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  UNION KITCHEN (d)
Address  1369 NEW YORK AVE NE
City/State/Zip Code  WASHINGTON, DC 20002
Telephone
 (202) 792-7850
 E-mail address  membership@unionkitchen.com
Date of Inspection
 02
/
 03
/
 2020
    Time In
 10
:
 25
AM     Time Out
 12
:
 30
PM  
License Holder  Union Kitchen
License/Customer No.  09303xxxx-15000061
License Period
 08 
/
 01 
/
 2019 
 - 
 07 
/
 31 
/
 2021 
 Type of Inspection
 Incident Response
Establishment Type:  Caterer
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  4 R  0
Priority Foundation Violations  2 COS  2 R  0
Core Violations  5 COS  3 R  0
Certified Food Protection Manager (CFPM)
 BARNEY RUBIN 
CFPM #:  FS-88900 

CFPM Expiration Date:   04/09/2022  
D.C. licensed trash or solid waste contractor:
 KmG 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Presto (most recent service date: 1-24-2020 
D.C. licensed ventilation hood system cleaning contractor:
 PRS 
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  UNION KITCHEN (d)    Establishment Address  1369 NEW YORK AVE NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
9. - Observed ready to eat foods (sandwiches, lettuce, sliced tomatoes) being handled with bare hands in the upstairs kitchen. (Corrected On Site)  800.2 Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P  
10. - One of the hand washing sinks in the downstairs kitchen has been blocked. (Corrected On Site)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
15. - Food items are not stored in a manner to protect from cross contamination in the walk-in freezer and refrigerator. Observed uncovered food in the walk-in refrigerator. (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 and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
16. - The temperature of the quaternary ammonium sanitizing solution is not in compliance in the 3-compartment ware washing sinks. (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  
23. - Observed prepared foods such as cooked pasta, vegetables, rice, have not been dated while being stored in the walk-in refrigerator. (PIC voluntarily discarded said items during the inspection). (Corrected On Site)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
28. - Containers holding cleaning chemicals have been stored on racks together with packaged foods and food contact surfaces in the ground floor kitchen. (Chemicals have been removed away food items/food contact surfaces during the inspection). (Corrected On Site)  3400.1 Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) Separating the poisonous or toxic materials by physically separating or partitioning by a wall or structure; P and (b) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P  
40. - Observed dusty kitchen aprons stored on shelving unit in the area where the fire incident happened. (The dirty aprons have been removed from the rack during the inspection and will be laundered properly before next use, per managers). (Corrected On Site)  407.1 Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.  
48. - There is no detergent-sanitizer provided for use in the 2-compartment sink. (Per the PIC, the 2-compartment sink will be used only for food preparation purposes going forward and it will be labeled accordingly. The automatic cleaning chemical dispensing fixtures mounted on the wall adjust to the sink will be removed). (Corrected On Site)  1601.4 Before a two (2)-compartment sink is used: (a) The licensee shall have its use approved; and (b) The licensee shall limit the number of kitchenware items cleaned and sanitized in the two (2)-compartment sink, and shall limit warewashing to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and shall: (1) Make up the cleaning and sanitizing solutions immediately before use and drain them immediately after use, and (2) Use a detergent-sanitizer to sanitize and apply the detergentsanitizer in accordance with the manufacturer's label instructions and as specified in Section 1814; or (3) Use a hot water sanitization immersion step as specified in Section 1909.1(c).  
55. - Observed holes on the dry wall, at the loading dock area where the fire incident happened. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3200.1 The physical facilities shall be maintained in good repair.  
55. - Floor at cook line not cleaned as needed to preclude accumulation of food residues. (Corrected On Site)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
62. - The current DC Health inspection report has not been posted in conspicuous place within the premises during the inspection.(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, 400 ppm, 0.0 pH, 48.0°F 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 68.0°F 
Sanitizer: Quaternary Ammonium, 40 ppm, 0.0 pH, 51.0°F 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 52.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (3-compartment sink) 120.0F Hot Water (3-compartment sink) 120.0F Hot Water (3-compartment sink) 110.0F Hot Water (3-compartment sink) 125.0F
Hot Water (3-compartment sink) 124.0F Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) 38.0F Vegetable Products (Walk-in Refrigerator) (Cold Holding) 36.0F Pastries (Walk-in Refrigerator) (Cold Holding) 36.0F
Chicken (Walk-in Refrigerator) (Cooling) 47.0F Chicken (Walk-in Refrigerator) (Cooling) 78.0F (Walk-in Freezer) 1.0F Hot Water (Handwashing Sink (kitchen)) 123.0F
Hot Water (Handwashing Sink (kitchen)) 120.0F Hot Water (Handwashing Sink (kitchen)) 116.0F (Reach-in Refrigerator) 35.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 180.0F
Hot Water (Dishwashing Machine - Final Rinse Cycle) 184.0F            
Inspector Comments:
Correct cited violations within 14 calendar days.

If you have question, please contact the area supervisory sanitarian Mrs. Jacqueline Coleman at food.safety@dc.gov.
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.
  Barney Rubin 02/03/2020
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  02/03/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3