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  BEAUTEA
Address  1073 WISCONSIN AVE NW
City/State/Zip Code  WASHINGTON, DC 20007
Telephone
 (202) 487-3771
 E-mail address  LeopoldLiao@gmail.com
Date of Inspection
 03
/
 15
/
 2022
    Time In
 11
:
 35
AM     Time Out
 01
:
 45
PM  
License Holder  First Brother LLC
License/Customer No.  09313xxxx-20000177
License Period
 09 
/
 01 
/
 2020 
 - 
 08 
/
 31 
/
 2024 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  6 COS  2 R  0
Core Violations  6 COS  0 R  0
Certified Food Protection Manager (CFPM)
 WILBER LEMUS 
CFPM #:  FS-95716 

CFPM Expiration Date:   10/22/2024  
D.C. licensed trash or solid waste contractor:
 KMG HAULING 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Orkin (Service Date - 03/03/2022) 
D.C. licensed ventilation hood system cleaning contractor:
 Industrial Select Services 
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  BEAUTEA    Establishment Address  1073 WISCONSIN AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms.  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 does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. I provided the establishment with a copy of the vomit/diarrhea event clean-up procedure. (Corrected On Site)  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  
10. - Handwashing sinks were blocked (utensils stored in the sink). Items were removed at the time of call. (Corrected On Site)  2414.3 An automatic handwashing facility shall be used in accordance with the manufacturer's instructions. Pf  
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink located near three compartment sinks at basement.(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  
10. - A handwashing sink located at basement is not in a good repair.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
15. - Food is not stored in a manner to protect from cross contamination. Raw beef was stored above ready to eat foods in the reach-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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 and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
36. - There is no visible thermometer in the reach-in 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.  
37. - Working containers of foods that are not easily recognizable are not name labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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. - Several packages of of foods were stored on the walk-in refrigerator freezer.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
40. - Food employee observed not wearing a hair restraint while working with open food.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  502.1 Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.  
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.  
48. - There are no chemical test strips (chlorine) available to measure the concentration of the sanitizing solution at dishwashing machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 105.0°F 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 125.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Cabbage (Reach-in Refrigerator) (Cold Holding) 40.0F 2% Reduced Fat Milk (Reach-in Refrigerator) (Cold Holding) 40.0F Pearls (Reach-in Refrigerator) (Cold Holding) 40.0F Mango jelly (Reach-in Refrigerator) (Cold Holding) 41.0F
(Reach-in Refrigerator) 40.0F Hot Water (Handwashing sink (toilet room)) 117.0F Hot Water (Handwashing sink (toilet room)) 106.0F Hot Water (Wash Cycle - Warewashing Machine) 125.0F
Fried Chicken (Deep Fryer) (Cooking) 192.0F Hot Water (Handwashing Sink (kitchen)) 117.0F (Walk-in Freezer) -8.0F Pork (Walk-in Refrigerator) (Cold Holding) 40.0F
Bean Sprouts (Walk-in Refrigerator) (Cold Holding) 40.0F 2% Reduced Fat Milk (Walk-in Refrigerator) (Cold Holding) 38.0F (Walk-in Refrigerator) 38.0F (Reach-in Freezer) 5.0F
(Reach-in Freezer) 12.0F (Reach-in Freezer) 7.0F (Reach-in Freezer) -4.0F Hot Water (Handwashing Sink - Service Line) 117.0F
Kungfu noodles (tomato beef broth) (Stove) (Cooking) 209.0F Pork bone broth (Stove) (Cooking) 190.0F Hot Water (Handwashing Sink - Dishwash area) 109.0F Hot Water (Handwashing Sink - Dishwash area) 83.0F
Rice steamed (Rice Steamer) (Hot Holding) 148.0F Hot Water (3-compartment sink) 130.0F Hot Water (3-compartment sink) 122.0F Hot Water (3-compartment sink) 125.0F
Hot Water (Handwashing Sink - Bar) 105.0F Bean Sprouts (Reach-in Refrigerator) (Cold Holding) 38.0F Pork (Reach-in Refrigerator) (Cold Holding) 40.0F (Reach-in Refrigerator) 40.0F
Pork (Reach-in Refrigerator) (Cold Holding) 40.0F Chicken (Reach-in Refrigerator) (Cold Holding) 41.0F Raw Beef (Reach-in Refrigerator) (Cold Holding) 40.0F    
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.
  Leopold Liao 03/15/2022
 Person-in-Charge (Signature) (Print) Date
    Solomon Balcha 038  03/15/2022 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3