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  FLAVIO
Address  1073 31ST ST NW
City/State/Zip Code  WASHINGTON, DC 20007
Telephone
 (202) 965-6666
 E-mail address  aziza@flaviodc.com
Date of Inspection
 07
/
 09
/
 2019
    Time In
 01
:
 00
PM     Time Out
 02
:
 45
PM  
License Holder  MELBEN INC
License/Customer No.  09313XXXX-50005154
License Period
 05 
/
 01 
/
 2018 
 - 
 04 
/
 30 
/
 2020 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  1 R  0
Priority Foundation Violations  3 COS  1 R  0
Core Violations  5 COS  0 R  0
Certified Food Protection Manager (CFPM)
 AZIZA NAJI 
CFPM #:  FS-83678 

CFPM Expiration Date:   09/15/2021  
D.C. licensed trash or solid waste contractor:
 GOOD FRIENDS TRASH REMOVAL 
D.C. licensed sewage & liquid waste transport contractor:
 STORM OIL 
D.C. licensed pesticide operator/contractor:
 QESPRO 
D.C. licensed ventilation hood system cleaning contractor:
 INDUSTRIAL SELECT 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  FLAVIO    Establishment Address  1073 31ST ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - No soap was in the employee restroom. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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. - Employee restroom did not have disposable paper towels or a hand dryer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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. - Hand sink as you enter the food prep area did not have disposable paper towels. (Towels were placed the sink at time of visit) (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  
16. - Dish machine failed the chlorine strip test at time of visit. Establishment must use alternate method to sanitize all items until machine is adjusted or repaired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1813.1 A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified in Section 2002.2 shall meet the criteria specified in Section 3404 Sanitizer, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as specified in Sections 1813.2 through 1813.6. P  
22. - Improper cold holding of eggs. (Eggs were discarded at time of visit.) (Corrected On Site)  1005.2 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. PEggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of seven degrees Celsius (7 degrees C) (forty-five degrees Fahrenheit (45 degrees F)) or less. P  
37. - Working containers were not labeled as to content.(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.  
38. - Side door was opened at time of visit. A screen door may be used or door will need to remain closed in order to prevent pest entry.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2912.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. PfExcept 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. - Food was not protected from possible contamination. All food stored in the walk in unit must be elevated 6 inches above the floor. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  816.1 Food shall be protected from contamination that may result from a factor or source not specified in Sections 800 through 823.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.  
47. - Cutting boards at reach in units were in poor repair. Cutting boards must have a smooth surface and be free of stains in order to prevent bacterial growth and cross contamination. (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.  
49. - The following non-food contact surfaces were not in compliance: 1) Shelves in the walk-in unit on upper level has rusted shelves. 2) Fan cover in the walk in unit contained dust build-up. 3) floors under and behind equipment contained dust and food particles.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
 
Sanitizer: Chlorine, -50 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Cucumbers (Reach-in Refrigerator) (Cold Holding) 41.7F (Refrigerator - reach-in) (Cold Holding) 38.9F Shrimp raw (Refrigerator - reach-in) (Cold Holding) 38.4F Lobster (Refrigerator - reach-in) (Cold Holding) 34.6F
Scallops (Refrigerator - reach-in) (Cold Holding) 37.8F Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) 37.5F Mushrooms (Refrigerator - reach-in) (Cold Holding) 33.9F Carrots (Refrigerator - reach-in) (Cold Holding) 39.9F
Asparagus (Refrigerator - reach-in) (Cold Holding) 40.8F (Refrigerator - walk-in) (Cold Holding) 39.9F Eggs (Table) (Cold Holding) 61.7F (Reach-in Freezer) (Cold Holding) 5.9F
Hot Water (Handwashing Sink) 109.7F Strawberries (Salad Prep Unit) (Cold Holding) 41.0F Peppers (Salad Prep Unit) (Cold Holding) 37.9F Marinara Sauce (Steam Table) (Hot Holding) 139.7F
(Steam Table) (Hot Holding) 171.2F            
Inspector Comments:
Correct stated items within 5 or 14 days.
If you have any questions you may contact 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.
  AZIZA NAJL 07/09/2019
 Person-in-Charge (Signature) (Print) Date
    R ESPY-HARLAN 59  07/09/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3