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  ANNIE'S PARAMOUNT STEAK HOUSE
Address  1609 17th ST NW
City/State/Zip Code  WASHINGTON, DC 20003
Telephone
 (202) 232-0395
 E-mail address  Annies@anniesparamountdc.com
Date of Inspection
 03
/
 02
/
 2021
    Time In
 12
:
 03
PM     Time Out
 02
:
 58
PM  
License Holder  Steaks Unlimited Inc.
License/Customer No.  09313xxxx-50004914
License Period
 05 
/
 01 
/
 2020 
 - 
 04 
/
 30 
/
 2022 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  1 R  0
Priority Foundation Violations  5 COS  2 R  0
Core Violations  16 COS  4 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Republic National 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins, Inc. 
D.C. licensed pesticide operator/contractor:
 Orkin 
D.C. licensed ventilation hood system cleaning contractor:
 The 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  ANNIE'S PARAMOUNT STEAK HOUSE    Establishment Address  1609 17th ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - There is no one on duty that has provided a Certified Food Protection Manager ID Card issued by the Department. (Correct Violation Within 5 Calendar Days)  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  
3. - The establishment did not provide an employee health policy for the prevention of foodborne illnesses. (Correct Violation Within 14 Calendar Days)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
10. - There is no handwashing signage at the handwashing sinks in the toilet room. Handwashing signs were provided. (Corrected On Site)  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.  
10. - There is no soap at the handwashing sink at the bar. Hand soap was provided. (Corrected On Site)  3001.1 Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  
15. - Raw meats are stored above cheeses in the refrigerator drawer on the cook line. Raw eggs are stored above cabbage in the walk-in refrigator. All foods have been properly stored. (Corrected On Site)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food. P  
16. - Mold is accumulating on the chute inside the ice maker. (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. - Utensils placed in the dishwashing machine are not being sanitized at the proper temperatures. (Correct Violation Within 5 Calendar Days)  2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P  
28. - There are two (2) unlabeled plastic spray bottles of solutions at the 2-compartment sink. Both bottles have been labeled. (Corrected On Site)  3302.1 Working containers used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf  
29. - The establishment is conducting reduced oxygen packaging without an approved variance. The majority of the vacuum packaged items are not dated and shall be discarded. CEASE AND DESIST - You are hereby ordered to Cease & Desist packaging food using a reduced oxygen method EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an Area Supervisor at (202)535-2180 or email the Area Supervisor at food.safety@dc.gov for further direction. (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: (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011. Pf  
29. - The establishment has packaged fish using a reduced oxygen packaging method and the fish is stored thawed. (Correct Violation Within 5 Calendar Days)  1011.3 Except for fish that is frozen before, during, and after packaging, a food establishment may not package fish using a reduced oxygen packaging method. P  
32. - The establishment's variance for Reduced Oxygen Packaging expired on 4/30/2020. (Correct Violation Within 14 Calendar Days)  4103.2 A request for a variance shall contain the following information, which shall be retained in the Department's file on the food establishment: (a) The specified provision(s) of this Code from which the variance is requested; (b) The reasons why the requirements of the provision(s) cannot be met; (c) Alternative measures that will be taken to ensure a comparable degree of protection to public health, safety, and the environment if a variance is granted; (d) Whether a HACCP Plan, as specified in Section 4202 is involved that includes information specified under Section 4205 that is relevant to the variance request; (e) The length of time for which the variance is requested; and (f) A statement that the party applying for the variance will agree to comply with the terms of any variance, if one is granted.  
36. - There is no visible thermometer in the under-counter refrigerator on the cook line. (Correct Violation Within 14 Calendar Days)  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.  
39. - Crates and pots of food are stored on the walk-in freezer floor. The containers have been stored properly. (Corrected On Site)  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
40. - The dishwasher is not wearing a hair restraint. The dishwasher put on a hair restraint. (Corrected On Site)  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.  
41. - A wet wiping cloth is stored on the cutting board on the cook line. The wiping cloth was placed in sanitizing solution. (Corrected On Site)  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (b) Laundered daily as specified in Section 2101.4.  
44. - Plates are stored on the top shelf in the kitchen with the food-contact surfaces unprotected (exposed). (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: (b) Covered or inverted.  
47. - The cutting blocks are chipped and scratched. (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.  
48. - There are no chlorine test strips available to measure the concentration of the sanitizing solution. (Correct Violation Within 5 Calendar Days)  1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
48. - The 2-compartment sink is not approved for use and there is no detergent-sanitizer provided for use in the 2-compartment sink. (Correct Violation Within 14 Calendar Days)  1601.4 Before a two (2)-compartment sink is used: (a) The licensee shall have its use approved; and (b) The licensee shall limit the number of kitchenware items cleaned and sanitized in the two (2)-compartment sink, and shall limit warewashing to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and shall: (1) Make up the cleaning and sanitizing solutions immediately before use and drain them immediately after use, and (2) Use a detergent-sanitizer to sanitize and apply the detergentsanitizer in accordance with the manufacturer's label instructions and as specified in Section 1814; or (3) Use a hot water sanitization immersion step as specified in Section 1909.1(c).  
48. - The dishwashing machine's final rinse cycle was measured at greater than 30 p.s.i. (Correct Violation Within 14 Calendar Days)  1812.1 The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control value, shall be within the range specified on the manufacturer's data plate and may not be less than thirty-five (35) kilopascals (five pounds (5 lbs.) per square inch)) or more than two hundred (200) kilopascals (thirty pounds (30 lbs.) per square inch)).  
48. - The dishwashing machine's final rinse cycle temperature did not reach a minimum of 180 degrees Fahrenheit. (Correct Violation Within 5 Calendar Days)  1811.1 Except as specified in Section 1811.2, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold shall not be more than ninety degrees Celsius (90 degrees C) (one hundred ninety-four degrees Fahrenheit (194 degrees F)), or less than: Pf (a) For a stationary rack, single temperature machine, four degrees Celsius (4 degrees C) (one hundred sixty-five degrees Fahrenheit (165 degrees F)); Pf or (b) For all other machines, eighty-two degrees Celsius (82 degrees C) (one hundred eighty degrees Fahrenheit (180 degrees F)). Pf  
48. - The dishwashing machine's final rinse cycle temperature and pressure are not in compliance. (Correct Violation Within 14 Calendar Days)  1804.1 A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.  
49. - Lime is built up on the interior and out outer doors of the dishwashing machine. (Correct Violation Within 14 Calendar Days)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
56. - Grease residue is accumulating 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
(Walk-in Refrigerator) 45.0F Diced Tomatoes (Walk-in Refrigerator) (Cold Holding) 42.0F Mashed potatoes (Walk-in Refrigerator) (Cold Holding) 37.0F Raw Chicken (Walk-in Refrigerator) (Cold Holding) 38.0F
Cheese (Walk-in Refrigerator) (Cold Holding) 40.0F (Walk-in Freezer) 4.0F (Walk-in Refrigerator) 30.0F Steak raw (Walk-in Refrigerator) (Cold Holding) 37.0F
Raw Chicken (Walk-in Refrigerator) (Cold Holding) 37.0F Salmon (Walk-in Refrigerator) (Cold Holding) 37.0F Hot Water (Handwashing Sink - Dishwash area) 116.0F Hot Water (2-compartment sink) 126.0F
Hot Water (Dishwashing Machine - Final Rinse Cycle) 164.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 160.0F Hot Water (Dishwashing Machine - Wash Cycle) 154.0F Fish (Refrigerator - drawer) (Cold Holding) 39.0F
Crab cake (Refrigerator - drawer) (Cold Holding) 40.0F (Freezer) -11.0F Greenleaf Lettuce (Refrigerator - drawer) (Cold Holding) 41.0F Raw Beef (Refrigerator - drawer) (Cold Holding) 38.0F
Salmon (Refrigerator - drawer) (Cold Holding) 39.0F (Refrigerator - drawer) 37.5F Hot Water (Handwashing Sink - Cook Line) 136.0F Hot Water (Handwashing Sink - toilet room) 112.0F
Hot Water (Handwashing Sink - toilet room) 113.0F Hot Water (Handwashing Sink - Bar) 123.0F Hot Water (3-compartment sink) 126.0F Ground Beef (Refrigerator - drawer) (Cold Holding) 39.0F
Gravy (Steam Table) (Hot Holding) 158.0F Mashed potatoes (Steam Table) (Hot Holding) 168.0F Raw Chicken (Refrigerator - drawer) (Cold Holding) 39.0F Raw Beef (Refrigerator - drawer) (Cold Holding) 37.0F
Fried Chicken (Deep Fryer) (Cooking) 212.0F Sliced Tomatoes (Refrigerator - drawer) (Cooking) 39.0F        
Inspector Comments:
Correct cited violations 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.
  Georgia Katinas 03/02/2021
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  03/02/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3