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  ##### -Vendor-SPUD NATION-TRUCK
Address  4400 EAST WEST HWY
City/State/Zip Code  BETHESDA, MD 20814
Telephone
 (240) 483-7480
 E-mail address  alex@spudnation.org
Date of Inspection
 09
/
 21
/
 2016
    Time In
 11
:
 50
AM     Time Out
 12
:
 25
PM  
License Holder  ##### - Alex Cooper
License/Customer No.  
License Period
 09 
/
 09 
/
 2016 
 - 
 10 
/
 15 
/
 2016 
 Type of Inspection
 Preoperational
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)
 ALEX COOPER 
CFPM #:  FS-71231 

CFPM Expiration Date:   05/12/2019  
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  ##### -Vendor-SPUD NATION-TRUCK    Establishment Address  4400 EAST WEST HWY
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - The establishment does not have an employee health policy regarding the prevention of the transmission of diseases through food by infected food employees. I provided employee health policy forms to the operator.  300.1 The licensee shall require food employees and food employee applicants to whom a conditional offer of employment is made to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.  
8. - No paper towels at handwashing sink.  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. - No thermometer provided to check food temperatures.  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.  
46. - No chemical test strips provided to measure the concentration of sanitizing solution(s).  1608.1 A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.  
48. - No running hot and cold water provided at the 3-compartment dish washing sink and hand 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  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Refrigerator - reach-in) 36.0F (Refrigerator - reach-in) 38.0F (Freezer - Reach-In) 0.0F    
               
               
Inspector Comments:
- No written procedure to respond to vomiting and diarrheal accidents to clean-up and disinfect (504.1pf). I provided a written procedure to the operator to respond to vomiting and diarrheal accidents to clean up and disinfect.

- NOT APPROVED FOR THE ISSUANCE OF DCRA VENDOR LICENSE, DCRA VENDOR EMPLOYEE BADGE (VEB) AND DOH MOBILE VENDING CERTIFICATE.

- If you have question, please contact the department at food.safety@dc.gov
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.
  Alex Cooper 09/21/2016
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  09/21/2016 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3