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  AMBAR
Address  523 8TH ST SE
City/State/Zip Code  WASHINGTON, DC 20003
Telephone
 (202) 813-3039
 E-mail address  ujojic@ambarrestaurant.com
Date of Inspection
 06
/
 11
/
 2022
    Time In
 11
:
 15
AM     Time Out
 02
:
 00
PM  
License Holder  Balkan Concepts LLC
License/Customer No.  09313xxxx-13000103
License Period
 01 
/
 01 
/
 2021 
 - 
 12 
/
 31 
/
 2022 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  1 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  0 COS  0 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 KMG 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 Accurate Pest Control 
D.C. licensed ventilation hood system cleaning contractor:
 Crystal Commercial Cleaning 
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  AMBAR    Establishment Address  523 8TH ST SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - DC CFPM card is expired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
9. - Bare hand contact with pepperoni meat on cook line. Chef discarded foods at time of inspection. (Corrected On Site)  800.2 Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P  
10. - Handsinks blocked at 1st floor bar, 1st handsink in kitchen, and warewashing area. (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  
14. - Mussel tags do not have last sold date on them. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  717.2 The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf  
14. - Shellstock tags are maintained together, but not in chronological order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  717.3 The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for ninety (90) calendar days from the date that is recorded on the tag or labels, as specified in Section 717.2 by using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified in Section 717.2.Pf  
16. - The concentration of the chlorine-based sanitizing solution is not in compliance (too low) at dishwashers on 2nd and 3rd floor. .(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. - Temperature control for safety foods temp above 41 degrees F in walk-in refrigerator and open top refrigerator across from first grill station. .(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 71.0°F 
Sanitizer: Chlorine, 10 ppm, 0.0 pH, 130.0°F 
Sanitizer: Chlorine, 10 ppm, 0.0 pH, 123.0°F 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 125.0°F 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 128.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Sourdough Mix (Walk-in Refrigerator) (Cold Holding) 45.0F Lamb (Walk-in Refrigerator) (Cold Holding) 46.0F Raw Chicken (Walk-in Refrigerator) (Cold Holding) 44.0F Yogurt (Walk-in Refrigerator) (Cold Holding) 45.0F
Sauce (Walk-in Refrigerator) (Cold Holding) 44.0F Tomato Soup (Walk-in Refrigerator) (Cold Holding) 44.0F Fruit - cut or sliced (Reach-in Refrigerator) (Cold Holding) 39.0F Pepperoni (Open Display Refrigerator) (Cold Holding) 47.0F
Sauce (Open Display Refrigerator) (Cold Holding) 44.0F Liquid Eggs (Open Display Refrigerator) (Cold Holding) 47.0F Vegetables - cut (Open Display Refrigerator) (Cold Holding) 45.0F Soup (Hot Holding Unit) (Hot Holding) 155.0F
Soup (Hot Holding Unit) (Hot Holding) 156.0F Cheese sauce (Hot Holding Unit) (Hot Holding) 160.0F Sauce (Open Display Refrigerator) (Cold Holding) 39.0F Peppers (Open Display Refrigerator) (Cold Holding) 38.0F
Sauce (Open Display Refrigerator) (Cold Holding) 41.0F Sauce (Reach-in Refrigerator) (Cold Holding) 40.0F Yogurt (Reach-in Refrigerator) (Cold Holding) 38.0F Soup (Reach-in Refrigerator) (Cold Holding) 38.0F
(Reach-in Freezer) -2.0F (Reach-in Freezer) 0.0F Hot Water (3-compartment sink) 135.0F Hot Water (3-compartment sink) 155.0F
               
Inspector Comments:
Correct cited items within 5 calendar days.
Correct cited items within 14 calendar days.

CFPM information: Nenad Petrovic, FS-87101, exp: 11/27/21
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.
  Nenad Petrovic 06/11/2022
 Person-in-Charge (Signature) (Print) Date
    Megan Johnson 121  06/11/2022 
  Inspector (Signature) (Print) Badge # Date
    2023