image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
image
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  UNO'S PIZZA
Address  441 4TH ST NW
City/State/Zip Code  WASHINGTON, DC 20548
Telephone
 (202) 735-5102
 E-mail address  abuhaque@yahoo.com
Date of Inspection
 04
/
 20
/
 2018
    Time In
 01
:
 30
PM     Time Out
 02
:
 30
PM  
License Holder  Stda Corp
License/Customer No.  09305xxxx-12000023
License Period
 12 
/
 01 
/
 2017 
 - 
 11 
/
 30 
/
 2019 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  0 R  0
Priority Foundation Violations  5 COS  0 R  0
Core Violations  2 COS  0 R  0
Certified Food Protection Manager (CFPM)
 ABUNASER HAQUE 
CFPM #:  FS-76009 

CFPM Expiration Date:   04/07/2020  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
  
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  UNO'S PIZZA    Establishment Address  441 4TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is a condensation line draining to a handsink in the common food prep area located between Taco Loco and Juicy Burgers.  2414.2 A handwashing sink shall not be used for purposes other than handwashing. Pf  
15. - Raw eggs were stored above bagels.  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
16. - There is no measureable concentration of sanitizing solution at the 3-compartment sink. The employee stated they do not use the 3-compartment sink in the facility and instead bring everything to the common prep area between Taco Loco and Juicy Burger.  2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. PUtensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P  
21. - Gyro meat was holding on a rotisserie at 85F.  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. P  
23. - No prepared foods are date marked.  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. - Dish soap is stored in a beverage pitcher and is unlabeled.  3302.1 Working containers used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf  
38. - There are mice feces on floors and shelves throughout the establishment. Mice feces were found in contact with single-use food utensils stored in an open container.  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. - Neither the name of the establishment's licensed Pesticide Operator/contractor nor its pest extermination services contract are available.  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.  
55. - There is food debris on the walls and floor  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
62. - The original business license is not present at the establishment. The manager only has a copy.  4306.3 All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.  
 
Sanitizer: Quaternary Ammonium, 00 ppm, 0.0 pH, 00.0°F 
Sanitizer: Chlorine, 00 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Eggs (Reach-in Refrigerator) (Cold Holding) 41.0F Dairy Products (Reach-in Refrigerator) (Cold Holding) 40.0F Yogurt (Reach-in Refrigerator) (Cold Holding) 39.0F Hot Water (Handwashing Sink) 100.0F
Cheese (Sandwich Prep Refrigerator) (Cold Holding) 39.0F Steak cooked (Sandwich Prep Refrigerator) (Cold Holding) 41.0F Hot Water (3-compartment sink) 112.0F Gyro Meat (Rotisserie) (Hot Holding) 85.0F
               
Inspector Comments:
Summary Suspension for operating a food establishment with gross insanitary occurrence or condition or other circumstances that may endanger public health including but not limited to an infestation of vermin [25-A DCMR 4408.1(h)] In order to restore the license a re-inspection fee of $100 for normal business hours or $400 for non-business hours must be paid and all items abated. Please review the provided "Food Establishment Restoration Procedures" for additional information. Note: The only publicly available restrooms are located after going through security. Also this establishment uses a common prep kitchen with Taco Loco and Juicy Burgers Company with were issued summary suspension as well.
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.
  Abunaser Haque 04/20/2018
 Person-in-Charge (Signature) (Print) Date
    Douglas Dalier 082  04/20/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3