20002
Telephone
 
 E-mail address  
Date of Inspection
 05
/
 19
/
 2016
    Time In
 10
:
 20
AM     Time Out
 11
:
 30
AM  
License Holder  11668 - Lloyd Blanchard
License/Customer No.  11668xxxx-00000266
License Period
 06 
/
 19 
/
 2016 
 - 
 12 
/
 18 
/
 2016 
 Type of Inspection
 Routine
Establishment Type:  Mobile Vending
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  0 COS  0 R  0
Certified Food Protection Manager (CFPM)
 LLOYD BLANCHARD 
CFPM #:  FS-84499 

CFPM Expiration Date:   08/22/2021  
D.C. licensed trash or solid waste contractor:
  
D.C. licensed sewage & liquid waste transport contractor:
  
D.C. licensed pesticide operator/contractor:
  
D.C. licensed ventilation hood system cleaning contractor:
  
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Demonstration of knowledge  
IN OUT N/A N/O 1. Correct response to questions
 
 
  Employee Health  
IN OUT N/A N/O 2. Management awareness; policy present
 
 
IN OUT N/A N/O 3. Proper use of restriction and exclusion
 
 
  Good Hygienic Practices  
IN OUT N/A N/O 4. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/A N/O 5. No discharge from eyes, nose, and mouth
 
 
  Preventing Contamination by Hands  
IN OUT N/A N/O 6. Hands clean and properly washed
 
 
IN OUT N/A N/O 7. No bare hand contact with ready-to-eat foods or approved
 
 
IN OUT N/A N/O 8. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT N/A N/O 9. Food obtained from approved source
 
 
IN OUT N/A N/O 10. Food received at proper temperature
 
 
IN OUT N/A N/O 11. Food in good condition, safe, unadulterated
 
 
IN OUT N/A N/O 12. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A N/O 13. Food separated and protected
 
 
IN OUT N/A N/O 14. Food-contact surfaces: cleaned & sanitized
 
 
IN OUT N/A N/O 15. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (TCS Food)  
IN OUT N/A N/O 16. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 17. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 18. Proper cooling time & temperatures
 
 
IN OUT N/A N/O 19. Proper hot holding temperatures
 
 
IN OUT N/A N/O 20. Proper cold holding temperatures
 
 
IN OUT N/A N/O 21. Proper date marking & disposition
 
 
IN OUT N/A N/O 22. Time as a public health control: procedures & records
 
 
IN OUT N/A N/O 22. Time as a public health control: procedures & records
 
 
  Consumer Advisory  
IN OUT N/A N/O 23. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A N/O 24. Pasteurized foods used; prohibited foods not offered
 
 
IN OUT N/A N/O 24. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A N/O 25. Food additives: approved & properly used
 
 
IN OUT N/A N/O 26. Toxic substances properly identified, stored, used
 
 
  Conformance with Approved Procedures  
IN OUT N/A N/O 27. Compliance with variance, specialized process, and HACCP plan
 
 
  Safe Food and Water  
IN OUT N/A N/O 28. Pasteurized eggs used where required
 
 
IN OUT N/A N/O 29. Water & Ice from approved source
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A N/O 30. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT N/A N/O 31. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 32. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 33. Approved thawing methods used
 
 
IN OUT N/A N/O 34. Thermometers provided & accurate
 
 
  Food Identification  
IN OUT N/A N/O 35. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT N/A N/O 36. Insects, rodents, & animals not present
 
 
IN OUT N/A N/O 37. Contamination prevented during food preparation, storage, & display
 
 
IN OUT N/A N/O 38. Personal cleanliness
 
 
IN OUT N/A N/O 39. Wiping cloths: properly used & stored
 
 
IN OUT N/A N/O 40. Washing fruits & vegetables
 
 
  Proper Use of Utensils  
IN OUT N/A N/O 41. In-use utensils: properly stored
 
 
IN OUT N/A N/O 42. Utensils, equipment & linens: properly stored, dried, & handled
 
 
IN OUT N/A N/O 43. Single-use/single-service articles: properly stored & used
 
 
IN OUT N/A N/O 44. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT N/A N/O 45. Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
 
 
IN OUT N/A N/O 46. Warewashing facilities: installed, maintained, & used; test strips
 
 
IN OUT N/A N/O 47. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT N/A N/O 48. Hot & cold water available; adequate pressure
 
 
IN OUT N/A N/O 49. Plumbing installed; proper backflow devices
 
 
IN OUT N/A N/O 50. Sewage & waste water properly disposed
 
 
IN OUT N/A N/O 51. Toilet facilities: properly constructed, supplied, & cleaned
 
 
IN OUT N/A N/O 52. Garbage & refuse properly disposed, facilities maintained
 
 
IN OUT N/A N/O 53. Physical facilities: installed, maintained, & clean
 
 
IN OUT N/A N/O 54. Adequate ventilation & 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  11668 - Vendor-CAJUNATOR-TRUCK    Establishment Address  1224 H ST NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
14. - Unclean food-contact surface (chopping board, interior of broken oven, reach-in refrigerator).  1900.1 Equipment food-contact surfaces, and utensils shall be clean to sight and touch.  
19. - Hot food item(s) held at improper temperature(s).  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 shall be maintained: (a) At 60 degrees C (140 degrees F) or above, except that roasts cooked to a temperature and for a time specified in section 900.2 or reheated as specified in section 906.5 may be held at a temperature of 54 degrees C (130 degrees F).  
20. - Improper cold holding of foods that need time and temperature control for safety in reach-in refrigerator.  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 shall be maintained: (b) At 5 degrees C (41 degrees F) or less, except as specified in sections 1005.1(c), 1007, 1008 and 1523.  
34. - Broken thermometer in reach-in refrigerator.  1606.1 Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in Subtitle C: Food.  
47. - Unclean 3-compartment dish washing sink.  1903.1 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues  
48. - No running hot water at the 3-compartment dish washing sink.  2306.1 Hot and/or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot and/or cold water, except that water supplied as specified in sections 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure  
54. - Unclean filters in ventilation exhaust hood.  1509.1 Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Shrimp raw (Refrigerator - reach-in) (Cold Holding) 51.0F Oysters (Refrigerator - reach-in) (Cold Holding) 50.0F Catfish (Refrigerator - reach-in) (Cold Holding) 50.0F Beans (Hot Holding Unit) (Hot Holding) 116.0F
Bread Pudding (Hot Holding Unit) (Hot Holding) 125.0F Wheat/Oat/Grain/Rice (Hot Holding Unit) (Hot Holding) 150.0F Hot Water (Handwashing Sink) 103.0F Hot Water (3-compartment sink) 100.0F
               
Inspector Comments:
(504.1) No written procedure to respond to vomiting and diarrheal events.

SUMMARY SUSPENSION: In order for license to be restored, all violations must be abated and approved by DOH, a non-compliance re-inspection fee of $100 (for during normal business hours inspection) or $400 (for non-business hours inspection) must be paid prior to request and scheduling.

Abate all items and contact Mr. Ronnie Taylor at 202 442 9037 to schedule for license restoration inspection.
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.
  Joe Bauman 05/19/2016
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  05/19/2016 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3