FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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Compliance Status |
COS |
R |
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Supervision |
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IN |
OUT |
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1. |
Person in charge present, demonstrates knowledge, and performs duties |
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IN |
OUT |
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2. |
Certified Food Protection Manager |
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Employee Health |
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IN |
OUT |
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3. |
Management, food employee, and conditional employee; knowledge, responsibilities, and reporting |
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IN |
OUT |
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4. |
Proper use of restriction and exclusion |
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IN |
OUT |
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5. |
Procedures for responding to vomiting and diarrheal events |
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Good Hygienic Practices |
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IN |
OUT |
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N/O |
6. |
Proper eating, tasting, drinking, or tobacco use |
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IN |
OUT |
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N/O |
7. |
No discharge from eyes, nose, and mouth |
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Control of Hands as a Vehicle of Contamination |
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IN |
OUT |
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N/O |
8. |
Hands clean and properly washed |
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IN |
OUT |
N/A |
N/O |
9. |
No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed |
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IN |
OUT |
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10. |
Adequate handwashing sinks properly supplied and accessible |
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Approved Source |
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IN |
OUT |
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11. |
Food obtained from approved source |
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IN |
OUT |
N/A |
N/O |
12. |
Food received at proper temperature |
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IN |
OUT |
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13. |
Food in good condition, safe, and unadulterated |
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IN |
OUT |
N/A |
N/O |
14. |
Required records available: shellstock tags, parasite destruction |
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Protection from Contamination |
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IN |
OUT |
N/A |
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15. |
Food separated and protected |
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IN |
OUT |
N/A |
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16. |
Food-contact surfaces: cleaned and sanitized |
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IN |
OUT |
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17. |
Proper disposition of returned, previously served, reconditioned, and unsafe food |
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Potentially Hazardous Food (Time/Temperature Control for Safety Food) |
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IN |
OUT |
N/A |
N/O |
18. |
Proper cooking time and temperatures |
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IN |
OUT |
N/A |
N/O |
19. |
Proper reheating procedures for hot holding |
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IN |
OUT |
N/A |
N/O |
20. |
Proper cooling time and temperature |
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IN |
OUT |
N/A |
N/O |
21. |
Proper hot holding temperatures |
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IN |
OUT |
N/A |
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22. |
Proper cold holding temperatures |
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IN |
OUT |
N/A |
N/O |
23. |
Proper date marking and disposition |
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IN |
OUT |
N/A |
N/O |
24. |
Time as a public health control: procedures and records |
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Consumer Advisory |
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IN |
OUT |
N/A |
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25. |
Consumer advisory provided for raw or undercooked foods |
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Highly Susceptible Populations |
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IN |
OUT |
N/A |
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26. |
Pasteurized foods used; prohibited foods not offered |
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Chemical |
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IN |
OUT |
N/A |
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27. |
Food additives: approved and properly used |
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IN |
OUT |
N/A |
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28. |
Toxic substances properly identified, stored, and used |
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Conformance with Approved Procedures |
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IN |
OUT |
N/A |
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29. |
Compliance with variance, specialized process, and HACCP plan |
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GOOD RETAIL PRACTICES
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Compliance Status |
COS |
R |
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Safe Food and Water |
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IN |
OUT |
N/A |
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30. |
Pasteurized eggs used where required |
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IN |
OUT |
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31. |
Water and ice from approved source |
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IN |
OUT |
N/A |
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32. |
Variance obtained for specialized processing methods |
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Food Temperature Control |
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IN |
OUT |
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33. |
Proper cooling methods used; adequate equipment for temperature control |
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IN |
OUT |
N/A |
N/O |
34. |
Plant food properly cooked for hot holding |
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IN |
OUT |
N/A |
N/O |
35. |
Approved thawing methods used |
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IN |
OUT |
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36. |
Thermometers provided and accurate |
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Food Identification |
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IN |
OUT |
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37. |
Food properly labeled; original container |
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Prevention of Food Contamination |
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IN |
OUT |
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38. |
Insects, rodents, and animals not present |
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IN |
OUT |
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39. |
Contamination prevented during food preparation, storage, and display |
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IN |
OUT |
N/A |
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40. |
Personal cleanliness |
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IN |
OUT |
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41. |
Wiping cloths: properly used and stored |
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IN |
OUT |
N/A |
N/O |
42. |
Washing fruits and vegetables |
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Proper Use of Utensils |
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IN |
OUT |
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43. |
In-use utensils: properly stored |
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IN |
OUT |
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44. |
Utensils, equipment and linens: properly stored, dried, and handled |
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IN |
OUT |
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45. |
Single-use/single-service articles: properly stored and used |
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IN |
OUT |
N/A |
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46. |
Gloves used properly |
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Utensils, Equipment, and Vending |
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IN |
OUT |
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47. |
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
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IN |
OUT |
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48. |
Warewashing facilities: installed, maintained, and used; test strips |
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IN |
OUT |
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49. |
Nonfood-contact surfaces clean |
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Physical Facilities |
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IN |
OUT |
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50. |
Hot and cold water available; adequate pressure |
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IN |
OUT |
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51. |
Plumbing installed; proper backflow devices |
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IN |
OUT |
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52. |
Sewage and waste water properly disposed |
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IN |
OUT |
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53. |
Toilet facilities: properly constructed, supplied, and cleaned |
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IN |
OUT |
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54. |
Garbage and refuse properly disposed; facilities maintained |
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IN |
OUT |
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55. |
Physical facilities installed, maintained, and clean |
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IN |
OUT |
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56. |
Adequate ventilation and lighting; designated areas used |
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IN = in compliance |
OUT = not in compliance |
N/O = not observed |
N/A = not applicable |
COS = corrected on-site |
R = repeat violation |
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OBSERVATIONS |
25 DCMR |
CORRECTIVE ACTIONS |
10. - There is no handwashing signage at the handwashing sink (grill area).(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
3004.1 |
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.
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15. - Raw chicken and steak stored above ready to eat foods inside of the walk-in refrigerator. (PIC Re-arranged the walk-in to remove the raw meats to a different refrigerator to prevent cross-contamination.)
(Corrected On Site)
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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
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22. - Cold food items are held at improper temperatures (Cold food items held at improper temperatures discarded at the time of inspection).(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
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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
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29. - Approval has not yet been received for the use of vinegar in sushi rice as a preservative. At the time of inspection, all sushi rice is being held on ice when on display and inside of the walk-in refrigerator. (Corrections/additions need to be made to the HACCP plan/variance request form per the Food Technologist - PENDING)(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
1010.1 |
A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf
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33. - Foods (i.e. bound salads, cooked meats and vegetables, etc.) observed cooling stacked and in tightly wrapped containers. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1004.2 |
When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and (b) Loosely covered or uncovered if protected from overhead contamination as specified in Section 816.1(b), during the cooling period to facilitate heat transfer from the surface of the food.
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35. - French Fries observed slacking at room temperature. (PIC moved the French Fries to the reach-in refrigerator.)
(Corrected On Site)
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1001.1 |
Frozen potentially hazardous food that is slacked to moderate the temperature shall be held: (a) Under refrigeration that maintains the food temperature at five degrees (5 degrees C) (41 degrees F) or less; or (b) At any temperature if the food remains frozen.
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36. - No working thermometer observed inside of the under-counter refrigerator located near the walk-in refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1524.2 |
Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.
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39. - No sneeze guard located over the a portion of the sushi section of the salad bar. (PIC added a cover/lid to the area that was not protected by the sneeze guard.)
(Corrected On Site)
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820.1 |
Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of: packaging; counter, service line, or salad bar food guards; display cases; or other effective means. P
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44. - Food employee observed making bare hand contact with the food/lip-contact surfaces of the single-use forks and knives when filling the containers. (PIC discarded these single-use utensils and had an employee use gloves when refilling the single-use utensil containers.)
(Corrected On Site)
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2205.1 |
Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented.
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44. - Some cleaned/sanitized equipment is stacked wet (wet nesting), not allowed to properly air dry. (PIC re-arranged the way the equipment is stacked to aid in the air drying process.)
(Corrected On Site)
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2203.2 |
Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.
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47. - Walk-in refrigerator is not maintaining proper cold holding temperatures. (Reading 62 degrees F at the time of inspection.)(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1800.1 |
Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.
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Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 105.0°F
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Temperatures
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
(Reach-in Refrigerator)
|
39.0F
|
(Freezer - Reach-In)
|
-4.0F
|
(Freezer - Reach-In)
|
5.0F
|
(Reach-in Refrigerator)
|
32.0F
|
Ham (Reach-in Refrigerator) (Cold Holding)
|
37.0F
|
Cottage Cheese (Salad Bar) (Cold Holding)
|
37.0F
|
Crab Salad (Salad Bar) (Cold Holding)
|
41.0F
|
Grilled Vegetables (Salad Bar) (Cold Holding)
|
39.0F
|
shrimp salad (Reach-in Refrigerator) (Cooling)
|
64.0F
|
Egg Salad (Reach-in Refrigerator) (Cooling)
|
49.0F
|
(Reach-in Refrigerator)
|
41.0F
|
(Freezer - Reach-In)
|
10.0F
|
Beef Bulgogi (Wok) (Cooking)
|
196.0F
|
(Walk-in Refrigerator)
|
62.0F
|
Crab cake (Walk-in Refrigerator) (Cold Holding)
|
57.0F
|
Lo Mein (Walk-in Refrigerator) (Cold Holding)
|
63.0F
|
Chicken raw (Walk-in Refrigerator) (Cold Holding)
|
56.0F
|
Chicken raw (Walk-in Refrigerator) (Cold Holding)
|
52.0F
|
Heavy Cream (Walk-in Refrigerator) (Cold Holding)
|
62.0F
|
Beef raw/ground (Walk-in Refrigerator) (Thawing)
|
32.0F
|
Hot Water (3-compartment sink)
|
129.0F
|
Hot Water (Handwashing Sink)
|
123.0F
|
Onions raw (Ice) (Cooling)
|
63.0F
|
Chicken (Refrigerator - under counter) (Cold Holding)
|
40.0F
|
(Refrigerator - under counter)
|
35.0F
|
(Refrigerator - under counter)
|
38.0F
|
Tomatoes sliced (Counter Top) (Cold Holding)
|
38.0F
|
Turkey sliced (Counter Top) (Cold Holding)
|
38.0F
|
Hot Water (Handwashing Sink)
|
123.0F
|
Beef Bulgogi (Hot Bar) (Hot Holding)
|
189.0F
|
Steamed Vegetables (Hot Bar) (Hot Holding)
|
140.0F
|
Chicken (Hot Bar) (Hot Holding)
|
157.0F
|
Fried Rice (Hot Bar) (Hot Holding)
|
163.0F
|
Shrimp Roll Sushi (Salad Bar) (Cold Holding)
|
51.0F
|
Avocado Imitation Crab Roll (Sushi) (Salad Bar) (Cold Holding)
|
51.0F
|
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Inspector Comments:
Correct items stated within 3 and 14 days as listed within the observations section of this report.
Please submit questions/inquiries to the Area Supervisor at food.safety@dc.gov for efficient response.
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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.