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  CARMINE'S
Address  425 7TH ST NW
City/State/Zip Code  Washington, DC 20001
Telephone
 202-737-7770
 E-mail address  Iruiz@carminesnyc.com
Date of Inspection
 07
/
 08
/
 2022
    Time In
 11
:
 50
AM     Time Out
 02
:
 40
PM  
License Holder  Carmine's DC LLC
License/Customer No.  09313xxxx-70105389
License Period
 06 
/
 01 
/
 2022 
 - 
 05 
/
 31 
/
 2024 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  5 COS  0 R  0
Core Violations  3 COS  1 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Oilmatic 
D.C. licensed pesticide operator/contractor:
 Orkin (Service Date - 06/22/2022) 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First 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  CARMINE'S    Establishment Address  425 7TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no handwashing signage at the handwashing sinks.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
15. - Observed food in the reach-in refrigerator not covered. The food item was covered at the time of call. (Corrected On Site)  802.1(c)-(h) Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food.  
16. - The concentration of the chlorine-based sanitizing solution at glass washing machine at the bar area is not in compliance.(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)].  
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 are no visible thermometers 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.  
38. - Observed mice droppings underneath the shelving unit at dry storage area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
48. - There are no chemical (chlorine) test strips available to measure the concentration of the sanitizing solution.(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  
48. - High temperature warewashing machine's Wash and Rinse temperature gauges are not in good repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1527.1 A warewashing machine shall be equipped with a temperature-measuring device that indicates the temperature of the water: (a) In each wash and rinse tank; Pf and (b) As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf  
62. - The establishment's business license expired on May 31, 2022. Contact the Department of Consumer and Regulatory Affairs regarding the license's status. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  4300.2 No person shall operate a food establishment with an expired license. Pf  
 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 112.0°F 
Sanitizer: Chlorine, 10 ppm, 0.0 pH, 120.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Wraps (Reach-in Refrigerator) (Cold Holding) 39.0F Hot Water (Handwashing Sink - Dishwash area) 109.0F Hot Water (3-compartment sink) 118.0F Hot Water (Handwashing Sink (kitchen)) 113.0F
(Walk-in Refrigerator) 33.0F Strawberries (Reach-in Refrigerator) (Cold Holding) 39.0F (Reach-in Refrigerator) 37.0F (Ice Cream Freezer) 4.0F
Spinach (Reach-in Refrigerator) (Cold Holding) 40.0F Brown sauce (Reach-in Refrigerator) (Cold Holding) 41.0F Mushrooms (Reach-in Refrigerator) (Cold Holding) 41.0F Marinara Sauce (Reach-in Refrigerator) (Cold Holding) 38.0F
Bolognese sauce (Walk-in Refrigerator) (Cold Holding) 41.0F Mushrooms (Walk-in Refrigerator) (Cold Holding) 38.0F Meatballs (Walk-in Refrigerator) (Cold Holding) 38.0F Eggplant (Walk-in Refrigerator) (Cold Holding) 37.0F
Hot Water (Handwashing Sink - Dishwash area) 106.0F Hot Water (Rinse Cycle - Warewashing Machine) 185.0F Hot Water (Handwashing sink - coffee station) 125.0F 2% Reduced Fat Milk (Under-counter Refrigerator) (Cold Holding) 38.0F
Hot Water (Handwashing Sink) 118.0F Hot Water (Handwashing Sink - Bar) 105.0F Hot Water (Handwashing Sink - Bar) 125.0F Hot Water (Handwashing Sink - Bar) 120.0F
(Reach-in Refrigerator) 38.0F Hot Water (Wash Cycle - Warewashing Machine) 120.0F Hot Water (Handwashing Sink - toilet/male) 105.0F Hot Water (Handwashing Sink - toilet/female) 107.0F
Bolognose sauce (Reach-in Refrigerator) (Cold Holding) 40.0F Cheese (Reach-in Refrigerator) (Cold Holding) 37.0F Tomato Sauce (Reach-in Refrigerator) (Cold Holding) 41.0F Beans (Reach-in Refrigerator) (Cold Holding) 40.0F
Shrimp cooked (Reach-in Refrigerator) (Cold Holding) 38.0F (Reach-in Refrigerator) 40.0F Hot Water (Handwashing Sink (kitchen)) 116.0F Lettuce (Reach-in Refrigerator) (Cold Holding) 36.0F
Roasted peppers (Reach-in Refrigerator) (Cold Holding) 36.0F Cucumbers (Reach-in Refrigerator) (Cold Holding) 41.0F (Reach-in Refrigerator) 36.0F Chicken broth (Reach-in Refrigerator) (Cold Holding) 41.0F
Clam broth (Reach-in Refrigerator) (Cold Holding) 37.0F Raw Chicken (Reach-in Refrigerator) (Cold Holding) 38.0F Calamari (Reach-in Refrigerator) (Cold Holding) 37.0F Marinara Sauce (Steam Table) (Hot Holding) 152.0F
Cheese (Salad Bar) (Cold Holding) 37.0F Cheese (Salad Bar) (Cold Holding) 37.0F Ham sliced (Salad Bar) (Cold Holding) 37.0F Sliced Tomatoes (Salad Bar) (Cold Holding) 39.0F
Hot Water (Handwashing Sink (kitchen)) 119.0F (Refrigerator - walk-in dairy) 35.0F Pork (Walk-in Refrigerator) (Cold Holding) 38.0F Calamari (Walk-in Refrigerator) (Cold Holding) 39.0F
Cheese (Refrigerator - walk-in dairy) (Cold Holding) 37.0F Salami (Refrigerator - walk-in dairy) (Cold Holding) 40.0F Eggplant (Refrigerator - walk-in dairy) (Cold Holding) 38.0F Hot Water (Handwashing Sink (kitchen)) 128.0F
(Walk-in Refrigerator) 33.0F Tomato Sauce (Walk-in Refrigerator) (Cold Holding) 37.0F        
Inspector Comments:
Correct cited violations within 5 calendar-days.
Correct cited violations within 14 calendar-days.
Person in charge, Isidro Ruiz possesses a food manager's certificate from National Registry of Food Professionals on 06/09/22 and submitted an online application for a DC issued certificate.
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.
  ISIDRO RUIZ 07/08/2022
 Person-in-Charge (Signature) (Print) Date
    Solomon Balcha 038  07/08/2022 
  Inspector (Signature) (Print) Badge # Date
    2023