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  ALERO RESTAURANT LOUNGE
Address  1301 U ST NW 113
City/State/Zip Code  WASHINGTON, DC 20009
Telephone
 (202) 462-2322
 E-mail address  aleroumanagement@gmail.com
Date of Inspection
 04
/
 13
/
 2022
    Time In
 03
:
 02
PM     Time Out
 04
:
 59
PM  
License Holder  Alero of U Street Inc
License/Customer No.  09313xxxx-64003905
License Period
 11 
/
 01 
/
 2020 
 - 
 10 
/
 31 
/
 2022 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  1 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  4 COS  1 R  0
Certified Food Protection Manager (CFPM)
 JOSE ROSALES 
CFPM #:  FS-94456 

CFPM Expiration Date:   08/03/2024  
D.C. licensed trash or solid waste contractor:
 KmG 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Rays Professionals Service. (Service date – March 21/2022) 
D.C. licensed ventilation hood system cleaning contractor:
 The Grease busters 
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  ALERO RESTAURANT LOUNGE    Establishment Address  1301 U ST NW 113
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
16. - Mold was observed on the ice maker's plastic drip panel.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
16. - The concentration of the chlorine-based sanitizing solution is not in compliance. [ Glass washer at the bar] (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1813.2 A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)].  
22. - Steamed rice were measured 74 degrees F inside at the counter top next to ice. [Disposed] (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  
33. - Observed refried beans and tomato sauce cooling in deep stock pots at the shelf. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1004.1 Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf  
33. - Observed tomatoes sauce tightly covered while cooling process at the walk-in refrigerator. (Loosely covered) (Corrected On Site) (Corrected On Site)  1004.2 When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and (b) Loosely covered or uncovered if protected from overhead contamination as specified in Section 816.1(b), during the cooling period to facilitate heat transfer from the surface of the food.  
39. - Observed food items in a containers were stored on a floor at the walk-in refrigerator. (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.  
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.  
47. - The final rinse cycle temperature measuring gauge of the dish wash machine is not functional. (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. - Observed the temperature of the glass washer machine at the bar was 116 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1809.2 The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize shall not be less than forty-nine degrees Celsius (49 degrees C) (one hundred twenty degrees Fahrenheit (120 degrees F)). Pf  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - Bar) 112.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 116.0F Hot Water (Warewashing Machine - Wash Cycle) 155.0F Hot Water (3-compartment sink) 123.0F
Hot Water (Handwashing Sink - Dishwash area) 114.0F Hot Water (Handwashing Sink (kitchen)) 114.0F Hot Water (Reach-in Refrigerator) 37.0F (Reach-in Refrigerator) 38.0F
(Reach-in Refrigerator) 39.0F (Walk-in Refrigerator) 38.0F Beef (Walk-in Refrigerator) (Cold Holding) 38.0F Beans (Walk-in Refrigerator) (Cold Holding) 38.0F
Cheese (Walk-in Refrigerator) (Cold Holding) 39.0F Chicken (Walk-in Refrigerator) (Cold Holding) 38.0F Sauce (Walk-in Refrigerator) (Cooling) 61.0F Rice steamed (Counter Top) (Holding) 74.0F
Carrots (Reach-in Refrigerator) (Cold Holding) 39.0F Asparagus (Ice) (Cold Holding) 39.0F Sauce (Ice) (Cold Holding) 39.0F salsa (Ice) (Cold Holding) 39.0F
Red sauce (Ice) (Cold Holding) 39.0F Cucumbers (Ice) (Cold Holding) 40.0F Shrimp raw (Reach-in Refrigerator) (Cold Holding) 38.0F Calamari (Reach-in Refrigerator) (Cold Holding) 39.0F
Tomatoes sliced (Reach-in Refrigerator) (Cold Holding) 40.0F Guacamole (Reach-in Refrigerator) (Cold Holding) 39.0F Lettuce (Reach-in Refrigerator) (Cold Holding) 41.0F Onions raw (Ice) (Cold Holding) 40.0F
Cheese (Reach-in Refrigerator) (Cold Holding) 39.0F Refried Beans (Steam Table) (Hot Holding) 145.0F Pork (Steam Table) (Hot Holding) 165.0F Tomato Sauce (Steam Table) (Hot Holding) 156.0F
Chicken (Steam Table) (Hot Holding) 159.0F Pico de gallo (Reach-in Refrigerator) (Cold Holding) 39.0F Beef (Steam Table) (Hot Holding) 163.0F Cheese sauce (Steam Table) (Hot Holding) 163.0F
Refried Beans (Shelf) (Cooling) 134.0F Tomato Sauce (Shelf) (Cooling) 121.0F        
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.
  Jose Rosales 04/13/2022
 Person-in-Charge (Signature) (Print) Date
    Alemayehu Tekleselassie 029  04/13/2022 
  Inspector (Signature) (Print) Badge # Date
    2023