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  CAPITOL SUPER MARKET
Address  1231 11TH ST NW
City/State/Zip Code  Washington, DC 20007
 (202) 289-1336
 E-mail address
Date of Inspection
    Time In
AM     Time Out
License Holder  Amko International, Inc.
License/Customer No.  09308xxxx-53004860
License Period
 Type of Inspection
Establishment Type:  Grocery Store
    Risk Category 1
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  1 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-81786 

CFPM Expiration Date:   05/15/2021  
D.C. licensed trash or solid waste contractor:
 Waste Management 
D.C. licensed sewage & liquid waste transport contractor:
D.C. licensed pesticide operator/contractor:
 Terminix (2/28/2017) 
D.C. licensed ventilation hood system cleaning contractor:
  Compliance Status COS R
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
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
  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  CAPITOL SUPER MARKET    Establishment Address  1231 11TH ST NW
15. - Raw chicken observed above raw beef on the racks inside the meat walk-in refrigerator. The beef was later placed above the chicken. (Corrected On Site)  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  
47. - Several thermometers supplied to the produce open display refrigerator observed in disrepair.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1816.3 Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.  
48. - The chlorine test strips at the 3-compartment warewashing sink are intended for measuring the concentration of bleach in a swimming pool. Chlorine test papers for warewashing operations must have a range of 0 - 200 parts-per-million.(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  
51. - Plastic juice bottle observed surrounding the air gap between the 3-compartment warewashing sink drainpipe and the floor drain.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2400.1 A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR).  
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hummus (Open Display Refrigerator) (Cold Holding) 36.8F Eggs (Open Display Refrigerator) (Cold Holding) 38.6F (Open Display Refrigerator) 33.0F Corn (Open Display Refrigerator) (Cold Holding) 40.8F
Lettuce (Open Display Refrigerator) (Cold Holding) 40.5F (Open Display Refrigerator) 36.0F Cheese (Open Display Refrigerator) (Cold Holding) 37.9F (Open Display Refrigerator) 30.0F
Dairy Products (Open Display Refrigerator) (Cold Holding) 40.9F Yogurt (Open Display Refrigerator) (Cold Holding) 42.1F (Open Display Refrigerator) 41.0F Cheese (Open Display Refrigerator) (Cold Holding) 34.8F
Ham (Open Display Refrigerator) (Cold Holding) 41.0F Hot Dog (Open Display Refrigerator) (Cold Holding) 37.1F (Open Display Refrigerator) 28.0F Tripe (Open Display Refrigerator) (Cold Holding) 35.4F
Chicken (Open Display Refrigerator) (Cold Holding) 36.0F Beef (Open Display Refrigerator) (Cold Holding) 37.1F Hot Water (3-compartment sink) 117.1F Hot Water (Handwashing Sink) 107.1F
Hot Water (Handwashing Sink) 113.2F Hot Water (Handwashing Sink) 100.5F (Reach-in Freezer) 6.0F (Reach-in Freezer) -12.0F
(Reach-in Freezer) 10.0F (Walk-in Refrigerator) 35.0F Cabbage (Walk-in Refrigerator) (Cold Holding) 34.3F Lettuce (Walk-in Refrigerator) (Cold Holding) 35.0F
Juice (Walk-in Refrigerator) (Cold Holding) 31.4F Dairy Products (Walk-in Refrigerator) (Cold Holding) 31.1F (Walk-in Refrigerator) 30.0F Beef (Walk-in Refrigerator) (Cold Holding) 30.1F
Chicken (Walk-in Refrigerator) (Cold Holding) 32.6F (Walk-in Refrigerator) 36.0F Shrimp raw (Ice) (Cold Holding) 40.2F    
Inspector Comments:
Correct items stated within the timeframes indicated for each observation.

Please submit all questions or inquiries to the area supervisor at
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:
  Doo Park 03/16/2017
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  03/16/2017 
  Inspector (Signature) (Print) Badge # Date