image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  LE DIPLOMATE (n)
Address  1601 14TH ST NW
City/State/Zip Code  WASHINGTON, DC 20009
Telephone
 (202) 332-3333
 E-mail address  peter.koll@starr-restaurants.com
Date of Inspection
 11
/
 05
/
 2021
    Time In
 03
:
 19
PM     Time Out
 05
:
 31
PM  
License Holder  Parc Deux Restaurant Partners Llc
License/Customer No.  09313xxxx-13000167
License Period
 03 
/
 01 
/
 2021 
 - 
 02 
/
 28 
/
 2023 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  3 COS  1 R  0
Core Violations  4 COS  3 R  0
Certified Food Protection Manager (CFPM)
 Raymond Niederhausen 
CFPM #:  FS-91519 

CFPM Expiration Date:   02/06/2023  
D.C. licensed trash or solid waste contractor:
 KmG 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Presto Pest Control (Recent service date – 11/05/2021) 
D.C. licensed ventilation hood system cleaning contractor:
 Nelbud 
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  LE DIPLOMATE (n)    Establishment Address  1601 14TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
14. - Observed muscles of different harvest days stored commingled at the preparation line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  717.4 If shellstock are removed from their tagged or labeled container, the identity and source of shellstock that are sold or served shall be maintained by: (a) Preserving source identification by using a recordkeeping system as specified in Section 717.3; Pf and (b) Ensuring that shellstock from one (1) tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. Pf  
14. - Observed muscles and oysters without a tag at the preparation line. (The cook identified the tag and placed them at the said containers) (Corrected On Site)  717.1 Except as specified in Section 717.4, shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Pf  
37. - Some working containers of foods(Oil, Salt) are not name labeled. (Labeled at call) (Corrected On Site)  803.1 Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.  
39. - Food items in card box containers were placed on a floor at the walk-in refrigerator. (The Chef moved the items to the shelf to correct this) (Corrected On Site)  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
43. - In use utensils were stored in a stagnant water temperature of 89 degrees F. (Corrected On Site)  810.1 During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.  
47. - The wash cycle temperature measuring devise of the dish wash machine is not operable.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
48. - There is no two/ there compartment sink at the bar for manually washing and rinse. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1601.1 A sink with at least three (3) compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils, except as specified in Section 1601.3. Pf  
 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 120.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Beef (Walk-in Refrigerator) (Cold Holding) 39.0F Cheese (Walk-in Refrigerator) (Cold Holding) 39.0F Mussels (Ice) (Cold Holding) 32.0F Red Peppers Roasted (Reach-in Refrigerator) (Cold Holding) 40.0F
Pasta/Noodles (Reach-in Refrigerator) (Cold Holding) 43.0F salsa (Reach-in Refrigerator) (Cold Holding) 39.0F Cucumbers (Reach-in Refrigerator) (Cold Holding) 39.0F Broccoli (Reach-in Refrigerator) (Cold Holding) 40.0F
Hot Water (Warewashing Machine - Rinse Cycle) 120.0F Spinach (Walk-in Refrigerator) (Cold Holding) 39.0F Onions Soup (Hot Holding Unit) (Hot Holding) 156.0F Cheese sauce (Hot Holding Unit) (Hot Holding) 167.0F
(Walk-in Refrigerator) 39.0F (Walk-in Refrigerator) 38.0F (Walk-in Refrigerator) 39.0F (Walk-in Refrigerator) 38.0F
(Reach-in Refrigerator) 38.0F (Reach-in Refrigerator) 38.0F (Reach-in Refrigerator) 36.0F (Reach-in Refrigerator) 34.0F
(Reach-in Refrigerator) 32.0F Hot Water (Handwashing Sink - Cook Line) 108.0F Hot Water (Handwashing Sink (kitchen)) 109.0F Hot Water (Handwashing Sink (kitchen)) 112.0F
Hot Water (Handwashing Sink - Bar) 108.0F Hot Water (Handwashing Sink - Dishwash area) 115.0F Hot Water (3-compartment sink) 123.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 190.0F
Red Peppers Roasted (Walk-in Refrigerator) (Cold Holding) 39.0F Potatoes (Walk-in Refrigerator) (Cold Holding) 39.0F Compote (Walk-in Refrigerator) (Cold Holding) 39.0F Peppers (Reach-in Refrigerator) (Cold Holding) 39.0F
Cheese shredded (Reach-in Refrigerator) (Cold Holding) 41.0F Mussels (Walk-in Refrigerator) (Cold Holding) 34.0F Pickles (Reach-in Refrigerator) (Cold Holding) 40.0F Garlic (Walk-in Refrigerator) (Cold Holding) 40.0F
Lobster (Walk-in Refrigerator) (Cold Holding) 33.0F Oysters (Walk-in Refrigerator) (Cold Holding) 33.0F Lobster (Ice) (Cold Holding) 31.0F    
Inspector Comments:
Correct cited violations within 5 and 14 calendar-days.

If you have any questions, please contact the Area Supervisor at food.safety@dc.gov 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: https://dc.healthinspections.us.
  Raymond Niederhausen 11/05/2021
 Person-in-Charge (Signature) (Print) Date
    Alemayehu Tekleselassie 029  11/05/2021 
  Inspector (Signature) (Print) Badge # Date
    2023