image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
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  KING CITY CARRY OUT
Address  2403 MARTIN LUTHER KING JR AVE SE
City/State/Zip Code  WASHINGTON, DC 20020
Telephone
 (202) 889-6337
 E-mail address  kexincute2@gmail.com
Date of Inspection
 03
/
 22
/
 2019
    Time In
 12
:
 30
PM     Time Out
 01
:
 35
PM  
License Holder  W & L Gourmet Inc
License/Customer No.  09305xxxx-39707542
License Period
 09 
/
 01 
/
 2017 
 - 
 08 
/
 31 
/
 2019 
 Type of Inspection
 Complaint
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  7 COS  4 R  0
Priority Foundation Violations  3 COS  1 R  0
Core Violations  6 COS  0 R  0
Certified Food Protection Manager (CFPM)
 JIA WANG 
CFPM #:  FS-75470 

CFPM Expiration Date:   05/16/2020  
D.C. licensed trash or solid waste contractor:
 RJ's Disposal Service Inc 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 General Pest 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First Services 
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  KING CITY CARRY OUT    Establishment Address  2403 MARTIN LUTHER KING JR AVE SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - There is no one on duty during the time of inspection, that has a District-issued Certified Food Protection Manager (CFPM) certificate. The person-in-charge with a valid DC CFPM certificate arrived during the inspection. (Corrected On Site)  203.1 Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. Such certified food protection managers shall be deemed in compliance with Section 201.2(b). P  
9. - Food employee observed handling ready-to-eat pork with their bare hands. The pork was immediately discarded. (Corrected On Site)  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  
10. - There are no paper towels at the toilet room handwashing sink. Paper towels were later supplied to said location. (Corrected On Site)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
10. - There is no handwashing signage at the handwashing sink in the kitchen.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
15. - Raw chicken observed above produce inside the walk-in refrigerator. Also, only one (1) serving tong is used to dispense raw animal foods (shrimp, beef, chicken) and ready-to-eat foods at the top section of the prep refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
15. - Food containers observed resting directly on top of exposed foods at the top section of the prep refrigerator. All items were later discarded. (Corrected On Site)  809.1 Food shall only contact surfaces of: (a) Equipment and utensils that are cleaned as specified in chapter 19 and sanitized as specified in chapter 20; P or (b) Single-service and single-use articles. P  
21. - Cooked fried chicken observed holding on a table, with no temperature control.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
22. - Raw eggs observed holding on a table, with no temperature control. The eggs were later discarded. (Corrected On Site)  1005.2 Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of seven degrees Celsius (7 degrees C) (forty-five degrees Fahrenheit (45 degrees F)) or less. P  
22. - Both broccoli and fries observed holding on a table, with no temperature control.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
23. - Temperature control for safety foods inside the walk-in refrigerator observed with no written dates of when they were prepared.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
33. - Cooked chicken observed cooling inside the walk-in refrigerator at temperatures above 70F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
43. - Knives observed wedged between prep tables and equipment when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
51. - The garbage disposal unit observed in disrepair.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
55. - Trash and debris accumulation observed on the floor beneath the waste receptacles at the outside rear of the establishment.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
55. - Maintenance tools observed next to dry foods on the shelves inside the dry food storage area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3212.1 Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (a) Stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles; and (b) Stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.  
56. - Grease accumulation observed beneath the filters of the ventilation hood at the cook line. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1509.4 Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink) 109.1F Hot Water (Handwashing Sink) 107.8F Hot Water (3-compartment sink) 113.8F (Walk-in Freezer) 15.0F
(Walk-in Refrigerator) 40.0F Hamburger Patty Raw (Walk-in Refrigerator) (Cold Holding) 41.4F Chicken (Walk-in Refrigerator) (Cooling) 112.5F Broccoli (Walk-in Refrigerator) (Cold Holding) 43.1F
Tofu (Walk-in Refrigerator) (Cold Holding) 40.9F Eggs (Table) (Holding) 64.6F (Sandwich Prep Refrigerator) 40.0F Carrots (Sandwich Prep Refrigerator) (Cold Holding) 41.8F
Beef (Sandwich Prep Refrigerator) (Cold Holding) 39.5F Chicken (Sandwich Prep Refrigerator) (Cold Holding) 40.5F Onions raw (Sandwich Prep Refrigerator) (Cold Holding) 43.5F Broccoli (Table) (Holding) 51.9F
Rice steamed (Rice Steamer) (Hot Holding) 138.2F Chicken Wings (Deep Fryer) (Cooking) 194.8F Fried Rice (Rice Steamer) (Cooking) 170.0F (Sandwich Prep Refrigerator) 42.0F
Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) 43.6F Egg Roll (Sandwich Prep Refrigerator) (Cold Holding) 41.6F Fried Rice (Steam Table) (Hot Holding) 140.7F Gravy (Steam Table) (Hot Holding) 140.2F
Fries (Table) (Holding) 66.4F Chicken (Table) (Holding) 114.8F        
Inspector Comments:
Correct cited violations within 5 and 14 calendar days.
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.
  Jia Wang 03/22/2019
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  03/22/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3