image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
image
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  KICK AXE THROWING / THROW SOCIAL
Address  1401 OKIE ST NE
City/State/Zip Code  WASHINGTON, DC 20002
Telephone
 
 E-mail address  
Date of Inspection
 02
/
 07
/
 2020
    Time In
 10
:
 25
AM     Time Out
 11
:
 50
AM  
License Holder  Throw Social DC, LLC
License/Customer No.  
License Period
 02 
/
 04 
/
 2020 
 - 
 03 
/
 15 
/
 2020 
 Type of Inspection
 Preoperational
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  4 COS  0 R  0
Certified Food Protection Manager (CFPM)
 SHANE PATTERSON 
CFPM #:  FS-90476 

CFPM Expiration Date:   10/16/2021  
D.C. licensed trash or solid waste contractor:
 Tenley Town 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Ecolab 
D.C. licensed ventilation hood system cleaning contractor:
 n/a 
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  KICK AXE THROWING / THROW SOCIAL    Establishment Address  1401 OKIE ST NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no handwashing signage at the handwashing sink.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
48. - The bar warewashing machine is not reaching 120F. A service technician was on site repairing the unit during the inspection. The establishment was instructed to provide the service report by email. There is a 2-compartment sink for manual warewashing and a 3-compartment sink in the nearby main kitchen. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS  1804.1 A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.  
51. - A single floor drain in the first floor bar is obstructed with styrofoam. When the dish machine empties it overflows the floor drain. A plumber was called to clear the drain and the operate was instructed to provide the service report when work is completed.  2418.1 A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.  
55. - Beverage lines and warewashing machine lines are in contact with the floor which obstructs cleaning. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2901.2 Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings.  
 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 00.0°F 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 00.0°F 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 00.0°F 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink) 117.0F Hot Water (2-compartment sink) 120.0F (Reach-in Refrigerator) (Cold Holding) 31.0F (Reach-in Refrigerator) (Cold Holding) 35.0F
(Reach-in Refrigerator) (Cold Holding) 40.0F (Sandwich Prep Refrigerator) (Cold Holding) 40.0F Hot Holding Unit (3-compartment sink) 125.0F Hot Water (Handwashing Sink) 110.0F
Hot Water (Handwashing Sink) 100.0F Hot Water (Handwashing Sink) 100.0F Hot Water (Handwashing Sink) 100.0F Hot Water (Handwashing Sink) 105.0F
Hot Water (Handwashing Sink) 113.0F (Reach-in Refrigerator) (Cold Holding) 35.0F Hot Water (Handwashing Sink) 110.0F (Walk-in Refrigerator) (Cold Holding) 37.0F
Hot Water (2-compartment sink) 117.0F            
Inspector Comments:
Approved for issuance of restaurant license.

Correct stated violations within 14-calendar days.
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.
  Duncan Ward 02/07/2020
 Person-in-Charge (Signature) (Print) Date
    Douglas Dalier 082  02/07/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3