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 17067-Vendor-CHAT PAT-Truck

Address 2852 ARIZONA AVE NW

City/State/Zip Code WASHINGTON, DC 20016

Telephone

(301) 520-1218

E-mail address

Date of Inspection

2018

Time In

^PM Time Out

^PM

License Holder 17067 - JAWAHAR SHAH

License/Customer No. 13CAP-00000140

License Period

2017

2019

Type of Inspection

Routine

Establishment Type: Mobile Vending

Risk Category 1

Priority Violations	3	COS	0	R	0
Priority Foundation Violations	1	COS	0	R	0
Core Violations	4	COS	0	R	0
Certified Food Protection Manager (CFPM) JAWAHAR SHAH
CFPM #: FS-74587 CFPM Expiration Date: 03/28/2020
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 17067-Vendor-CHAT PAT-Truck Establishment Address 2852 ARIZONA AVE NW

OBSERVATIONS	25 DCMR	CORRECTIVE ACTIONS
8. - Observed employee changing task without washing hands in between.	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. P
9. - Observed employee touching crepe with bare hand.	800.2	Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P
10. - Handwashing sink blocked by several items.	2414.2	A handwashing sink shall not be used for purposes other than handwashing. Pf
22. - Temperature control for safety foods temp above 41 degrees F in the sandwich refrigeration unit.	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. P
37. - Working containers and squeeze bottles of foods that are not name labeled.	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.
40. - Food employee observed not wearing a hair restraint while working with open food.	502.1	Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.	812.2	Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.
51. - Waste water tank leaking on the ground. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)	2418.1	A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.

Temperatures

Item/Location	Temp	Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
Lentil Soup (Hot Holding Unit) (Hot Holding)	156.8F


Inspector Comments: Correct cited violations within 5 and/or 14 calendar days Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov

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.

	Harriti Shah	04/12/2018
Person-in-Charge (Signature)	(Print)	Date

	Candis Watson	033	04/12/2018
Inspector (Signature)	(Print)	Badge #	Date

FSHISD_2015_3