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  2 SISTERS DELI
Address  400 C ST SW
City/State/Zip Code  WASHINGTON, DC 20024
Telephone
 (202) 554-0099
 E-mail address  heejin828@yahoo.com
Date of Inspection
 07
/
 19
/
 2018
    Time In
 12
:
 35
PM     Time Out
 04
:
 45
PM  
License Holder  Icthus Corpoartion
License/Customer No.  09313xxxx-670000540
License Period
 02 
/
 01 
/
 2017 
 - 
 01 
/
 31 
/
 2019 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  1 R  0
Priority Foundation Violations  6 COS  1 R  0
Core Violations  15 COS  2 R  0
Certified Food Protection Manager (CFPM)
 HEEJIN KIM 
CFPM #:  FS-74162 

CFPM Expiration Date:   02/11/2020  
D.C. licensed trash or solid waste contractor:
 SRWS 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 General Pest 
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  2 SISTERS DELI    Establishment Address  400 C ST SW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
8. - Observed the lack of proper handwashing during the inspection, while changing task, instructed food preparation employees to conduct proper handwashing during the inspection. (Corrected On Site)  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  
8. - Observed, employee washing gloved hands using the three compartment sink, employee instructed to conduct proper handwashing using the ware washing room handsink during the inspection. (Corrected On Site)  403.1 Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and shall not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water or similar liquid waste. Pf  
10. - Observed, employee washing containers using the ware washing handsink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2414.2 A handwashing sink shall not be used for purposes other than handwashing. Pf  
10. - There is no handwashing signage at the kitchen/warewashing handwashing sink. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
10. - There are no paper towels at the kitchen/warewashing, and men's toilet room handwashing sinks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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. - There is no soap at the kitchen/warewashing or women's handwashing sinks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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. - Excessive mold was observed on the ice maker's ice chute and plastic drip panel. Observed pink slime present on the soda machine ice chute. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
21. - Temperature control for safety foods temp below 135 degrees F observed throughout establishment. Observed, food stored at room temperature on top of the hot food bar, food discarded during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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. - Temperature control for safety foods temp above 41 degrees F throughout establishment. Observed, cartons of raw shell eggs stored on the floor at room temperature, near the service line food storage room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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. - Observed, employees personal care items stored with food and food equipment throughout establishment. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3415.1 Employees shall store their personal care items in separate cabinets or storage lockers specified in Section 3010.2, except as specified in Sections 3413 and 3414.  
33. - Observed improper cooling of chicken stored in the kitchen upright refrigeration units, chicken stored in tightly closed bags with condensation, temperature at call 121F. Food item discarded during the inspection. (Corrected On Site)  1004.2 When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and (b) Loosely covered or uncovered if protected from overhead contamination as specified in Section 816.1(b), during the cooling period to facilitate heat transfer from the surface of the food.  
37. - Working containers of foods that are not easily recognizable are not name labeled. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
39. - Observed, food from delivery stored in direct contact with the floor near the service line food storage room. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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. - Food employee observed not wearing a hair restraint while working with open food. All employees donned proper hair restraints during the inspection. (Corrected On Site)  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. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
44. - Observed, wet nesting of equipment not stored in an inverted manner after cleaning. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2203.2 Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.  
47. - Observed, the following; food/equipment shelving unit throughout in poor repair particle board deteriorating. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
49. - Observed unclean the upright beverage refrigeration units, fanguard covers, door jams, shelving racks, interior refrigeration units throughout, prep table shelving units, food carts. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
55. - Observed, service line ceiling tiles in poor repair, smoke damage visible, wall in poor repair, missing ceiling tiles located in the toilet rooms, missing men's floor tiles observed. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3200.1 The physical facilities shall be maintained in good repair.  
55. - Observed, dirt and debris present in the floor drains throughout, dirt present on the vent and ceiling covers, walls throughout. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
55. - Observed, mops stored in stagnate water in the mopbucket located in the food storage room. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3205.1 After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.  
55. - Observed, electrical outlets/ lines exposed in the kitchen area. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2901.1 Utility service lines and pipes shall not be unnecessarily exposed.  
56. - Observed unshielded kitchen light fixture, above the three compartment sink. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2908.1 Except as specified in Section 2908.2, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.  
 
Sanitizer: Chlorine, 200 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Macaroni and cheese (Hot Bar) (Hot Holding) 151.0F Tomatoes chopped (Cold Buffet) (Cold Holding) 53.0F Tuna Salad (Cold Buffet) (Cold Holding) 44.0F Turkey sliced (Cold Buffet) (Cold Holding) 55.0F
Lettuce (Cold Buffet) (Cold Holding) 45.0F Tomatoes sliced (Cold Buffet) (Cold Holding) 44.0F Onions cooked (Hot Bar) (Hot Holding) 84.0F Black Beans (Hot Bar) (Hot Holding) 135.0F
Chicken Noodle Soup (Steam Table) (Hot Holding) 135.0F (Reach-in Refrigerator) 41.0F Chicken (Refrigerator - reach-in) (Cooling) 121.0F (Reach-in Refrigerator) 39.0F
(Reach-in Freezer) 41.0F Chicken (Refrigerator - reach-in) (Cooling) 46.0F Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) 40.0F Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) 52.0F
Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) 40.0F Corned Beef (Refrigerator - sandwich prep unit) (Cold Holding) 44.0F Cheese (Refrigerator - sandwich prep unit) (Cold Holding) 47.0F (Handwashing Sink - Service Line) 152.0F
(Handwashing Sink - kitchen) 153.0F (Reach-in Refrigerator) 40.0F (Freezer - Reach-In) -10.0F (3-compartment sink) 143.0F
(Handwashing Sink - toilet/male) 150.0F (Handwashing Sink - toilet/female) 147.0F (Refrigerator - reach-in) 39.0F (Refrigerator - reach-in) 40.0F
(Ice Cream Freezer) -4.0F (Reach-in Refrigerator) 30.0F Meatballs (Steam Table) (Hot Holding) 137.0F Eggs boiled (Cold Buffet) (Cold Holding) 57.0F
Lettuce (Cold Buffet) (Cold Holding) 58.0F Fruit Salad (Cold Buffet) (Cold Holding) 52.0F Pasta Salad (Cold Buffet) (Cold Holding) 41.0F Seafood Salad (Cold Buffet) (Cold Holding) 50.0F
Chicken curried (Hot Bar) (Hot Holding) 157.0F Ribs (Hot Bar) (Hot Holding) 147.0F Chicken (Hot Bar) (Hot Holding) 153.0F salsa (Room) (Cold Holding) 67.0F
String Beans (Room) (Hot Holding) 100.0F Chicken (Room) (Hot Holding) 100.0F Chicken Queso (Room) (Hot Holding) 104.0F    
Inspector Comments:
Correct violations cited within 5 and 14 calendar 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.
  Hee Jin Kim 07/19/2018
 Person-in-Charge (Signature) (Print) Date
    Dawn Adams 19  07/19/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3