FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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Compliance Status |
COS |
R |
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Supervision |
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IN |
OUT |
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1. |
Person in charge present, demonstrates knowledge, and performs duties |
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IN |
OUT |
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2. |
Certified Food Protection Manager |
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Employee Health |
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IN |
OUT |
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3. |
Management, food employee, and conditional employee; knowledge, responsibilities, and reporting |
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IN |
OUT |
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4. |
Proper use of restriction and exclusion |
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IN |
OUT |
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5. |
Procedures for responding to vomiting and diarrheal events |
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Good Hygienic Practices |
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IN |
OUT |
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N/O |
6. |
Proper eating, tasting, drinking, or tobacco use |
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IN |
OUT |
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N/O |
7. |
No discharge from eyes, nose, and mouth |
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Control of Hands as a Vehicle of Contamination |
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IN |
OUT |
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N/O |
8. |
Hands clean and properly washed |
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IN |
OUT |
N/A |
N/O |
9. |
No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed |
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IN |
OUT |
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10. |
Adequate handwashing sinks properly supplied and accessible |
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Approved Source |
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IN |
OUT |
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11. |
Food obtained from approved source |
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IN |
OUT |
N/A |
N/O |
12. |
Food received at proper temperature |
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IN |
OUT |
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13. |
Food in good condition, safe, and unadulterated |
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IN |
OUT |
N/A |
N/O |
14. |
Required records available: shellstock tags, parasite destruction |
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Protection from Contamination |
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IN |
OUT |
N/A |
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15. |
Food separated and protected |
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IN |
OUT |
N/A |
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16. |
Food-contact surfaces: cleaned and sanitized |
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IN |
OUT |
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17. |
Proper disposition of returned, previously served, reconditioned, and unsafe food |
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Potentially Hazardous Food (Time/Temperature Control for Safety Food) |
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IN |
OUT |
N/A |
N/O |
18. |
Proper cooking time and temperatures |
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|
IN |
OUT |
N/A |
N/O |
19. |
Proper reheating procedures for hot holding |
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|
IN |
OUT |
N/A |
N/O |
20. |
Proper cooling time and temperature |
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|
IN |
OUT |
N/A |
N/O |
21. |
Proper hot holding temperatures |
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IN |
OUT |
N/A |
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22. |
Proper cold holding temperatures |
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IN |
OUT |
N/A |
N/O |
23. |
Proper date marking and disposition |
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IN |
OUT |
N/A |
N/O |
24. |
Time as a public health control: procedures and records |
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Consumer Advisory |
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IN |
OUT |
N/A |
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25. |
Consumer advisory provided for raw or undercooked foods |
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Highly Susceptible Populations |
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IN |
OUT |
N/A |
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26. |
Pasteurized foods used; prohibited foods not offered |
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Chemical |
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IN |
OUT |
N/A |
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27. |
Food additives: approved and properly used |
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IN |
OUT |
N/A |
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28. |
Toxic substances properly identified, stored, and used |
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Conformance with Approved Procedures |
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IN |
OUT |
N/A |
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29. |
Compliance with variance, specialized process, and HACCP plan |
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GOOD RETAIL PRACTICES
|
Compliance Status |
COS |
R |
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Safe Food and Water |
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IN |
OUT |
N/A |
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30. |
Pasteurized eggs used where required |
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IN |
OUT |
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31. |
Water and ice from approved source |
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IN |
OUT |
N/A |
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32. |
Variance obtained for specialized processing methods |
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Food Temperature Control |
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IN |
OUT |
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33. |
Proper cooling methods used; adequate equipment for temperature control |
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IN |
OUT |
N/A |
N/O |
34. |
Plant food properly cooked for hot holding |
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IN |
OUT |
N/A |
N/O |
35. |
Approved thawing methods used |
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IN |
OUT |
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36. |
Thermometers provided and accurate |
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Food Identification |
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IN |
OUT |
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37. |
Food properly labeled; original container |
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Prevention of Food Contamination |
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IN |
OUT |
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38. |
Insects, rodents, and animals not present |
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IN |
OUT |
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39. |
Contamination prevented during food preparation, storage, and display |
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IN |
OUT |
N/A |
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40. |
Personal cleanliness |
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IN |
OUT |
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41. |
Wiping cloths: properly used and stored |
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IN |
OUT |
N/A |
N/O |
42. |
Washing fruits and vegetables |
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Proper Use of Utensils |
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IN |
OUT |
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43. |
In-use utensils: properly stored |
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IN |
OUT |
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44. |
Utensils, equipment and linens: properly stored, dried, and handled |
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IN |
OUT |
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45. |
Single-use/single-service articles: properly stored and used |
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IN |
OUT |
N/A |
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46. |
Gloves used properly |
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Utensils, Equipment, and Vending |
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IN |
OUT |
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47. |
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
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IN |
OUT |
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48. |
Warewashing facilities: installed, maintained, and used; test strips |
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IN |
OUT |
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49. |
Nonfood-contact surfaces clean |
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Physical Facilities |
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IN |
OUT |
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50. |
Hot and cold water available; adequate pressure |
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IN |
OUT |
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51. |
Plumbing installed; proper backflow devices |
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IN |
OUT |
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52. |
Sewage and waste water properly disposed |
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IN |
OUT |
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53. |
Toilet facilities: properly constructed, supplied, and cleaned |
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IN |
OUT |
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54. |
Garbage and refuse properly disposed; facilities maintained |
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IN |
OUT |
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55. |
Physical facilities installed, maintained, and clean |
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IN |
OUT |
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56. |
Adequate ventilation and lighting; designated areas used |
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IN = in compliance |
OUT = not in compliance |
N/O = not observed |
N/A = not applicable |
COS = corrected on-site |
R = repeat violation |
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OBSERVATIONS |
25 DCMR |
CORRECTIVE ACTIONS |
8. - Observed, lack of proper handwashing before donning gloves on the service line, manager instructed 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
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22. - Temperature control for safety foods temp above 41 degrees F. Observed on the front service line and catering department topload refrigeration units.
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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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
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37. - Working containers of foods that are not easily recognizable are not name labeled. (Condiment Containers).
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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.
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44. - Observed, wet nesting of clean ware located on the ware washing shelving units.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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.
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47. - Observed, scratching, scoring, embedded dirt and food in several cutting boards located on the catering and service line.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1801.1 |
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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47. - Observed, several cambros and food container lids in poor repair, breaks and cracks present.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1502.1 |
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.Multiuse food-contact surfaces shall be: (a) Smooth; Pf (b) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (c) Free of sharp internal angles, corners, and crevices; Pf and (d) Finished to have smooth welds and joints. Pf
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49. - Observed, odors from the three compartment sink grease trap, observed dirt present on refrigeration unit fanguard covers.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1900.3 |
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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51. - Observed, non-operational garbage disposal located at the three compartment sink. Establishment installed device in the grease trap/three compartment floor drain causing improper drainage and water to overflow onto the floor.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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.
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55. - Observed, unclean kitchen lightshield and vents, dirt present.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
|
3201.1 |
The physical facilities shall be cleaned as often as necessary to keep them clean.The physical facilities shall be cleaned as often as necessary to keep them clean.
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Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 00.0°F
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Temperatures
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Seafood/Fish (Cold Holding)
|
38.0F
|
Dairy Products (Cold Holding)
|
38.0F
|
Vegetable Products (Cold Holding)
|
32.0F
|
Wheat/Oat/Grain/Rice (Cold Holding)
|
40.0F
|
(Reach-in Refrigerator) (Cold Holding)
|
40.0F
|
Wheat/Oat/Grain/Rice (Hot Holding)
|
177.0F
|
Meat (Hot Holding)
|
180.0F
|
(Cold Holding)
|
38.0F
|
Vegetable Products (Cold Holding)
|
58.0F
|
Vegetable Products (Cold Holding)
|
54.0F
|
Vegetable Products (Cold Holding)
|
47.0F
|
Vegetable Products (Cold Holding)
|
49.0F
|
Meat (Cold Holding)
|
49.0F
|
Meat (Cold Holding)
|
52.0F
|
Vegetable Products (Cold Holding)
|
66.0F
|
(Cold Holding)
|
30.0F
|
(Reach-in Refrigerator) (Cold Holding)
|
41.0F
|
Eggs (Cold Holding)
|
50.0F
|
Vegetable Products (Cold Holding)
|
55.0F
|
Seafood/Fish (Cold Holding)
|
46.0F
|
Meat (Cold Holding)
|
51.0F
|
Dairy Products (Cold Holding)
|
48.0F
|
Meat (Cold Holding)
|
48.0F
|
Vegetable Products (Cold Holding)
|
39.0F
|
Vegetable Products (Cold Holding)
|
54.0F
|
Meat (Cold Holding)
|
39.0F
|
Eggs (Cold Holding)
|
47.0F
|
Meat (Cold Holding)
|
49.0F
|
Vegetable Products (Cold Holding)
|
35.0F
|
Vegetable Products (Cold Holding)
|
33.0F
|
Pasta/Noodles (Cold Holding)
|
34.0F
|
Vegetable Products (Cold Holding)
|
55.0F
|
Vegetable Products (Cold Holding)
|
39.0F
|
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Inspector Comments:
Correct stated violations within 5 and 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: https://dc.healthinspections.us.