Food Establishment Inspection Report

Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations

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 12374-Vendor-CANCUN TAQUERIA

Address 4812 WILBY CT

City/State/Zip Code ALEXANDRIA, VA 22310

Telephone

(301) 640-9533

E-mail address jinjerlin@yahoo.com

Date of Inspection

2016

Time In

^AM Time Out

^PM

License Holder Won Ho Paik - 12374

License/Customer No. 12374xxxx-00000150

License Period

2016

2017

Type of Inspection

License Renewal

Establishment Type: Mobile Vending

Risk Category 1

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) WON PAIK
CFPM #: FS-66270 CFPM Expiration Date: 05/21/2018
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

Safe Food and Water

OUT

N/A

N/O

30.

Variance obtained for specialized processing methods

Food Temperature Control

OUT

N/A

N/O

31.

Proper cooling methods used; adequate equipment for temperature control

OUT

N/A

N/O

32.

Plant food properly cooked for hot holding

OUT

N/A

N/O

33.

Approved thawing methods used

OUT

N/A

N/O

34.

Thermometers provided & accurate

Food Identification

OUT

N/A

N/O

35.

Food properly labeled; original container

Prevention of Food Contamination

OUT

N/A

N/O

36.

Insects, rodents, & animals not present

OUT

N/A

N/O

37.

Contamination prevented during food preparation, storage, & display

OUT

N/A

N/O

38.

Personal cleanliness

OUT

N/A

N/O

39.

Wiping cloths: properly used & stored

OUT

N/A

N/O

40.

Washing fruits & vegetables

Proper Use of Utensils

OUT

N/A

N/O

41.

In-use utensils: properly stored

OUT

N/A

N/O

42.

Utensils, equipment & linens: properly stored, dried, & handled

OUT

N/A

N/O

43.

Single-use/single-service articles: properly stored & used

OUT

N/A

N/O

44.

Gloves used properly

Utensils, Equipment, and Vending

OUT

N/A

N/O

45.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used

OUT

N/A

N/O

46.

Warewashing facilities: installed, maintained, & used; test strips

OUT

N/A

N/O

47.

Nonfood-contact surfaces clean

Physical Facilities

OUT

N/A

N/O

48.

Hot & cold water available; adequate pressure

OUT

N/A

N/O

49.

Plumbing installed; proper backflow devices

OUT

N/A

N/O

50.

Sewage & waste water properly disposed

OUT

N/A

N/O

51.

Toilet facilities: properly constructed, supplied, & cleaned

OUT

N/A

N/O

52.

Garbage & refuse properly disposed, facilities maintained

OUT

N/A

N/O

53.

Physical facilities: installed, maintained, & clean

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 12374-Vendor-CANCUN TAQUERIA Establishment Address 4812 WILBY CT

OBSERVATIONS	25 DCMR	CORRECTIVE ACTIONS
8. - Unit lacks paper towel dispenser or holder.	3002.1	Each handwashing lavatory or group of adjacent lavatories shall be provided with: (a) Individual, disposable towels; (b) A continuous towel system that supplies the user with a clean towel; or (c) A heated-air hand-drying device, except that a heated-air hand-drying device shall not be the only device provided at a sink used by employees in a food preparation or warewashing area.
34. - Thermometer inside the reach in refrigeration unit observed inaccurate when compared to inspectors unit.	1816.2	Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
45. - (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Wooden boards used as supports for equipment adjacent to the steam table must be replaced with NSF approved materials.	1800.1	Equipment shall be maintained in a state of repair and condition that meets the requirements specified in Chapters 14 and 15.
53. - Reach in refrigeration unit has large accumulation of ice on condenser. De-ice unit to assure temp compliance.	3200.1	The physical facilities shall be maintained in good repair.

Temperatures

Item/Location	Temp	Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
Hot Water (3-compartment sink)	107.0F	(Refrigerator - reach-in)	41.0F	(Refrigerator - reach-in)	40.0F


Inspector Comments: Approved for permit issuance.

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.

	Yimmy A. Castro	07/07/2016
Person-in-Charge (Signature)	(Print)	Date

	Ronnie Taylor	601	07/07/2016
Inspector (Signature)	(Print)	Badge #	Date

FSHISD_2015_3