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  LOGAN TAVERN
Address  1423 P ST NW
City/State/Zip Code  Washington, DC 20005
 (202) 332-3710
 E-mail address
Date of Inspection
    Time In
PM     Time Out
License Holder  Logan Dining LLC
License/Customer No.  09313XXXX-53005497
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  2 COS  1 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-91353 

CFPM Expiration Date:   08/26/2023  
D.C. licensed trash or solid waste contractor:
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
D.C. licensed ventilation hood system cleaning contractor:
 Safety First Services 
  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  LOGAN TAVERN    Establishment Address  1423 P ST NW
22. - Observed food items in open display refrigerator at entry of cook area temperatures improper holding temperature. Temperature control for safety foods temp above 41 degrees F.(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  
23. - Observed open package cheese not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1007.2 Subsection 1007.2 does not apply to the following foods prepared and packaged by a food processing plant inspected by a regulatory authority: (a) Deli salads, such as ham, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 C.F.R. Section 110 Current good manufactured practice in manufacturing, packing, or holding human food; (b) Hard cheeses containing not more than thirty-nine percent (39%) moisture as defined in 21 C.F.R. Section 133 - Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (c) Semi-soft cheeses containing more than thirty-nine percent (39%) moisture, but not more than fifty percent (50%) moisture, as defined in 21 C.F.R. Section 133 - Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (d) Cultured dairy products as defined in 21 C.F.R. Section 131 - Milk and cream, such as yogurt, sour cream, and buttermilk; (e) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 C.F.R. Section 114 - Acidified foods; (f) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami that are not labeled "Keep Refrigerated" as specified in 9 C.F.R. Section 317 - Labeling, marking devices, and containers, and which retain the original casing on the product; and (g) Self stable salt-cured products such as prosciutto and Parma (ham) that are not labeled "Keep Refrigerated" as specified in 9 C.F.R. Section 317 - Labeling, marking devices, and containers.Except as specified in Section 1007.4 through 1007.6, a container of refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than twenty-four (24) hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded based on the temperature and time combinations specified in Section 1007.1 and: Pf (a) The day the original container is opened in the food establishment shall be counted as Day 1; Pf and (b) The day or date marked by the food establishment may not exceed a manufacturer-s use-by-date if the manufacturer determined the use- by date based on food safety. Pf  
33. - Observed small under counter refrigerator rear dining room at coffee station not holding proper temperatures. PIC moved milk products to walk-in refrigerator and placed do not use sign on the equipment. (Corrected On Site)  1600.1 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf  
38. - Observed gap in rear door.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2912.1 Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors.  
47. - Observed cutting board at first refrigerator at cook line entry heavy cut marks. (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.  
56. - Observed no light in all cookline under counter refrigerators. There is insufficient lighting (blown bulb) in the reach-in refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3008.1(b) The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (1) At a surface where food is provided for consumer self-service, such as buffets and salad bars, or where fresh produce or packaged foods are sold or offered for consumption; (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.  
Sanitizer: Chlorine, 200 ppm, 0.0 pH, 130.0°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing sink (toilet room)) 100.0F Hot Water (Handwashing Sink (kitchen)) 136.0F Hot Water (3-compartment sink) 136.0F Refrigerator - Walk-in (Cold Holding) 39.0F
Raw Beef (Cold Holding) 40.0F Chicken (Walk-in Refrigerator) (Cold Holding) 39.0F Freezer (Cold Holding) -4.0F Hot Water (Handwashing Sink - Cook Line) 114.0F
Hamburger patty (Reach-in Refrigerator) (Cold Holding) 38.0F Sliced Tomatoes (Open Display Refrigerator) (Cold Holding) 41.0F Potato salad (Refrigerator - open display) (Cold Holding) 47.0F Shrimp raw (Refrigerator - reach-in) (Cold Holding) 40.0F
Salmon (Refrigerator - reach-in) 40.0F Tomatoes sliced (Open Display Refrigerator) (Cold Holding) 44.0F Onions raw (Refrigerator - open display) (Cold Holding) 52.0F 2% Reduced Fat Milk (Walk-in Refrigerator) (Cold Holding) 32.0F
Refrigerator - Walk-in (Walk-in Refrigerator) (Cold Holding) 31.0F Hot Water (3-compartment sink (Bar)) 134.0F Hot Water (Handwashing Sink - Bar) 130.0F Lemon Cut (Refrigerator - beverage) (Cold Holding) 33.0F
1% Lowfat Milk (Reach-in Refrigerator) (Cold Holding) 59.0F Refrigerator - Reach-in (Cold Holding) 59.0F        
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 at 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:
  Lawrence Fisher 10/05/2021
 Person-in-Charge (Signature) (Print) Date
    Andrea Scales 79  10/05/2021 
  Inspector (Signature) (Print) Badge # Date