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  HARRIS TEETER
Address  1350 POTOMAC AVE SE
City/State/Zip Code  WASHINGTON, DC 20003
Telephone
 (202) 543-1040
 E-mail address  s282mgr001@harristeeter.com
Date of Inspection
 10
/
 11
/
 2018
    Time In
 12
:
 40
PM     Time Out
 04
:
 55
PM  
License Holder  Harris Teeter LLC
License/Customer No.  09313xxxx-68002618
License Period
 05 
/
 01 
/
 2018 
 - 
 04 
/
 30 
/
 2020 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  1 COS  0 R  0
Certified Food Protection Manager (CFPM)
 DAN KAUZOR 
CFPM #:  FS-86256 

CFPM Expiration Date:   03/28/2022  
D.C. licensed trash or solid waste contractor:
 CSI 
D.C. licensed sewage & liquid waste transport contractor:
 VALLEY PROTEIN 
D.C. licensed pesticide operator/contractor:
 GREGORY PEST CONTROL 
D.C. licensed ventilation hood system cleaning contractor:
 FIRE CONTROL SYSTEMS 
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  HARRIS TEETER    Establishment Address  1350 POTOMAC AVE SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
24. - Establishment was not properly using time as a public health control. No time and temperature logs were available at time of visit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1009.1 Except as specified in Section 1009.4, if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service: (a) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the Department upon request and shall specify: Pf (1) Methods of compliance with Section 1009.2(a) through 1009.2(c) or Section 1009.3; Pf and (2) Methods of compliance with Section 1003 for food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf  
38. - Establishment had evidence of fruit flies. CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3210.2 The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment.  
49. - The following food non-contact surfaces were not in compliance. 1) Shelves in the frozen fruit display case contained spillage. 2) Interior of frozen waffle display case contained food particles and debris.(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.Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
62. - Business license expired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  4300.2 No person shall operate a food establishment with an expired license. Pf  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Dairy Products (Reach-in Refrigerator) (Cold Holding) 37.9F (Reach-in Refrigerator) (Cold Holding) 38.2F (Reach-in Refrigerator) (Cold Holding) 35.7F (Reach-in Refrigerator) (Cold Holding) 38.2F
(Reach-in Refrigerator) (Cold Holding) 36.2F Meat (Reach-in Refrigerator) (Cold Holding) 41.2F Meat (Reach-in Refrigerator) (Cold Holding) 36.0F Meat (Reach-in Refrigerator) (Cold Holding) 38.3F
Meat (Reach-in Refrigerator) (Cold Holding) 36.0F Vegetable Products (Reach-in Refrigerator) (Cold Holding) 37.2F Meat (Reach-in Refrigerator) (Cold Holding) 39.1F PIZZA (Counter Top) (Time As Public Health Control) 69.9F
PIZZA (Counter Top) (Time As Public Health Control) 104.2F PIZZA (Counter Top) (Time As Public Health Control) 130.2F Pasta/Noodles (Cold Bar) (Cold Holding) 41.9F Vegetable Products (Cold Bar) (Cold Holding) 41.7F
Vegetable Products (Cold Bar) (Cold Holding) 39.8F Vegetable Products (Cold Bar) (Cold Holding) 37.2F Vegetable Products (Cold Bar) (Cold Holding) 35.1F Vegetable Products (Cold Bar) (Cold Holding) 35.1F
Seafood/Fish (Cold Bar) (Cold Holding) 38.1F Vegetable Products (Cold Bar) (Cold Holding) 36.1F (Walk-in Freezer) (Cold Holding) -2.8F VEGGIE CHILI (Hot Bar) (Hot Holding) 163.0F
BASIL CHICKEN SOUP (Hot Bar) (Hot Holding) 138.9F Meat (Hot Bar) (Hot Holding) 136.5F Meat (Hot Bar) (Hot Holding) 135.3F Meat (Hot Bar) 156.9F
Vegetable Products (Hot Bar) (Hot Holding) 0.0F Pasta/Noodles (Hot Bar) (Hot Holding) 140.3F (Walk-in Refrigerator) (Cold Holding) 33.5F (Walk-in Refrigerator) (Cold Holding) 34.3F
Meat (Reach-in Refrigerator) (Cold Holding) 35.1F Seafood/Fish (Reach-in Refrigerator) (Cold Holding) 35.2F Meat (Reach-in Refrigerator) (Cold Holding) 35.3F Meat (Reach-in Refrigerator) (Cold Holding) 35.2F
Seafood/Fish (Reach-in Refrigerator) (Cold Holding) 36.1F Seafood/Fish (Reach-in Refrigerator) (Cold Holding) 40.0F Seafood/Fish (Reach-in Refrigerator) (Cold Holding) 36.2F (Reach-in Freezer) (Cold Holding) -0.2F
               
Inspector Comments:
Correct stated items within 5 days.
If you have any questions you may contact the area supervisor at food.safety@dc.gov
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.
  ROBERT SIMMONS 10/11/2018
 Person-in-Charge (Signature) (Print) Date
    R ESPY-HARLAN 59  10/11/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3