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 |
|
|
OBSERVATIONS |
25 DCMR |
CORRECTIVE ACTIONS |
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
300.1 |
The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.
|
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
504.1 |
A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf
|
13. - Dented cans observed on the aisle shelves. Said cans were later discarded.
(Corrected On Site)
|
711.1 |
Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf
|
13. - Several onions in the reach-in refrigerator observed with mold. Said onions were later discarded. Also, several canned foods observed passed their written expiration dates. Said cans were later discarded.
(Corrected On Site)
|
600.1 |
Food shall be safe, unadulterated, and, as specified in Section 1101, honestly presented.
|
15. - Raw eggs observed above candy bars in the walk-in refrigerator.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
802.1(a)-(b) |
Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P
|
16. - The drip panel of the ice machine observed unclean.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
1901.5 |
Except when dry cleaning methods are used as specified in Section 1904, surfaces of utensils and equipment in contact with food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (a) At any time when contamination may have occurred; (b) At least every twenty-four (24) hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (c) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (d) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (1) At a frequency specified by the manufacturer; or (2) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
|
16. - Serving tongs used to dispense foods out of jars observed unclean.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
1900.1 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
|
22. - Temperature control for safety foods in the reach-in refrigerator across from the "Good Humor" freezer observed holding at temperatures above 41F.(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: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P
|
38. - Unclean mop water observed resting inside of the mop bucket; this provides harborage conditions for pests.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
3210.1 |
The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf
|
38. - The back door of the establishment observed improperly sealed when closed.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
2912.1 |
Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors.
|
38. - Establishment could not provide the latest pest control invoice or service report.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
3210.2 |
The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment.
|
48. - There are no chlorine test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
1608.1 |
A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf
|
49. - Trays holding juice containers in the walk-in refrigerator observed unclean.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
1900.3 |
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
54. - Cardboard box observed being used as a solid waste receptacle.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
2703.1 |
Except as specified in Section 2703.2, receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect and rodent resistant, leak proof, and nonabsorbent.
|
55. - Mops observed improperly stored when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
3205.1 |
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
55. - Unused refrigeration unit observed at the front of the storage area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
3213.1 |
The premises shall be free of: (a) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) Litter.
|
55. - Cardboard observed on the floor of the walk-in refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
2900.1 |
Except as specified in Section 2903 and except for antislip floor coverings or applications may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
|
56. - Lights throughout the main area of establishment observed not shielded.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
2908.1 |
Except as specified in Section 2908.2, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
|
|