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  HATOBA
Address  300 TINGEY ST
City/State/Zip Code  WASHINGTON, DC 20003
Telephone
 (703) 645-4175
 E-mail address  matt@daikaya.com
Date of Inspection
 02
/
 20
/
 2020
    Time In
 02
:
 10
PM     Time Out
 04
:
 00
PM  
License Holder  NV Yard LLC
License/Customer No.  09313xxxx-20000005
License Period
 10 
/
 01 
/
 2019 
 - 
 09 
/
 30 
/
 2021 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  3 COS  2 R  0
Core Violations  5 COS  1 R  0
Certified Food Protection Manager (CFPM)
 MIWA JOHNSON 
CFPM #:  FS-88711 

CFPM Expiration Date:   02/06/2022  
D.C. licensed trash or solid waste contractor:
 Olympic Waste 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Presto (most recent service date: 1-30-2020) 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First 
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  HATOBA    Establishment Address  300 TINGEY ST
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There are no paper towels at the handwashing sinks located in the back kitchen. (Paper towels provided during the inspection). (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  
21. - Temperature control for safety (TCS) foods (roasted tomatoes) have been hot held at temperature below 135 degrees F on metal rack above the stove.(PIC voluntarily discarded said items during the inspection). (Corrected On Site)  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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P  
24. - There is no written procedure presented for the time controlled pouched eggs observed on counter-top at the cook line during the inspection. (Said items have been removed from the counter-top during the inspection. Manager stated establishment voluntarily cease using time to control pouched eggs for public health safety, instead they will be stored inside the refrigerator at 41 degree F or less going forward). (Corrected On Site)  1009.1 Except as specified in Section 1009.4, if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service: (a) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the Department upon request and shall specify: Pf (1) Methods of compliance with Section 1009.2(a) through 1009.2(c) or Section 1009.3; Pf and (2) Methods of compliance with Section 1003 for food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf  
33. - Observed the walk-in freezer has not been functioning during the inspection.(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  
39. - Observed sauces have been stored in uncovered containers on countertop at the cookline. (PIC covered said containers with plastic wraps as temporary abatement measure during the inspection).(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  819.1 During preparation, unpackaged food shall be protected from environmental sources of contamination.  
44. - Observed unprotected preset tableware on dinning tables during the inspection.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2207.2 When tableware is preset, exposed, unused settings shall be: (a) Removed when a consumer is seated; or (b) Cleaned and sanitized before further use if the settings are not removed when a consumer is seated.  
55. - Observed missing and misplaced ceiling tiles above the walk-in refrigerator/freezer during the inspection.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2802.1 Except as specified in Section 2802.2, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (a) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (b) Closely woven and easily cleanable carpet for carpeted areas; and (c) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods.  
55. - Observed employee belongings such as bags and jackets stored together with packaged food items in the kitchen. (PIC stored said items on hooks mounted on wall during the inspection). (Corrected On Site)  3209.2 Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.  
62. - The current DC Health inspection report has not been posted 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: Chlorine, 100 ppm, 0.0 pH, 120.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Vegetables - cut (Walk-in Refrigerator) (Cold Holding) 38.0F Shrimp raw (Reach-in Freezer) (Cold Holding) 30.0F Hot Water (Handwashing Sink - Dishwash area) 125.0F Rice steamed (Rice Steamer) (Hot Holding) 175.0F
Roasted tomatoes (Rack) (Holding) 126.0F Hot Water (3-compartment sink) 135.0F Sauce (Walk-in Refrigerator) (Cold Holding) 38.0F Eggs (Walk-in Refrigerator) (Cold Holding) 37.0F
Clams (Walk-in Refrigerator) (Cold Holding) 37.0F Hot Water (Handwashing Sink - kitchen) 127.0F Hot Water (Handwashing sink (toilet room)) 100.0F Sauce (Reach-in Refrigerator) (Cold Holding) 39.0F
Onions raw (Reach-in Refrigerator) (Cold Holding) 39.0F Clams (Reach-in Refrigerator) (Cold Holding) 38.0F Sprouts (Reach-in Refrigerator) (Cold Holding) 40.0F Ground Pork (Reach-in Refrigerator) (Cold Holding) 40.0F
Eggs (Reach-in Refrigerator) (Cold Holding) 40.0F            
Inspector Comments:
Correct cited violations within 5 and 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.
  Miwa Johnson (chef) 02/20/2020
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  02/20/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3