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  B. LIN CATERING
Address  2410 T ST NE
City/State/Zip Code  WASHINGTON, DC 20002
Telephone
 (202) 838-3133
 E-mail address  ben@blincatering.com
Date of Inspection
 04
/
 09
/
 2021
    Time In
 09
:
 30
AM     Time Out
 11
:
 20
AM  
License Holder  B. Lin Catering, LLC
License/Customer No.  09303xxxx-180000059
License Period
 08 
/
 01 
/
 2020 
 - 
 07 
/
 31 
/
 2022 
 Type of Inspection
 Routine
Establishment Type:  Caterer
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  2 COS  1 R  0
Core Violations  1 COS  1 R  0
Certified Food Protection Manager (CFPM)
 CONSTANTINO SANCHEZ LABASTIDA 
CFPM #:  FS-86830 

CFPM Expiration Date:   10/09/2021  
D.C. licensed trash or solid waste contractor:
 KmG Hauling 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Pest Pros (most recent service date: 03/17/2021) 
D.C. licensed ventilation hood system cleaning contractor:
 Sparkle 
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  B. LIN CATERING    Establishment Address  2410 T ST NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - Observed there was no hot water (at least 100 degrees Fahrenheit) at the handwashing sink located next to the ice maker. (Running hot water provided during the inspection). (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. - Observed herbal mixing an packaging operation done in the dry storage area where there is no hand washing sink provided. (PIC stated the operation will be done on the main kitchen floor going forward). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2411.1 A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas, and in, or immediately adjacent to, toilet rooms. Pf  
45. - Observed single-service items not stored in plastic sleeves or inverted on storage racks. (PIC inverted the single use items during the inspection). (Corrected On Site)  2203.2 Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.  
 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 120.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Cheese Sauce (Reach-in Refrigerator) (Cold Holding) 0.0F Hot Water (Handwashing sink (toilet room)) 103.0F Hot Water (Handwashing Sink (kitchen)) 81.0F Hot Water (Handwashing Sink (kitchen)) 89.0F
Hot Water (Handwashing Sink (kitchen)) 101.0F Meat (Walk-in Freezer) (Cold Holding) -4.0F Dumplings (Walk-in Freezer) (Cold Holding) -5.0F Chicken (Walk-in Refrigerator) (Cold Holding) 37.0F
Cheese (Walk-in Refrigerator) (Cold Holding) 37.0F Vegetable Products (Walk-in Refrigerator) (Cold Holding) 37.0F Sauce (Walk-in Refrigerator) (Cold Holding) 38.0F Salad Dressing (Walk-in Refrigerator) (Cold Holding) 37.0F
Hot Water (Dishwashing Machine - Wash Cycle) 120.0F Hot Water (3-compartment sink) 114.0F        
Inspector Comments:
If you have question, please contact the supervisor at food.safety@dc.gov.
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.
  Benjamin Lin/ Constantino Sanchez Labastida 04/09/2021
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  04/09/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3