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  BEN'S CHILI BOWL
Address  1213 U ST NW
City/State/Zip Code  Washington, DC 20009
Telephone
 (202) 667-0909
 E-mail address  Nizam@benschilibowl.com
Date of Inspection
 06
/
 22
/
 2020
    Time In
 10
:
 00
AM     Time Out
 11
:
 14
AM  
License Holder  1213 U St. LLC
License/Customer No.  09313xxxx-70104892
License Period
 06 
/
 01 
/
 2020 
 - 
 05 
/
 31 
/
 2022 
 Type of Inspection
 Follow-up
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  1 R  1
Priority Foundation Violations  1 COS  0 R  1
Core Violations  4 COS  1 R  2
Certified Food Protection Manager (CFPM)
 HAIDAR ALI 
CFPM #:  FS-77386 

CFPM Expiration Date:   03/25/2020  
D.C. licensed trash or solid waste contractor:
 kmG Hauling, Inc. 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Pest Management Services Incorporated 
D.C. licensed ventilation hood system cleaning contractor:
 Clean State Powerwashing 
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  BEN'S CHILI BOWL    Establishment Address  1213 U ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - There is no one on duty that has a Certified Food Protection Manager ID Card issued by the Department. The Certified Food Protection Manager is now present. (Corrected On Site)  203.3 A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P  
25. - The establishment does not have any consumer advisory notices regarding the potential health risks associated with the consumption of raw or undercooked animal foods. (Correct Violation Within 5 Calendar Days)  1105.1 Except as specified in Sections 900.4, 900.3, and 1300.3, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens either in ready-to-eat form or as an ingredient in another ready-to-eat food, the licensee shall inform consumers by brochures, deli-case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk of consuming such foods. This information shall read: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf  
47. - Ice accumulation observed on the floor inside the walk-in freezer. (Correct Violation Within 14 Calendar Days)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
52. - The food waste grinder (garbage disposal) unit observed attached to a basin of the 4-compartment warewashing sink. (Correct Violation Within 5 Calendar Days)  2607.3 Commercial food waste grinders shall be connected to a drain a minimum of two inches (2 in.) fifty-one millimeters (51 mm) in diameter. Commercial food waste grinders shall be connected and trapped separately from any other fixtures or sink compartments, and shall be provided with a supply of cold water in accordance with 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). P  
55. - Cardboard observed on the floor beneath the ice machine, on thefloor at the rear storage area. The cardboard was removed. (Corrected On Site)  2900.1 Except as specified in Section 2903 and except for antislip floor coverings or applications may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.  
55. - The bottom shelf of the wooden rack at the rear storage area observed collapsed. (Correct Violation Within 14 Calendar Days)  3200.1 The physical facilities shall be maintained in good repair.  
56. - Grease accumulation observed beneath the ventilation hood closest to the front door. (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.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - Service Line) 119.0F (Walk-in Freezer) 11.0F        
               
               
Inspector Comments:
5-day notices have been corrected from the previous inspection conducted on 03/24/20:
25-A DCMR 203.3
25-A DCMR 1900.1
25-A DCMR 3210.1
25-A DCMR 2607.3

14-day notices have been corrected from the previous inspection conducted on 03/24/20:
25-A DCMR 1901.5
25-A DCMR 2912.1
25-A DCMR 2205.1
25-A DCMR 1408.1
25-A DCMR 1800.1
25-A DCMR 3201.1

The license has failed to comply with the 5 calendar-day notices cited on 03/24/20, as listed within the observations section of this report. The Licensee's failure to comply may result in additional enforcement action:
25-A DCMR 1105.1

The license has failed to comply with the 14 calendar-day notices cited on 03/24/20, as listed within the observations section of this report. The Licensee's failure to comply may result in additional enforcement action:
25-A DCMR 2900.1
25-A DCMR 1509.4
25-A DCMR 3200.1

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.
  Bill Hulley 06/22/2020
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  06/22/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3