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 |
15. - All food stored in the reach in units must be covered and protected from possible contamination at all times. calamari was stored uncovered at time of visit.
|
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. - The following food contact surfaces were not in compliance at time of visit. 1)can opener and base contained food particles. 2) Shelves in the walk-in unit contained food particles and debris. 3)Gaskets in the reach in units contained food particles.
|
1900.1 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
|
22. - Improper cold holding. All cold food items and cold units must be maintained at 41.0 degrees or below at all times. Several cold food items were not in compliance. Eggs and several other items were discarded.
|
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. - All prepared food items must be dated and labeled at all times. Several items in the walk-in and reach-in units were not in complaince.
|
1007.1 |
Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf
|
38. - Establishment had excessive rodent droppings on the lower level behind a large oven next to the ice machines. Rodent droppings were also observed in the rear storage area and corner near the walk in unit rear area. Live roaches were obseerved lower level floor and upper level pizza prep unit. Fruit flies were observed on the lower level near the beer walk-in unit.
|
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. - Wiping cloths were not stored in sanitizer. Wiping cloths must be stored in sanitizer when not in use in order to prevent bacterial growth and cross contamination.
|
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.
|
48. - Dish machine did not reach the final rinse temperature of 180.0 degrees.
|
1811.1 |
Except as specified in Section 1811.2, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold shall not be more than ninety degrees Celsius (90 degrees C) (one hundred ninety-four degrees Fahrenheit (194 degrees F)), or less than: Pf (a) For a stationary rack, single temperature machine, four degrees Celsius (4 degrees C) (one hundred sixty-five degrees Fahrenheit (165 degrees F)); Pf or (b) For all other machines, eighty-two degrees Celsius (82 degrees C) (one hundred eighty degrees Fahrenheit (180 degrees F)). Pf
|
52. - Garbage disposal was not operable at time of visit. Garbage disposal must be operable at all times in order to properly dispose of food waste.
|
2607.2 |
Each food establishment served by a sanitary sewer and conducting any activity or activities which generate food wastes shall have and use one (1) or more commercial food waste grinders that are conveniently located near each such activity and which have adequate capacity to dispose of all readily grindable food waste produced. Pf
|
55. - Ceiling had a leak above the three compartment sink on the lower level. Ceiling tile contained moisture, water was dripping. Beer cooler on lower level had excessive water on the floor as well as floor area near the ice machines had excessive water.
|
3200.1 |
The physical facilities shall be maintained in good repair.
|
|
Sanitizer: HEAT, 00 ppm, 0.0 pH, -180.0°F
|
Temperatures
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Pepperoni (Refrigerator - pizza prep unit) (Cold Holding)
|
41.9F
|
Chick Peas (Refrigerator - drawer) (Cold Holding)
|
34.1F
|
Bacon (Refrigerator - drawer) (Cold Holding)
|
36.1F
|
Blue Cheese (Refrigerator - reach-in) (Cold Holding)
|
52.0F
|
Carrots (Refrigerator - reach-in) (Cold Holding)
|
58.4F
|
Mushrooms (Refrigerator - reach-in) (Cold Holding)
|
55.7F
|
Tomatoes chopped (Refrigerator - reach-in) (Cold Holding)
|
62.4F
|
(Refrigerator - reach-in) (Cold Holding)
|
37.9F
|
Calamari (Refrigerator - reach-in) (Cold Holding)
|
38.9F
|
(Refrigerator - walk-in) (Cold Holding)
|
33.7F
|
(Refrigerator - reach-in) (Cold Holding)
|
40.6F
|
(Refrigerator - reach-in) (Cold Holding)
|
40.0F
|
Hot Water (Handwashing Sink)
|
132.1F
|
Potatoes (Refrigerator - reach-in) (Cold Holding)
|
55.1F
|
Salmon (Refrigerator - drawer) (Cold Holding)
|
35.1F
|
Tuna (Refrigerator - drawer) (Cold Holding)
|
35.1F
|
Mussels (Refrigerator - drawer) (Cold Holding)
|
35.6F
|
Oysters (Refrigerator - drawer) (Cold Holding)
|
36.1F
|
Chicken (Refrigerator - pizza prep unit) (Cold Holding)
|
41.1F
|
Sauce (Refrigerator - pizza prep unit) (Cold Holding)
|
33.5F
|
(Refrigerator - reach-in) (Cold Holding)
|
50.0F
|
Sauce (Hot Holding Unit) (Hot Holding)
|
136.1F
|
Pasta/Noodles (Steam Cooker) (Hot Holding)
|
189.2F
|
Sauce (Hot Holding Unit) (Hot Holding)
|
143.3F
|
|
|
|
|
|
|
|
|
Inspector Comments:
Establishment has been issued a SUMMARY SUSPENSION for the violations listed above. *ALL VIOLATIONS MUST BE CORRECTED PRIOR TO REINSPECTION* Please see the restoration document provided for all information on how to be re-opened. If you have any questions you may contact the area supervisor Mr. Taylor at food.safety@dc.gov
|
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.