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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 |
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| 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 |
|
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| 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 |
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| 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 |
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| IN |
OUT |
N/A |
|
27. |
Food additives: approved and properly used |
|
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| 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 |
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|
|
|
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GOOD RETAIL PRACTICES
|
| Compliance Status |
COS |
R |
| |
Safe Food and Water |
|
| IN |
OUT |
N/A |
|
30. |
Pasteurized eggs used where required |
|
|
| IN |
OUT |
|
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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 |
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| IN |
OUT |
|
|
43. |
In-use utensils: properly stored |
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| IN |
OUT |
|
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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 |
|
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| |
Utensils, Equipment, and Vending |
|
| IN |
OUT |
|
|
47. |
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
|
|
| IN |
OUT |
|
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48. |
Warewashing facilities: installed, maintained, and used; test strips |
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| 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 |
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53. |
Toilet facilities: properly constructed, supplied, and cleaned |
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|
| 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 |
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|
| OBSERVATIONS |
25 DCMR |
CORRECTIVE ACTIONS |
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10. - There is not hot water (at least 100 degrees Fahrenheit)at hand washing sinks (temperature ranges from 81 to 97 degrees)thru out.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
2402.1 |
A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. PfA handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf
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16. - Observed edges of ice machine unclean interior to lid area in kitchen in downstairs.
Ice machine cleaned at time of inspection.
(Corrected On Site)
|
1900.1 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. PfEquipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
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21. - Temperature control for safety foods temp below 135 degrees F, at hot bar and salad bar.
Food items was removed from hot bar.
(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. PExcept 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
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22. - Temperature control for safety foods temp above 41 degrees F at salad bar.
Food items was removed from cold food bar.
(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: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. PExcept 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
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23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked at pizza station refrigerator (tomato sauce).
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
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
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36. - There is no visible thermometer in the reach-in refrigerator located at the meat department display meat display case, and walk in cooler for cheese in the kitchen downstairs.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
1524.1 |
In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
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37. - Plastic squeeze bottles are not labeled as to its contents at the burger station.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
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.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.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.
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49. - Observed unclean exterior of dry food/working containers in dry food storage area.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1903.1 |
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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50. - There is no hot water (at least 110 degrees Fahrenheit) at the (3)compartment sink.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
|
2305.1 |
The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. PfThe water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Pf
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| |
Temperatures
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
|
Salad (Cold Holding)
|
31.0F
|
Dairy Products (Refrigerator)
|
35.0F
|
Potatoes (Cold Buffet)
|
46.0F
|
Lettuce (Cold Buffet)
|
45.0F
|
|
Red Peppers Roasted (Cold Holding)
|
39.0F
|
Eggplant (Cold Buffet)
|
43.0F
|
Squash (Cold Buffet)
|
41.0F
|
Salad (Cold Buffet)
|
40.0F
|
|
Chicken salad (Cold Buffet)
|
39.0F
|
Cheese (Cold Holding)
|
37.0F
|
Hot Water
|
83.0F
|
(Refrigerator - walk-in meat)
|
39.0F
|
|
(Refrigerator - walk-in)
|
30.0F
|
Bacon (Cold Holding)
|
40.0F
|
Steak raw (Cold Holding)
|
40.0F
|
Roast Beef (Cold Holding)
|
41.0F
|
|
Ribs (Cold Holding)
|
40.0F
|
Veal (Hot Buffet)
|
150.0F
|
Chicken Teriyaki (Hot Buffet)
|
101.0F
|
Macaroni and cheese (Hot Buffet)
|
136.0F
|
|
Wheat/Oat/Grain/Rice (Hot Buffet)
|
142.0F
|
Pork (Hot Buffet)
|
165.0F
|
Pizza - Pepperoni (Hot Holding)
|
177.0F
|
(Refrigerator - pizza prep unit)
|
39.0F
|
|
Ground Beef (Cold Holding)
|
40.0F
|
Hot Water (Handwashing Sink)
|
97.0F
|
(Refrigerator)
|
41.0F
|
(Hot Holding Unit)
|
200.0F
|
|
Chicken (Hot Holding)
|
151.0F
|
Macaroni and cheese (Hot Holding)
|
141.0F
|
(Refrigerator - walk-in)
|
33.0F
|
(Refrigerator - display)
|
30.0F
|
|
Cheese (Refrigerator - walk-in)
|
38.0F
|
Hot Water (Handwashing sink - deli section)
|
90.0F
|
(Refrigerator - walk-in deli)
|
31.0F
|
(Refrigerator - display)
|
29.0F
|
|
Cheese (Refrigerator)
|
34.0F
|
(Refrigerator - walk-in produce)
|
37.0F
|
(Refrigerator - walk-in bakery)
|
33.0F
|
Hot Water (Handwashing Sink - kitchen)
|
87.0F
|
|
Hot Water (Prep sink)
|
110.0F
|
Hot Dog (Handwashing Sink)
|
100.0F
|
(Refrigerator)
|
40.0F
|
Mushrooms (Hot Holding)
|
145.0F
|
|
Onions cooked (Hot Holding)
|
165.0F
|
Chili (Hot Holding)
|
162.0F
|
Tomatoes sliced (Cold Holding)
|
39.0F
|
Cheese (Cold Holding)
|
41.0F
|
|
(Refrigerator)
|
40.0F
|
Lettuce (Cold Holding)
|
40.0F
|
Chicken (Hot Holding)
|
188.0F
|
Beef (Hot Holding)
|
179.0F
|
|
Pork (Hot Holding)
|
166.0F
|
Wheat/Oat/Grain/Rice (Hot Holding)
|
161.0F
|
Black Beans (Hot Holding)
|
150.0F
|
Sausage (Refrigerator - drawer)
|
37.0F
|
|
Chicken (Refrigerator - display)
|
39.0F
|
Steak raw (Refrigerator - display)
|
36.0F
|
(Refrigerator - display)
|
37.0F
|
Tuna (Refrigerator - display)
|
38.0F
|
|
Scallops (Refrigerator - display)
|
40.0F
|
Salmon (Refrigerator - display)
|
42.0F
|
Shrimp raw (Refrigerator - display)
|
40.0F
|
Crab cake (Refrigerator - display)
|
43.0F
|
|
Seafood/Fish (Refrigerator - display)
|
35.0F
|
Seafood (Refrigerator - display)
|
31.0F
|
(Refrigerator - walk-in)
|
33.0F
|
Hot Water (Handwashing Sink)
|
81.0F
|
|
Hot Water (Handwashing Sink)
|
84.0F
|
Sausage (Cold Holding)
|
40.0F
|
Hot Water (3-compartment sink)
|
95.0F
|
Meat (Display Refrigerator)
|
42.0F
|
|
Feta Cheese (Cold Buffet)
|
36.0F
|
Pad Thai (Cold Buffet)
|
40.0F
|
Salmon (Cold Buffet)
|
42.0F
|
Mashed potatoes (Hot Buffet)
|
170.0F
|
|
Pasta/Noodles (Hot Buffet)
|
138.0F
|
Fish - Cod (Hot Buffet)
|
145.0F
|
Chicken (Hot Buffet)
|
144.0F
|
|
|
Inspector Comments:
Correct violations cited within time frame stated.
If you have any questions, please email food.safety@dc.gov
Note: Contractors at premise working was installing part for increasing hot water.
|
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.
