image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  FARMERS & DISTILLERS AND FOUNDING SPIRITS DISTILLE
Address  600 MASSACHUSETTS AVE NW
City/State/Zip Code  WASHINGTON, DC 20001
Telephone
 (202) 464-3001
 E-mail address  mcarterr@frg.farm
Date of Inspection
 02
/
 14
/
 2020
    Time In
 10
:
 50
AM     Time Out
 01
:
 45
PM  
License Holder  Farmers & Distillers DC, LLC
License/Customer No.  09313xxxx-17000050
License Period
 12 
/
 01 
/
 2018 
 - 
 11 
/
 30 
/
 2020 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  1 R  0
Priority Foundation Violations  3 COS  1 R  0
Core Violations  4 COS  0 R  0
Certified Food Protection Manager (CFPM)
 BRYTON BODE 
CFPM #:  FS-80221 

CFPM Expiration Date:   03/30/2021  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protiens 
D.C. licensed pesticide operator/contractor:
 Presto 
D.C. licensed ventilation hood system cleaning contractor:
 Potomac Exhaust 
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  FARMERS & DISTILLERS AND FOUNDING SPIRITS DISTILLE    Establishment Address  600 MASSACHUSETTS AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
6. - Food employee observed eating out of a container with bare hands on the cook line. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  500.1 Persons working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles shall not: (a) Eat, drink, chew gum, or use any form of tobacco, except in designated areas where food, clean equipment and utensils, and unwrapped singleservice and single-use articles are not exposed, and where equipment or utensils are not washed or stored; or (b) Drink, except from a closed beverage container if the container is handled to prevent contamination of the employee's hands or the container, where food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles are exposed, and where equipment or utensils are washed or stored.  
9. - Bartender observed placing cut fruit into a beverage with bare hands. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
16. - French fry press observed unclean with an accumulation of food debris at the time of inspection. (PIC sent to the dishwasher for cleaning/sanitizing at the time of inspection.) (Corrected On Site)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - Cold food items are held at improper temperatures (various refrigerated drawers located on the cook line).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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. - Several food items that were observed holding at improper cold holding temperatures on the cook line (refrigerated drawers), were described as cooling per the PIC. These units are opened and closed during service. (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  
33. - Under counter refrigeration unit located at the bakery service counter is not maintaining proper cold holding temperatures (47 degrees F). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
36. - The refrigerated drawer located under the grill area (where hamburger patties and other meats are held) was not observed with a working thermometer inside. (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.  
39. - Cut fruits and other ingredients observed on display at the bar (directly in front of customers) with no sneeze guard or other form of protection from contamination. (PIC had a food employee move the items to the rear of the bar, away from customers.) (Corrected On Site)  820.1 Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of: packaging; counter, service line, or salad bar food guards; display cases; or other effective means. P  
45. - The straws observed at the bar are not individually wrapped or otherwise protected while on display or being dispensed (Servers and bartenders observed touching the top portion of straws when dispensing). (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2205.1 Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip- contact surfaces is prevented.  
47. - Some of the white cutting boards (fry station and wok station) observed heavily worn with stains and grooves throughout. (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.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Walk-in Refrigerator) 37.0F (Walk-in Refrigerator) 34.0F Salmon (Walk-in Refrigerator) (Cold Holding) 37.0F Hot Water (3-compartment sink) 124.0F
(Warewash Machine (rinse cycle)) 183.0F Hot Water (Handwashing Sink - Bar) 104.0F (Warewash Machine (rinse cycle)) 192.0F (Under-counter Refrigerator) 38.0F
(Under-counter Refrigerator) 47.0F (Freezer - Reach-In) -4.0F Hot Water (Handwashing Sink) 113.0F Steak raw (Refrigerator - drawer) (Cold Holding) 38.0F
Crab meat (Refrigerator - drawer) (Cold Holding) 39.0F Raw Rockfish (Striped Bass) (Refrigerator - drawer) (Cooling) 47.0F Rice (Rice Steamer) (Hot Holding) 189.0F Chicken Pot Pie Filling (Hot Holding Unit) (Hot Holding) 150.0F
Chicken Wings (Refrigerator - drawer) (Cold Holding) 43.0F Raw Chicken (Refrigerator - drawer) (Cold Holding) 40.0F Shrimp raw (Refrigerator - drawer) (Cold Holding) 40.0F Fried Chicken (Deep Fryer) (Cooking) 205.0F
Macaroni and cheese (Hot Holding Unit) (Hot Holding) 167.0F Grits (Steam Table) (Hot Holding) 191.0F Rack of Lamb (Refrigerator - drawer) (Cold Holding) 43.0F Scallops (Refrigerator - drawer) (Cold Holding) 39.0F
Raw Chicken (Refrigerator - drawer) (Cold Holding) 40.0F Quinoa Salad (Sandwich Prep Refrigerator) (Cold Holding) 38.0F Pork (Refrigerator - drawer) (Cold Holding) 40.0F Tarter Sauce (Refrigerator - drawer) (Cold Holding) 47.0F
Onions raw (Reach-in Refrigerator) (Cold Holding) 43.0F Crab Dip Mix (Refrigerator - drawer) (Cold Holding) 47.0F Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) 34.0F Cole slaw (Walk-in Refrigerator) (Cold Holding) 40.0F
Soup (Hot Holding Unit) (Hot Holding) 171.0F Cojita Cheese (Salad Prep Unit) (Cooling) 47.0F Beef and Pork Dumpling (Refrigerator - drawer) (Cold Holding) 36.0F Broccolini (Wok Prep Unit Ref.) (Cold Holding) 48.0F
Cucumbers (Salad Prep Unit) (Cold Holding) 41.0F Chia Pudding (Walk-in Refrigerator) (Cold Holding) 40.0F Hot Water (Handwashing Sink) 102.0F    
Inspector Comments:
Correct items cited within 5 and 14 calendar days.

Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov 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: https://dc.healthinspections.us.
  Keysi Torres 02/14/2020
 Person-in-Charge (Signature) (Print) Date
    Denise T. Lucas 603  02/14/2020 
  Inspector (Signature) (Print) Badge # Date
    2023