D.C. Mun. Regs. tit. 25, r. 25-A202
The person in charge shall ensure that food establishment operations are not conducted in a private home or in a room used as living or sleeping quarters as specified in § 2918. Pf
The person in charge shall ensure that persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination. Pf
The person in charge shall ensure that employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Code. Pf
The person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. Pf
The person in charge shall ensure that employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt. Pf
The person in charge shall ensure that employees are properly cooking potentially hazardous foods (time/temperature control for safety foods), being particularly careful in cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under Sections 1510 and 1816.2. Pf
The person in charge shall ensure that employees are using proper methods to rapidly cool potentially hazardous foods (time/temperature control for safety foods) that are not held hot or are not for consumption within four (4) hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Pf
The person in charge shall ensure that consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed as specified in Section 1105 that the food is not cooked sufficiently to ensure its safety. Pf
The person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, ph, temperature, and exposure time for chemical sanitizing. Pf
The person in charge shall ensure that consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets as specified in § 814. Pf
The person in charge shall ensure that employees are preventing cross contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment, except as specified in § 800.4. Pf
The person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Pf
The person in charge shall ensure that food employees and conditional employees are informed of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food, as specified in § 300.1. Pf
D.C. Mun. Regs. tit. 25, r. 25-A202