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  THE SMITH
Address  1314 U ST NW
City/State/Zip Code  WASHINGTON, DC 20009
Telephone
 (202) 250-3900
 E-mail address  jroxas@thesmithrestaurant.com
Date of Inspection
 12
/
 11
/
 2019
    Time In
 01
:
 38
PM     Time Out
 03
:
 35
PM  
License Holder  TS6 Hospitality LLC
License/Customer No.  09319xxxx-018000168
License Period
 04 
/
 01 
/
 2018 
 - 
 03 
/
 31 
/
 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  5 COS  0 R  0
Core Violations  10 COS  4 R  0
Certified Food Protection Manager (CFPM)
 ROBERT REYBURN 
CFPM #:  FS-82374 

CFPM Expiration Date:   02/19/2021  
D.C. licensed trash or solid waste contractor:
 Tenleytown Trash 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Presto Pest Control 
D.C. licensed ventilation hood system cleaning contractor:
 Greasebusters 
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  THE SMITH    Establishment Address  1314 U ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - The person in charge's Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic business license. (Corrected On Site)  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 is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink on the cook line. (Correct Violation Within 5 Calendar Days)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
14. - The establishment is not recording the date when the last shellstock from the containers have served or sold. (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  
14. - The shellstock tags are not maintained in chronological order. (Correct Violation Within 5 Calendar Days)  717.3 The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for ninety (90) calendar days from the date that is recorded on the tag or labels, as specified in Section 717.2 by using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified in Section 717.2.Pf  
14. - Oysters are maintained at the oyster station and the shellstock tags are not attached.. (Correct Violation Within 5 Calendar Days)  717.1 Except as specified in Section 717.4, shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Pf  
20. - Sauces that were cooked around 12:00 noon have not cooled to 70 degrees Fahrenheit or less within two (2) hours. (Correct Violation Within 5 Calendar Days)  1003.1 Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (a) Within two (2) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)); P and (b) Within six (6) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
33. - Sauces cooling in an ice bath have not cooled to the proper temperature within the initial two (2) hour period and all of the containers except one are at least twelve (12) inches deep. Also the sauces were not stirred frequently enough to prevent the surfaces of the food from congealing. (Correct Violation Within 5 Calendar Days)  1004.1 Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf  
36. - There is no visible thermometer in the 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.  
36. - Some of the internal thermometers in the under-counter refrigerators are located in the rear of the units. The thermometers were moved to the front of the units near the doors. (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.  
37. - There are a number of unlabeled plastic containers of sauces and oils on the kitchen counters. (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.  
39. - A linen cloth is covering and touching raw salmon in the refrigerator drawer on the cook line. The line cloth was removed. (Corrected On Site)  811.1 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer.  
40. - Two (2) of the employees that are handling food are wearing either a watch or a bracelet on their wrists. 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.  
44. - The plates and bowls on the top shelf of the kitchen counter are stored with the 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.  
47. - The cutting boards are badly scratched. (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. - Lime is building up on the interior of the dishwash machine. (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.  
56. - Grease and dust are 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.  
 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 142.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - toilet room) 100.0F Hot Water (Handwashing Sink - Bar) 100.5F Hot Water (Handwashing Sink - Cook Line) 79.8F (Under-counter Refrigerator) 34.0F
(Under-counter Refrigerator) 38.0F Pepperoni (Under-counter Refrigerator) (Cold Holding) 42.8F Sliced Tomatoes (Under-counter Refrigerator) (Cooling) 48.3F (Under-counter Refrigerator) 39.0F
Raw Shrimp (Under-counter Refrigerator) (Cold Holding) 41.5F Salmon (Under-counter Refrigerator) (Cold Holding) 41.5F (Under-counter Refrigerator) 37.0F Hot Water (3-compartment sink) 113.7F
Hot Water (Handwashing Sink - kitchen) 105.0F (Walk-in Refrigerator) 39.0F Hot Water (Handwashing Sink - Dishwash area) 100.0F Hot Water (Dishwashing Machine - Wash Cycle) 140.0F
Hot Water (Dishwashing Machine - Sanitizing Cycle ) 142.0F (Walk-in Refrigerator) 42.0F Sausage (Walk-in Refrigerator) (Cold Holding) 37.9F Raw Chicken (Walk-in Refrigerator) (Cold Holding) 37.4F
Salmon (Walk-in Refrigerator) (Cold Holding) 32.6F Ground Beef (Walk-in Refrigerator) (Cold Holding) 33.6F Steak raw (Walk-in Refrigerator) (Cold Holding) 33.8F (Under-counter Refrigerator) 35.0F
(Walk-in Refrigerator) 44.0F Macaroni sauce (Ice Bath) (Cooling) 79.4F Blue cheese sauce (Ice Bath) (Cooling) 101.6F Macaroni sauce (Ice Bath) (Cooling) 92.6F
(Under-counter Refrigerator) 36.0F (Under-counter Refrigerator) 38.0F (Reach-in Freezer) -7.0F Hot Water (3-compartment sink) 110.0F
(Walk-in Refrigerator) 36.0F            
Inspector Comments:
Correct cited violation 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.
  Robert M. Reyburn 12/11/2019
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  12/11/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3