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  H & PIZZA
Address  1118 H ST NE
City/State/Zip Code  Washington, DC 20002
Telephone
 (202) 733-1285
 E-mail address  bwf@andpizza.com
Date of Inspection
 07
/
 18
/
 2018
    Time In
 02
:
 00
PM     Time Out
 04
:
 30
PM  
License Holder  IMA Pizza H Street NE LLC
License/Customer No.  09313XXXX-120000247
License Period
 07 
/
 01 
/
 2018 
 - 
 06 
/
 30 
/
 2020 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  5 COS  0 R  0
Core Violations  12 COS  0 R  0
Certified Food Protection Manager (CFPM)
 JACOB SHAKLEE 
CFPM #:  FS-78008 

CFPM Expiration Date:   07/15/2020  
D.C. licensed trash or solid waste contractor:
 Stellar 
D.C. licensed sewage & liquid waste transport contractor:
  
D.C. licensed pesticide operator/contractor:
 American Pest 
D.C. licensed ventilation hood system cleaning contractor:
 Atlantic Hood and Duct 
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  H & PIZZA    Establishment Address  1118 H ST NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - The hand washing sink located at the pizza preparation area has not been supplied with paper towels at call.  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
10. - The hand washing sink located at the pizza preparation area has not been supplied at call (automatic soap dispenser has not been dispensing soap during inspection).  3001.1 Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  
16. - Unclean chopping boards observed at the pizza preparation area.  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
35. - Frozen shrimp and tomato sauce in plastic pouches observed being thawed in still water at room temperature at the back food preparation sink area.  1002.1 Except as specified in Section 1002.5, potentially hazardous food (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food temperature at five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less; or: (a) Completely submerged under running water: (1) At a water temperature of twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)) or below; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)); or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified in Sections 900.1 and 900.2 to be above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)), or seven degrees Celsius (7 degrees C) (forty-five degrees Fahrenheit (45 degrees F)) as specified in Sections 900.1 and 900.2, for more than four (4) hours including the time the food is exposed to the running water and the time needed for preparation for cooking, or the time it takes under refrigeration to lower the food temperature (41 degrees F)); (b) As a part of a cooking process if the food that is frozen is: (1) Cooked as specified in Sections 900.1, 900.2 or Section 901; or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (c) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.  
36. - There is no visible thermometer in the walk-in refrigerator located upstairs.  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.  
38. - Live fruit flies have been observed at the mop sink area.  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  
39. - Observed food items stored on floor in the walk-in refrigerators.  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.  
40. - Employees have not been wearing effective hair and beard restraints while working on open foods in the kitchen during inspection.  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.  
40. - Employees working on open foods observed wearing jewelries (earrings and necklace).  406.1 Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band.  
45. - Pizza cardboard boxes in plastic sleeves stored directly on floor at staircase and upstairs dry storage room.  2203.1 Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (a) In a clean, dry location; (b) Where they are 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. - Observed two reach-in refrigerators located at the pizza preparation area have not been functional.  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
49. - Interior surface of reach-in refrigerator located at the pizza preparation area has not been cleaned (pooled water observed on bottom surface inside the reach-in refrigerator).  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
50. - There is no running hot water provided at hand washing sink and 3-compartment ware washing sink faucets during inspection. ( Running hot water at minimum at 110 degree F at the 3-compartment ware washing sink and at 100 degree F at the hand washing sinks shall be provided at ALL times when the kitchen is in operation).  2305.2 Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Pf  
51. - Pooled condensate water observed on floor in the walk-in refrigerator from the leaking condensate water pipe.  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.  
55. - Observed the step leading to the kitchen from hallway has been damaged.  3200.1 The physical facilities shall be maintained in good repair.  
55. - Observed wet mops leaned on wall and not hung properly after use to allow them air-dry at the mop sink area.  3205.1 After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.  
55. - Floor drain and adjacent wall surface under the back food preparation table and sink have not been cleaned as needed. Mold observed on caulk line at the 3-compartment ware washing sink.  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - toilet room) 83.0F Hot Water (Handwashing Sink - toilet room) 80.0F Hot Water (Handwashing Sink - kitchen) 84.0F Pepperoni (Refrigerator - reach-in) (Cold Holding) 37.0F
Chicken (Refrigerator - reach-in) (Cold Holding) 34.0F Pickled onions (Refrigerator - reach-in) (Cold Holding) 38.0F Cheese (Refrigerator - reach-in) (Cold Holding) 38.0F Eggs (Refrigerator - reach-in) (Cold Holding) 37.0F
Shrimp cooked (Refrigerator - open display) (Cold Holding) 36.0F Chicken (Refrigerator - open display) (Cold Holding) 36.0F Pepperoni (Refrigerator - open display) (Cold Holding) 36.0F Pizza Dough (Walk-in Refrigerator) (Cold Holding) 40.0F
Pepperoni (Walk-in Refrigerator) (Cold Holding) 39.0F Tomato Sauce (Walk-in Refrigerator) (Cold Holding) 38.0F Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) 39.0F Hot Water (Handwashing Sink - Service Line) 84.0F
Hot Water (3-compartment sink) 84.0F Hot Water (3-compartment sink) 85.0F Tea in glass jars (Refrigerator - display) (Cold Holding) 34.0F   0.0F
               
Inspector Comments:
SUMMARY SUSPENSION for NOT PROVIDING RUNNING HOT WATER AT THE HAND WASHING SINKS (AT 100 DEGREE F) AND 3-COMPARTMENT WARE WASHING SINK (MINIMUM AT 110 DEGREE).

In order for license to be restored, a non-compliance restoration fee of $100 (for re-inspection during normal business hours) or $400 (for re-inspection during non-business hours) must be paid before an inspection can be scheduled and all violations must be corrected and approved by DC Health).

Please see the details in the Restoration Procedures document provided by the inspector.

Please note: Violations of the D.C. Department of Health’s Food Code may incur administrative and/or civil fines and penalties.

If you have question, please contact the area supervisor Mrs. Jacqueline Coleman 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.
  Jacob Shaklee 07/18/2018
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  07/18/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3