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  (d)MACKEY'S PUBLIC HOUSE/ASTRO DOUGHNUTS & FRIED C
Address  1306 G ST NW
City/State/Zip Code  Washington, DC 20005
Telephone
 (202) 737-1797
 E-mail address  gm@mackeyspub.com
Date of Inspection
 10
/
 11
/
 2018
    Time In
 01
:
 30
PM     Time Out
 03
:
 30
PM  
License Holder  1306 G Street Investors LLC
License/Customer No.  09313xxxx-69000222
License Period
 11 
/
 01 
/
 2016 
 - 
 10 
/
 31 
/
 2018 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  8 COS  1 R  0
Certified Food Protection Manager (CFPM)
 MIGUEL MAGANA 
CFPM #:  FS-72581 

CFPM Expiration Date:   10/06/2019  
D.C. licensed trash or solid waste contractor:
 KMG 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 Ecolab-Mackey's 09/21/2018, Astro-09/14/2018 date of last inspection report 
D.C. licensed ventilation hood system cleaning contractor:
 US Filters 
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  (d)MACKEY'S PUBLIC HOUSE/ASTRO DOUGHNUTS & FRIED C    Establishment Address  1306 G ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
8. - Observed, food prep employee located at Astro's don gloves before conducting proper hand washing, employee instructed to remove gloves and conduct proper hand washing 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  
16. - Unclean food-contact surfaces; Mackey's-interior of the ice machine, mold present, food prep area meat slicer, food debris present. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
23. - Commercial manufacturer's food containers are not marked with the date they are opened located in Mackey's and Astro's. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1007.2 Except as specified in Section 1007.4 through 1007.6, a container of refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than twenty-four (24) hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded based on the temperature and time combinations specified in Section 1007.1 and: Pf (a) The day the original container is opened in the food establishment shall be counted as Day 1; Pf and (b) The day or date marked by the food establishment may not exceed a manufacturer-s use-by-date if the manufacturer determined the use- by date based on food safety. Pf  
33. - Observed, food items cooling in large portions and covered located in the Mackey's walk-in refrigeration unit. Corrective action conducted during the inspection, chicken wings divided and stored on hotel pans on the top shelving unit and food items stored covered during the cooling process uncovered and stored on the top shelf, 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.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 located in Mackey's and Astro's. (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.  
38. - Observed, fruit fly activity located at the basement bar in Mackey's. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
47. - Observed, cutting boards with crevices, scratching and embedded dirt present. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
47. - Observed, raw wood shelving units located in Mackey's liquor room. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1408.1 Wood and wood wicker shall not be used as a food-contact surface, except as specified in Sections 1406.2 through 1406.4.Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material.  
47. - Observed, ware wash dish racks in poor repair located in Mackey's. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.1 Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
49. - Mackey's-Observed, grease accumulation located on the cook line stove, and dirt build-up present on the walk-in refrigeration unit fanguard covers. Astro's-Observed grease and debris accumulation located on the Vulcan Proofer bottom and Garland oven, walk-in freezer fanguard covers. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.2 The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.  
55. - Observed, unclean floor drains, ceiling vents, and lightsheild fixtures, build-up of ice present on the floor of the walk-in freezer located in Astro's ware wash station. Observed, discolored ceiling tiles located in the pastry/bakery area of Astro's. (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.  
56. - Observed, grease build-up present on Mackey's hood filters. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1509.4 Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.  
 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 00.0°F 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 00.0°F 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Walk-in Refrigerator) (Cold Holding) 40.0F (Walk-in Refrigerator) (Cold Holding) 32.0F   130.0F (Reach-in Refrigerator) (Cold Holding) 39.0F
Meat (Hot Holding) 156.0F Meat (Hot Holding) 171.0F Meat (Hot Holding) 170.0F Dairy Products (Counter Top) (Cold Holding) 39.0F
Meat (Counter Top) (Cold Holding) 27.0F Seafood/Fish (Counter Top) (Cold Holding) 27.0F Meat (Counter Top) (Cold Holding) 41.0F Vegetable Products (Counter Top) (Cold Holding) 40.0F
Vegetable Products (Counter Top) (Cold Holding) 39.0F Vegetable Products (Counter Top) (Cold Holding) 35.0F Vegetable Products (Counter Top) (Cold Holding) 38.0F (Counter Top) (Cold Holding) 30.0F
(Counter Top) (Cold Holding) 40.0F   113.0F (Reach-in Refrigerator) (Cold Holding) 38.0F (Reach-in Refrigerator) (Cold Holding) 38.0F
  123.0F   118.0F (Reach-in Refrigerator) (Cold Holding) 40.0F   130.0F
  126.0F (Walk-in Freezer) (Cold Holding) -10.0F (Walk-in Refrigerator) (Cold Holding) 39.0F   110.0F
(Walk-in Refrigerator) (Cold Holding) 40.0F Meat (Walk-in Refrigerator) (Cooling) 90.0F   126.0F   107.0F
Meat (Warmer) (Hot Holding) 138.0F Meat (Warmer) (Hot Holding) 185.0F   110.0F   111.0F
               
Inspector Comments:
Correct cited violations 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.
  Amy David 10/11/2018
 Person-in-Charge (Signature) (Print) Date
    Dawn Adams 19  10/11/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3