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  SLIM'S DINER
Address  4201 GEORGIA AVE NW
City/State/Zip Code  WASHINGTON, DC 20011
Telephone
 (202) 783-0699
 E-mail address  pwr@warehouseindustries.com
Date of Inspection
 10
/
 26
/
 2016
    Time In
 10
:
 20
AM     Time Out
 12
:
 35
PM  
License Holder  Slim's Diner L.L.C.
License/Customer No.  09313xxxx-16000179
License Period
 06 
/
 01 
/
 2016 
 - 
 05 
/
 31 
/
 2018 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  0
Priority Foundation Violations  2 COS  1 R  0
Core Violations  16 COS  0 R  0
Certified Food Protection Manager (CFPM)
 ELIZABETH MORAN 
CFPM #:  FS-70508 

CFPM Expiration Date:   04/12/2019  
D.C. licensed trash or solid waste contractor:
 kmG 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Ehrlich (10/13/2016) 
D.C. licensed ventilation hood system cleaning contractor:
 Sparkle 
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  SLIM'S DINER    Establishment Address  4201 GEORGIA AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - District-issued Certified Food Protection Manager certificates are not posted next to the establishment's business license.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  200.4 Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment.  
10. - Handwashing aids, including a paper towel dispenser and soap dispenser, observed supplied to the prep sink in the basement.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3003.1 A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, shall not be provided with the handwashing aids and devices required for a handwashing sink as specified in Sections 3001, 3002, and 2706.3.  
13. - Dented cans observed in the dry food storage shelves. Said cans were later discarded. (Corrected On Site)  711.1 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf  
16. - Both the temperature and concentration of the quaternary ammonium sanitizing solution is not in compliance.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  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  
36. - There are no thermometers in the under-counter refrigerators in the basement.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1524.2 Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.  
36. - Thermometers inside several refrigerators are not at the warmest part of said units.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1524.1 In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.  
38. - Door to the tool storage room observed improperly sealed on the bottom when closed.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2912.1 Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors.  
39. - Shelves storing dry foods in the basement observed beneath sewer lines.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  817.1 Food may not be stored: (a) In locker rooms; (b) In toilet rooms; (c) In dressing rooms; (d) In garbage rooms; (e) In mechanical rooms; (f) Under sewer lines that are not shielded to intercept potential drips; (g) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (h) Under open stairwells; or (i ) Under other sources of contamination.  
39. - Cardboard box storing eggs observed on the floor of the walk-in refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
39. - Cups observed inside ingredient containers, to be used as scoops, thereby causing potential cross-contamination events between the sides of the container and the ingredients.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  824.1 Food shall be protected from contamination that may result from a factor or source not specified in Sections 800 through 823.  
40. - Several food employees observed wearing no hair restraints.(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.  
43. - Utensils observed resting in a container storing sanitizing solution 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.  
48. - There are no quaternary ammonium or chlorine test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
48. - The wash, rinse, and sanitize solutions in the 3-compartment bar sink observed unclean.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1807.1 The wash, rinse, and sanitize solutions shall be maintained clean.  
51. - There are no air gaps between the detergent hose, sanitizer hose and the flood level rim of the 3-compartment warewashing sink.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2403.1 An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than twenty-five millimeters (25 mm) or one inch (1 in). P  
54. - The establishment has an insufficient number/capacity of waste receptacles outside for the amount of waste generated during peak times.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2706.1 An inside storage room and area, outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold the refuse, recyclables, and returnables that accumulate.  
54. - Waste receptacle observed directly below the paper towel dispenser and soap dispenser at the handwashing sink at the end of the service line.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2709.1 An area designated for refuse, recyclables, returnables, and, except as specified in Section 2709.2, a redeeming machine for recyclables or returnables shall be located so that it is separate from food, equipment, utensils, linens, and single-service and single-use articles, and a public health hazard or nuisance is not created.  
55. - Basement floor observed unclean, especially underneath and behind equipment.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
55. - Unnecessary/unused items observed throughout the basement(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3213.1 The premises shall be free of: (a) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) Litter.  
55. - Hole observed on the wall in the corner of the tool storage room.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3200.1 The physical facilities shall be maintained in good repair.  
 
Sanitizer: Quaternary Ammonium, 500 ppm, 0.0 pH, 70.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Beef (Refrigerator - drawer) (Cold Holding) 33.4F (Refrigerator - drawer) 36.0F Hot Water (Handwashing Sink) 102.1F Hot Water (Handwashing Sink) 108.8F
Hot Water (Handwashing Sink) 101.5F Hot Water (Handwashing Sink) 99.3F Hot Water (3-compartment sink) 110.1F Hot Water (Warewashing Machine - Wash Cycle) 120.0F
Cheese (Under-counter Refrigerator) (Cold Holding) 42.3F Hamburger Patty Raw (Under-counter Refrigerator) (Cold Holding) 41.2F Sauce (Under-counter Refrigerator) (Cold Holding) 40.5F Ham (Under-counter Refrigerator) (Cold Holding) 39.9F
(Under-counter Refrigerator) 40.0F Ground Beef (Under-counter Refrigerator) (Cold Holding) 38.4F Sausage (Under-counter Refrigerator) (Cold Holding) 41.9F Dairy Products (Under-counter Refrigerator) (Cold Holding) 40.4F
Hot Dog (Refrigerator - drawer) (Cold Holding) 38.3F Tomatoes chopped (Refrigerator - drawer) (Cold Holding) 40.8F Gravy (Refrigerator - drawer) (Cold Holding) 41.3F (Walk-in Refrigerator) 44.0F
Eggs (Walk-in Refrigerator) (Cold Holding) 44.7F Dairy Products (Walk-in Refrigerator) (Cold Holding) 40.2F Chili (Walk-in Refrigerator) (Cold Holding) 37.3F Hot Water (3-compartment sink (Bar)) 110.2F
Eggs (Ice) (Cold Holding) 43.2F Hot Water (Warewashing Machine - Rinse Cycle) 120.0F        
Inspector Comments:
Correct items stated within the timeframes indicated for each observation.

Please submit all questions or inquiries to the area supervisor 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.
  Elizabeth Moran 10/26/2016
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  10/26/2016 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3