image 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      email:
Establishment Name  HARRIS TEETER
Address  1201 1ST ST NE
City/State/Zip Code  WASHINGTON, DC 20002
 (202) 589-0351
 E-mail address
Date of Inspection
    Time In
PM     Time Out
License Holder  Harris Teeter, LLC
License/Customer No.  09313xxxx-15000029
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-78723 

CFPM Expiration Date:   11/30/2020  
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:
 Harris Teether/SAS 
  Compliance Status COS R
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
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
  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  HARRIS TEETER    Establishment Address  1201 1ST ST NE
22. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cold food items are held at improper temperatures.(salad bar and prepared foods case)  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  
49. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed dried food particles on the on exterior of condiment bins in the sushi prep area  1903.1 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.  
49. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)standing water inside of the reach-in unit behind the sushi line  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) Observed grease on the floor around the deep fat fryers in the food prep  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Refrigerator - walk-in produce) 39.2F (Refrigerator - reach-in) 39.3F (Refrigerator - walk-in meat) 39.3F (Refrigerator - walk-in meat) 38.0F
(Refrigerator - walk-in) 39.0F Beef raw/ground (Refrigerator - walk-in) (Cold Holding) 38.3F Eel (Sushi Bar) (Cold Holding) 39.0F Tuna (Sushi Bar) (Cold Holding) 37.0F
Sushi - Octopus (Sushi Bar) (Cold Holding) 37.0F (Walk-in Freezer) -9.0F (Refrigerator - sandwich prep unit) 39.2F Salmon (Refrigerator - deli display) (Cold Holding) 41.0F
Chicken grilled (Refrigerator - deli display) (Cold Holding) 39.4F Cole slaw (Refrigerator - deli display) (Cold Holding) 51.0F Hot Water (Handwashing Sink - seafood section) 120.0F Chicken Wings (Hot Buffet) (Hot Holding) 145.0F
Macaroni and cheese (Hot Buffet) (Hot Holding) 149.0F Chicken fried (Hot Buffet) (Hot Holding) 159.0F Chicken baked (Hot Buffet) (Hot Holding) 155.0F Hot Water (Handwashing sink - deli section) 126.0F
Hot Water (Handwashing sink - deli section) 119.0F (Refrigerator - walk-in bakery) 39.4F Rice - Sushi (Rice Steamer) (Hot Holding) 99.0F Broccoli & Cheese Soup (Soup Warmer) (Hot Holding) 163.0F
Chili - Beef (Soup Warmer) (Hot Holding) 178.0F Hot Water (3-compartment sink) 115.0F (Dishwashing Machine - Final Rinse Cycle) 130.0F Seafood Salad (Salad Bar) (Cold Holding) 37.0F
Cole slaw (Salad Bar) (Cold Holding) 39.0F Macaroni Salad (Salad Bar) (Cold Holding) 48.0F Potato salad (Salad Bar) (Cold Holding) 50.0F Hot Water (Handwashing Sink - kitchen) 108.0F
Sliced Ham (Reach-in Refrigerator) (Cold Holding) 38.2F Sliced Turkey (Reach-in Refrigerator) (Cold Holding) 40.4F        
Inspector Comments:
Correct cited violations within [5 AND/OR 14] calendar-days
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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:
  Jonathan Speleos 07/20/2018
 Person-in-Charge (Signature) (Print) Date
    Joyce Moore 64  07/20/2018 
  Inspector (Signature) (Print) Badge # Date