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  COLUMBIA HEIGHTS EDUCATION CAMPUS - DCPS
Address  3101 16TH ST NW
City/State/Zip Code  WASHINGTON, DC 20010
Telephone
 202-939-7700
 E-mail address  Cafe.LincolnBell@dc.gov
Date of Inspection
 01
/
 31
/
 2019
    Time In
 11
:
 17
AM     Time Out
 11
:
 58
AM  
License Holder  Sodexomagic LLC
License/Customer No.  09312xxxx-16000030
License Period
 08 
/
 01 
/
 2018 
 - 
 07 
/
 31 
/
 2022 
 Type of Inspection
 Routine
Establishment Type:  School Cafeteria
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  0 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
 RONITTA HACKERSON 
CFPM #:  FS-83768 

CFPM Expiration Date:   10/26/2021  
D.C. licensed trash or solid waste contractor:
 DC Department of General Services 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Pest Services Company 
D.C. licensed ventilation hood system cleaning contractor:
 Total Kitchen Care LLC 
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  COLUMBIA HEIGHTS EDUCATION CAMPUS - DCPS    Establishment Address  3101 16TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink in the toilet room. (Correct Violation Within 5 Calendar Days)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
16. - The concentration of the quaternary ammonium sanitizing solution in the 3-compartment sink is not in compliance. (Correct Violation Within 5 Calendar Days)  1813.4 A quaternary ammonium compound solution shall: (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling. P  
16. - Utensils placed in the 3-compartment sink are not being sanitized. (Correct Violation Within 5 Calendar Days)  2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P  
47. - The green cutting board is badly scratched. (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. - The warmer unit in the service line is out of order. (Correct Violation Within 14 Calendar Days)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
52. - The 3-compartment sink's drain pipes are directly connected to the floor drain and there are no air gaps. (Correct Violation Within 5 Calendar Days)  2602.1 Except as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P  
56. - There is insufficient lighting (blown bulb) in the reach-in refrigerator. (Correct Violation Within 14 Calendar Days)  3008.1(b) The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (2) Inside equipment such as reach-in and under-counter refrigerators.  
 
Sanitizer: Quaternary Ammonium, 00 ppm, 0.0 pH, 67.6°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Reach-in Refrigerator) 38.0F (Reach-in Refrigerator) 37.6F   44.1F (Hot Holding) 142.3F
(Hot Holding) 126.4F   119.3F (Hot Holding) 173.4F (Hot Holding) 137.8F
(Hot Holding) 133.8F (Hot Holding) 163.2F (Hot Holding) 149.6F (Cold Holding) 41.8F
Sliced turkey (Cold Holding) 42.2F Sliced tomatoes (Cold Holding) 43.3F   118.7F (Reach-in Refrigerator) 37.0F
(Warmer) (Hot Holding) 163.4F   117.6F   117.3F (Walk-in Freezer) 14.0F
(Walk-in Refrigerator) (Cold Holding) 36.3F (Walk-in Refrigerator) (Cold Holding) 34.7F (Walk-in Refrigerator) (Cold Holding) 35.3F (Walk-in Refrigerator) 34.0F
Hot water 100.7F            
Inspector Comments:
Most recent ventilation hood system cleaning date: 4/2018

Correct cited violations within 5 AND/OR 14 calendar-days.

Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response.
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.
  Ronnitta E. Hackerson 01/31/2019
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  01/31/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3