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:
City/State/Zip Code  WASHINGTON, DC 20001
 (202) 464-3001
 E-mail address
Date of Inspection
    Time In
PM     Time Out
License Holder  Farmers & Distillers DC, LLC
License/Customer No.  09313xxxx-17000050
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  2 COS  2 R  0
Priority Foundation Violations  1 COS  1 R  0
Core Violations  8 COS  1 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-83265 

CFPM Expiration Date:   07/23/2021  
D.C. licensed trash or solid waste contractor:
 Waste Management 
D.C. licensed sewage & liquid waste transport contractor:
 Envicor Smart Tank 
D.C. licensed pesticide operator/contractor:
 Presto 11/08 
D.C. licensed ventilation hood system cleaning contractor:
 Potomac 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
16. - The temperature of the quaternary ammonium sanitizing solution is not in compliance. (Corrected On Site)  1813.4 A quaternary ammonium compound solution shall: (a) Have a minimum temperature of twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling; P and (c) Be used only in water with five hundred micrograms per liter (500 mg/L) hardness or less, or in water having hardness no greater than specified by the EPA-registered label use instructions. P  
22. - Temperature control for safety foods observed improperly cold holding in the under-counter refrigerator in the pastry section. COS, items were discarded. (Corrected On Site)  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. - Observed under counter unit at the pastry station not holding proper food temperatures. COS (Corrected On Site)  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  
37. - Working containers of foods that are not easily recognizable are not name labeled.(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. - Observed an air gap at the rear entry doors of the establishment. (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; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors.  
43. - Observed items used for in-use utensils without handles. (small bowls, cups were utilized). (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  810.1 During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.  
44. - Observed clean equipment (glass ware) stored near hand sink with no splash guard. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2203.1 Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
44. - Observed clean equipment not stored covered or inverted. (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: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.  
47. - Observed several cutting boards severely scored/damaged. (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. - Observed the interior of a few coolers throughout the establishment with an accumulation of food debris/soil residues. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) (Corrected On Site)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
49. - Observed the interior of the ovens (pastry bar) with an accumulation of encrusted grease/food residues. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.2 The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.  
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
quinoa (Reach-in Refrigerator) (Cold Holding) 41.0F Chicken (Reach-in Refrigerator) 41.0F Hot Water (Handwashing sink (toilet room)) 100.7F Turkey (Hot Holding Cabinet) (Hot Holding) 139.0F
Potatoes (Walk-in Refrigerator) (Cooling) 44.0F spring rolls (Walk-in Refrigerator) (Cold Holding) 37.1F Ribs (Walk-in Refrigerator) (Cold Holding) 35.6F Hash Browns (Walk-in Refrigerator) (Cooling) 48.1F
Marinara Sauce (Stove) (Hot Holding) 143.8F Vegetable Products (Refrigerator - drawer) (Cold Holding) 40.8F Vegetable Products (Refrigerator - drawer) (Cold Holding) 41.0F Ham (Refrigerator - drawer) (Cold Holding) 40.8F
Turkey (Refrigerator - drawer) (Cold Holding) 41.0F Tomatoes chopped (Refrigerator - drawer) (Cooling) 43.0F Hot Water (Handwashing Sink) 100.7F Hot Water (Handwashing sink - bakery) 104.1F
Hot Water (Handwashing Sink - Cook Line) 106.6F Onions raw (Sandwich Prep Refrigerator) (Cold Holding) 38.5F Marinara Sauce (Sandwich Prep Refrigerator) (Cold Holding) 33.1F Pesto Sauce (Sandwich Prep Refrigerator) (Cold Holding) 36.1F
Meat (Sandwich Prep Refrigerator) (Cold Holding) 35.1F Cole slaw (Sandwich Prep Refrigerator) (Cold Holding) 38.3F Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) 39.9F Mushrooms (Sandwich Prep Refrigerator) (Cold Holding) 41.0F
Noodles (Sandwich Prep Refrigerator) (Cooling) 65.4F Chicken Wings (Sandwich Prep Refrigerator) (Cold Holding) 38.8F quinoa (Sandwich Prep Refrigerator) (Cold Holding) 39.9F Tomatoes chopped (Sandwich Prep Refrigerator) (Cold Holding) 37.6F
Cucumbers (Sandwich Prep Refrigerator) (Cold Holding) 33.0F Lettuce (Sandwich Prep Refrigerator) (Cold Holding) 34.0F Lettuce (Sandwich Prep Refrigerator) (Cold Holding) 41.0F Rice steamed (Rice Steamer) (Cooking) 171.5F
Lettuce (Salad Prep Unit) (Cold Holding) 39.5F Cheese (Salad Prep Unit) (Cold Holding) 39.6F Cucumbers (Salad Prep Unit) (Cold Holding) 34.0F Green Beans (Salad Prep Unit) (Cold Holding) 33.1F
Dairy Products (Ice) (Cold Holding) 40.4F Hot Water (Handwashing Sink (kitchen)) 107.7F Tomatoes chopped (Salad Prep Unit) (Cold Holding) 30.8F Chicken Pot Pie (Steam Table) (Hot Holding) 176.1F
Macaroni and cheese (Steam Table) (Hot Holding) 173.8F Mashed potatoes (Steam Table) (Hot Holding) 170.3F Meatballs (Steam Table) (Reheating) 190.0F (Dishwashing Machine - Final Rinse Cycle) 190.0F
Noodles (Wok) (Cooking) 177.8F Hot Water (Handwashing Sink - Bar) 100.3F (Under-counter Refrigerator) 35.0F (Under-counter Refrigerator) 47.0F
(Under-counter Refrigerator) 39.0F            
Inspector Comments:
Correct cited violations in 5 & 14 calendar days. For questions please contact area supervisor at for 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:
  Dea Closson 11/13/2019
 Person-in-Charge (Signature) (Print) Date
    Lanita Carpenter 014  11/13/2019 
  Inspector (Signature) (Print) Badge # Date