image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  FAA CAFETERIA
Address  800 INDEPENDENCE AVE SW
City/State/Zip Code  Washington, DC 20024
Telephone
 (202) 815-9996
 E-mail address  FAAChefMgr@taher.com
Date of Inspection
 02
/
 07
/
 2018
    Time In
 01
:
 30
PM     Time Out
 03
:
 00
PM  
License Holder  Sodexo Management, Inc.
License/Customer No.  09313xxxx-12000114
License Period
 01 
/
 01 
/
 2018 
 - 
 12 
/
 31 
/
 2019 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  4 COS  0 R  0
Core Violations  6 COS  1 R  0
Certified Food Protection Manager (CFPM)
 DAVID CROSS 
CFPM #:  FS-75749 

CFPM Expiration Date:   06/09/2020  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protiens 
D.C. licensed pesticide operator/contractor:
 Western Pest Control 
D.C. licensed ventilation hood system cleaning contractor:
 Building 
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  FAA CAFETERIA    Establishment Address  800 INDEPENDENCE AVE SW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  
10. - There is an eye wash apparatus installed on one of the kitchen hand washing sinks. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2414.2 A handwashing sink shall not be used for purposes other than handwashing. Pf  
37. - Pan/container of bacon fat stored inside of the reach-in refrigerator is not labeled with the common name of the ingredient stored inside. (Food employee labeled the container with the ingredient's common name.) (Corrected On Site)  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. - Dead roaches/insects observed on the lid of a bucket inside of the dish washing room. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3211.1 Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.  
45. - Single-use/disposable beverage cup lids are not protected/inverted while on display at the front counter. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2203.1 Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
48. - There are no chemical test strips/kit provided for the quat. sanitizer (manual ware washing sink). (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  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  
48. - The insides of the ware washing machine observed unclean with an accumulation of food residue and debris. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1803.1 A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified in Section 1602 shall be cleaned: (a) Before use; (b) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (c) If used, at least every twenty-four (24) hours.  
49. - There is an accumulation of dirt, oil, and other debris on the outsides of the deep fryers. (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.  
52. - No garbage disposal unit (food waste grinder) is installed in the establishment.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  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. - Floors observed unclean in the ware washing room (specifically near the ware washing machine, under the soda syrups).(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 125.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink) 130.0F (Hot Holding Unit) 140.0F Hot Water (Handwashing Sink) 101.0F (Reach-in Refrigerator) 37.0F
(Reach-in Refrigerator) 34.0F (Freezer - Reach-In) 1.0F Boiled Eggs (Reach-in Refrigerator) (Cold Holding) 39.0F Cucumbers (Reach-in Refrigerator) (Cold Holding) 36.0F
Fried Tofu (Reach-in Refrigerator) (Cooling) 46.0F (Reach-in Refrigerator) 35.0F Chicken (Reach-in Refrigerator) (Cold Holding) 35.0F Eggs (Under-counter Refrigerator) (Cold Holding) 42.0F
Turkey sliced (Sandwich Prep Refrigerator) (Cold Holding) 44.0F Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) 34.0F Black Beans (Refrigerator - drawer) (Cold Holding) 36.0F (Reach-in Refrigerator) 27.0F
Cole slaw (Reach-in Refrigerator) (Cold Holding) 40.0F (Reach-in Refrigerator) 38.0F (Reach-in Refrigerator) 40.0F (Reach-in Refrigerator) 39.0F
Hot Water (Handwashing Sink) 100.0F Hot Water (3-compartment sink) 138.0F (Warewashing Machine - Rinse Cycle) 125.0F    
Inspector Comments:
Correct items stated within 3 and 14 days as listed within the observations section of this report.

Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for efficient resonse.
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.
  David Cross 02/07/2018
 Person-in-Charge (Signature) (Print) Date
    Denise T. Lucas 603  02/07/2018 
  Inspector (Signature) (Print) Badge # Date
    2023