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 FIFTY NINE
Address  409 3RD ST SW 110
City/State/Zip Code  Washington, DC 20024
Telephone
 (202) 554-1357
 E-mail address  cafe59dc@gmail.com
Date of Inspection
 10
/
 04
/
 2019
    Time In
 08
:
 17
AM     Time Out
 11
:
 22
AM  
License Holder  Mik and Mi Inc
License/Customer No.  09313xxxx-69001478
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  1 COS  0 R  0
Core Violations  10 COS  3 R  0
Certified Food Protection Manager (CFPM)
 SUE FOULADI 
CFPM #:  FS-90496 

CFPM Expiration Date:   01/13/2023  
D.C. licensed trash or solid waste contractor:
 Landlord 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins, Inc. 
D.C. licensed pesticide operator/contractor:
 General Pest Control Co. 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First 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  CAFE FIFTY NINE    Establishment Address  409 3RD ST SW 110
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.  
15. - Raw fish is stored above beans and cooked ready-to-eat food in the walk-in refrigerator and raw bacon is stored above vegetables in the reach-in refrigerator on the service line. Both raw food items were moved to the bottom shelf in each unit. (Corrected On Site)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food. P  
21. - Pork gravy, scrapple, and omelets are held at improper temperatures on the hot bar and chicken kabobs are held at improper temperatures in the warmer unit. All items were removed to reheat. (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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P  
36. - The thermometer in the walk-in refrigerator is located in the rear of the unit. The thermometer was placed in the front of the unit near the door. (Corrected On Site)  1524.1 In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.  
38. - There are openings in the ceiling above the lockers and beverage storage racks. (Correct Violation Within 14 Calendar Days)  2912.1 Except 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.  
38. - Two (2) pest control strips are suspended from the ceiling near the 3-compartment sink and adjacent handwashing sink. The strips were removed.  2910.2 Insect control devices shall be installed so that: (a) The devices are not located over a food preparation area; and (b) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, linens, or unwrapped single-service or single-use articles.  
39. - Food items are stored on the walk-in refrigerator floor in a bag, box, and buckets. All items were proplerly elevated. (Corrected On Site)  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
40. - An employee that is frying fish is wearing a bracelet on his wrist and another employee that was handling food is wearing a watch on her wrist. Both employees removed the items. (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.  
49. - Dust is accumulating on the walk-in refrigerator's compressor fan guard. (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.  
53. - The door of one toilet room is not closing tightly. (Correct Violation Within 5 Calendar Days)  2911.1 Toilet rooms shall not open directly into a room used for the preparation of food for service to the public and shall be provided with a tight-fitting and self-closing door 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  
55. - The walk-in freezer floor is unclean. (Correct Violation Within 14 Calendar Days)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
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.  
62. - The current inspection report is not posted in a location that is conspicuous to consumers. (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.  
 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 79.5°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - Service Line) 120.0F Eggs (Hot Bar) (Hot Holding) 133.6F Omelet (Hot Bar) (Hot Holding) 118.7F Omelet (Hot Bar) (Hot Holding) 136.4F
Scrapple (Hot Bar) (Hot Holding) 105.3F Chicken Wings (Hot Bar) (Hot Holding) 135.0F Sausage (Hot Bar) (Hot Holding) 134.3F Corned Beef (Hot Bar) (Hot Holding) 150.4F
Pork gravy (Hot Bar) (Hot Holding) 120.4F Watermelon (Cold Bar) (Cold Holding) 41.7F Cantaloupes (Cold Bar) (Cold Holding) 40.8F Honeydew Melons (Cold Bar) (Cold Holding) 42.7F
Eggs boiled (Cold Bar) (Cold Holding) 41.7F (Refrigerator - beverage) 34.0F Hot Water (Handwashing Sink - toilet room) 101.5F Hot Water (Handwashing Sink - Dishwash area) 114.4F
Hot Water (3-compartment sink) 120.6F (Walk-in Freezer) 4.0F (Walk-in Refrigerator) 40.0F Fish - Swai (Walk-in Refrigerator) (Cold Holding) 42.8F
Chicken (Walk-in Refrigerator) (Cooling) 127.4F Scrapple (Walk-in Refrigerator) (Cold Holding) 42.6F Cheddar Cheese (Walk-in Refrigerator) (Cold Holding) 41.8F General Tso Chicken (Oven) (Hot Holding) 156.9F
Chicken (Oven) (Hot Holding) 143.6F Garlic fish - Swai (Oven) (Hot Holding) 140.2F Roast pork (Warmer) (Hot Holding) 118.0F Chicken Kabob (Warmer) (Hot Holding) 95.6F
Chicken Kabob (Warmer) (Hot Holding) 117.6F (Reach-in Refrigerator) 48.0F (Reach-in Refrigerator) 38.0F Mozzarella Cheese (Reach-in Refrigerator) (Cold Holding) 36.2F
Bacon (Reach-in Refrigerator) (Cold Holding) 37.1F            
Inspector Comments:
Sushi rolls are prepared daily and rice vinegar is used only for flavor. The rice is cooled after being cooked and is not held at room temperature. No fish is added to the sushi rolls.

Correct cited violations within 5 calendar-days.

Correct cited violation 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.
  Sue M. Fouladi 10/04/2019
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  10/04/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3