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
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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 |
15. - Food is not stored in a manner to protect from cross contamination. Observed raw bacon and other foods stored directly over ready-to-eat foods in the prep refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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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 and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P
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16. - Observed the slicer with an accumulation of food debris/soil. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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1900.1 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
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23. - Temperature control for safety foods packaged by processing plant/manufacturer are not date marked when opened.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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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
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24. - Observed no written procedures for the use of time as a public health control for working supply of chicken, french fries, and other foods held out of temperature control. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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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
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33. - Observed cooling in large, bulky containers. Observed items covered with plastic wrap and/or lids. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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1004.1 |
Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf
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33. - Observed the sandwich prep unit not properly able to maintain foods at 41 F or below. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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1600.1 |
Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf
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41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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812.2 |
Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.
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43. - Observed in-use utensils to scoop dry goods without a handle. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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810.1 |
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.
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47. - Observed cardboard lining shelving throughout the establishment. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1408.1 |
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.
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49. - Observed the fryer cabinet interior and exterior with an accumulation of grease and soil residues. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1900.2 |
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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49. - Observed the interior and exterior of the cooling units with an accumulation of food debris. Observed the shelving throughout the establishment in need of cleaning. (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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53. - The toilet room door is not self-closing.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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2911.1 |
Toilet rooms shall not open directly into a room used for the preparation of food for service to the public and shall be provided with a tight-fitting and self-closing door in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf
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54. - There is no waste (trash) receptacle at the handwashing sink.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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2706.3 |
If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks.
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