image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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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  CAFE ROMEO'S
Address  2132 WISCONSIN AVE NW
City/State/Zip Code  WASHINGTON, DC 20007
Telephone
 (202) 337-1111
 E-mail address  davarashgriz@yahoo.com
Date of Inspection
 04
/
 20
/
 2016
    Time In
 10
:
 55
AM     Time Out
 12
:
 25
PM  
License Holder  Nimellis Pizzeria LLC
License/Customer No.  09313xxxx-12000023
License Period
 10 
/
 01 
/
 2015 
 - 
 09 
/
 30 
/
 2017 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  5 COS  0 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  2 COS  0 R  0
Certified Food Protection Manager (CFPM)
 DAVAR ASHGRIZZADEH 
CFPM #:  FS-76044 

CFPM Expiration Date:   05/24/2019  
D.C. licensed trash or solid waste contractor:
 TENLEYTOWN TRASH SERVICE 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 ORKIN PEST CONTROL 
D.C. licensed ventilation hood system cleaning contractor:
 STAINLESS HOOD CLEANING SVCS 
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  CAFE ROMEO'S    Establishment Address  2132 WISCONSIN AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
1. - No CFPM on duty, and the one in charge was unable to demonstrate food safety knowledge protocols, policies and procedures. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  200.1 The licensee shall be the person in charge or shall designate a person in charge, who shall serve as an on-site manager or supervisor. The licensee shall ensure that a person in charge is present at the food establishment during all hours of operation. Pf  
2. - The District-issued certified food protection manager ID card is not posted next to the establishment's basic business license. (CORRECT VIOLATION WITHIN 3 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.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.  
15. - Protecting food from cross contamination (HIERARCHY) Multiple uncovered containers of PHF items found in the reach-in coolers/Raw meats that are removed from their sealed containers are not separated and stored in the same bin and stored above RTE foods inside the walk in cooler. (CORRECT VIOLATION WITHIN 3 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. PFood 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  
16. - Unclean food contact surfaces: Unclean rusty can opener/Unclean prep table with ready to eat food. Mold is accumulating on the interior of the ice maker. Mold is accumulating on the ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
23. - Prepared food items kept in plastic containers stored in reach-in and walk-in coolers are not labeled with dates and contents. Temperature control for safety foods intended to be held for more than 24 hours are not date marked. (CORRECT VIOLATION WITHIN 3 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  
40. - No hair restraints worn by food handlers, the PIC included. (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.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.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.  
41. - Wet wiping cloths and linens in use are found at different locations in the kitchen and not stored in a sanitized solution. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.  
48. - No chemical test strips and kit 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. PfA test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
56. - There is no lighting (blown bulb) in the reach-in freezer in the bakery backstop area. There is no lighting (blown bulbs) in the reach-in refrigerators and display refrigerators. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3008.1(b) At least five hundred forty (540) lux or fifty (50) foot candles at a surface where a food employee is working with food or working with utensils or equipment including knives, slicers, grinders, or saws where employee safety is a factor.The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (1) At a surface where food is provided for consumer self-service, such as buffets and salad bars, or where fresh produce or packaged foods are sold or offered for consumption; (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (3-compartment sink) 115.0F Hot Water (Handwashing Sink) 113.0F (Refrigerator - walk-in) 40.0F Chicken (Refrigerator - open display) (Cold Holding) 39.0F
Ham (Refrigerator - open display) (Cold Holding) 39.0F Beef (Refrigerator - open display) (Cold Holding) 40.0F Green Peppers (Refrigerator - open display) (Cold Holding) 38.0F Cheese (Refrigerator - open display) (Cold Holding) 40.0F
Tomatoes sliced (Refrigerator - open display) (Cold Holding) 41.0F Sausage (Refrigerator - open display) (Cold Holding) 37.0F Chicken (Refrigerator - open display) (Cold Holding) 40.0F Pepperoni (Refrigerator - open display) (Cold Holding) 41.0F
(Refrigerator - reach-in) 37.0F (Refrigerator - reach-in) 39.0F Hot Water (Handwashing Sink - kitchen) 119.0F    
Inspector Comments:
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.
  DIVAR ASCHGRIZZADEH 04/20/2016
 Person-in-Charge (Signature) (Print) Date
    ROSS J. GATERETSE 624  04/20/2016 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3