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
(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
(Warewashing Machine - Rinse Cycle)
125.0F
(Hot Holding Unit)
140.0F
(Freezer - Reach-In)
1.0F
Black Beans (Refrigerator - drawer) (Cold Holding)
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.
