image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002      email:
Establishment Name  DOEF CAFE
City/State/Zip Code  WASHINGTON, DC 20024
 (202) 554-5673
 E-mail address
Date of Inspection
    Time In
PM     Time Out
License Holder  ILC Food Service LLC.
License/Customer No.  09313xxxx-16000169
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  6 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-89595 

CFPM Expiration Date:   11/27/2022  
D.C. licensed trash or solid waste contractor:
D.C. licensed sewage & liquid waste transport contractor:
D.C. licensed pesticide operator/contractor:
 Regional Pest Management 
D.C. licensed ventilation hood system cleaning contractor:
 Applied Building Technologies 
  Compliance Status COS R
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
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
  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  DOEF CAFE    Establishment Address  1000 INDEPENDENCE AVE SE
22. - Cantaloupe and tuna pasta are held at improper temperatures on the salad bar. (Correct Violation Within 5 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: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
47. - The walk-in refrigerator in the beverage storage area is out of order. (Correct Violation Within 14 Calendar Days)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
47. - The rubber gasket on the ice maker door is coming off of the door. (Correct Violation within 14 Calendar Days)  1800.2 Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.  
47. - The green cutting board in the grill area (service line) is badly scratched. (Correct Violation Within 14 Calendar Days)  1801.1 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.  
53. - The women's toilet room does not have a covered receptacle for the disposal of feminine hygiene products. (Correct Violation Within 14 Calendar Days)  2707.1 A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.  
53. - The toilet rooms are single-occupancy however the signs the doors are gender-specific. (Correct Violation Within 14 Calendar Days)  3101.3 Food establishments employing: (a) Five (5) or fewer employees may provide only a single toilet facility with a gender-neutral sign on the door in accordance with 4 DCMR Section 802.2; or (b) More than five (5) employees shall have multiple toilet facilities that are either: (1) Single-occupancy toilet rooms with a gender-neutral sign on each door as specified in Section 3101.2 in accordance with 4 DCMR Section 802.2; or (2) Multiple-stall toilet rooms with gender-specific signs on the doors that read "Men" and "Women" or contain gender-specific, universally recognized pictorials of "Men" and "Women."  
56. - Grease is accumulation on the ventilation hood ducts and pipes. (Correct Violation Within 14 Calendar Days)  3203.1 Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.  
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 121.4°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Ribs (Walk-in Refrigerator) (Cold Holding) 37.9F Ground Beef (Walk-in Refrigerator) (Cold Holding) 39.0F Chicken (Walk-in Refrigerator) (Cold Holding) 40.7F (Walk-in Refrigerator) 38.0F
(Walk-in Refrigerator) 37.0F (Reach-in Freezer) 2.0F Hot Water (Handwashing Sink - Service Line) 156.3F Hot Water (Handwashing Sink - Service Line) 155.2F
Hot Water (Handwashing Sink - Dishwash area) 156.7F Hot Water (Handwashing Sink - Dishwash area) 161.2F Fish fried (Steam Table) (Hot Holding) 138.9F Glazed pork loin (Steam Table) (Hot Holding) 157.4F
Baked BBQ Chicken (Steam Table) (Hot Holding) 141.8F Mashed potatoes (Steam Table) (Hot Holding) 140.7F Gravy (Steam Table) (Hot Holding) 149.7F Lasagna (Steam Table) (Hot Holding) 168.2F
Fried Rice (Steam Table) (Hot Holding) 165.2F Meatballs (Steam Table) (Hot Holding) 151.6F Sesame chicken (Steam Table) (Hot Holding) 141.8F Chili (Soup Warmer) (Hot Holding) 181.2F
Hot Water (3-compartment sink) 153.1F Romaine Lettuce (Salad Bar) (Cold Holding) 40.4F Cantaloupes (Salad Bar) (Cold Holding) 46.4F Tuna pasta (Salad Bar) (Cold Holding) 49.6F
Caesar Dressing (Salad Bar) (Cold Holding) 34.8F Egg Salad (Salad Bar) (Cold Holding) 31.1F Sliced Ham (Under-counter Refrigerator) (Cold Holding) 41.0F Tuna Salad (Under-counter Refrigerator) (Cold Holding) 39.5F
Chicken salad (Under-counter Refrigerator) (Cold Holding) 36.5F (Under-counter Refrigerator) 36.0F (Display Refrigerator) 29.0F (Walk-in Refrigerator) 38.0F
(Walk-in Refrigerator) 44.0F (Walk-in Refrigerator) 64.0F (Refrigerator - sushi display) 37.0F (Freezer) -3.0F
(Freezer) -9.0F (Walk-in Freezer) 14.0F Hot Water (Handwashing Sink - kitchen) 146.3F Hot Water (Handwashing Sink - kitchen) 139.4F
Hot Water (Handwashing Sink - kitchen) 120.1F (Reach-in Refrigerator) 44.0F (Reach-in Refrigerator) 38.0F (Reach-in Refrigerator) 34.0F
(Reach-in Refrigerator) 33.0F            
Inspector Comments:
Correct cited violation within 5 calendar-days.

Correct cited violations within 14 calendar-days.

Please submit any questions/inquiries to the Area Supervisor at 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:
  Charles D. Taylor 07/01/2019
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  07/01/2019 
  Inspector (Signature) (Print) Badge # Date