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  ANNABELLE (n)
Address  2132 FLORIDA AVE NW
City/State/Zip Code  WASHINGTON, DC 20008
Telephone
 (202) 916-5675
 E-mail address  tim@annabelledc.com
Date of Inspection
 05
/
 12
/
 2021
    Time In
 05
:
 05
PM     Time Out
 06
:
 40
PM  
License Holder  Annabelle, LLC
License/Customer No.  09313xxxx-20000064
License Period
 01 
/
 01 
/
 2020 
 - 
 12 
/
 31 
/
 2021 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  2 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  4 COS  0 R  0
Certified Food Protection Manager (CFPM)
 BRANDON BROWN 
CFPM #:  FS-87747 

CFPM Expiration Date:   08/28/2021  
D.C. licensed trash or solid waste contractor:
 Tenleytown Trash 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Vega 
D.C. licensed ventilation hood system cleaning contractor:
 US Filters 
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  ANNABELLE (n)    Establishment Address  2132 FLORIDA AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - Trash can blocked handsink in the prep area across from kitchen walk-in refrigerator. Items observed in handsink basin at the warewashing handsink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
14. - Last sold date not written on shellstock tags. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  717.2 The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf  
15. - Food is not stored in a manner to protect from cross contamination (raw eggs observed stored above sauces). Chef relocated eggs to bottom shelf away from other foods during time of inspection. (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 and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
22. - Temperature control for safety foods temp above 41 degrees F (open display top at pastry/dessert station and appetizer station. (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  
24. - Ingredients held at room temperature during service on grill/stove line did not have time log label to ensure foods were discarded or used within 4 hours. Chef added labels at time of inspection. (Corrected On Site)  1009.2 If time temperature control is used as the public health control up to a maximum of four (4) hours: (a) The food shall have an initial temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less when removed from cold holding temperature control, or fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or greater when removed from hot holding temperature control; P (b) The food shall be marked or otherwise identified to indicate the time that is four (4) hours past the point in time when the food is removed from temperature control; Pf (c) The food shall be cooked and served, served at any temperature if ready- to-eat, or discarded, within four (4) hours from the point in time when the food is removed from temperature control; P and (d) The food in unmarked containers or packages, or marked to exceed a four (4)-hour limit shall be discarded. P  
29. - Observed sous vide machine on for use. A reduce oxygen packaged machine and chef informing em that they pickle of their vegetables (mostly onion). Establishment will need a variance and HACCP approval for pickling, sous vide, and reduced oxygen packaging. (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: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (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 (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 (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf  
32. - A variance is needed for sous vide, reduced oxygen packaging, and pickling. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4103.1 A variance shall be requested in writing and be accompanied by the appropriate fee.  
40. - Food employee observed not wearing a hair restraint while working with open food. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
48. - There is no detergent-sanitizer provided for use in the 2-compartment sink at bar. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1814.1 If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.  
49. - Unclean food storage racks observed in walk-in refrigerator. (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.  
 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 71.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Fish - Cod (Refrigerator - drawer) (Cold Holding) 37.0F Foie Gras (Refrigerator - drawer) (Cold Holding) 38.0F Pickled Onion (Refrigerator - drawer) (Cold Holding) 40.0F Creme Fresh (Refrigerator - drawer) (Cold Holding) 39.0F
Oysters (Refrigerator - drawer) (Cold Holding) 40.0F Oysters (Refrigerator - drawer) (Cold Holding) 40.0F Hot Water (Handwashing Sink) 148.0F Hot Water (Handwashing Sink) 145.0F
Hot Water (2-compartment sink (Bar)) 146.0F Hot Water (3-compartment sink) 155.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 200.0F Hot Water (Handwashing Sink - Bar) 145.0F
Cream (Open Display Refrigerator) (Cold Holding) 51.0F Fruit - cut or sliced (Open Display Refrigerator) (Cold Holding) 50.0F Sauce (Open Display Refrigerator) (Cold Holding) 47.0F Wild Rice (Open Display Refrigerator) (Cold Holding) 49.0F
Peppers (Open Display Refrigerator) (Cold Holding) 48.0F Fish - Sea Bass (Refrigerator - drawer) (Cold Holding) 38.0F Fish - Cod (Stove) (Cooking) 155.0F Mushrooms (Stove) (Cooking) 162.0F
(Reach-in Freezer) -2.0F (Reach-in Freezer) 0.0F Oysters (Walk-in Refrigerator) (Cold Holding) 40.0F Oysters (Walk-in Refrigerator) (Cold Holding) 40.0F
Raw Chicken (Walk-in Refrigerator) (Cold Holding) 39.0F Sauce (Walk-in Refrigerator) (Cold Holding) 39.0F Fish - Cod (Walk-in Refrigerator) (Cold Holding) 40.0F    
Inspector Comments:
Correct all stated items within 5 calendar days.
Correct all stated items within 14 calendar days.

For Variance and HACCP plan questions and documentation, please email haccp.plans@dc.gov

All COVID-19 orders are in compliance.
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.
  Ramon Narvaez 05/12/2021
 Person-in-Charge (Signature) (Print) Date
    Megan Johnson 121  05/12/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3