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  ELLE
City/State/Zip Code  Washington, DC 20010
 (202) 652-0040
 E-mail address
Date of Inspection
    Time In
AM     Time Out
License Holder  Bundle Bit LLC.
License/Customer No.  09313xxxx-18000100
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  3 COS  0 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  4 COS  2 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-82814 

CFPM Expiration Date:   02/22/2021  
D.C. licensed trash or solid waste contractor:
 Good Friends 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 All American Pest Control Inc 
D.C. licensed ventilation hood system cleaning contractor:
 Sparkle Hood & Exhaust 
  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  ELLE    Establishment Address  3221 MOUNT PLEASANT ST NW
3. - The employee health policy pertaining to the establishment does not include "Norovirus" as an organism of concern that must be reported to the person in charge if diagnosed by a physician.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  300.4 A food employee or conditional employee shall report to the person in charge if a licensed physician or physician's assistant has diagnosed him or her with an illness due to: (a) Norovirus; P (b) Hepatitis A virus; P (c) Shigella spp.; P (d) Enterohemorrhagic or Shiga Toxin-Producing Escherichia coli; P or (e) Salmonella Typhi. P  
16. - Mold accumulation observed on the drip panel inside the large ice machine. Said item was later cleaned. (Corrected On Site)  1901.5 Except when dry cleaning methods are used as specified in Section 1904, surfaces of utensils and equipment in contact with food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (a) At any time when contamination may have occurred; (b) At least every twenty-four (24) hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (c) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (d) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (1) At a frequency specified by the manufacturer; or (2) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.  
22. - Temperature control for safety foods inside the under-counter refrigerator next to the prep sink at the service line observed holding at temperatures above 41F.(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  
23. - Several prepared/re-packaged foods inside the refrigerators observed exceeding seven (7) days from their respective written datemarks.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1008.1 A food specified in Section 1007.1 or 1007.2 shall be discarded if it: (a) Exceeds either of the temperature and time combinations specified in Section 1007.1, excluding time that the product is frozen; P (b) Is in a container or package that does not bear a date or day; P or (c) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in Section 1007.1. P  
33. - The internal ambient temperature of the reach-in freezer across from the ovens observed at 34F, causing frozen foods inside to thaw.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1000.1 Stored frozen foods shall be maintained frozen.  
36. - No visible thermometer observed inside the under-counter refrigerator across from the prep sink at the service line. A thermometer was later placed inside the unit. (Corrected On Site)  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.  
48. - There are no chlorine test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
62. - Current health inspection reports are not posted in a conspicuous location.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4306.3 All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.  
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 85.0°F 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 132.0°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - toilet room) 100.4F Hot Water (Handwashing Sink - Bar) 102.5F Hot Water (Handwashing Sink - Bar) 113.3F Hot Water (Handwashing Sink) 105.1F
Hot Water (Handwashing Sink) 104.7F Hot Water (Handwashing Sink) 117.3F Hot Water (Handwashing Sink) 103.1F Hot Water (3-compartment sink) 114.6F
Hot Water (3-compartment sink (Bar)) 111.5F Hot Water (Warewashing Machine - Wash Cycle) 120.0F Hot Water (Warewashing Machine - Rinse Cycle) 132.0F (Walk-in Refrigerator) 40.0F
Lamb (Walk-in Refrigerator) (Cold Holding) 42.0F Greens (Walk-in Refrigerator) (Cold Holding) 41.1F Eggs (Walk-in Refrigerator) (Cold Holding) 45.4F (Reach-in Freezer) 8.0F
(Reach-in Freezer) 34.0F (Under-counter Refrigerator) 40.0F Pastry Cream (Under-counter Refrigerator) (Cold Holding) 41.3F (Sandwich Prep Refrigerator) 34.0F
Mushrooms (Sandwich Prep Refrigerator) (Cold Holding) 39.5F Corn (Sandwich Prep Refrigerator) (Cold Holding) 42.4F (Under-counter Refrigerator) 36.0F Sauce (Under-counter Refrigerator) (Cold Holding) 41.2F
(Sandwich Prep Refrigerator) 38.0F Mushrooms (Sandwich Prep Refrigerator) (Cold Holding) 40.5F Cheese (Sandwich Prep Refrigerator) (Cold Holding) 39.7F (Under-counter Refrigerator) 46.0F
Vegetables - cut (Under-counter Refrigerator) (Cold Holding) 46.0F Sauce (Under-counter Refrigerator) (Cold Holding) 45.2F (Open Display Refrigerator) 38.0F Juice (Open Display Refrigerator) (Cold Holding) 35.9F
Vegetables - cut (Under-counter Refrigerator) (Cold Holding) 42.1F (Under-counter Refrigerator) 44.0F Milk (Under-counter Refrigerator) (Cold Holding) 43.1F    
Inspector Comments:
Correct cited violations within 5 and 14 calendar days.

If you have any questions, please contact the area supervisor at (202)535-2180 or
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:
  Nicholas Pimentel 08/21/2019
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  08/21/2019 
  Inspector (Signature) (Print) Badge # Date