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  HOMESTEAD
Address  3911 GEORGIA AVE NW
City/State/Zip Code  WASHINGTON, DC 20011
Telephone
 (202) 627-2371
 E-mail address  nic@homesteaddc.com
Date of Inspection
 02
/
 04
/
 2020
    Time In
 01
:
 15
PM     Time Out
 03
:
 10
PM  
License Holder  Buzz LLC
License/Customer No.  09313xxxx-16000170
License Period
 06 
/
 01 
/
 2018 
 - 
 05 
/
 31 
/
 2020 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  10 COS  2 R  0
Core Violations  8 COS  0 R  0
Certified Food Protection Manager (CFPM)
 NICOLAS MAKRIS 
CFPM #:  FS-84380 

CFPM Expiration Date:   09/15/2021  
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:
 Accurate Termite & Pest Control Inc. 
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  HOMESTEAD    Establishment Address  3911 GEORGIA AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  
10. - A strainer basket observed occupying the basin of the bar handwashing sink. The basket was later removed. (Corrected On Site)  2414.2 A handwashing sink shall not be used for purposes other than handwashing. Pf  
10. - There are no paper towels at the bar handwashing sink. Paper towels were later supplied to said location. (Corrected On Site)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
10. - A metal shelf and other equipment observed blocking access to the warewashing area handwashing sink in the kitchen.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
10. - There is no soap at the warewashing area handwashing sink in the kitchen.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3001.1 Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  
16. - Mold accumulation observed on the drip panel of the ice machine.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
25. - The establishment does not have any consumer advisory notices regarding the potential health risks associated with the consumption of raw or undercooked animal foods.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1105.1 Except as specified in Sections 900.4, 900.3, and 1300.3, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens either in ready-to-eat form or as an ingredient in another ready-to-eat food, the licensee shall inform consumers by brochures, deli-case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk of consuming such foods. This information shall read: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf  
43. - Utensils at the cook line observed resting in a water-filled container when not in use.(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. - Employee observed cloth-drying glassware that had been recently cleaned and sanitized at the warewashing machine.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2200.1 After cleaning and sanitizing, equipment and utensils: (a) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 C.F.R. Section 180.940 - Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (b) Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.  
48. - The "wash" cycle at the kitchen warewashing machine observed operating at temperatures below 150F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1809.1 The temperature of the wash solution in spray type warewashers that use hot water to sanitize shall not be less than: (a) For a stationary rack, single temperature machine, seventy-four degrees Celsius (74 degrees C) (one hundred six-five degrees Fahrenheit (165 degrees F)); Pf (b) For a stationary rack, dual temperature machine, sixty-six degrees Celsius (66 degrees C) (one hundred fifty degrees Fahrenheit (150 degrees F)); Pf (c) For a single tank, conveyor, dual temperature machine, seventy-one degrees Celsius (71 degrees C) (one hundred sixty degrees Fahrenheit (160 degrees F)); Pf or (d) For a multi-tank, conveyor, multi-temperature machine, sixty-six degrees Celsius (66 degrees C) (one hundred fifty degrees Fahrenheit (150 degrees F)). Pf  
48. - The "rinse" cycle at the kitchen warewashing machine observed operating at temperatures exceeding 194F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1811.1 Except as specified in Section 1811.2, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold shall not be more than ninety degrees Celsius (90 degrees C) (one hundred ninety-four degrees Fahrenheit (194 degrees F)), or less than: Pf (a) For a stationary rack, single temperature machine, four degrees Celsius (4 degrees C) (one hundred sixty-five degrees Fahrenheit (165 degrees F)); Pf or (b) For all other machines, eighty-two degrees Celsius (82 degrees C) (one hundred eighty degrees Fahrenheit (180 degrees F)). Pf  
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution; the establishment only has pH strips.(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  
48. - Both the "wash" and "rinse" cycles at the bar warewashing machine observed operating at temperatures below 120F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1809.2 The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize shall not be less than forty-nine degrees Celsius (49 degrees C) (one hundred twenty degrees Fahrenheit (120 degrees F)). Pf  
55. - Soil accumulation observed on the floor next to the warewashing machine at the bar.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
56. - Grease accumulation observed at the ventilation hood in the kitchen.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1509.4 Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.  
56. - There is insufficient lighting at the cook line, beneath the ventilation hood in the kitchen.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3008.1(c) At least five hundred forty (540) lux or fifty (50) foot candles at a surface where a food employee is working with food or working with utensils or equipment including knives, slicers, grinders, or saws where employee safety is a factor.  
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: Chlorine, 50 ppm, 0.0 pH, 88.0°F 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 111.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Warewashing Machine - Rinse Cycle) 111.0F Hot Water (Warewashing Machine - Rinse Cycle) 202.0F Hot Water (Handwashing Sink - toilet room) 101.0F Hot Water (Handwashing Sink - toilet room) 102.0F
Hot Water (3-compartment sink (Bar)) 114.0F (Walk-in Refrigerator) 42.0F Brussels sprouts (Walk-in Refrigerator) (Cold Holding) 41.0F Bread Pudding (Walk-in Refrigerator) (Cold Holding) 40.0F
Eggs (Walk-in Refrigerator) (Cold Holding) 38.0F (Refrigerator - drawer) 27.0F Fish raw (Refrigerator - drawer) (Cold Holding) 33.0F Sausage (Refrigerator - drawer) (Cold Holding) 37.0F
Hot Water (Handwashing Sink) 122.0F (Sandwich Prep Refrigerator) 34.0F Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) 42.0F Pico de gallo (Sandwich Prep Refrigerator) (Cold Holding) 41.0F
Beef (Sandwich Prep Refrigerator) (Cold Holding) 39.0F (Sandwich Prep Refrigerator) 32.0F Shrimp raw (Sandwich Prep Refrigerator) (Cold Holding) 36.0F Onions raw (Sandwich Prep Refrigerator) (Cold Holding) 38.0F
Chicken (Sandwich Prep Refrigerator) (Cold Holding) 41.0F (Sandwich Prep Refrigerator) 34.0F Cucumbers (Sandwich Prep Refrigerator) (Cold Holding) 36.0F Onions raw (Sandwich Prep Refrigerator) (Cold Holding) 36.0F
Hot Water (3-compartment sink) 110.0F Hot Water (Handwashing Sink - Bar) 109.0F Hot Water (Warewashing Machine - Wash Cycle) 113.0F Hot Water (Warewashing Machine - Wash Cycle) 143.0F
               
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 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.
  Nicolas Makris 02/04/2020
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  02/04/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3