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  CAFE GRANDE
Address  1775 K ST NW
City/State/Zip Code  Washington, DC 20006
Telephone
 (202) 223-3636
 E-mail address  cafegrandedc@gmail.com
Date of Inspection
 12
/
 03
/
 2020
    Time In
 12
:
 19
PM     Time Out
 01
:
 19
PM  
License Holder  S Mart Inc
License/Customer No.  09313xxxx-71103174
License Period
 05 
/
 01 
/
 2019 
 - 
 04 
/
 30 
/
 2021 
 Type of Inspection
 Follow-up
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  1 COS  0 R  1
Core Violations  2 COS  0 R  2
Certified Food Protection Manager (CFPM)
 JI HYON YOO 
CFPM #:  FS-99425 

CFPM Expiration Date:   08/27/2025  
D.C. licensed trash or solid waste contractor:
 Landlord - Building 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Ecolab 
D.C. licensed ventilation hood system cleaning contractor:
  
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  CAFE GRANDE    Establishment Address  1775 K ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
29. - The establishment did not provide a current variance for acidification of white rice. (Correct Violation Within 5 Calendar Days)  1010.1 A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food). Pf  
32. - The establishment's variance approval letter that was provided expired 4/30/2019. (Correct Violation Within 14 Calendar Days)  4103.1 A variance shall be requested in writing and be accompanied by the appropriate fee.  
56. - There is no exhaust ventilation at the oven in the kitchen. The person in charge will submit manufacturer's specifications for the equipment in order to review. (Correct Violation Within 14 Calendar Days)  3009.5 Each cooking unit that creates smoke, steam, gases, fumes, odors, vapors, or excessive heat shall be hooded and vented, or locally vented to the outside air by forced draft, in a manner that effectively removes the conditions; provided, that small burners used intermittently for short periods of time, warming equipment, bread toasters, coffee urns, and radiant cooking units need not be so vented unless one (1) or more of the units creates a nuisance, or the Department determines the heating, ventilation, and air conditioning (HVAC) system does not adequately vent the room as specified in Section 3009.3.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Ice Cream Freezer) 30.0F Hot Water (Handwashing Sink - Service Line) 127.0F        
               
               
Inspector Comments:
5-calendar day notices have been corrected from the previous inspection conducted on 11/09/20:
25-A DCMR 2414.2
25-A DCMR 1105.1

14-calendar day notices have been corrected from the previous inspection conducted on 11/09/20:
25-A DCMR 904.2
25-A DCMR 1901.5(d)
25-A DCMR 1524.2
25-A DCMR 1816.3
25-A DCMR 2707.1
25-A DCMR 3008.1(b)
25-A DCMR 1603.1
25-A DCMR 4310.2

The license has failed to comply with the 5 calendar-day notice cited on 11/09/20, as listed within the observations section of this report. The Licensee's failure to comply may result in additional enforcement action:
25-A DCMR 1010.1(c)

The license has failed to comply with the 14 calendar-day notices cited on 11/09/20, as listed within the observations section of this report. The Licensee's failure to comply may result in additional enforcement action:
25-A DCMR 4103.1
25-A DCMR 3009.5

Correct cited violation within 5 calendar-days.

Correct cited violations within 14 calendar-days.

If you have any questions, please contact the Area Supervisor by emailing food.safety@dc.gov with your inquiry details.
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.
  Ivory Gene Cooper/ Solomon Balcha / Ilda Bengui 12/03/2020
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  12/03/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3