Establishment Name
COLUMBIA HEIGHTS DUNKIN DOUGHNUTS BASKIN ROBINS
Address
2750 14TH ST NW
City/State/Zip Code
Washington, DC 20009
Telephone
(202) 234-0314
E-mail address
pc343597@dekkdc.com
Date of Inspection
06
/
15
/
2017
Time In
12
:
00
PM Time Out
01
:
30
PM
License Holder
DDC 14-2750, LLC
License/Customer No.
09305xxxx-17000017
License Period
09
/
01
/
2015
-
08
/
31
/
2017
Type of Inspection
Routine
Establishment Type:
Delicatessen
Risk Category 1
2
3
4
5
Priority Violations
1
COS
0
R
0
Priority Foundation Violations
3
COS
0
R
0
Core Violations
8
COS
0
R
0
Certified Food Protection Manager (CFPM)
CFPM #:
CFPM Expiration Date:
/ /
D.C. licensed trash or solid waste contractor:
KMG
D.C. licensed sewage & liquid waste transport contractor:
N/A
D.C. licensed pesticide operator/contractor:
Pest Pro
D.C. licensed ventilation hood system cleaning contractor:
N/A
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
COLUMBIA HEIGHTS DUNKIN DOUGHNUTS BASKIN ROBINS
Establishment Address
2750 14TH ST NW
OBSERVATIONS
25 DCMR
CORRECTIVE ACTIONS
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
10. - Observed stains in the handwashing sink by sandwich stations. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
2414.2
A handwashing sink shall not be used for purposes other than handwashing. Pf
15. - Uncovered food (eggs, ice cream, hash brown, and sausage) in various refrigeration units. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
802.1(c)-(h)
Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food.
36. - Provide thermometers in all refrigerators. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
1524.4
Temperature measuring devices shall be designed to be easily readable.
37. - Label all bulk foods. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
1102.3
Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: (a) The manufacturer's or processor's label that was provided with the food; or (b) A card, sign, or other method of notification that includes the information specified in Sections 1102.2(a), (b), and (e).
38. - Flies observed throughout the establishment. (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
40. - No hair restraints observed on employee. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
502.1
Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.
49. - Dirt and food residue throughout all the counter tops, interior and exterior of all equipments, refrigerator and cabinets. (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.
51. - No air gap present at the hose bibs at the 3-compartment sink.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
2403.1
An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than twenty-five millimeters (25 mm) or one inch (1 in). P
55. - No mop/broom rack provided in establishment.
3205.1
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
55. - Remove all unnecessary equipment from the establishment. (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.
56. - Employee clothing not placed in the locker area. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
3209.2
Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
Temperatures
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Hot Water (Handwashing Sink)
105.7F
Cheese (Refrigerator - drawer)
41.0F
Bacon (Refrigerator - drawer)
40.5F
Sausage (Refrigerator - drawer)
40.1F
Hash Browns (Refrigerator - drawer)
22.2F
2% Reduced Fat Milk (Walk-in Refrigerator)
33.9F
Cheese (Walk-in Refrigerator)
33.2F
Eggs (Walk-in Refrigerator)
20.8F
Strawberries (Refrigerator)
38.0F
Inspector Comments:
Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.com
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.
