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  HILL COUNTRY
Address  410 7TH ST NW
City/State/Zip Code  WASHINGTON, DC 20004
Telephone
 (202) 556-2050
 E-mail address  rmunsey@hillcountrywdc.com
Date of Inspection
 08
/
 13
/
 2019
    Time In
 11
:
 58
AM     Time Out
 02
:
 15
PM  
License Holder  Hill Country DC LLC
License/Customer No.  09313xxxx-71101720
License Period
 03 
/
 01 
/
 2019 
 - 
 02 
/
 28 
/
 2021 
 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  3 COS  0 R  0
Core Violations  11 COS  1 R  0
Certified Food Protection Manager (CFPM)
 RYAN MUNSEY 
CFPM #:  FS-82636 

CFPM Expiration Date:   07/13/2021  
D.C. licensed trash or solid waste contractor:
 Tenleytown Trash 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins, Inc. 
D.C. licensed pesticide operator/contractor:
 QESPRO 
D.C. licensed ventilation hood system cleaning contractor:
 Hadpro Hood & Duct Professionals 
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  HILL COUNTRY    Establishment Address  410 7TH ST 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.  
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (Correct Violation Within 14 Calendar Days)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
5. - The establishment did not provide procedures for responding to a contamination event due to vomiting or diarrhea. (Correct Violation Within 5 Calendar Days)  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  
10. - There is no handwashing sink 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  
16. - There is a thick layer of ice on the interior walls 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. - Cole slaw, potato salad, and ranch dressing are held at improper temperatures on the service line. (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  
36. - There are no thermometers in the ice cream freezers and under-counter refrigerator at the bar food station. (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.  
40. - An employee that is handling food is wearing a watch and bracelet on his wrist. The items were 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.  
40. - Four (4) employees that are handling food on the service line one employee where the food is smoked have beards and are not 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.  
44. - The plates and bowls on the metal rack in the basement are stored with their food-contact surfaces unprotected (exposed). (Correct Violation Within 14 Calendar Days)  2203.2 Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (b) Covered or inverted.  
48. - The temperatures on the dishwash machine can't be read due to moisture inside the thermometers. The dishwash machine's pressure gauge is almost full of water and is inoperable. (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.  
51. - The garbage disposal unit (food waste grinder) in the basement is out of order. (Correct Violation Within 14 Calendar Days)  2418.1 A plumbing system shall be: (b) Maintained in good repair.  
54. - There is no waste (trash) receptacle at the handwashing sink on the cook line in the basement. (Correct Violation Within 14 Calendar Days)  2706.3 If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks.  
56. - Grease is accumulating on the ventilation hood filters. (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.  
62. - The establishment's current inspection report is not posted in a conspicuous location. (Correct Violation Within 14 Calendar Days)  4310.2 The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Macaroni and cheese (Steam Table) (Hot Holding) 141.3F Chili (Steam Table) (Hot Holding) 140.3F Greens (Steam Table) (Hot Holding) 139.6F Hot Water (3-compartment sink) 155.6F
Hot Water (Handwashing Sink - Bar) 115.7F Hot Water (Handwashing Sink - Bar) 138.7F (Under-counter Refrigerator) 52.0F Sliced Tomatoes (Under-counter Refrigerator) (Cold Holding) 42.0F
(Under-counter Refrigerator) 38.0F   0.0F Hot Water (Handwashing Sink - Cook Line) 102.1F Greens (Warmer) (Hot Holding) 167.0F
Hot Water (Handwashing Sink) 103.4F Hot Water (Handwashing Sink - toilet/male) 102.7F Hot Water (Handwashing Sink - Service Line) 122.1F Pork (Oven) (Hot Holding) 158.3F
Ribs (Oven) (Hot Holding) 147.0F (Walk-in Refrigerator) 40.0F Cheese (Walk-in Refrigerator) (Cold Holding) 43.0F Chili (Walk-in Refrigerator) (Cooling) 44.2F
Chili (Walk-in Refrigerator) (Cold Holding) 44.0F (Walk-in Refrigerator) 42.0F Ground Beef (Walk-in Refrigerator) (Cold Holding) 41.3F Raw Beef (Walk-in Refrigerator) (Cold Holding) 39.8F
Ribs (Walk-in Refrigerator) (Cold Holding) 39.9F Raw Chicken (Walk-in Refrigerator) (Cold Holding) 40.1F Hot Water (3-compartment sink (Bar)) 106.7F Ranch dressing (Ice) (Cold Holding) 56.5F
Chicken (Bain-marie) (Hot Holding) 147.3F Chili (Bain-marie) (Hot Holding) 146.3F (Walk-in Freezer) 13.0F Cole slaw (Refrigerator) (Cold Holding) 47.2F
Potato salad (Refrigerator) (Cold Holding) 50.5F Chicken (Reach-in Refrigerator) (Cooling) 50.0F        
Inspector Comments:
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.
  Ryan Munsey 08/13/2019
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  08/13/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3