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  ZURI BISTRO
Address  7317 GEORGIA AVE NW
City/State/Zip Code  WASHINGTON, DC 20012
Telephone
 (202) 829-9464
 E-mail address  tchongambu.rawlings@yahoo.com
Date of Inspection
 04
/
 01
/
 2022
    Time In
 01
:
 00
PM     Time Out
 03
:
 00
PM  
License Holder  Jason and Ariel LLC
License/Customer No.  09305xxxx-19000068
License Period
 03 
/
 01 
/
 2021 
 - 
 02 
/
 28 
/
 2023 
 Type of Inspection
 Follow-up
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  0 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  7 COS  0 R  0
Certified Food Protection Manager (CFPM)
 RAWLINGS NGAMBU 
CFPM #:  FS-85527 

CFPM Expiration Date:   03/08/2022  
D.C. licensed trash or solid waste contractor:
 Grayhound 
D.C. licensed sewage & liquid waste transport contractor:
 Atlantic Biofuels 
D.C. licensed pesticide operator/contractor:
 Attic Termite and Pest 
D.C. licensed ventilation hood system cleaning contractor:
 1st Impressions 
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  ZURI BISTRO    Establishment Address  7317 GEORGIA AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - DC Food Manager's Card expired.  203.2 A person in charge who is a certified food protection manager as required in Section 203.1 shall be re-certified every three (3) years. P  
15. - Food is not stored in a manner to protect from cross contamination (raw eggs stored above cooked foods in refrigerator.  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  
22. - Temperature control for safety foods temp above 41 degrees F(in refrigerator).  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. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked in refrigerator.  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  
28. - Cleaning chemicals and dry foods storage on same shelving.  3400.1 Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) Separating the poisonous or toxic materials by physically separating or partitioning by a wall or structure; P and (b) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P  
33. - Only refrigerator in kitchen has an ambient temperature of 60 degrees F. There is no other refrigerator in establishment to move refrigerated items.  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  
35. - Foods observed being thawed in standing water in 3 compartment sink area.  1002.1 Except as specified in Section 1002.5, potentially hazardous food (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food temperature at five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less; or: (a) Completely submerged under running water: (1) At a water temperature of twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)) or below; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)); or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified in Sections 900.1 and 900.2 to be above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)), or seven degrees Celsius (7 degrees C) (forty-five degrees Fahrenheit (45 degrees F)) as specified in Sections 900.1 and 900.2, for more than four (4) hours including the time the food is exposed to the running water and the time needed for preparation for cooking, or the time it takes under refrigeration to lower the food temperature (41 degrees F)); (b) As a part of a cooking process if the food that is frozen is: (1) Cooked as specified in Sections 900.1, 900.2 or Section 901; or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (c) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.  
37. - Working containers of foods that are not easily recognizable are not name labeled (large containers in dry storage area.)  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.  
38. - Rat droppings observed under handsink in hallway and on the floor underneath 3-compartmenet sink, behind and beside all refrigeration in kitchen.  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  
43. - Spoons observed left inside of pots with food inside of refrigerator.  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.  
49. - Storage areas (inside and outside of refrigeration), cooking equipment, and dry storage areas have dried foods spills and debris.  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
55. - Trash observed on ground outside of back door. Floors and walls in kitchen area have dried food spills and debris.  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
55. - Large holes in floor covered by mats in 3-compartment sink area in kitchen.  2802.1 Except as specified in Section 2802.2, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (a) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (b) Closely woven and easily cleanable carpet for carpeted areas; and (c) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods.  
63. - Rat droppings and improper cold holding temperatures observed at follow up inspection.  4408.1 A licensee shall immediately discontinue operations and notify the Department whenever any of the following conditions occur: (a) Operating a food establishment with extensive fire damage that affects the establishment's ability to operate in compliance with this Code; P (b) Operating a food establishment with a flood or serious flood damage that affects the establishment's ability to operate in compliance with this Code; P (c) Operating a food establishment with an extended interruption of electrical services that affects the establishment's ability to operate in compliance with this Code; P (d) Operating a food establishment with an interruption of water service resulting in insufficient capacity to meet water demands throughout the establishment; P (e) Operating a food establishment with a sewage backup; P (f) Misuse of poisonous or toxic materials; P (g) Onset of an apparent foodborne illness outbreak; P (h) Operating a food establishment with gross insanitary occurrence or condition or other circumstances that may endanger public health including but not limited to an infestation of vermin; P (i) Operating without a valid Certificate of Occupancy; P (j) Failing to minimize the presence of insects, rodents, or other pests on the premises in violation of Section 3210.1(a) through (d); P or (k) The Department determines through an inspection, or examination of records or other means as specified in Section 4402.1(a) through (c) the existence of any other condition which endangers the public health, safety, or welfare, including but not limited to: P (1) Operating a food establishment without a license in violation of Section 4300.1; P (2) Operating a food establishment with an expired license in violation of Section 4300.2; P (3) Operating a food establishment with a suspended license in violation of Sections 4300.3 and 4718; P (4) Failure of licensee to employ a full-time person-in-charge who is a certified food protection manager recognized by the Department in violation of Section 203.1 and 203.3; P (5) Failure of licensee to employ a full-time person-in-charge who is a certified food protection manager recognized by the Department and who is present at the food establishment during all hours of operation in violation of Sections 200.3, 200.4, and 203; P (6) Failure of licensee to employ a full-time person-in-charge who is a certified food protection manager recognized by the Department and who is able to demonstrate knowledge in violation of Section 201; P (7) Selling, exchanging or delivering, or having in his or her custody or possession with the intent to sell or exchange, or expose, or offer for sale or exchange, any article of food which is adulterated in violation of D.C. Official Code Section 48-101 (2009 Repl.); P (8) Operating a food establishment with no hot water in violation of Section 2305; P (9) Operating with incorrect hot or 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; P (10) Operating a food establishment with six (6) or more critical violations that cannot be corrected on site during the course of the inspection; P (11) Failing to hire a D.C. licensed Pesticide Operator/contractor in violation of Section 3210.2; P (12) Failing to allow access to the Department's representatives during the food establishment's hours of operation and other reasonable times as determined by the Department in violation of Section 4402.1; P (13) Hindering, obstructing, or in any way interfering with any inspector or authorized Department personnel in the performance of his or her duty in violation of D.C. Official Code Section 48-108 (2009 Repl.); P or (14) Failing to designate a non-smoking area in a restaurant with a capacity of 50 or more in violation of D.C. Official Code Section 7-1703.01(a) or (b) (2008 Repl.). P (l) The Department shall also determine through an inspection, or examination of records or other means as specified in Section 4402.1(a) through (c) the existence of additional conditions which endanger the public health, safety, or welfare, including but not limited to: P (1) Operating as a food vendor without a license in violation of Section 3700.1; (2) Operating as a food vendor with an expired license in violation of Section 3700.2; P (3) Operating as a food vendor with a suspended license in violation of Sections 3700.3 and 4718; P (4) Operating as a food vendor without a Food Protection Manager Certificate and a DOH-Issued Certified Food Protection Manager Identification Card in violation of Sections 203 and 3700.2; P (5) Operating a mobile food unit without a valid Health Inspection Certificate issued by the Department in violation of Section 3706.1; P (6) Possessing, preparing or vending any food requiring further processing from its original state aboard a mobile food unit without meeting the requirements of Sections 3700.6 and 3701, and this Code; P (7) Operating a depot, commissary or service support facility that services a mobile food unit without a valid license to operate issued by the Mayor in violation of Sections 3700.7 and 4300.1; P (8) Operating a depot, commissary or service support facility that services a mobile food unit with a license that has been suspended for violations of this chapter and applicable provisions of this Code; P (9) Using a deep fryer or other cooking equipment that requires a hood suppression system, except with the written approval of the District of Columbia Fire and Emergency Medical Services Department; P (10) Possessing, preparing, selling, offering to sale, or giving away any food requiring further processing from its original state without the submission of a HACCP Plan, Parasite Destruction Letter, or Risk Control Plan depending on the food and/or process as requested by the Department; P (11) Operating a mobile food unit without a current motor vehicle registration that is conspicuously displayed on the mobile food unit in violation of Section3713.1(h). P (12) Selling, exchanging or delivering, or having in his or her custody or possession with the intent to sell or exchange, or expose, or offer for sale or exchange, any article of food which is adulterated in violation of D.C. Official Code Section 48-101 (2009 Repl.); P (13) Operating a mobile food unit, depot, commissary or service support facility that services a mobile food unit with no hot water in violation of Section 2305; P (14) Operating with incorrect hot or 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; P or (15) Hindering, obstructing, or in any way interfering with any inspector or authorized Department personnel in the performance of his or her duty in violation of D.C. Official Code Section 48-108 (2009 Repl.). P (m) The Department shall also determine through an inspection, or examination of records or other means as specified in Section 4402.1(a) through (c) the existence of additional conditions which endanger the public health, safety, or welfare, including but not limited to: P (1) Operating as a caterer without a license in violation of Section 3900.1; (2) Operating as a caterer with an expired license in violation of Section 3900.2; P (3) Operating as a caterer with a suspended license in violation of Sections 3900.3 and 4718; P (4) Failure of caterer to use transport containers capable of maintaining proper temperatures in accordance with chapters 6 through 13 when transporting and holding potentially hazardous food (time/ temperature control for safety food); P (5) Failure of catered establishment that receives food from a licensed caterer or licensed food establishment to obtain a ???Food Establishment License??? with the proper licensure notations as specified in Sections 4000.1(a), 4002.1(a), 4003.1(a), 4004.1(a), and 4300.1 through 4300.3; P (6) Failure of catered establishment to maintain a current copy of its contract with the licensed caterer or licensed food establishment on the premises for review by the Department as specified in Section 4000.2(a) through (f); P (7) Failure of catered establishment that prepares and serves potentially hazardous foods (time/ temperature control for safety food) on the premise to comply with this chapter and all applicable provisions of this Code; (8) Failure of catered establishment that prepares and serves potentially hazardous foods (time/ temperature control for safety food) on the premises to comply with this chapter and all applicable provisions of this Code; (9) Failure of catered establishment to remove potentially hazardous food (time/ temperature control for safety food) from transport containers and store in an approved refrigerator until served; (10) Failure of catered establishment to maintain potentially hazardous food (time/ temperature control for safety food) kept in the transport containers at proper temperatures in accordance with chapters 6 through 13; P (11) Failure of catered establishment to serve milk in original individual commercially filled containers received from the distributor, or from an approved bulk milk dispenser, or poured from a commercially filled container of not more than one gallon (1 gal.) capacity; (12) Failure of catered establishment to immediately refrigerate milk served in original individual commercially filled containers received from the distributor, or from an approved bulk milk dispenser, or poured from a commercially filled container of not more than one gallon (1 gal.) capacity when not in use. P (13) Failure of catered establishment to have a certified food protection manager on site during periods in which food is received and served; P (14) Selling, exchanging or delivering, or having in his or her custody or possession with the intent to sell or exchange, or expose, or offer for sale or exchange, any article of food which is adulterated in violation of D.C. Official Code Section 48-101 (2009 Repl.); P (15) Operating a catered establishment with no hot water in violation of Section 2305; P (16) Operating a catered establishment with incorrect hot or 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; P (17) Failing to allow access to Department representatives during the food establishment's hours of operation and other reasonable times as determined by the Department in violation of Section 4402.1; P or (18) Hindering, obstructing, or in any way interfering with any inspector or authorized Department personnel in the performance of his or her duty in violation of D.C. Official Code Section 48-108 (2009 Repl.). P  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink) 128.0F Hot Water (3-compartment sink) 130.0F Beef (Refrigerator) (Cold Holding) 61.0F Fish (Refrigerator) (Cold Holding) 51.0F
Cooked Vegetables (Refrigerator) (Cold Holding) 51.0F Rice (Refrigerator) (Cold Holding) 52.0F (Refrigerator) 60.0F (Reach-in Freezer) 0.0F
(Freezer) 4.0F (Freezer) 2.0F        
Inspector Comments:
SUMMARY SUSPENSION for improper cold holding temperatures and gross unsanitary conditions not limited to infestation of vermin. 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 D.C. Department of Health’s Food Code may incur administrative and/or civil fines and penalties.

You are required to provide documentation that a licensed pest control service has been performed and all pest control violations have been corrected in order for your restoration inspection to be scheduled.
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.
  Rawlings Ngambu 04/01/2022
 Person-in-Charge (Signature) (Print) Date
    Megan Johnson 121  04/01/2022 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3