image 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      email:
Establishment Name  12496-Vendor-HEN HOUSE
Address  7020 Ordway RD
City/State/Zip Code  CENTREVILLE, VA 20121
 (703) 303-2017
 E-mail address  
Date of Inspection
    Time In
AM     Time Out
License Holder  12496 - Steve Hanifi
License/Customer No.  00254xxxx-1500000047
License Period
 Type of Inspection
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)
CFPM #:   

CFPM Expiration Date:       /    /          
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:
  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
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
  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  12496-Vendor-HEN HOUSE    Establishment Address  7020 Ordway RD
35. - Unlabeled squeezing bottle observed.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  803.1 Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food except that containers holding food that can be readily and unmistakably recognized such as dry pasta need not be identified.  
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink) 114.0F Chicken (Hot Holding Unit) (Hot Holding) 171.0F Filet-O-Fish (Hot Holding Unit) (Hot Holding) 144.0F (Reach-in Refrigerator) (Cold Holding) 38.0F
Filet-O-Fish (Reach-in Refrigerator) (Cold Holding) 39.0F            
Inspector Comments:
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:
  Julia Pineda 08/30/2016
 Person-in-Charge (Signature) (Print) Date
    Temesgen Jemaneh 422  08/30/2016 
  Inspector (Signature) (Print) Badge # Date