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  ABC PONY
Address  2 I ST SE
City/State/Zip Code  WASHINGTON, DC 20003
Telephone
 (540) 907-0367
 E-mail address  mkgalyen@gmail.com
Date of Inspection
 02
/
 25
/
 2020
    Time In
 02
:
 30
PM     Time Out
 04
:
 00
PM  
License Holder  ABCPONY, LLC
License/Customer No.  09313xxxx-19000221
License Period
 09 
/
 01 
/
 2019 
 - 
 08 
/
 31 
/
 2021 
 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  5 COS  0 R  0
Core Violations  7 COS  0 R  0
Certified Food Protection Manager (CFPM)
 CHRISTOPHER YATES 
CFPM #:  FS-90688 

CFPM Expiration Date:   01/10/2023  
D.C. licensed trash or solid waste contractor:
 Tenley Town 
D.C. licensed sewage & liquid waste transport contractor:
 Mid Atlantic Biofuels 
D.C. licensed pesticide operator/contractor:
 Vega Pest Control 
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  ABC PONY    Establishment Address  2 I ST SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no handwashing signage at the handwashing sink in the restrooms.(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.  
14. - Shellstock tag was not with shellstock stored in the reach-in refrigerator.(CORRECT VIOLATION WITHIN CALENDAR DAYS)  717.1 Except as specified in Section 717.4, shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Pf  
14. - The date when the last of the shellstock is sold/served is not being recorded on the tag or label.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  717.2 The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf  
24. - No written procedures for the use of time as a public health control for working supply of bacon/cheese biscuits and other TCS baked goods delivered to the establishment daily. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
29. - No approval letter in the establishment for the currently approved variance for ROP/Sous Vide.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  4104.2(b) If the Department grants a variance as specified in Section 4102, or a HACCP Plan is otherwise required as specified in Section 4202, the licensee shall: Maintain, and provide to the Department upon request, records specified in Section 4205.1(d) and (e) that demonstrate the following are routinely used: (1) Procedures for monitoring critical control points; Pf (2) The actual monitoring of the critical control points; Pf (3) Verifications of the effectiveness of an operation or process; Pf and (4) Necessary corrective actions if there is failure at a critical control point. Pf  
37. - Working containers of foods that are not easily recognizable are not name labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  803.1 Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.  
40. - Food employee observed not wearing a hair restraint while working with open food.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  502.1 Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.  
44. - Observed cleaned equipment not covered or inverted.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2203.2 Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.  
47. - Observed the food prep table made of unfinished wood surface, which has scratches, pitting, and stains.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1400.1(b)-(e) Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances, or impart colors, odors, or tastes to food, and under normal use conditions shall be: (b) Durable, corrosion-resistant, and nonabsorbent; (c) Sufficient in weight and thickness to withstand repeated warewashing; (d) Finished to have a smooth, easily cleanable surface; and (e) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.  
47. - Observed a wood food preparation table that is not Hard maple or an equivalently hard close-grained wood being utilized as a direct food contact surface. Equipment can only be used as an indirect food contact surface (with another approved cutting board/utensil). (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1406.1 Wood and wood wicker shall not be used as a food-contact surface, except as specified in Sections 1406.2 through 1406.4.  
53. - The toilet room doors are not self-closing.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2911.1 Toilet rooms shall not open directly into a room used for the preparation of food for service to the public and shall be provided with a tight-fitting and self-closing door in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf  
53. - Observed the handwashing sink's plumbing fixtures in the kitchen with an accumulation of food debris/soil residues.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3207.1 Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - Dishwash area) 103.0F Meat sauce (Refrigerator - drawer) (Cold Holding) 39.0F Ribs (Refrigerator - drawer) (Cold Holding) 40.0F Hot Water (Handwashing Sink) 108.0F
Hot Water (Handwashing Sink) 103.0F Tomatoes chopped (Sandwich Prep Refrigerator) (Cold Holding) 39.0F Artichoke Hearts (Sandwich Prep Refrigerator) (Cold Holding) 39.0F Mozzarella Cheese (Sandwich Prep Refrigerator) (Cold Holding) 39.0F
Meat sauce (Steam Table) (Hot Holding) 147.0F Hot Water (3-compartment sink) 126.0F (Warewashing Machine - Wash Cycle) 146.0F chicken stock (Stove) (Cooking) 178.0F
fish sauce (Stove) (Cooking) 167.0F Hot Water (Handwashing Sink - Service Line) 102.0F Pasta/Noodles (Walk-in Refrigerator) (Cooling) 48.0F Pasta/Noodles (Walk-in Refrigerator) (Cooling) 46.0F
Tomato Sauce (Walk-in Refrigerator) (Cold Holding) 41.0F (Warewashing Machine - Sanitizing Cycle) 180.0F        
Inspector Comments:
You are hereby ordered to Cease & Desist operation of Reduced Oxygen Packaging/Sous Vide cooking EFFECTIVE IMMEDIATELY. Please contact the main office to retrieve approval letter within 24 hours. Correct cited violations in 5 & 14 calendar days. For questions please contact area supervisor 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.
  Christopher Yates 02/25/2020
 Person-in-Charge (Signature) (Print) Date
    Lanita Carpenter 014  02/25/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3