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  USDA SOUTH CAFETERIA
Address  1400 INDEPENDENCE AVE SW
City/State/Zip Code  WASHINGTON, DC 20024
Telephone
 (202) 756-7141
 E-mail address  meaghan.mcdonnell@usda.gov
Date of Inspection
 06
/
 27
/
 2018
    Time In
 01
:
 00
PM     Time Out
 02
:
 30
PM  
License Holder  JAC-USDA Inc (South Cafe)
License/Customer No.  09313xxxx-13000128
License Period
 01 
/
 01 
/
 2017 
 - 
 12 
/
 31 
/
 2018 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  5 COS  4 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  4 COS  1 R  0
Certified Food Protection Manager (CFPM)
 DARRELL HUGHES 
CFPM #:  FS-73474 

CFPM Expiration Date:   01/13/2020  
D.C. licensed trash or solid waste contractor:
 Olympus 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 Pritz 
D.C. licensed ventilation hood system cleaning contractor:
 Integrated Pest Management 
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  USDA SOUTH CAFETERIA    Establishment Address  1400 INDEPENDENCE AVE SW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
15. - Raw turkey was stored above raw fish. The turkey was relocated to correct this. (Corrected On Site)  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. - The establishment is washing dishes in a mechanical dish washer that lacks one of the four sprayers. The manager was instructed to cease using the unit, wash/rinse/sanitizer items washed in the unit, and repair the unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P  
20. - Chicken was temped 80F at 1:15 PM while cooling in a reach-in refrigerator holding at 60F. The employee stated the chicken was cooked between 9 and 10 AM. This exceeds the time requirements for cooling. The chicken was discarded. (Corrected On Site)  1003.1 Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (a) Within two (2) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)); P and (b) Within six (6) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
21. - Chicken was holding at 98F in an Alto Sham which appeared to be in disrepair. The chicken was temped at 1:40 pm and the cook said he prepared it between 9 and 10. The chicken was discarded. (Corrected On Site)  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  
22. - Multiple food items temped above 41F in a reach-in refrigerator holding at 60F. Some foods were discard and some foods were placed in a walk-in to cool based on time of preparation. (Corrected On Site)  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  
24. - The sushi chef is not logging time for the brown rice that is holding without temperature control. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1009.1 Except as specified in Section 1009.4, if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service: (a) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the Department upon request and shall specify: Pf (1) Methods of compliance with Section 1009.2(a) through 1009.2(c) or Section 1009.3; Pf and (2) Methods of compliance with Section 1003 for food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf  
33. - A reach-in refrigerator in the Asian foods prep area and a hot holding unit on the service line near the same area are not maintaining adequate food temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1600.1 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf  
33. - Chicken and noodles are stored in deep half pans and wrapped in plastic during the cooling process. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1004.1 Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf  
43. - Scoops without handles were stored in food. The scoops were removed to correct this. (Corrected On Site)  810.1 During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.  
49. - Walk-in refrigerator racks and bins are unclean. Dish area "clean equipment" racks are unclean and the seal around the 3-compartment sink area is discolored. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1903.1 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.  
55. - There is paint that is flaking near a handsink on the service line. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3200.1 The physical facilities shall be maintained in good repair.  
56. - Employee personal possession were stored on the cookline instead of the lockers. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3209.2 Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.  
 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Yogurt (Reach-in Refrigerator) (Cold Holding) 55.0F Noodles (Reach-in Refrigerator) (Cooling) 53.0F Juice (Reach-in Refrigerator) (Cold Holding) 39.0F Pizza (Hot Holding Cabinet) (Hot Holding) 167.0F
Salmon (Sushi Bar) (Cold Holding) 40.0F Soup (Bain-marie) (Hot Holding) 145.0F Wheat/Oat/Grain/Rice (Hot Bar) (Hot Holding) 135.0F Chicken (Hot Bar) (Hot Holding) 140.0F
Wheat/Oat/Grain/Rice (Hot Bar) (Hot Holding) 140.0F Ribs (Hot Bar) (Hot Holding) 141.0F Chicken (Hot Bar) (Hot Holding) 165.0F Kimchi (Cold Buffet) (Cold Holding) 40.0F
Fruits (Cold Buffet) (Cold Holding) 39.0F Salmon (Freezer) (Cold Holding) -2.0F Beef (Walk-in Refrigerator) (Cold Holding) 41.0F Cheese (Walk-in Refrigerator) (Cold Holding) 33.0F
Turkey (Walk-in Refrigerator) (Cold Holding) 40.0F Sausage (Walk-in Refrigerator) (Cold Holding) 39.0F Cheese (Walk-in Refrigerator) (Cold Holding) 34.0F Chicken (Hot Holding Unit) (Hot Holding) 98.0F
Hot Water (Handwashing Sink) 111.0F Hot Water (Handwashing Sink) 103.0F Hot Water (3-compartment sink) 120.0F Tomatoes sliced (Salad Bar) (Cold Holding) 39.0F
Sauce (Reach-in Refrigerator) (Cold Holding) 48.0F (Reach-in Refrigerator) (Cold Holding) 60.0F Corn (Reach-in Refrigerator) (Cooling) 70.0F Chicken (Reach-in Refrigerator) (Cooling) 80.0F
Eggs (Reach-in Refrigerator) (Cold Holding) 34.0F Lettuce (Reach-in Refrigerator) (Cold Holding) 40.0F        
Inspector Comments:
Correct stated violations within 5 and 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.
  Darrell Hughes 06/27/2018
 Person-in-Charge (Signature) (Print) Date
    Douglas Dalier 082  06/27/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3