image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002      email:
Establishment Name  B2300393 - POPEYES LOUISIANA KITCHEN #2385
Address  409 8th ST SE
City/State/Zip Code  WASHINGTON, DC 20003
 (202) 543-1961
 E-mail address
Date of Inspection
    Time In
AM     Time Out
License Holder  Izzy Enterprises Inc
License/Customer No.  09313xxxx-40001477
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  4 COS  1 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  10 COS  1 R  0
Certified Food Protection Manager (CFPM)
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Waste Solutions LLC 
D.C. licensed sewage & liquid waste transport contractor:
 Wholesome Food 
D.C. licensed pesticide operator/contractor:
D.C. licensed ventilation hood system cleaning contractor:
 Metropolitan Mobile Steam Cleaning Co. 
  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  B2300393 - POPEYES LOUISIANA KITCHEN #2385    Establishment Address  409 8th ST SE
2. - There is no one on duty that has a Certified Food Protection Manager ID Card issued by the Department  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 proof of an employee health policy for the prevention of foodborne illness.  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.  
5. - The establishment did not provide procedures for responding to a contamination event due to vomiting or diarrhea.  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  
16. - The concentration of the quaternary ammonium sanitizing solution in the 3-compartment sink is not in compliance. The concentration was adjusted to 200 ppm. (Corrected On Site)  1813.4 A quaternary ammonium compound solution shall: (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling. P  
22. - Raw chicken is held at improper temperatures in the walk-in refrigerator. Discard all food items in the unit.  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  
33. - The ambient air temperatures of the walk-in freezer was measured at 51.8 degrees Fahrenheit and the ambient air temperature of the walk-in refrigerator was measured 50.4 and 52.5 degrees Fahrenheit. Potentially hazardous food (time/temperature control for safety food items in the refrigerator were not held at the proper temperatures and food in the freezer was beginning to thaw. CEASE AND DESIST - You are hereby ordered to Cease & Desist use of the walk-in freezer and walk-in refrigerator EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an area supervisor at (202)535-2180 or email the area supervisor at for further direction.  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. - Rat droppings were observed outdoors on the ground adjacent to the grease bin.  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
38. - There are openings in the ceiling at the wall/ceiling juncture in the cooking area.  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.  
47. - The external thermometers on the walk-in freezer and walk-in refrigerator are out of order.  1816.3 Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.  
52. - The 3-compartment sink's drain pipes are directly connected to the drain pipe on the floor.  2602.1 Except as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P  
54. - There is no waste (trash) receptacle at the handwashing sink in the dishwashing area. A waste receptacle was provided. (Corrected On Site)  2706.3 If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks.  
55. - Water is pooled on the floor in the walk-in refrigerator, dishwashing area, and manager's office.  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
55. - There are numerous missing floor tiles in the cooking area.  3200.1 The physical facilities shall be maintained in good repair.  
55. - Equipment and supplies that are no longer in use are stored in the basement.  3213.1 The premises shall be free of: (a) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) Litter.  
56. - There is insufficient lighting (blown bulb) in the toilet rooms and reach-in refrigerators.  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.  
62. - Current inspection reports are not posted in a location that is conspicuous to consumers.  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.  
66. - The walk-in refrigeration units are out of compliance and should not be used.  4709.1 The Department may condemn and cause to be removed any equipment, utensils or linens found in a food establishment, the use of which does not comply with this Code, or that is being used in violation of this Code, or that because of dirt, filth, extraneous matter, insects, corrosion, open seams, or chipped or cracked surfaces is unfit for use.  
Sanitizer: Quaternary Ammonium, 00 ppm, 0.0 pH, 67.3°F 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 76.0°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Raw Chicken (Ice) (Cold Holding) 40.3F Rice (Hot Holding Cabinet) (Hot Holding) 174.9F Raw Chicken (Ice) (Cold Holding) 39.2F Mashed potatoes (Bain-marie) (Hot Holding) 154.4F
Red Beans (Bain-marie) (Hot Holding) 156.2F Chicken Wings (Deep Fryer) (Cooking) 211.8F Hot Water (3-compartment sink) 111.2F Hot Water (Handwashing Sink - Dishwash area) 106.9F
Eggs (Ice) (Cold Holding) 39.4F Hot Water (Handwashing Sink - Service Line) 111.2F (Walk-in Freezer) 51.8F (Walk-in Freezer) 52.2F
Shrimp cooked (Walk-in Freezer) (Cold Holding) 32.0F Shrimp cooked (Walk-in Freezer) (Cold Holding) 23.4F (Walk-in Refrigerator) 50.4F (Walk-in Refrigerator) 48.9F
Raw Chicken (Walk-in Refrigerator) (Cold Holding) 43.5F Raw Chicken (Walk-in Refrigerator) (Cold Holding) 44.6F Raw Chicken (Walk-in Refrigerator) (Cold Holding) 43.2F Raw Chicken (Walk-in Refrigerator) (Cold Holding) 44.6F
Raw Chicken (Walk-in Refrigerator) (Cold Holding) 43.3F Raw Chicken (Walk-in Refrigerator) (Cold Holding) 43.5F Raw Chicken (Walk-in Refrigerator) (Cold Holding) 43.2F (Reach-in Freezer) -2.0F
(Walk-in Refrigerator) 52.5F Hot Water (Handwashing Sink - toilet room) 105.0F        
Inspector Comments:
Most recent pest control report: 10/26/2021

SUMMARY SUSPENSION for operating with incorrect cold holding temperatures for potentially hazardous foods that do not comply with this Code and that cannot be corrected during the course of the inspection in violation of chapter 10 [25-A DCMR 4408.1(k)(9)]. In order for license to be restored, a non-compliance restoration fee of $100 (for re-inspection during normal business hours) or $400 (for re-inspection during non-business hours) must be paid before an inspection can be scheduled and all violations must be corrected and approved by DC Health. Please see the details in the Restoration Procedures document provided by the inspector. Please note: Violations of the DC Department of Health's Food Code may incur administrative and/or civil fines and penalties.

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:
  Roman Zewdie 10/28/2021
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  10/28/2021 
  Inspector (Signature) (Print) Badge # Date