FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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Compliance Status |
COS |
R |
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Supervision |
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IN |
OUT |
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1. |
Person in charge present, demonstrates knowledge, and performs duties |
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IN |
OUT |
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2. |
Certified Food Protection Manager |
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Employee Health |
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IN |
OUT |
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3. |
Management, food employee, and conditional employee; knowledge, responsibilities, and reporting |
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IN |
OUT |
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4. |
Proper use of restriction and exclusion |
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IN |
OUT |
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5. |
Procedures for responding to vomiting and diarrheal events |
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Good Hygienic Practices |
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IN |
OUT |
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N/O |
6. |
Proper eating, tasting, drinking, or tobacco use |
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IN |
OUT |
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N/O |
7. |
No discharge from eyes, nose, and mouth |
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Control of Hands as a Vehicle of Contamination |
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IN |
OUT |
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N/O |
8. |
Hands clean and properly washed |
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IN |
OUT |
N/A |
N/O |
9. |
No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed |
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IN |
OUT |
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10. |
Adequate handwashing sinks properly supplied and accessible |
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Approved Source |
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IN |
OUT |
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11. |
Food obtained from approved source |
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IN |
OUT |
N/A |
N/O |
12. |
Food received at proper temperature |
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IN |
OUT |
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13. |
Food in good condition, safe, and unadulterated |
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IN |
OUT |
N/A |
N/O |
14. |
Required records available: shellstock tags, parasite destruction |
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Protection from Contamination |
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IN |
OUT |
N/A |
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15. |
Food separated and protected |
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IN |
OUT |
N/A |
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16. |
Food-contact surfaces: cleaned and sanitized |
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IN |
OUT |
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17. |
Proper disposition of returned, previously served, reconditioned, and unsafe food |
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Potentially Hazardous Food (Time/Temperature Control for Safety Food) |
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IN |
OUT |
N/A |
N/O |
18. |
Proper cooking time and temperatures |
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IN |
OUT |
N/A |
N/O |
19. |
Proper reheating procedures for hot holding |
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IN |
OUT |
N/A |
N/O |
20. |
Proper cooling time and temperature |
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IN |
OUT |
N/A |
N/O |
21. |
Proper hot holding temperatures |
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IN |
OUT |
N/A |
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22. |
Proper cold holding temperatures |
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IN |
OUT |
N/A |
N/O |
23. |
Proper date marking and disposition |
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IN |
OUT |
N/A |
N/O |
24. |
Time as a public health control: procedures and records |
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Consumer Advisory |
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IN |
OUT |
N/A |
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25. |
Consumer advisory provided for raw or undercooked foods |
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Highly Susceptible Populations |
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IN |
OUT |
N/A |
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26. |
Pasteurized foods used; prohibited foods not offered |
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Chemical |
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IN |
OUT |
N/A |
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27. |
Food additives: approved and properly used |
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IN |
OUT |
N/A |
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28. |
Toxic substances properly identified, stored, and used |
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Conformance with Approved Procedures |
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IN |
OUT |
N/A |
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29. |
Compliance with variance, specialized process, and HACCP plan |
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GOOD RETAIL PRACTICES
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Compliance Status |
COS |
R |
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Safe Food and Water |
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IN |
OUT |
N/A |
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30. |
Pasteurized eggs used where required |
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IN |
OUT |
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31. |
Water and ice from approved source |
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IN |
OUT |
N/A |
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32. |
Variance obtained for specialized processing methods |
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Food Temperature Control |
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IN |
OUT |
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33. |
Proper cooling methods used; adequate equipment for temperature control |
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IN |
OUT |
N/A |
N/O |
34. |
Plant food properly cooked for hot holding |
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IN |
OUT |
N/A |
N/O |
35. |
Approved thawing methods used |
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IN |
OUT |
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36. |
Thermometers provided and accurate |
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Food Identification |
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IN |
OUT |
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37. |
Food properly labeled; original container |
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Prevention of Food Contamination |
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IN |
OUT |
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38. |
Insects, rodents, and animals not present |
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IN |
OUT |
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39. |
Contamination prevented during food preparation, storage, and display |
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IN |
OUT |
N/A |
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40. |
Personal cleanliness |
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IN |
OUT |
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41. |
Wiping cloths: properly used and stored |
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IN |
OUT |
N/A |
N/O |
42. |
Washing fruits and vegetables |
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Proper Use of Utensils |
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IN |
OUT |
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43. |
In-use utensils: properly stored |
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IN |
OUT |
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44. |
Utensils, equipment and linens: properly stored, dried, and handled |
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IN |
OUT |
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45. |
Single-use/single-service articles: properly stored and used |
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IN |
OUT |
N/A |
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46. |
Gloves used properly |
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Utensils, Equipment, and Vending |
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IN |
OUT |
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47. |
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
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IN |
OUT |
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48. |
Warewashing facilities: installed, maintained, and used; test strips |
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IN |
OUT |
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49. |
Nonfood-contact surfaces clean |
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Physical Facilities |
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IN |
OUT |
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50. |
Hot and cold water available; adequate pressure |
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IN |
OUT |
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51. |
Plumbing installed; proper backflow devices |
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IN |
OUT |
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52. |
Sewage and waste water properly disposed |
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IN |
OUT |
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53. |
Toilet facilities: properly constructed, supplied, and cleaned |
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IN |
OUT |
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54. |
Garbage and refuse properly disposed; facilities maintained |
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IN |
OUT |
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55. |
Physical facilities installed, maintained, and clean |
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IN |
OUT |
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56. |
Adequate ventilation and lighting; designated areas used |
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IN = in compliance |
OUT = not in compliance |
N/O = not observed |
N/A = not applicable |
COS = corrected on-site |
R = repeat violation |
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OBSERVATIONS |
25 DCMR |
CORRECTIVE ACTIONS |
15. - Raw chicken stored above other food items in the walk in refrigerator.(Employee placed the raw chicken on the bottom shelf in the walk in refrigerator)
(Corrected On Site)
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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
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23. - Prepared food items in the walk in refrigerator were not date marked.(PIC dated the food items)
(Corrected On Site)
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1007.2 |
Except as specified in Section 1007.4 through 1007.6, a container of refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than twenty-four (24) hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded based on the temperature and time combinations specified in Section 1007.1 and: Pf (a) The day the original container is opened in the food establishment shall be counted as Day 1; Pf and (b) The day or date marked by the food establishment may not exceed a manufacturer-s use-by-date if the manufacturer determined the use- by date based on food safety. Pf
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39. - Food items in containers on the floor in the walk in freezer.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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.
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39. - Soiled clothe napkin used to cover noodles.(PIC replaced with paper towels)
(Corrected On Site)
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811.1 |
Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer.
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43. - Plastic cup containers used to scoop food ingredients.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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.
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45. - Cease and desist reuse of drum containers stored outside.
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1818.1 |
Single-service and single-use articles shall not be reused.
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47. - Rusted wire shelves in the upright reach in refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1400.1(a) |
Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances, or impart colors, odors, or tastes to food, and under normal use conditions shall be: P (a) Safe; P
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47. - One tong used for different food items at the counter top refrigerated unit at cooks prep area.(PIC placed a utensil in each food item)
(Corrected On Site)
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1605.1 |
A food dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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
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54. - Clean ground area of leaves in the rear dumpster area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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2705.1 |
Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
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55. - Unused hot water tank in the exterior rear.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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.
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Sanitizer: Chlorine, 00 ppm, 0.0 pH, 00.0°F
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Temperatures
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Raw Chicken (Counter Top) (Cold Holding)
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39.9F
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Raw Beef (Counter Top) (Cold Holding)
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40.8F
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Shrimp cooked (Counter Top) (Cold Holding)
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42.9F
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Hot Water (Handwashing Sink - kitchen)
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110.0F
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(Refrigerator - under counter)
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34.0F
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Pork (Refrigerator - under counter) (Cold Holding)
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42.0F
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Wheat/Oat/Grain/Rice (Rice Steamer) (Hot Holding)
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133.0F
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(Refrigerator - under counter)
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36.4F
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Beef Patties (Refrigerator - under counter) (Cold Holding)
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37.8F
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Soup (Soup Warmer) (Hot Holding)
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146.0F
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Shrimp/Rice (Wok) (Cooking)
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121.5F
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(Walk-in Refrigerator)
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34.4F
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(Reach-in Freezer)
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-4.4F
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Inspector Comments:
Correct items stated within 14 days. Please submit questions to the area supervisor at food.safety@dc.gov
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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.