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  CHURCH'S CHICKEN
Address  429 L'ENFANT PLZ SW STE 337
City/State/Zip Code  WASHINGTON, DC 20024
Telephone
 (202) 484-6000
 E-mail address  churchschickendc@gmail.com
Date of Inspection
 01
/
 25
/
 2018
    Time In
 11
:
 00
AM     Time Out
 12
:
 00
PM  
License Holder  AR Foods, LLC
License/Customer No.  09305xxxx-15000038
License Period
 12 
/
 01 
/
 2016 
 - 
 11 
/
 30 
/
 2018 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  1 COS  1 R  0
Core Violations  4 COS  1 R  0
Certified Food Protection Manager (CFPM)
 SANDRA RAMOS 
CFPM #:  FS-76206 

CFPM Expiration Date:   03/01/2019  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Building 
D.C. licensed pesticide operator/contractor:
 Western Pest/Orkin 
D.C. licensed ventilation hood system cleaning contractor:
 Presidential dec 2017 
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  CHURCH'S CHICKEN    Establishment Address  429 L'ENFANT PLZ SW STE 337
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms. (Corrected On Site)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
16. - Observed the soda nozzles and ice chute in need of cleaning at the beverage machine. COS (Corrected On Site)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
21. - Temperature control for safety foods (chicken strips) were held at improper temperature (122.8 F). COS, item was reheated to 165 for 15 seconds. (Corrected On Site)  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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P  
45. - Single-service items unprotected at counter.Single-service items not stored in plastic sleeves.Cups and lids are not inverted to prevent contamination of food and lip contact surfaces.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
49. - Observed the food preparation and transport carts, single-service article dispensing equipment, and shelving throughout the service line in need of cleaning. (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.  
54. - There is no waste (trash) receptacle at the handwashing sinks.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2706.3 If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - Service Line) 118.1F Creamer (Under-counter Refrigerator) (Cold Holding) 37.1F Chicken Strips (Deep Fryer) (Reheating) 174.3F Chicken Strips (Heat Lamp Display) (Hot Holding) 122.8F
Cole slaw (Under-counter Refrigerator) (Cold Holding) 39.6F Peppers (Heat Lamp Display) (Hot Holding) 142.8F Chicken (Heat Lamp Display) (Hot Holding) 157.8F Wheat/Oat/Grain/Rice (Hot Holding Cabinet) (Hot Holding) 141.8F
Corn (Hot Holding Cabinet) (Hot Holding) 143.7F Macaroni and cheese (Hot Holding Cabinet) (Hot Holding) 140.9F Mashed potatoes (Hot Holding Cabinet) (Hot Holding) 139.8F Chicken Wings (Deep Fryer) (Cooking) 205.0F
Chicken (Deep Fryer) (Cooking) 192.9F Cheese (Sandwich Prep Refrigerator) (Cold Holding) 40.1F Lettuce (Sandwich Prep Refrigerator) (Cold Holding) 40.8F Cheese (Walk-in Refrigerator) (Cold Holding) 36.0F
Cole slaw (Walk-in Refrigerator) (Cold Holding) 35.7F Chicken raw (Walk-in Refrigerator) (Cold Holding) 38.5F Hot Water (Handwashing Sink - kitchen) 140.4F Hot Water (3-compartment sink) 150.4F
Hot Water (Handwashing Sink - Dishwash area) 126.7F            
Inspector Comments:
Correct stated items in 14 days. 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.
  Sandra Ramos 01/25/2018
 Person-in-Charge (Signature) (Print) Date
    Lanita Carpenter 014  01/25/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3