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
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.
