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 |
2. - No DC CFPM ID at the time of inspection. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
203.3 |
A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P
|
10. - No handwashing sink in the pizza area. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
2406.1 |
Handwashing sinks shall be provided for employees' use in areas specified in Section 2411 in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf
|
15. - Raw chicken not stored in the proper hierarchy in the walk-in box. (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. - Observed mold in the ice machine. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
1900.1 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
|
20. - Observed several foods in the walk-in box not properly cooled due to large containers and placing into the walk-in box before reaching 70 degrees F. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
1003.1 |
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (a) Within two (2) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)); P and (b) Within six (6) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P
|
22. - Cold food items are held at improper temperatures on service line refrigeration units (3) and walk-in box. (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
|
33. - Establishment is not cooling food properly due to large container sizing and food being placed into walk-in box at improper temperature and covering the food. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
1004.1 |
Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf
|
37. - Working containers of foods that are not name labeled. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
803.1 |
Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.
|
38. - Observed small flies throughout the kitchen area. Observed rodent dropppings on the bar shelving area. (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
|
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
812.1 |
Cloths that are in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (a) Maintained dry; and (b) Used for no other purpose.
|
43. - Observed knives between prep refrigeration on service line. Observed improper scooper (no handles) stored inside the containers. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
810.1 |
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.
|
47. - The prep refrigeration units (3) not operating properly. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
1800.1 |
Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.
|
47. - Observed cutting board with deep scratches on the service line. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
1801.1 |
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
49. - Observed debris on shelves in the walk-in box (upstairs area). (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. - Backflow prevention device attached to the garbage grinder not in good repair. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
2409.1 |
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by 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) by: (a) Providing an air gap as specified in Section 2403; P or (b) Installing an approved backflow prevention device as specified in Section 2404. P
|
|