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  ALERO RESTAURANT LOUNGE
Address  1301 U ST NW 113
City/State/Zip Code  WASHINGTON, DC 20009
Telephone
 (202) 462-2322
 E-mail address  aleroumanagement@gmail.com
Date of Inspection
 06
/
 22
/
 2020
    Time In
 11
:
 29
AM     Time Out
 01
:
 19
PM  
License Holder  Alero of U Street Inc
License/Customer No.  09313xxxx-64003905
License Period
 11 
/
 01 
/
 2018 
 - 
 10 
/
 31 
/
 2020 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  5 COS  4 R  0
Core Violations  9 COS  4 R  0
Certified Food Protection Manager (CFPM)
 JULIETA LIRIANO HERNANDEZ 
CFPM #:  FS-96604 

CFPM Expiration Date:   01/18/2025  
D.C. licensed trash or solid waste contractor:
 Landlord - Building 
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.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Pork (Walk-in Refrigerator) (Cold Holding) 42.0F Raw Beef (Walk-in Refrigerator) (Cold Holding) 43.0F (Walk-in Refrigerator) 42.0F (Under-counter Refrigerator) 32.0F
(Reach-in Freezer) -1.0F Pork (Reach-in Refrigerator) (Cold Holding) 40.0F (Reach-in Refrigerator) 38.0F (Under-counter Refrigerator) 43.0F
Chicken (Steam Table) (Hot Holding) 150.0F Beans (Steam Table) (Hot Holding) 151.0F Rice (Steam Table) (Hot Holding) 151.0F (Under-counter Refrigerator) 38.0F
Mussels (Under-counter Refrigerator) (Cold Holding) 32.0F Raw Shrimp (Under-counter Refrigerator) (Cold Holding) 33.0F Scallops (Under-counter Refrigerator) (Cold Holding) 31.0F Iceberg Lettuce (Under-counter Refrigerator) (Cold Holding) 45.0F
Guacamole (Under-counter Refrigerator) (Cold Holding) 49.0F Sliced Tomatoes (Under-counter Refrigerator) (Cold Holding) 47.0F Ground Beef (Stove) (Cooking) 203.0F Hot Water (Handwashing Sink - Cook Line) 141.0F
(Under-counter Refrigerator) 39.0F Hot Water (Handwashing Sink - toilet room) 104.0F Hot Water (Handwashing Sink - toilet room) 102.0F Hot Water (Handwashing Sink - Bar) 122.0F
Hot Water (Handwashing Sink - Dishwash area) 111.0F Hot Water (3-compartment sink) 134.0F Chicken Wings (Walk-in Refrigerator) (Cold Holding) 42.0F Cheese (Walk-in Refrigerator) (Cold Holding) 42.0F
Cheese (Walk-in Refrigerator) (Cold Holding) 44.0F            
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.
  Julieta Liriano Hernandez 06/22/2020
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  06/22/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3