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 |
10. - The "In Room" dish area handsink is obstructed by a mop bucket and wire used to prop a door open. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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2414.1 |
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
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15. - Food is not stored in a manner to protect from cross contamination. Raw animal foods were stored above ready to eat foods. The foods were relocated to correct this.
(Corrected On Site)
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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. - A bucket of quaternary ammonium solution exceeded the manufacturer's concentration directions. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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1813.4 |
A quaternary ammonium compound solution shall: (a) Have a minimum temperature of twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling; P and (c) Be used only in water with five hundred micrograms per liter (500 mg/L) hardness or less, or in water having hardness no greater than specified by the EPA-registered label use instructions. P
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22. - Salad dressings in the employee cafeteria were holding at improper temperatures due to improper storage. The salad dressings were stored in 1/9 pans on top of a perforated pan. The rails for the cold holding unit were found and the food stored properly to correct this.
(Corrected On Site)
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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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23. - A large batch of vegetables in vinegar lacked date marking. The chef stated that vinegar was not being used to extend the shelf life of the vegetables (pickling). A date of preparation was determined and the food labeled to correct this.
(Corrected On Site)
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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
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33. - Cold foods were removed from a refrigerator and plated, tightly wrapped in plastic, and returned to the refrigerator to cool prior to service. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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1004.2 |
When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and (b) Loosely covered or uncovered if protected from overhead contamination as specified in Section 816.1(b), during the cooling period to facilitate heat transfer from the surface of the food.
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39. - Containers of flour are stored adjacent to a handsink that lacks a full splash guard. (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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47. - A folding table with an unsmooth surface was placed on top of a food prep table/sink unit. The chef stated the table was used for bulk plating and not as a food contact surface. (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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51. - A basin of the 3-compartment sink in the "In Room" kitchen lacks a stopper. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
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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.
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62. - The establishment has a "Hotel" license but on the license the number of kitchens listed is "0" (zero). The establishment has an "In Room" kitchen, employee cafeteria, a banquet kitchen, and a pastry kitchen. Please contact DCRA to remedy this issue. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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4300.1 |
No person shall operate a food establishment without a valid license to operate issued by the Mayor. Pf
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Sanitizer: Quaternary Ammonium, 500 ppm, 0.0 pH, 00.0°F
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Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F
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Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 00.0°F
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Temperatures
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Cheese (Walk-in Refrigerator) (Cold Holding)
|
40.0F
|
Fruits (Walk-in Refrigerator) (Cold Holding)
|
40.0F
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Chicken salad (Reach-in Refrigerator) (Cold Holding)
|
38.0F
|
Hot Water (Handwashing Sink)
|
107.0F
|
Chicken Wings (Refrigerator - drawer) (Cold Holding)
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37.0F
|
Sauce (Reach-in Refrigerator) (Cold Holding)
|
38.0F
|
Hot Water (Warewashing Machine - Rinse Cycle)
|
180.0F
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Dairy Products (Reach-in Refrigerator) (Cold Holding)
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41.0F
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Orzo (Hot Holding Unit) (Hot Holding)
|
135.0F
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Orzo (Hot Bar) (Hot Holding)
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155.0F
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Corn (Hot Holding Unit) (Hot Holding)
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135.0F
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Meatballs (Hot Bar) (Hot Holding)
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137.0F
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Artichoke Hearts (Cold Buffet) (Cold Holding)
|
41.0F
|
Waldorf Salad (Cold Buffet) (Cold Holding)
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41.0F
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Hot Water (Handwashing Sink)
|
100.0F
|
Soup (Soup Warmer) (Hot Holding)
|
158.0F
|
Salad Dressing (Cold Buffet) (Cold Holding)
|
55.0F
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(Cold Buffet) (Cold Holding)
|
41.0F
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Turkey (Walk-in Refrigerator) (Cold Holding)
|
38.0F
|
Salad Dressing (Walk-in Refrigerator) (Cold Holding)
|
35.0F
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Cheese (Walk-in Refrigerator) (Cold Holding)
|
36.0F
|
Pasta/Noodles (Walk-in Refrigerator) (Cold Holding)
|
41.0F
|
Zucchini (Walk-in Refrigerator) (Cooling)
|
55.0F
|
Wheat/Oat/Grain/Rice (Walk-in Refrigerator) (Cold Holding)
|
38.0F
|
Noodles (Walk-in Refrigerator) (Cold Holding)
|
40.0F
|
Beef (Walk-in Refrigerator) (Cold Holding)
|
33.0F
|
Sauce (Reach-in Refrigerator) (Cold Holding)
|
38.0F
|
Dairy Products (Walk-in Refrigerator) (Cold Holding)
|
41.0F
|
(Walk-in Freezer) (Cold Holding)
|
0.0F
|
(Walk-in Refrigerator) (Cold Holding)
|
38.0F
|
Hot Water (3-compartment sink)
|
117.0F
|
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Inspector Comments:
Correct stated violations within 5 and 14 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.