image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
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  BAJA FRESH MEXICAN GRILL
Address  1990 M ST NW STE 100
City/State/Zip Code  WASHINGTON, DC 20036
Telephone
 (202) 525-2967
 E-mail address  bajafresh30474@gmail.com
Date of Inspection
 12
/
 01
/
 2021
    Time In
 01
:
 35
PM     Time Out
 03
:
 10
PM  
License Holder  DIA Corporation, Inc
License/Customer No.  93130xxxx-930520000062
License Period
 02 
/
 01 
/
 2020 
 - 
 01 
/
 31 
/
 2022 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  5 COS  0 R  0
Certified Food Protection Manager (CFPM)
 MARIA CASTRO 
CFPM #:  FS-87731 

CFPM Expiration Date:   07/28/2022  
D.C. licensed trash or solid waste contractor:
 BUILDING 
D.C. licensed sewage & liquid waste transport contractor:
 VALLEY PROTEINS 
D.C. licensed pesticide operator/contractor:
 Ehrlich (Service Date - 11/12/2021) 
D.C. licensed ventilation hood system cleaning contractor:
 The Greasebusters 
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  BAJA FRESH MEXICAN GRILL    Establishment Address  1990 M ST NW STE 100
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
22. - Cold food items are held at improper temperatures in the reach-in refrigerator. The food items were moved to walk-in refrigerator. (Corrected On Site)  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. - The establishment is using time without temperature control for food items at salsa bar without having written procedures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1009.1 Except as specified in Section 1009.4, if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service: (a) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the Department upon request and shall specify: Pf (1) Methods of compliance with Section 1009.2(a) through 1009.2(c) or Section 1009.3; Pf and (2) Methods of compliance with Section 1003 for food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf  
36. - There is no visible thermometer in the reach-in and drawer refrigerators.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.  
50. - The water pressure at the handwashing sink in the restroom is very low.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2306.1 Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in Section 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf  
51. - Observed service sink pipe leaking / not in good repair.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2418.1 A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.  
55. - Observed accumulation of dust and food residues on the floor in the kitchen.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
62. - Current inspection reports are not posted in a location that is conspicuous to consumers.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Spicy chili (Ice Bath) (Time As Public Health Control) 41.0F Hot Water (Handwashing sink (toilet room)) 105.0F Guacamole (Walk-in Refrigerator) (Cold Holding) 41.0F Cheese (Walk-in Refrigerator) (Cold Holding) 41.0F
salsa (Walk-in Refrigerator) (Cold Holding) 41.0F Black Beans (Walk-in Refrigerator) (Cold Holding) 41.0F Pork (Walk-in Refrigerator) (Cold Holding) 41.0F (Walk-in Refrigerator) 41.0F
Hot Water (Handwashing Sink - Dishwash area) 113.0F Hot Water (3-compartment sink) 119.0F Pork (Refrigerator - drawer) (Cold Holding) 41.0F Taquito (Refrigerator - drawer) (Cold Holding) 41.0F
Chicken (Grill) (Cooking) 175.0F Lettuce (Reach-in Refrigerator) (Cold Holding) 37.0F Diced Tomatoes (Reach-in Refrigerator) (Cold Holding) 47.0F Cabbage (Reach-in Refrigerator) (Cold Holding) 50.0F
Guacamole (Reach-in Refrigerator) (Cold Holding) 39.0F Cheese (Reach-in Refrigerator) (Cold Holding) 41.0F salsa (Reach-in Refrigerator) (Cold Holding) 41.0F (Reach-in Refrigerator) 40.0F
Red Beans (Hot Holding Unit) (Hot Holding) 162.0F Black Beans (Hot Holding Unit) (Hot Holding) 160.0F Gravy (Hot Holding Unit) (Hot Holding) 148.0F Vegetable Products (Hot Holding Unit) (Hot Holding) 158.0F
Rice steamed (Hot Holding Unit) (Hot Holding) 170.0F Hot Water (Handwashing Sink - Service Line) 105.0F Hot Water (Handwashing sink (toilet room)) 107.0F Mango salsa (Ice Bath) (Time As Public Health Control) 41.0F
salsa (Ice Bath) (Time As Public Health Control) 44.0F Hot Water (Handwashing Sink (kitchen)) 103.0F        
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 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.
  Maria Castro 12/01/2021
 Person-in-Charge (Signature) (Print) Date
    Solomon Balcha 038  12/01/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3