image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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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  THE FINE SWEET SHOPPE
Address  225 7TH ST SE
City/State/Zip Code  WASHINGTON, DC 20003
Telephone
 (202) 543-9729
 E-mail address  rich.jen.glasgow@gmail.com
Date of Inspection
 12
/
 06
/
 2017
    Time In
 10
:
 55
AM     Time Out
 11
:
 50
AM  
License Holder  Jennifer M Glasgow
License/Customer No.  09305xxxx-39700366
License Period
 09 
/
 01 
/
 2017 
 - 
 08 
/
 31 
/
 2019 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  0 R  0
Priority Foundation Violations  4 COS  0 R  0
Core Violations  10 COS  0 R  0
Certified Food Protection Manager (CFPM)
 Rachel Acol 
CFPM #:  FS-42193 

CFPM Expiration Date:   10/29/2012  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Pest control Services 11/27 
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  THE FINE SWEET SHOPPE    Establishment Address  225 7TH ST SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no soap at the handwashing sink near dish area.  3001.1 Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  
10. - There is no handwashing signage at the handwashing sink near the service line/main kitchen area.  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.  
10. - Observed food container inside of handsink on service line and rear handsink is blocked by buckets.  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
22. - Temperature control for safety foods were held at improper temperatures in the walk-in cooler.  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  
23. - Observed deli meats dated for 11/18 in walk-in cooler.  1008.1 A food specified in Section 1007.1 or 1007.2 shall be discarded if it: (a) Exceeds either of the temperature and time combinations specified in Section 1007.1, excluding time that the product is frozen; P (b) Is in a container or package that does not bear a date or day; P or (c) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in Section 1007.1. P  
28. - Observed raid and other pesticides in the establishment.  3300.2 Restricted-use pesticides shall be applied only by a licensed certified commercial applicator or a registered employee working under the direct supervision of a licensed commercial or public applicator in accordance with the District's Pesticide Operations Act of 1977, effective April 18, 1978 (D.C. Law 2-70; D.C. Official Code Sections 8-401, et seq. (2008 Repl.)). Pf  
37. - Working containers of foods that are not easily recognizable are not name labeled.  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 rodent droppings throughout the establishment to include single service articles, food products and food shelving. Small flies observed as well.  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  
39. - Observed food items stored on the floor.  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
40. - Food employee observed not wearing a hair restraint while working with open food.  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.  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.  
45. - Single-service articles are not inverted to prevent contamination of food and lip contact surfaces.Single-service items not stored in plastic sleeves.  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.  
47. - Observed the walk-in cooler in poor repair (reading 56 F).  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 foil in use to line shelving.  1408.1 Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material.  
49. - Observed equipment shelving with mice droppings.  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
52. - The garbage disposal unit (food waste grinder) is directly connected to the bottom of the 3-compartment sink's drain. In the basin; wash basin has garbage disposal.  2607.3 Commercial food waste grinders shall be connected to a drain a minimum of two inches (2 in.) fifty-one millimeters (51 mm) in diameter. Commercial food waste grinders shall be connected and trapped separately from any other fixtures or sink compartments, and shall be provided with a supply of cold water in accordance with 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). P  
56. - Observed employee clothing and personal items stored on food products.  3010.2 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (3-compartment sink) 119.3F Eggs (Cold Holding) 70.0F Hot Water (Handwashing Sink) 105.2F Hot Water (Handwashing Sink - Dishwash area) 110.8F
(Walk-in Refrigerator) 56.0F Cheese (Walk-in Refrigerator) (Cold Holding) 51.9F Cheese (Walk-in Refrigerator) (Cold Holding) 49.8F Dairy Products (Walk-in Refrigerator) (Cold Holding) 49.8F
Ice Cream (Ice Cream Freezer) (Cold Holding) 10.0F Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) 40.9F Lettuce (Sandwich Prep Refrigerator) (Cold Holding) 41.0F Onions raw (Sandwich Prep Refrigerator) (Cold Holding) 40.5F
Turkey (Sandwich Prep Refrigerator) (Cold Holding) 41.2F            
Inspector Comments:
Summary suspension for failing to minimize the presence of insects and rodents on the premises and for operating with incorrect cold holding temperatures for potentially hazardous foods that cannot be corrected during the course of the inspection. In order to get the license restored, a non compliance re-inspection fee of $100 for business hours or $400 for non business hours must be paid and all violations must be abated and approved by DOH. For questions please contact area supervisor at Food.safety@dc.gov for efficient response.
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.
  rachel Acol 12/06/2017
 Person-in-Charge (Signature) (Print) Date
    Lanita Carpenter 014  12/06/2017 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3