Food Establishment Inspection Report

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

http://doh.dc.gov/service/food-safety email: food.safety@dc.gov

Establishment Name 17109-Vendor-LITTLE KITCHEN-TRUCK

Address 7129 WAYNE DR

City/State/Zip Code ANNANDALE, VA 22003

Telephone

(571) 419-8314

E-mail address nhunglenhunglenhungle@gmail.com

Date of Inspection

06

/

21

/

2017

Time In

12

:

00

^PM Time Out

12

:

35

^PM

License Holder 17109 - Nhung Le

License/Customer No. 17CAP-00000136

License Period

05

/

30

/

2017

-

07

/

15

/

2017

Type of Inspection

Preoperational

Establishment Type: Mobile Vending

Risk Category 1

2

3

4

5

Priority Violations	0	COS	0	R	0
Priority Foundation Violations	0	COS	0	R	0
Core Violations	0	COS	0	R	0
Certified Food Protection Manager (CFPM) NHUNG LE
CFPM #: FS-75114 CFPM Expiration Date: 04/27/2020
D.C. licensed trash or solid waste contractor:
D.C. licensed sewage & liquid waste transport contractor:
D.C. licensed pesticide operator/contractor:
D.C. licensed ventilation hood system cleaning contractor:

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Compliance Status						COS	R
				Demonstration of knowledge
IN	OUT	N/A	N/O	1.	Correct response to questions
				Employee Health
IN	OUT	N/A	N/O	2.	Management awareness; policy present
IN	OUT	N/A	N/O	3.	Proper use of restriction and exclusion
				Good Hygienic Practices
IN	OUT	N/A	N/O	4.	Proper eating, tasting, drinking, or tobacco use
IN	OUT	N/A	N/O	5.	No discharge from eyes, nose, and mouth
				Preventing Contamination by Hands
IN	OUT	N/A	N/O	6.	Hands clean and properly washed
IN	OUT	N/A	N/O	7.	No bare hand contact with ready-to-eat foods or approved
IN	OUT	N/A	N/O	8.	Adequate handwashing sinks properly supplied and accessible
				Approved Source
IN	OUT	N/A	N/O	9.	Food obtained from approved source
IN	OUT	N/A	N/O	10.	Food received at proper temperature
IN	OUT	N/A	N/O	11.	Food in good condition, safe, unadulterated
IN	OUT	N/A	N/O	12.	Required records available: shellstock tags, parasite destruction
				Protection from Contamination
IN	OUT	N/A	N/O	13.	Food separated and protected
IN	OUT	N/A	N/O	14.	Food-contact surfaces: cleaned & sanitized
IN	OUT	N/A	N/O	15.	Proper disposition of returned, previously served, reconditioned, and unsafe food
				Potentially Hazardous Food (TCS Food)
IN	OUT	N/A	N/O	16.	Proper cooking time and temperatures
IN	OUT	N/A	N/O	17.	Proper reheating procedures for hot holding
IN	OUT	N/A	N/O	18.	Proper cooling time & temperatures
IN	OUT	N/A	N/O	19.	Proper hot holding temperatures
IN	OUT	N/A	N/O	20.	Proper cold holding temperatures
IN	OUT	N/A	N/O	21.	Proper date marking & disposition
IN	OUT	N/A	N/O	22.	Time as a public health control: procedures & records
IN	OUT	N/A	N/O	22.	Time as a public health control: procedures & records
				Consumer Advisory
IN	OUT	N/A	N/O	23.	Consumer advisory provided for raw or undercooked foods
				Highly Susceptible Populations
IN	OUT	N/A	N/O	24.	Pasteurized foods used; prohibited foods not offered
IN	OUT	N/A	N/O	24.	Pasteurized foods used; prohibited foods not offered
				Chemical
IN	OUT	N/A	N/O	25.	Food additives: approved & properly used
IN	OUT	N/A	N/O	26.	Toxic substances properly identified, stored, used
				Conformance with Approved Procedures
IN	OUT	N/A	N/O	27.	Compliance with variance, specialized process, and HACCP plan
				Safe Food and Water
IN	OUT	N/A	N/O	28.	Pasteurized eggs used where required
IN	OUT	N/A	N/O	29.	Water & Ice from approved source

GOOD RETAIL PRACTICES

Compliance Status

COS

R

Safe Food and Water

IN

OUT

N/A

N/O

30.

Variance obtained for specialized processing methods

Food Temperature Control

IN

OUT

N/A

N/O

31.

Proper cooling methods used; adequate equipment for temperature control

IN

OUT

N/A

N/O

32.

Plant food properly cooked for hot holding

IN

OUT

N/A

N/O

33.

Approved thawing methods used

IN

OUT

N/A

N/O

34.

Thermometers provided & accurate

Food Identification

IN

OUT

N/A

N/O

35.

Food properly labeled; original container

Prevention of Food Contamination

IN

OUT

N/A

N/O

36.

Insects, rodents, & animals not present

IN

OUT

N/A

N/O

37.

Contamination prevented during food preparation, storage, & display

IN

OUT

N/A

N/O

38.

Personal cleanliness

IN

OUT

N/A

N/O

39.

Wiping cloths: properly used & stored

IN

OUT

N/A

N/O

40.

Washing fruits & vegetables

Proper Use of Utensils

IN

OUT

N/A

N/O

41.

In-use utensils: properly stored

IN

OUT

N/A

N/O

42.

Utensils, equipment & linens: properly stored, dried, & handled

IN

OUT

N/A

N/O

43.

Single-use/single-service articles: properly stored & used

IN

OUT

N/A

N/O

44.

Gloves used properly

Utensils, Equipment, and Vending

IN

OUT

N/A

N/O

45.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used

IN

OUT

N/A

N/O

46.

Warewashing facilities: installed, maintained, & used; test strips

IN

OUT

N/A

N/O

47.

Nonfood-contact surfaces clean

Physical Facilities

IN

OUT

N/A

N/O

48.

Hot & cold water available; adequate pressure

IN

OUT

N/A

N/O

49.

Plumbing installed; proper backflow devices

IN

OUT

N/A

N/O

50.

Sewage & waste water properly disposed

IN

OUT

N/A

N/O

51.

Toilet facilities: properly constructed, supplied, & cleaned

IN

OUT

N/A

N/O

52.

Garbage & refuse properly disposed, facilities maintained

IN

OUT

N/A

N/O

53.

Physical facilities: installed, maintained, & clean

IN

OUT

N/A

N/O

54.

Adequate ventilation & 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 17109-Vendor-LITTLE KITCHEN-TRUCK Establishment Address 7129 WAYNE DR

OBSERVATIONS	25 DCMR	CORRECTIVE ACTIONS
2. - No employee health policy.	300.1	The licensee shall require food employees and food employee applicants to whom a conditional offer of employment is made to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.
31. - Internal ambient temperature of prep refrigerator above 41F.	1600.1	Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in Subtitle C: Food.
46. - No chlorine test strips to measure concentration of sanitizing solution.	1608.1	A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
49. - 3-compartment sink faucet leaking while operable.	2418.1	A plumbing system shall be: (a) Repaired according to the 1996 BOCA Codes and 1999 D.C. Supplements; and (b) Maintained in good repair.
54. - Light bulbs not shielded.	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.

Temperatures

Item/Location	Temp	Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
(Reach-in Refrigerator)	38.0F	Hot Water (Handwashing Sink)	123.8F	(Sandwich Prep Refrigerator)	88.0F	Hot Water (3-compartment sink)	130.2F


Inspector Comments: Not approved for issuance of Vendor License, VEB, DOH Mobile Vending Certificate. No procedures for cleaning vomit/diarrhea. Procedures were emailed. 25 DCMR 504.1

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.

	Nhung Le	06/21/2017
Person-in-Charge (Signature)	(Print)	Date

	Jaime Hernandez	607	06/21/2017
Inspector (Signature)	(Print)	Badge #	Date

FSHISD_2015_3