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  WISEGUY NY PIZZA
Address  300 MASSACHUSETTS AVE NW APT 721
City/State/Zip Code  WASHINGTON, DC 20001
Telephone
 (202) 408-7800
 E-mail address  wiseguynypizza@yahoo.com
Date of Inspection
 12
/
 05
/
 2016
    Time In
 02
:
 22
PM     Time Out
 04
:
 02
PM  
License Holder  FAI Pizza LLC
License/Customer No.  09313xxxx-13000013
License Period
 10 
/
 01 
/
 2016 
 - 
 09 
/
 30 
/
 2018 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  0 R  0
Priority Foundation Violations  3 COS  1 R  0
Core Violations  10 COS  3 R  0
Certified Food Protection Manager (CFPM)
 MBYE DRAMMEH 
CFPM #:  FS-81284 

CFPM Expiration Date:   05/25/2021  
D.C. licensed trash or solid waste contractor:
 LANDLORD 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Home Paramount Pest Control 
D.C. licensed ventilation hood system cleaning contractor:
 Complete Systems LLC 
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  WISEGUY NY PIZZA    Establishment Address  300 MASSACHUSETTS AVE NW APT 721
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
1. - No Certified Food Protection Manager is on duty. (Corrected On Site)  200.1 The licensee shall be the person in charge or shall designate a person in charge, who shall serve as an on-site manager or supervisor. The licensee shall ensure that a person in charge is present at the food establishment during all hours of operation. Pf  
2. - The documentation for the Certified Food Protection Manager that is on duty is not posted next to the business license. (Corrected On Site)  200.4 Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment.  
21. - Pizzas are held at improper temperatures on the displays at room temperature. (Correct Violation Within 3 Calendar Days)  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 (time/ temperature control for safety food) shall be maintained: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 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 fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P  
24. - The establishment is maintaining pizzas at room temperature however there is no method utilized to indicate when pizzas are removed from temperature control. There are no temperature logs maintained. (Correct Violation Within 3 Calendar Days)  1009.2 If time temperature control is used as the public health control up to a maximum of four (4) hours: (a) The food shall have an initial temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less when removed from cold holding temperature control, or fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or greater when removed from hot holding temperature control; P (b) The food shall be marked or otherwise identified to indicate the time that is four (4) hours past the point in time when the food is removed from temperature control; Pf (c) The food shall be cooked and served, served at any temperature if ready- to-eat, or discarded, within four (4) hours from the point in time when the food is removed from temperature control; P and (d) The food in unmarked containers or packages, or marked to exceed a four (4)-hour limit shall be discarded. P  
28. - There is an unlabeled plastic spray bottle of cleaning solution at the 3-compartment sink. (Correct Violation Within 3 Calendar Days)  3302.1 Working containers used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf  
36. - The thermometers are placed in the rear of the refrigeration units which are the coolest areas. (Corrected On Site)  1524.1 In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.  
37. - There are unlabeled plastic squeeze bottles of oil sin the pizza preparation area. (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.  
39. - A splash guard is needed at the handwashing sink on the service line. Exposed parmesan cheese and other foods are stored adjacent to the sink. (Correct Violation Within 14 Calendar Days)  824.1 Food shall be protected from contamination that may result from a factor or source not specified in Sections 800 through 823.  
39. - Bags of flour are stored on the floor in a small storage room. (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: (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
47. - There is cardboard lining the shelves in the reach-in refrigerator and the pizza prep refrigerator. (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.  
48. - There is food debris in the sanitizer in the 3-compartment sink. (Corrected On Site)  1807.1 The wash, rinse, and sanitize solutions shall be maintained clean.  
53. - There are 7 employees present and 3 of them are females however the establishment has only one toilet room. (Correct Violation Within 14 Calendar Days)  3101.3 Food establishments employing: (b) More than five (5) employees shall have multiple toilet facilities that are either: (1) Single-occupancy toilet rooms with a gender-neutral sign on each door as specified in Section 3101.2 in accordance with 4 DCMR Section 802.2; or (2) Multiple-stall toilet rooms with gender-specific signs on the doors that read "Men" and "Women" or contain gender-specific, universally recognized pictorials of "Men" and "Women."  
53. - The toilet room does not have a covered receptacle for the disposal of feminine hygiene products. (Correct Violation Within 14 Calendar Days)  2707.1 A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.  
56. - The date that ventilation hood system cleaning service was last provided to the establishment is not available. (Correct Violation Within 3 Calendar Days)  1509.5 The licensee shall maintain on the premises a copy of the establishment's professional service contract and service schedule, which documents the following information: (c) Date and time of ventilation hood system cleaning services were last provided to the establishment. P  
56. - There is insufficient lighting (blown bulb) in the reach-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.  
62. - The establishment's basic business license expired on 9/30/2016. Contact the Department of Consumer and Regulatory Affairs regarding the license's status. Please fax a copy of the renewed license to our office a 202-535-1359.  4300.1 No person shall operate a food establishment without a valid license to operate issued by the Mayor. Pf  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - Service Line) 113.6F Hot Water (Handwashing Sink - Dishwash area) 127.5F (Refrigerator - pizza prep unit) 30.0F Pizza (Rack) (Holding) 83.1F
Pizza (Rack) (Holding) 117.4F Pizza (Rack) (Holding) 120.6F Hot Water (3-compartment sink) 120.8F Greek Salad (Under-counter Refrigerator) (Cold Holding) 42.3F
Caesar Salad (Under-counter Refrigerator) (Cold Holding) 37.9F (Under-counter Refrigerator) 26.0F (Under-counter Refrigerator) 34.0F (Display Refrigerator) 42.0F
  0.0F (Reach-in Freezer) 7.0F Chicken (Walk-in Refrigerator) (Cold Holding) 27.1F (Walk-in Refrigerator) 42.0F
(Freezer) 20.0F Pizza (Pizza Oven) (Cooking) 211.1F Pizza (Pizza Oven) (Cooking) 188.1F Pizza (Pizza Oven) (Cooking) 202.1F
Hot Water (Handwashing Sink - toilet room) 128.7F (Reach-in Refrigerator) 36.5F Diced Ham (Reach-in Refrigerator) (Thawing) 27.0F (Reach-in Refrigerator) 39.0F
               
Inspector Comments:
Most recent pest control service date: 11/25/2016

Correct Items Stated Within 3 Calendar Days

Correct Items Stated Within 14 Calendar Days

Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response.
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.
  Mbye B. Drammeh 12/05/2016
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  12/05/2016 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3