image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  CARL'S FOOD
Address  2208 RHODE ISLAND AVE NE
City/State/Zip Code  WASHINGTON, DC 20018
Telephone
 202-529-6225
 E-mail address  subbsbycarl@gmail.com
Date of Inspection
 03
/
 07
/
 2018
    Time In
 12
:
 15
PM     Time Out
 01
:
 05
PM  
License Holder  S.L. Foods Inc.
License/Customer No.  09305xxxx-71101582
License Period
 03 
/
 01 
/
 2017 
 - 
 02 
/
 28 
/
 2019 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  0 R  0
Priority Foundation Violations  6 COS  0 R  0
Core Violations  10 COS  0 R  0
Certified Food Protection Manager (CFPM)
 GARY COLEMAN 
CFPM #:  FS-85859 

CFPM Expiration Date:   04/03/2022  
D.C. licensed trash or solid waste contractor:
 A & W Trash 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Pest Inc 
D.C. licensed ventilation hood system cleaning contractor:
 N/A 
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  CARL'S FOOD    Establishment Address  2208 RHODE ISLAND AVE NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
8. - Employee observed drinking and then returning to preparing sandwiches. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  402.1 Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. PFood employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P  
16. - Knives and cutting boards are not being sanitized throughout the day. The CFPM informed me that they wash utensils and food contact surfaces only once a day, but the same knives and cutting boards are used the whole day. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1901.3 If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.If used with potentially hazardous food (time/temperature control for safety food), equipment, food-contact surfaces and utensils shall be cleaned throughout the day at least every four (4) hours, except as specified in Section 1901.4. P  
16. - Unclean food-contact surfaces (slicers). All storage racks inside of walk in refrigerators are rusted all the way through. Inside of the sandwich prep refrigerator had food debris and dried food spills. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
16. - Cutting board at sandwich prep refrigerator has deep cuts and stained. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1901.1 Equipment food-contact surfaces and utensils shall be cleaned: (a) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry, except as specified in Section 1901.2; P (b) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (c) Between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); P (d) Before using or storing a food temperature measuring device; P and (e) At any time during the operation when contamination may have occurred. P  
23. - Meats and cheeses stored inside of the walk in refrigerator are not date marked. (CORRECT VIOLATION WITHIN 5 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  
28. - Cans of Raid observed underneath 2 compartment sink and in the room where the walk in refrigerator is located. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3402.1(a) Poisonous or toxic materials shall be used according to: (a) The Pesticide Operations Act of 1977, effective April 18, 1978 (D.C. Law 2-70; D.C. Official Code Section 8-401, et seq. (2008 Repl.)), and this Code. Pf  
36. - No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1606.1 Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in chapters 6 through 13. Pf  
37. - Bottles used for oil and other sandwich seasonings are not labeled. (CORRECT VIOLATION WITHIN 5 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.  
38. - Mice droppings were observed under front counter, behind kitchen entrance door, and in between sandwich prep refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
38. - The date that pest extermination services were last provided to the establishment is not available. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3210.2 The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment.  
38. - Front door to establishment has a gap at the bottom of the door. Holes in floor near front door. Pipes from basement come through but holes are not sealed. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2912.1 Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors.  
39. - Shredded lettuce for sandwiches are stored in plastic carryout bags. Peppers and sandwich meats stored in the bottom of the sandwich prep refrigerator are not covered. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
47. - Paper covering the racks inside of the walk in refrigerator. Paper is damaged due to rust of the racks. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) Unsealed wood observed in kitchen area. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1408.1 Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material.  
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution (chlorine). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1815.1 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf  
48. - There is no detergent-sanitizer provided for use in the 2-compartment sink. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1814.1 If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.  
49. - All countertops and storage shelves in establishment have litter, dust, and food debris. (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.  
53. - The toilet room does not have a covered receptacle for the disposal of feminine hygiene products. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2707.1 A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.  
54. - Old cardboard boxes and hanging bags are used to collect trash inside kitchen of the establishment. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2703.1 Except as specified in Section 2703.2, receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect and rodent resistant, leak proof, and nonabsorbent.  
55. - Floors and walls in the kitchen and back of house storage area has food debris, dust and litter throughout. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
55. - Tools and other unneeded items stored in the establishment. Old or unused equipment stored in the establishment. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3213.1 The premises shall be free of: (a) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) Litter.  
 
Sanitizer: Chlorine, 00 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Refrigerator - beverage) 38.0F Turkey (Walk-in Refrigerator) (Cold Holding) 38.0F Ham (Walk-in Refrigerator) (Cold Holding) 39.0F Provolone Cheese (Walk-in Refrigerator) (Cold Holding) 40.0F
Salami (Walk-in Refrigerator) (Cold Holding) 38.0F Hot Water (2-compartment sink) 116.0F Hot Water (Handwashing Sink) 114.0F Hot Water (Handwashing Sink) 110.0F
Ham (Sandwich Prep Refrigerator) (Cold Holding) 39.0F Turkey (Sandwich Prep Refrigerator) (Cold Holding) 38.0F Bologna (Sandwich Prep Refrigerator) (Cold Holding) 40.0F Provolone Cheese (Sandwich Prep Refrigerator) (Cold Holding) 37.0F
               
Inspector Comments:
Please correct all stated items within 5 days.
Please correct all stated items within 14 days.
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.
  Gary Coleman 03/07/2018
 Person-in-Charge (Signature) (Print) Date
    Megan Johnson 121  03/07/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3