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  CHOP'T CREATIVE SALAD
Address  50 MASSACHUSETTS AVE NE SPC 240
City/State/Zip Code  WASHINGTON, DC 20002
Telephone
 (202) 688-0330
 E-mail address  unionstation@choptsalad.com
Date of Inspection
 01
/
 10
/
 2019
    Time In
 09
:
 55
AM     Time Out
 11
:
 00
AM  
License Holder  Chop't Creative Salad Co., LLC
License/Customer No.  09313xxxx-70109577
License Period
 11 
/
 01 
/
 2018 
 - 
 10 
/
 31 
/
 2020 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  2 COS  2 R  0
Core Violations  3 COS  2 R  0
Certified Food Protection Manager (CFPM)
 JUAN FLORES 
CFPM #:  FS-51053 

CFPM Expiration Date:   08/10/2014  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Ecolab (most recent extermination dates: 1/10/2019) 
D.C. licensed ventilation hood system cleaning contractor:
 N/A 
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  CHOP'T CREATIVE SALAD    Establishment Address  50 MASSACHUSETTS AVE NE SPC 240
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card issued by the Department.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  203.3 A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P  
10. - There is no soap at the handwashing sink next to the 3-compartment sink. (Person-in-charge supplied soap at call). (Corrected On Site)  3001.1 Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  
44. - Salad mixing metal bowls placed by the hand washing sink located behind service counter have been exposed to splash contamination. (Person-in-charge had removed them away from the hand washing sink at call). (Corrected On Site)  2203.1 Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
45. - Single use food contact items have been stored in unused toilet room. (Person-in-charge removed them at call). (Corrected On Site)  2204.1 Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2204.2, shall not be stored: (a) In locker rooms; (b) In toilet rooms; (c) In garbage rooms; (d) In mechanical rooms; (e) Under sewer lines that are not shielded to intercept potential drips; (f) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (g) Under open stairwells; or (h) Under other sources of contamination.  
48. - The temperature of wash soap water solution in the 3-compartment ware washing sink has been below 110 degree F during the inspection. (Corrected On Site)  1808.1 The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than forty-three degrees Celsius (43 degrees C) (one hundred ten degrees Fahrenheit (110 degrees F) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf  
51. - The toilets are not flushing during the inspection.(CORRECT VIOLATION WITHIN 24 HOURS).  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.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Grilled Chicken (Reach-in Refrigerator) (Cold Holding) 38.0F Chickpeas (Reach-in Refrigerator) (Cold Holding) 38.0F Lettuce (Reach-in Refrigerator) (Cold Holding) 40.0F Arugula (Reach-in Refrigerator) (Cold Holding) 43.0F
Kale (Reach-in Refrigerator) (Cold Holding) 42.0F Lettuce (Reach-in Refrigerator) (Cold Holding) 43.0F Chopped celery (Reach-in Refrigerator) (Cold Holding) 40.0F Cooked Chicken (Reach-in Refrigerator) (Cold Holding) 38.0F
Chopped Apples (Reach-in Refrigerator) (Cold Holding) 40.0F Boiled Eggs (Reach-in Refrigerator) (Cold Holding) 40.0F Broccoli (Reach-in Refrigerator) (Cold Holding) 39.0F Black Beans (Reach-in Refrigerator) (Cold Holding) 39.0F
Avocados (Reach-in Refrigerator) (Cooling) 52.0F Lettuce (Walk-in Refrigerator) (Cold Holding) 40.0F Black Beans (Walk-in Refrigerator) (Cold Holding) 40.0F Chopped Beats (Walk-in Refrigerator) (Cold Holding) 39.0F
Chicken (Water Bath) (Reheating) 115.0F Chicken (Water Bath) (Reheating) 113.0F Hot Water - 3-compartment sink 119.0F Hot Water - Hand Sink - Restroom 100.0F
Hot Water - Hand Sink- Service Line 110.0F Hot Water - Hand Sink- Kitchen 105.0F        
Inspector Comments:
Correct cited violations within 24 hours. (Approved by the area supervisory sanitarian Mrs. Jacqueline Coleman).

If you have question, please contact the area supervisor Mrs. Jacqueline Coleman 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.
  Juan Flores 01/10/2019
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  01/10/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3