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 DU PARC
Address  1401 PENNSYLVANIA AVE NW
City/State/Zip Code  Washington, DC 20003
Telephone
 (202) 942-7000
 E-mail address  gyo.santa@ihg.com
Date of Inspection
 07
/
 16
/
 2019
    Time In
 02
:
 46
PM     Time Out
 03
:
 51
PM  
License Holder  Willard Associates
License/Customer No.  09313xxxx-50006319
License Period
 05 
/
 01 
/
 2018 
 - 
 04 
/
 30 
/
 2020 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  7 COS  1 R  0
Core Violations  9 COS  1 R  0
Certified Food Protection Manager (CFPM)
 JASON JIMENEZ 
CFPM #:  FS-76924 

CFPM Expiration Date:   06/22/2020  
D.C. licensed trash or solid waste contractor:
 Waste Management 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Orkin 
D.C. licensed ventilation hood system cleaning contractor:
 PM Hood & Duct 
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 DU PARC    Establishment Address  1401 PENNSYLVANIA AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - The Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic 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. - There are no paper towels at the handwashing sink on the cook line. The cook provided paper towels. (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 handwashing signage at the handwashing sink in the dishwash area. (Correct Violation Within 5 Calendar Days)  2411.1 A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas, and in, or immediately adjacent to, toilet rooms. Pf  
10. - No handwashing sink is installed in the dishwash area. (Correct Violation Within 5 Calendar Days)  2406.1 Handwashing sinks shall be provided for employees' use in areas specified in Section 2411 in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf  
14. - The shellstock tags in the under-counter refrigerator on the cook line are not attached to a container and the date in which the last shellstock was sold or served is not recorded on the tags. (Correct Violation Within 5 Calendar Days)  717.2 The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf  
16. - There is food debris/gunk in the bottom of the soda gun holster at the bar. Ice is built up on the interior of the ice cream freezer. (Correct Violation Within 5 Calendar Days)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - Time/temperature control for safety food items in the under-counter refrigerators on the cook line are held at improper temperatures. (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  
33. - The ambient air temperatures of the under-counter refrigerators on the cook line were measured above 41 degrees Fahrenheit and time/temperature control for safety food items in the units were held at improper temperatures. (Correct Violation Within 14 Calendar Days)  1600.1 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf  
36. - There is no thermometer in the under-counter refrigerator at the bar and ice cream freezer. (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.  
37. - There is an unlabeled plastic squeeze bottle of oil on the cook line. (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.  
40. - Two (2) of the chefs and a cook have beards and are handling food. None of the food handlers are wearing beard nets. (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.  
40. - An employee on the cook line is wearing a watch on her wrist. The watch was removed. (Corrected On Site)  406.1 Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band.  
47. - The brown cutting boards on the cook line are chipped on the ends, the green cutting boards are not smooth, and a green cutting board has 2 semi-circular grooves or indentations. (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.  
48. - The dishwash machine's wash cycle temperature did not reach a minimum temperature of 150 degrees Fahrenheit. (Correct Violation Within 5 Calendar Days)  1809.1 The temperature of the wash solution in spray type warewashers that use hot water to sanitize shall not be less than: (a) For a stationary rack, single temperature machine, seventy-four degrees Celsius (74 degrees C) (one hundred six-five degrees Fahrenheit (165 degrees F)); Pf (b) For a stationary rack, dual temperature machine, sixty-six degrees Celsius (66 degrees C) (one hundred fifty degrees Fahrenheit (150 degrees F)); Pf (c) For a single tank, conveyor, dual temperature machine, seventy-one degrees Celsius (71 degrees C) (one hundred sixty degrees Fahrenheit (160 degrees F)); Pf or (d) For a multi-tank, conveyor, multi-temperature machine, sixty-six degrees Celsius (66 degrees C) (one hundred fifty degrees Fahrenheit (150 degrees F)). Pf  
48. - There is no data plate on the dishwash machine. (Correct Violation Within 14 Calendar Days)  1525.1 A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (a) Temperatures required for washing, rinsing, and sanitizing; (b) Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and (c) Conveyor speed for conveyor machines or cycle time for stationary rack machines.  
48. - The dishwash machine's wash cycle temperature was not in compliance. (Correct Violation Within 14 Calendar Days)  1804.1 A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.  
56. - There is insufficient lighting (blown bulb) in the reach-in refrigerator in the kitchen. (Correct Violation Within 14 Calendar Days)  3008.1(b) The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles:(2) Inside equipment such as reach-in and under-counter refrigerators.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - Bar) 120.9F Hot Water (Handwashing Sink - Cook Line) 120.6F (Under-counter Refrigerator) 61.0F Sliced Tomatoes (Under-counter Refrigerator) (Cold Holding) 53.4F
Aioli (Under-counter Refrigerator) (Cold Holding) 51.6F (Under-counter Refrigerator) 49.0F Sliced Tomatoes (Under-counter Refrigerator) (Cold Holding) 54.3F Bacon (Under-counter Refrigerator) (Cold Holding) 53.9F
Lettuce spring mix (Under-counter Refrigerator) (Cold Holding) 56.3F (Under-counter Refrigerator) 50.0F Cole slaw (Under-counter Refrigerator) (Cold Holding) 59.3F Lobster salad (Under-counter Refrigerator) (Cold Holding) 50.1F
Hot Water (Handwashing Sink - kitchen) 125.0F (Under-counter Refrigerator) 43.0F (Under-counter Refrigerator) 40.0F (Reach-in Refrigerator) 46.5F
(Reach-in Refrigerator) 34.0F Cheddar Cheese (Reach-in Refrigerator) (Cold Holding) 42.0F Mozzarella Cheese (Reach-in Refrigerator) (Cold Holding) 41.3F Hot Water (3-compartment sink) 123.9F
Hot Water (Dishwashing Machine - Wash Cycle) 140.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 182.0F Hot Water (Handwashing Sink - toilet room) 101.4F Hot Water (Handwashing Sink - toilet room) 100.7F
               
Inspector Comments:
Dishwash machine final rinse cycle pressure: 15 p.s.i.

Correct cited violations within 5 calendar-days.

Correct cited violations within 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.
  Jason H. Jiminez 07/16/2019
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  07/16/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3