image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  CAPITAL GUARDIAN YOUTH CHALLENGE ACADEMY
Address  3201 OAK HILL DR
City/State/Zip Code  LAUREL, MD 20724
Telephone
 (202) 703-1620
 E-mail address  kknauff@csgfood.com
Date of Inspection
 10
/
 01
/
 2018
    Time In
 09
:
 38
AM     Time Out
 11
:
 26
AM  
License Holder  Capital Guardian Youth Challege Academy
License/Customer No.  
License Period
 01 
/
 14 
/
 2014 
 - 
 02 
/
 15 
/
 2014 
 Type of Inspection
 Routine
Establishment Type:  School Cafeteria
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  1 R  0
Priority Foundation Violations  4 COS  1 R  0
Core Violations  6 COS  1 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 F&L Construction Solid Waste & Recycling Division 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Dixon's Pest Control 
D.C. licensed ventilation hood system cleaning contractor:
 EMR 
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  CAPITAL GUARDIAN YOUTH CHALLENGE ACADEMY    Establishment Address  3201 OAK HILL DR
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - There is no one on duty that has a Certified Food Protection Manager ID Card issued by the Department.(Correct Violation Within 5 Calendar Days)  203.3 A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P  
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (Correct Violation Within 5 Calendar Days)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
5. - The establishment did not provide procedures for responding to a contamination event due to vomiting or diarrhea. (Correct Violation Within 5 Calendar Days)  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink on the service line and toilet room handwashing sinks. (Correct Violation Within 5 Calendar Days)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
15. - Raw eggs are stored above cheddar cheese in the reach-in refrigerator on the service line. (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  
16. - The clear water spout at the water dispenser in the self-service area is unclean. (Corrected On Site)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
39. - The brownies on the top tray on the rolling rack in the walk-in refrigerator are uncovered. (Corrected On Site)  824.1 Food shall be protected from contamination that may result from a factor or source not specified in Sections 800 through 823.  
49. - A thick layer of ice is built up on the interior of the ice cream freezer on the service line. (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.  
51. - The drain pipe at the handwashing sink in the mechanical dishwashing area is leaking. (Correct Violation Within 14 Calendar Days)  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.  
52. - There is a direct connection between the 2-compartment sink in the mechanical dishwashing area and the sink's floor drain. (Correct Violation Within 5 Calendar Days)  2602.1 Except as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P  
54. - Part of the dumpsters rest on the grass surface next to the asphalt. (Correct Violation Within 14 Calendar Days)  2701.1 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.  
56. - There is insufficient lighting (blown ceiling bulb) in the walk-in refrigerator. The illumination was measured as follows: door (57 lux), right side of unit (4 lux), rear of unit (2 lux), and left side of unit (11 lux).(Correct Violation Within 14 Calendar Days)  3008.1(a) The light intensity shall be: At least one hundred eight (108) lux or ten (10) foot candles at a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.  
62. - The establishment is operating without a business license issued by the Mayor. (Correct Violation Within 5 Calendar Days)  4300.1 No person shall operate a food establishment without a valid license to operate issued by the Mayor. Pf  
 
Sanitizer: Chlorine, 200 ppm, 0.0 pH, 131.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Turkey ham (Walk-in Refrigerator) (Cold Holding) 35.7F Dairy Products (Walk-in Refrigerator) (Cold Holding) 35.6F Dairy Products (Walk-in Refrigerator) (Cold Holding) 35.8F Dairy Products (Walk-in Refrigerator) (Cold Holding) 37.9F
Dairy Products (Walk-in Refrigerator) (Cold Holding) 38.5F Vegetable Products (Reheating) 205.0F   4.0F (Reach-in Refrigerator) 38.0F
(Reach-in Refrigerator) 41.0F (Walk-in Freezer) 8.0F (Walk-in Refrigerator) 37.0F   91.4F
  92.7F   134.6F   119.1F   73.4F
  125.6F   135.5F   119.5F   131.0F
  131.0F Fruits (Walk-in Refrigerator) (Cold Holding) 35.6F Pasta/Noodles (Walk-in Refrigerator) (Cold Holding) 35.6F Meat (Walk-in Refrigerator) (Cold Holding) 36.0F
Pasta/Noodles (Oven) (Cooking) 165.1F            
Inspector Comments:
Correct cited violations within 5 AND/OR 14 calendar days.

Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response.
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.
  Kevin Knauff 10/01/2018
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  10/01/2018 
  Inspector (Signature) (Print) Badge # Date
    2023