D.C. licensed sewage & liquid waste transport contractor:
Valley Proteins, Inc.
D.C. licensed pesticide operator/contractor:
QESPRO
D.C. licensed ventilation hood system cleaning contractor:
Greasebusters
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
ALERO RESTAURANT LOUNGE
Establishment Address
1301 U ST NW 113
OBSERVATIONS
25 DCMR
CORRECTIVE ACTIONS
10. - There are no paper towels at the handwashing sink at the bar. Paper towels were provided.
(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. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink in the diswhashing area. Hot water is now available.
(Corrected On Site)
2402.1
A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf
10. - Food deliveries are blocking access to the handwashing sink in the dishwashing area. The items were moved to provide adequate access.
(Corrected On Site)
2414.1
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
16. - Mold is accumulating on the small ice maker's plastic drip panel. (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: (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.
16. - Gunk is accumulating inside the soda gun nozzle and soad gun holster at the bar. (Correct Violation Within 5 Calendar Days)
1900.1
Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
22. - Sliced tomatoes, guacamole, and shredded lettuce are held at improper temperatures in the under-counter refrigerator. The food items were placed on ice. (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
36. - There are no thermometers in the ice cream freezer and walk-in refrigerator. A thermometer was placed in each unit.
(Corrected On Site)
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.
40. - The employee that is slicing onions is wearing a bracelet on her wrist. The bracelet was removed.
(Corrected On Site)
406.1
Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band.
47. - The cutting boards on top of the under-counter refrigerators are chipped. (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.
50. - There is no hot water (at least 110 degrees Fahrenheit) at the 3-compartment sink. Hot water is now available.
(Corrected On Site)
2305.2
Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Pf
51. - The 3-compartment sink is leaking. The leak has been repaired.
(Corrected On Site)
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.
53. - There is food debris in the basin of the bar handwashing sink. The sink was cleaned.
(Corrected On Site)
3207.1
Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
55. - Water is pooled on the floor around the water heater. (Correct Violation Within 14 Calendar Days)
3201.1
The physical facilities shall be cleaned as often as necessary to keep them clean.
56. - There is a heavy buildup of grease and smoke particulate matter on the ventilation hood filters. (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.
62. - A current inspection report is not posted in a location that is conspicuous to consumers. (Correct Violation Within 14 Calendar Days)
4310.2
The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3.
Inspector Comments:
Correct cited violations within 5 calendar-days.
Correct cited violations within 14 calendar-days.
Facility must complete Restaurant Phase One ReOpen DC Webinar within 48 hours. Please email food.safety@dc.gov for the link to the webinar or click the link below. https://teams.microsoft.com/l/meetup-join/19%3ameeting_NTRiMTgxOTctZjUxNi00YWRlLTg2NmEtY2RmYjUxODZhYjZi%40thread.v2/0?context=%7b%22Tid%22%3a%228fe449f1-8b94-4fb7-9906-6f939da82d73%22%2c%22Oid%22%3a%22188cf548-93af-4591-938b-b718405bbe32%22%7d
Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an 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.
