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 |
8. - Employee observed rinsing their hands at the 2-compartment warewashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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403.1 |
Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and shall not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water or similar liquid waste. Pf
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8. - Employee observed not using soap when washing their hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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401.2 |
Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (a) Rinse under clean, running warm water; P (b) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (c) Rub together vigorously for at least ten (10) to fifteen (15) seconds while: (1) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (2) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (d) Thoroughly rinse under clean, running warm water; P (e) Immediately follow the cleaning procedure with thorough drying using a method specified in Section 3002. P
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8. - Employee observed not washing their hands between handling raw foods (raw fish) and ready-to-eat foods.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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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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9. - Food employee observed handling ready-to-eat foods (bread, sandwich wrap, vegetables) with both a gloved and bare hand.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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800.2 |
Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P
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21. - Temperature control for safety foods that are uncovered at the steam table observed holding at temperatures below 135F.(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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P
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22. - Temperature control for safety foods at the prep refrigerator observed holding at temperatures slightly above maximum cold holding temperatures.(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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39. - Onion bag observed stored on the floor.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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816.1 |
Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.
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48. - There is no detergent-sanitizer provided for use in the 2-compartment sink.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1601.4 |
Before a two (2)-compartment sink is used: (a) The licensee shall have its use approved; and (b) The licensee shall limit the number of kitchenware items cleaned and sanitized in the two (2)-compartment sink, and shall limit warewashing to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and shall: (1) Make up the cleaning and sanitizing solutions immediately before use and drain them immediately after use, and (2) Use a detergent-sanitizer to sanitize and apply the detergentsanitizer in accordance with the manufacturer's label instructions and as specified in Section 1814; or (3) Use a hot water sanitization immersion step as specified in Section 1909.1(c).
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Temperatures
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Lettuce (Sandwich Prep Refrigerator) (Cold Holding)
|
44.0F
|
Onions (Sandwich Prep Refrigerator) (Cold Holding)
|
45.4F
|
Tomatoes- sliced (Sandwich Prep Refrigerator) (Cold Holding)
|
44.6F
|
(Sandwich Prep Refrigerator)
|
40.0F
|
Fish (Deep Fryer) (Cooking)
|
184.1F
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Hot Water (Handwashing Sink)
|
100.9F
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Grits (Steam Table) (Hot Holding)
|
148.8F
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Macaroni and Cheese (Steam Table) (Hot Holding)
|
127.3F
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Hot Dog (Steam Table) (Hot Holding)
|
93.6F
|
Potatoes (Steam Table) (Hot Holding)
|
111.9F
|
Collard Greens (Stove) (Cooking)
|
164.5F
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Hot Water (2-compartment Sink)
|
110.2F
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Eggs (Sandwich Prep Refrigerator) (Cold Holding)
|
46.1F
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(Reach-in Refrigerator)
|
39.0F
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Fish (Reach-in Refrigerator) (Cold Holding)
|
41.2F
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Potatoes (Reach-in Refrigerator) (Cold Holding)
|
37.9F
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Cheese (Reach-in Refrigerator) (Cold Holding)
|
40.7F
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Inspector Comments:
Correct cited 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.