Food Establishment Inspection Report

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

http://doh.dc.gov/service/food-safety email: food.safety@dc.gov

Establishment Name 17529-Vendor-RED SEA-TRUCK

Address 7614 CORK GLEN WAY

City/State/Zip Code SPRINGFIELD, VA 22153

Telephone

(571) 303-8461

E-mail address yonasbgm@yahoo.com

Date of Inspection

2018

Time In

^AM Time Out

^AM

License Holder 17529- Birhanu Tefera

License/Customer No.

License Period

2017

Type of Inspection

Preoperational

Establishment Type: Mobile Vending

Risk Category 1

Priority Violations	0	COS	0	R	0
Priority Foundation Violations	3	COS	0	R	0
Core Violations	7	COS	0	R	0
Certified Food Protection Manager (CFPM) BIRHANU TEFERA
CFPM #: FS-78238 CFPM Expiration Date: 06/05/2020
D.C. licensed trash or solid waste contractor:
D.C. licensed sewage & liquid waste transport contractor:
D.C. licensed pesticide operator/contractor:
D.C. licensed ventilation hood system cleaning contractor:

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	N/O	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			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

Safe Food and Water

OUT

N/A

30.

Pasteurized eggs used where required

OUT

31.

Water and ice from approved source

OUT

N/A

N/O

32.

Variance obtained for specialized processing methods

Food Temperature Control

OUT

N/A

N/O

33.

Proper cooling methods used; adequate equipment for temperature control

OUT

N/A

N/O

34.

Plant food properly cooked for hot holding

OUT

N/A

N/O

35.

Approved thawing methods used

OUT

36.

Thermometers provided and accurate

Food Identification

OUT

37.

Food properly labeled; original container

Prevention of Food Contamination

OUT

38.

Insects, rodents, and animals not present

OUT

39.

Contamination prevented during food preparation, storage, and display

OUT

40.

Personal cleanliness

OUT

41.

Wiping cloths: properly used and stored

OUT

42.

Washing fruits and vegetables

Proper Use of Utensils

OUT

43.

In-use utensils: properly stored

OUT

44.

Utensils, equipment and linens: properly stored, dried, and handled

OUT

45.

Single-use/single-service articles: properly stored and used

OUT

46.

Gloves used properly

Utensils, Equipment, and Vending

OUT

47.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

OUT

48.

Warewashing facilities: installed, maintained, and used; test strips

OUT

49.

Nonfood-contact surfaces clean

Physical Facilities

OUT

50.

Hot and cold water available; adequate pressure

OUT

51.

Plumbing installed; proper backflow devices

OUT

52.

Sewage and waste water properly disposed

OUT

53.

Toilet facilities: properly constructed, supplied, and cleaned

OUT

54.

Garbage and refuse properly disposed; facilities maintained

OUT

55.

Physical facilities installed, maintained, and clean

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 17529-Vendor-RED SEA-TRUCK Establishment Address 7614 CORK GLEN WAY

OBSERVATIONS	25 DCMR	CORRECTIVE ACTIONS
2. - District-issued Certified Food Protection Manager certificates were not posted or provided.	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.
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness.	300.1	The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.	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
36. - Thermometer supplied to the prep refrigerator is located towards the back of said unit.	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.
36. - No thermometer observed in the reach-in refrigerator.	1524.2	Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.
36. - No thermometer provided to check cold food temperatures; truck is only supplied with cooking thermometers.	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
47. - Cutting board supplied to the prep refrigherator observed with visible wear.	1801.1	Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
50. - No hot or cold water supplied to the sinks.	2306.1	Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in Section 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf
54. - Trash receptacle not large enough for the amount of waste to be produced.	2706.1	An inside storage room and area, outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold the refuse, recyclables, and returnables that accumulate.
54. - The trash receptacle does not have a cover or lid.	2713.1	Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered inside the food establishment if the receptacles and units contain food residue and are not in continuous use; or after the receptacles and units are filled.

Temperatures

Item/Location	Temp	Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
(Sandwich Prep Refrigerator)	40.0F


Inspector Comments: NOTE: The mobile food vendor did not provide a Depot Letter (service agreement) with a licensed and inspected depot, commissary, or service support facility. (25 DCMR 3705.1(e))

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.

	Birhanu Tefera	03/14/2018
Person-in-Charge (Signature)	(Print)	Date

	Jaime Hernandez	607	03/14/2018
Inspector (Signature)	(Print)	Badge #	Date

FSHISD_2015_3