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  14TH STREET CAFE ASIAN BISTRO
Address  1416 14TH ST NW
City/State/Zip Code  Washington, DC 20005
Telephone
 (202) 588-0695
 E-mail address  yunlinzhang2@gmail.com
Date of Inspection
 05
/
 07
/
 2019
    Time In
 03
:
 46
PM     Time Out
 05
:
 12
PM  
License Holder  ZL, Inc
License/Customer No.  09313XXXX-15000213
License Period
 07 
/
 01 
/
 2017 
 - 
 06 
/
 30 
/
 2019 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  6 COS  3 R  0
Core Violations  2 COS  0 R  0
Certified Food Protection Manager (CFPM)
 YUNLIN ZHANG 
CFPM #:  FS-82420 

CFPM Expiration Date:   06/22/2021  
D.C. licensed trash or solid waste contractor:
 KmG 
D.C. licensed sewage & liquid waste transport contractor:
  
D.C. licensed pesticide operator/contractor:
 Rentokil Ehrlich (4/29/2019) 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First Services 
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  14TH STREET CAFE ASIAN BISTRO    Establishment Address  1416 14TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no soap at the handwashing sink located at the dish wash rea. (The manager brought a sop and supplied the said sink to correct this) (Corrected On Site)  3001.1 Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  
10. - There is no handwashing signage at the handwashing sink located at the basement near the 3 compartment sink. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
10. - There are no paper towels at the handwashing sink. (The manager brought a paper towel and supplied the said sink to correct this) (Corrected On Site)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
10. - There is no hot water (at least 100 degrees Fahrenheit) at one of the handwashing sinks located at the basement. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
16. - Mold was observed on the ice maker's ice chute.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
28. - Cleaner spray bottles containing chemicals were not labeled. (Labeled at call to correct this) (Corrected On Site)  3302.1 Working containers used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf  
37. - Working containers of foods (salt, sugar and spices) are not name labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  803.1 Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.  
52. - There is no documentation for used oil pick up service. There is no professional company container used for storing fryer oil. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2605.1 Removal of sewage and other liquid waste, including grease collections, shall comply with the provisions of this chapter. A copy of the establishment's professional service contract shall be maintained at all approved waste servicing areas, or at the mobile food establishment by the licensee and the following documents shall be available for inspection: Pf (a) Name and address of the licensee's District-licensed sewage and liquid waste transport contractor; (b) Duration of the contract; and (c) Frequency of sewage and liquid waste removal services provided under the contract.  
 
Sanitizer: Chlorine, 00 ppm, 0.0 pH, 125.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Dishwashing Machine - Final Rinse Cycle) 125.0F Hot Water (Handwashing Sink) 94.0F Hot Water (Handwashing sink (toilet room)) 109.0F Hot Water (Handwashing sink (toilet room)) 112.0F
Hot Water (Handwashing Sink - Service Line) 108.0F Hot Water (Handwashing Sink - Dishwash area) 119.0F Hot Water (Handwashing Sink (kitchen)) 109.0F Hot Water (3-compartment sink) 116.0F
(Reach-in Refrigerator) 38.0F (Reach-in Refrigerator) 40.0F (Reach-in Refrigerator) 40.0F (Walk-in Freezer) 4.0F
(Walk-in Refrigerator) 39.0F Hot & Sour Soup (Hot Holding Unit) (Hot Holding) 168.0F Egg Drop Soup (Hot Holding Unit) (Hot Holding) 170.0F Wonton Soup (Hot Holding Unit) (Hot Holding) 164.0F
Peppers (Reach-in Refrigerator) (Cold Holding) 40.0F Carrots (Reach-in Refrigerator) (Cold Holding) 40.0F Bamboo (Reach-in Refrigerator) (Cold Holding) 41.0F Beef (Reach-in Refrigerator) (Cold Holding) 38.0F
Chicken (Reach-in Refrigerator) (Cold Holding) 39.0F Shrimp cooked (Reach-in Refrigerator) (Cold Holding) 40.0F Shrimp raw (Reach-in Refrigerator) (Cold Holding) 37.0F Beef (Walk-in Refrigerator) (Cold Holding) 39.0F
Chicken (Walk-in Refrigerator) (Cold Holding) 38.0F Sauce (Walk-in Refrigerator) (Cold Holding) 40.0F        
Inspector Comments:
Correct cited violations within 5 and 14 calendar-days.

Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response.
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.
  Yunlin Zhang 05/07/2019
 Person-in-Charge (Signature) (Print) Date
    Alemayehu Tekleselassie 029  05/07/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3