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  LE PAIN QUOTIDIEN
Address  2000 P ST NW
City/State/Zip Code  WASHINGTON, DC 20037
Telephone
 (202) 459-9176
 E-mail address  evan.palacios@lepainquotidien.us
Date of Inspection
 06
/
 29
/
 2022
    Time In
 01
:
 55
PM     Time Out
 03
:
 20
PM  
License Holder  APQ Blaine Mansion DC, LLC
License/Customer No.  93130xxxx-200000154
License Period
 08 
/
 01 
/
 2020 
 - 
 07 
/
 31 
/
 2022 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  5 COS  0 R  0
Certified Food Protection Manager (CFPM)
 DANIEL COBOS 
CFPM #:  FS-90455 

CFPM Expiration Date:   01/23/2023  
D.C. licensed trash or solid waste contractor:
 KMG TRASH SERVICES 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 FUMITECH PEST CONTROL 
D.C. licensed ventilation hood system cleaning contractor:
 COMMERCIAL F& HOOD 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  LE PAIN QUOTIDIEN    Establishment Address  2000 P ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - Paper towels not present at all hand sinks. Towels not available at hand sink in bar area or at prep station in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
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.  
40. - No hair restraints worn by food handlers, the PIC included. (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.  
48. - No chemical test strips and kit available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1909.1 Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one (1) of the following procedures: (a) Use of a distinct, separate water rinse after washing and before sanitizing if using: (1) A three (3)-compartment sink; (2) Alternative manual warewashing equipment equivalent to a three (3)-compartment sink as specified in Section 1601.3; or (3) A three (3)-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; (b) Use of a detergent-sanitizer as specified in Section 1814 if using: (1) Alternative warewashing equipment as specified in Section 1601.3 that is approved for use with a detergent-sanitizer; or (2) A warewashing system for CIP equipment; (c) Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two (2)-compartment sink operation; (d) If using a warewashing machine that does not recycle the sanitizing solution as specified in Section 1909.1(e), or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is: (1) Integrated in the application of the sanitizing solution; and (2) Wasted immediately after each application; or (e) If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.  
48. - The 3-compartment sink is not properly set-up for manual warewashing; the left-hand-side basin is being used to hold unclean equipment/utensils and the middle basin of the sink is being used as the "Wash" basin.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1909.1 Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one (1) of the following procedures: (a) Use of a distinct, separate water rinse after washing and before sanitizing if using: (1) A three (3)-compartment sink; (2) Alternative manual warewashing equipment equivalent to a three (3)-compartment sink as specified in Section 1601.3; or (3) A three (3)-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; (b) Use of a detergent-sanitizer as specified in Section 1814 if using: (1) Alternative warewashing equipment as specified in Section 1601.3 that is approved for use with a detergent-sanitizer; or (2) A warewashing system for CIP equipment; (c) Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two (2)-compartment sink operation; (d) If using a warewashing machine that does not recycle the sanitizing solution as specified in Section 1909.1(e), or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is: (1) Integrated in the application of the sanitizing solution; and (2) Wasted immediately after each application; or (e) If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.  
62. - The current inspection reports are not posted in a location within the food establishment that is conspicuous to consumers as specified (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
Ham (Open Display Refrigerator) (Cold Holding) 38.0F Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) 40.0F Cheddar Cheese (Refrigerator - pizza prep unit) (Cold Holding) 39.0F Avocado (Open Display Refrigerator) (Cold Holding) 35.0F
(Under-counter Refrigerator) 38.0F (Refrigerator - reach-in) 41.0F (Refrigerator - reach-in) 39.0F (Open Display Refrigerator) 39.0F
Hot Water (Handwashing Sink - kitchen) 106.0F Hot Water (Handwashing Sink - kitchen) 119.0F Hot Water (3-compartment sink) 112.0F Hot Water (3-compartment sink) 121.0F
Tomatoes chopped (Open Display Refrigerator) (Cold Holding) 40.0F Cole slaw (Refrigerator - open display) (Cold Holding) 39.0F Eggs (Refrigerator - open display) (Cold Holding) 39.0F Soup (Steam Table) (Hot Holding) 198.0F
Soup (Steam Cooker) (Hot Holding) 194.0F Grilled Chicken (Steam Table) (Hot Holding) 165.0F        
Inspector Comments:
Correct items stated within 5-days and 14-days
If any question, please feel free to contact the area supervisor at food.safety@dc.gov
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.
  DANIEL COBOS 06/29/2022
 Person-in-Charge (Signature) (Print) Date
    ROSS J. GATERETSE 624  06/29/2022 
  Inspector (Signature) (Print) Badge # Date
    2023