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  WALMART STORE #3035-00
Address  310 RIGGS RD NE
City/State/Zip Code  WASHINGTON, DC 20001
 (202) 756-4418
 E-mail address
Date of Inspection
    Time In
AM     Time Out
License Holder  Walmart Store East LP
License/Customer No.  09305xxxx-16000004
License Period
 Type of Inspection
Establishment Type:  Delicatessen
    Risk Category 1
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  2 COS  1 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-66962 

CFPM Expiration Date:   07/10/2018  
D.C. licensed trash or solid waste contractor:
 River Road Trash 
D.C. licensed sewage & liquid waste transport contractor:
 Liquid Environemntal Solutions 
D.C. licensed pesticide operator/contractor:
 Ecolab (2/5/2018) 
D.C. licensed ventilation hood system cleaning contractor:
 Commercial Kitchen Exhaust Cleaning 
  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  WALMART STORE #3035-00    Establishment Address  310 RIGGS RD NE
2. - The Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic business license.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  200.4 Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment.  
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 no hot water (at least 100 degrees Fahrenheit) at the handwashing sinks located at the Deli and meat section. (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. Pf  
36. - The thermometer at one of the reach-in refrigerator placed to the coldest part of the refrigerator. (Moved to the warmest side at call) (Corrected On Site)  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.  
51. - The pre-rinse faucet of 3-compartment sink touches down the flood rim level of the sink. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2403.1 An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than twenty-five millimeters (25 mm) or one inch (1 in). P  
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing sink - deli section) 108.0F Gravy (Hot Holding Unit) (Hot Holding) 146.0F Macaroni and cheese (Hot Holding Unit) (Hot Holding) 155.0F Green Beans (Hot Holding Unit) (Hot Holding) 162.0F
Okra (Hot Holding Unit) (Hot Holding) 154.0F (Refrigerator - walk-in bakery) 34.0F Hot Water (Handwashing Sink - Dishwash area) 108.0F Hot Water (Handwashing Sink) 84.1F
Hot Water (Handwashing Sink) 107.0F Hot Water (Handwashing sink - bakery) 108.0F Hot Water (3-compartment sink) 116.0F Hot Water (3-compartment sink) 119.0F
Cheese (Display Refrigerator) (Cold Holding) 37.0F Juice (Display Refrigerator) (Cold Holding) 36.0F Yogurt (Display Refrigerator) (Cold Holding) 35.0F Salmon (Display Refrigerator) (Cold Holding) 26.0F
Chicken Wings (Display Refrigerator) (Cold Holding) 38.0F Ground Beef (Display Refrigerator) (Cold Holding) 36.0F (Display Refrigerator) 32.0F (Display Refrigerator) 33.0F
(Display Refrigerator) 32.0F Chicken raw (Display Refrigerator) (Cold Holding) 36.0F Pastrami (Display Refrigerator) (Cold Holding) 38.0F Turkey (Display Refrigerator) (Cold Holding) 36.0F
(Display Refrigerator) 34.0F (Display Refrigerator) 31.0F (Display Refrigerator) 30.0F Potatoe wedges (Hot Holding Unit) (Hot Holding) 143.0F
Chicken Wings (Hot Holding Unit) (Hot Holding) 148.0F BBQ Chicken (Hot Holding Unit) (Hot Holding) 156.0F Hot Water (Handwashing sink - deli section) 94.1F Dairy Products (Walk-in Refrigerator) (Cold Holding) 38.0F
Chicken (Walk-in Refrigerator) (Cold Holding) 34.0F Beef (Walk-in Refrigerator) (Cold Holding) 36.0F Chicken (Hot Holding Display Unit) (Hot Holding) 163.0F (Deli display) 34.0F
Tuna (Deli display) (Cold Holding) 34.0F Egg Salad (Deli display) (Cold Holding) 36.0F Chicken salad (Deli display) (Cold Holding) 36.0F Pasta Salad (Deli display) (Cold Holding) 37.0F
Brocolli Salad (Deli display) (Cold Holding) 36.0F (Display Freezer) -3.0F (Display Freezer) -5.0F (Display Freezer) -2.0F
(Display Freezer) -10.0F (Refrigerator - walk-in deli) 32.0F (Walk-in Freezer) -3.0F (Walk-in Freezer) 0.0F
(Refrigerator - walk-in) 34.0F (Refrigerator - walk-in meat) 34.0F (Reach-in Refrigerator) 40.0F    
Inspector Comments:
Correct the stated items within 3-days. Correct items stated within 14-days. Please submit all questions/inquiries to the Area Supervisor at 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:
  Zakiya Francois 02/27/2018
 Person-in-Charge (Signature) (Print) Date
    Alemayehu Tekleselassie 029  02/27/2018 
  Inspector (Signature) (Print) Badge # Date