image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002      email:
Establishment Name  HARRIS TEETER
Address  1201 1ST ST NE
City/State/Zip Code  WASHINGTON, DC 20002
 (202) 589-0351
 E-mail address
Date of Inspection
    Time In
AM     Time Out
License Holder  Harris Teeter, LLC
License/Customer No.  09313xxxx-15000029
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  0 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-66314 

CFPM Expiration Date:   01/28/2018  
D.C. licensed trash or solid waste contractor:
D.C. licensed sewage & liquid waste transport contractor:
 Dar Pro Solutions 
D.C. licensed pesticide operator/contractor:
 Gergory Pest Control 
D.C. licensed ventilation hood system cleaning contractor:
  Compliance Status COS R
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
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
  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  HARRIS TEETER    Establishment Address  1201 1ST ST NE
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Reach-in Refrigerator) 34.0F (Refrigerator - reach-in) 29.0F Chicken fried (Deep Fryer) (Cooking) 200.0F Meatballs (Counter Top) (Cold Holding) 43.0F
Beef (Counter Top) (Cold Holding) 40.0F Tomatoes sliced (Counter Top) (Cold Holding) 40.0F Lettuce (Counter Top) (Cold Holding) 41.0F Roast Beef (Counter Top) (Cold Holding) 44.0F
Ham (Counter Top) (Cold Holding) 76.0F Salmon (Counter Top) (Cold Holding) 31.0F Tuna (Counter Top) (Cold Holding) 38.0F (Refrigerator - open display) 39.0F
(Refrigerator - open display) 29.0F (Refrigerator - open display) 29.0F Chicken fried (Room) (Cold Holding) 70.0F (Walk-in Freezer) -10.0F
(Refrigerator - sandwich prep unit) 33.0F (Refrigerator - deli display) 33.0F Pork (Refrigerator - deli display) (Cold Holding) 43.0F Steak cooked (Refrigerator - deli display) (Cold Holding) 39.0F
shrimp salad (Refrigerator - deli display) (Cold Holding) 45.0F Tuna Salad (Refrigerator - deli display) (Cold Holding) 43.0F Wheat/Oat/Grain/Rice (Hot Bar) (Hot Holding) 170.0F Pork (Hot Bar) (Hot Holding) 159.0F
Tofu (Hot Bar) (Hot Holding) 157.0F Fried Rice (Hot Bar) (Hot Holding) 138.0F Salmon (Ice) (Cold Holding) 38.0F Shrimp raw (Ice) (Cold Holding) 33.0F
Crab cake (Ice) (Cold Holding) 43.0F Crab cake (Ice) (Cold Holding) 44.0F Crab cake (Ice) (Cold Holding) 41.0F Scallops (Ice) (Cold Holding) 41.0F
(Walk-in Refrigerator) 41.0F (Walk-in Refrigerator) 27.0F (Refrigerator - reach-in) 34.0F (Reach-in Refrigerator) 36.0F
(Reach-in Refrigerator) 34.0F (Handwashing sink - deli section) 101.0F (Handwashing sink - deli section) 118.0F (Handwashing Sink - Service Line) 113.0F
(Freezer - open display) -1.0F (Handwashing Sink - produce section) 106.0F (3-compartment sink) 118.0F Chicken (Holding Cabinet) (Hot Holding) 170.0F
Salmon (Holding Cabinet) (Hot Holding) 170.0F Fried Rice (Grill) (Cooking) 170.0F (Refrigerator - display) 34.0F (Refrigerator - display) 39.0F
Lettuce (Salad Bar) (Cold Holding) 41.0F Tuna Salad (Salad Bar) (Cold Holding) 46.0F Seafood Salad (Salad Bar) (Cold Holding) 41.0F Eggs boiled (Salad Bar) (Cold Holding) 43.0F
Inspector Comments:
The following violations were corrected during the inspection;
#8-402.1(lack of proper handwashing observed, employees instructed to conduct proper handwashing during the inspection, #22-1900.1(Observed improper temperatures throughout the Deli stations and food bars, food items removed and stored in a blast chiller to properly cool items during the inspection.
The following violations are hereby abated from the inspection conducted on 12/28/2018; #23-1007.1, #24-1009.1, #33-1004.1, #36-1524.1, #37-803.1, #47-1800.1, #49-1900.3, #51-2418.1.
The following repeat violations must be corrected by the next routine inspection, failure to correct all stated items will result in further action by the Department of Health; #16-1900.1, #47-1801.1, #49-1900.3, 1900.2, #55-3201.1, #56-1509.4.
Note: #51-2402.1 observed Produce and Deli handwashing sinks maintained below 100F (97F, 88F, 93F during the inspection as well as the Produce 3-compartment sink 95F, Plumber restoring the hot water at the handwashing sinks during the inspection. Issued resolved hot water restored to the following; Deli handwashing sink-118F, Produce handwashing sink-106F, 3-compartment sink-118F and Pizza Service Station handwashing sink-113F. Deli handwashing sink water leakage issue resolved.
Observed AFC Sushi Co employee demonstrate the acidification process during the inspection, logs review conducted for three months during the inspection, all logs and demonstration accurate.
Please submit all questions/inquiries to the Area Supervisor at for an 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:
  James Smith 02/01/2018
 Person-in-Charge (Signature) (Print) Date
    Dawn Adams 19  02/01/2018 
  Inspector (Signature) (Print) Badge # Date