image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Health Regulation & Licensing Administration    Office of Food, Drug, Radiation, and Community Hygiene    2201 Shannon Place, SE - 2nd Floor    Washington, DC 20020      email:
Establishment Name  LAURIOL PLAZA
Address  1835 18TH ST NW
City/State/Zip Code  WASHINGTON, DC 20009
 (202) 387-0035
 E-mail address
Date of Inspection
    Time In
AM     Time Out
License Holder  Lauriol Plaza Inc
License/Customer No.  09313xxxx-41000169
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  4 COS  3 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-89431 

CFPM Expiration Date:   09/27/2022  
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:
 American Pest 
D.C. licensed ventilation hood system cleaning contractor:
 U.S. Filter, Inc. 
  Compliance Status COS R
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
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
  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  LAURIOL PLAZA    Establishment Address  1835 18TH ST NW
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink in the men's toilet room. (Correct Violation Within 5 Calendar Days)  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  
15. - Raw tilapia is stored above tomatoes in the reach-in refrigerator. The tilapia was placed on the bottom shelf. (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 interior of the ice maker. The unit has been cleaned. (Corrected On Site)  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.  
36. - There is no thermometer in the ice cream freezer. A thermometer has been placed in the unit.. (Corrected On Site)  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. - A cloth towel is resting on and covering the tamales on the steam table. The towel was removed. (Corrected On Site)  811.1 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer.  
56. - There is an unshielded ceiling light tube in the dishwashing area. (Correct Violation Within 14 Calendar Days)  2908.1 Except as specified in Section 2908.2, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.  
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 139.0°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Guacamole (Ice) (Cold Holding) 44.0F Guacamole (Ice) (Cold Holding) 41.0F Sliced Tomatoes (Ice) (Cold Holding) 37.0F Ranch dressing (Ice) (Cold Holding) 37.0F
Rice (Ice) (Cooling) 125.0F Rice (Ice) (Cooling) 108.0F Chicken (Ice) (Cooling) 95.0F Hot Water (3-compartment sink (Bar)) 144.0F
(Walk-in Refrigerator) 40.0F Cheese (Walk-in Refrigerator) (Cold Holding) 41.0F Chicken Wings (Walk-in Refrigerator) (Cold Holding) 40.0F Raw Beef (Walk-in Refrigerator) (Cold Holding) 40.0F
Fish - Tilapia (Walk-in Refrigerator) (Cold Holding) 35.0F Branzino (Walk-in Refrigerator) (Cold Holding) 35.0F Lettuce spring mix (Walk-in Refrigerator) (Cold Holding) 42.0F (Walk-in Refrigerator) 37.0F
Fish - Trout (Walk-in Refrigerator) (Cold Holding) 33.0F Raw Chicken (Walk-in Refrigerator) (Cold Holding) 39.0F Salmon (Walk-in Refrigerator) (Cold Holding) 35.0F Rice (Walk-in Refrigerator) (Cold Holding) 40.0F
Rice (Walk-in Refrigerator) (Cold Holding) 39.0F Rice (Walk-in Refrigerator) (Cold Holding) 41.0F (Reach-in Freezer) 2.0F (Reach-in Freezer) -6.0F
(Reach-in Freezer) -4.0F (Reach-in Freezer) 8.0F (Reach-in Freezer) 19.0F Hot Water (Handwashing Sink - Dishwash area) 144.0F
(Refrigerator - drawer) 33.0F Hot Water (Handwashing Sink) 140.0F Hot Water (Dishwashing Machine - Wash Cycle) 139.0F Chicken (Steam Table) (Hot Holding) 175.0F
Raw Shrimp (Ice) (Cold Holding) 36.0F Diced Tomatoes (Ice) (Cold Holding) 38.0F Cheese dip (Bain-marie) (Hot Holding) 151.0F Hot Water (Handwashing Sink - kitchen) 145.0F
Hot Water (Dishwashing Machine - Sanitizing Cycle ) 139.0F Hot Water (Handwashing Sink - toilet room) 82.0F Mozzarella Cheese (Reach-in Refrigerator) (Cold Holding) 40.0F (Reach-in Refrigerator) 40.0F
Rice (Reach-in Refrigerator) (Cold Holding) 42.0F (Reach-in Refrigerator) 42.0F Fish - Tilapia (Reach-in Refrigerator) (Cold Holding) 36.0F (Reach-in Refrigerator) 35.0F
Beef (Steam Table) (Hot Holding) 148.0F Ground Beef (Steam Table) (Hot Holding) 162.0F Rice (Steam Table) (Hot Holding) 182.0F Hot Water (3-compartment sink) 142.0F
Chicken (Grill) (Cooking) 169.0F Hot Water (Handwashing Sink - Bar) 138.0F (Under-counter Refrigerator) 40.0F    
Inspector Comments:
Correct cited violation within 5 calendar-days.

Correct cited violation within 14 calendar-days.

If you have any questions, please contact the Area Supervisor by emailing 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:
  Julio Trigueros 07/23/2021
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  07/23/2021 
  Inspector (Signature) (Print) Badge # Date