image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  DUCCINI'S PIZZA
Address  1778 U ST NW
City/State/Zip Code  WASHINGTON, DC 20009
Telephone
 (202) 484-8484
 E-mail address  amluxury@gmail.com
Date of Inspection
 09
/
 26
/
 2016
    Time In
 11
:
 30
AM     Time Out
 12
:
 30
PM  
License Holder  Elzam LLC
License/Customer No.  09313xxxx-15000045
License Period
 09 
/
 01 
/
 2016 
 - 
 08 
/
 31 
/
 2018 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  2 COS  0 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Ford 
D.C. licensed sewage & liquid waste transport contractor:
 Atlantic Biofuel 
D.C. licensed pesticide operator/contractor:
 Dystar 
D.C. licensed ventilation hood system cleaning contractor:
 Allen-Mitchen Co 
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  DUCCINI'S PIZZA    Establishment Address  1778 U ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - Certified Food Protection Manager has presented District-issued expired ID card during inspection. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  203.2 A person in charge who is a certified food protection manager as required in Section 203.1 shall be re-certified every three (3) years. P  
19. - Hot holding unit used to reheat meatballs in marinara sauce. (Removed from the unit and allowed to reheat it immediately on stove.) (Corrected On Site)  906.1 Except as specified in sections 906.2, 906.3, and 906.5, potentially hazardous food (time/ temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least seventy-four degrees Celsius (74 degrees C) (one hundred sixty-five degrees Fahrenheit (165 degrees F)) for fifteen (15) seconds. P  
21. - Hot food item(s) are held at improper temperatures in hot holding unit. (CORRECT VIOLATION WITHIN 3 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  
24. - Time is used to control TCS food such as cooked pizza for public health safety but neither written procedure nor time record for pizza being held at room temperature presented during inspection. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1009.1 Except as specified in Section 1009.4, if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service: (a) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the Department upon request and shall specify: Pf (1) Methods of compliance with Section 1009.2(a) through 1009.2(c) or Section 1009.3; Pf and (2) Methods of compliance with Section 1003 for food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf  
38. - One live fly observed in the food preparation area during inspection (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
40. - One of the employees working with open foods has not restrain hair. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  502.1 Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.  
49. - Hand sinks in the restrooms have not been cleaned as needed.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Eggs boiled (Refrigerator - reach-in) (Cold Holding) 40.0F Pasta/Noodles (Refrigerator - reach-in) (Cold Holding) 41.0F Garlic Spread (Refrigerator - reach-in) (Cold Holding) 40.0F (Freezer - Reach-In) 20.0F
Ice Cream (Freezer - Reach-In) (Cold Holding) 0.0F Steak cooked (Griddle) (Cooking) 208.0F Steak cooked (Griddle) (Cooking) 199.0F Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) 39.0F
Hamburger Patty Raw (Walk-in Freezer) (Cold Holding) 0.0F Fries (Walk-in Refrigerator) (Cold Holding) 0.0F Meatballs (Hot Holding Unit) (Hot Holding) 84.0F Pizza - Cheese (Room) (Holding) 76.0F
Pizza (Pizza Oven) (Cooking) 200.0F Feta Cheese (Refrigerator - sandwich prep unit) (Cold Holding) 40.0F Deli Meats (Walk-in Refrigerator) (Cold Holding) 40.0F Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) 37.0F
Chopped Peppers (Refrigerator - pizza prep unit) (Cold Holding) 37.0F Ham (Refrigerator - pizza prep unit) (Cold Holding) 37.0F Sausage (Refrigerator - pizza prep unit) (Thawing) 32.0F    
Inspector Comments:
CFPM: Dohia Ali Elzamzami, FS-64970, Exp: 06/08/2016

Correct stated items within 3 calendar days.
Correct stated items within 14 calendar days.
If you have question, please contact that department 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.
  Dohia Ali Elzamzami 09/26/2016
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  09/26/2016 
  Inspector (Signature) (Print) Badge # Date
    2023