image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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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  BODEGA'S
Address  3116 M ST NW
City/State/Zip Code  WASHINGTON, DC 20007
Telephone
 (202) 333-4733
 E-mail address  info@bodegadc.com
Date of Inspection
 07
/
 13
/
 2022
    Time In
 12
:
 10
PM     Time Out
 02
:
 50
PM  
License Holder  MALABATA LLC.
License/Customer No.  09313XXXX-68000481
License Period
 01 
/
 01 
/
 2022 
 - 
 12 
/
 31 
/
 2023 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  8 COS  0 R  0
Certified Food Protection Manager (CFPM)
 JERONIMO ROMERO 
CFPM #:  FS-100286 

CFPM Expiration Date:   09/28/2025  
D.C. licensed trash or solid waste contractor:
 Good Friends 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Orkin (Service Date - 07/09/2022) 
D.C. licensed ventilation hood system cleaning contractor:
 TYRONE HUNTER 
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  BODEGA'S    Establishment Address  3116 M ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no handwashing signage at the handwashing sink in the kitchen.(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.  
10. - There is no handwashing sink installed in the bar area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2406.1 Handwashing sinks shall be provided for employees' use in areas specified in Section 2411 in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf  
22. - Cold food items are held at improper temperatures in the reach-in refrigerators. The food items were moved to the walk-in refrigerators.(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  
33. - Observed the reach-in refrigerators not been able to keep interior ambient air temperature at 41 degree F or less during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
36. - There is no visible thermometer in the reach-in refrigerator.(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 2 live roaches and rodent droppings in the kitchen and storage areas.(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  
39. - Pickled peppers stored in the ice bath were not covered/protected from contamination from the unclean utility lines. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  824.1 Food shall be protected from contamination that may result from a factor or source not specified in Sections 800 through 823.  
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 ice machine is out of order/ not in a good repair.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
49. - Observed ice build-up in the top section of reach-in refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
52. - The drain pipes of the 3 compartment sinks directly connected to the main pipe leading to the grease interceptor.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2602.1 Except as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P  
53. - The toilet room does not have a covered receptacle for the disposal of feminine hygiene products.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2707.1 A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.  
55. - Observed accumulation of dirt in the kitchen and dry storage areas.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 121.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Octopus (Walk-in Refrigerator) (Cold Holding) 38.0F Shrimp raw (Walk-in Refrigerator) (Cold Holding) 37.0F Pork (Walk-in Refrigerator) (Cold Holding) 38.0F Mushrooms (Walk-in Refrigerator) (Cold Holding) 40.0F
(Walk-in Refrigerator) 33.0F Mashed potatoes (Walk-in Refrigerator) (Cold Holding) 38.0F Calamari (Walk-in Refrigerator) (Cold Holding) 38.0F Tomato Sauce (Walk-in Refrigerator) (Cold Holding) 38.0F
(Reach-in Freezer) 8.0F Pickled peppers (Ice Bath) (Cold Holding) 46.0F Hot Water (3-compartment sink) 130.0F Hot Water (Handwashing Sink - Dishwash area) 116.0F
Tomato Sauce (Reach-in Refrigerator) (Cold Holding) 43.0F Pork (Reach-in Refrigerator) (Cold Holding) 45.0F (Reach-in Refrigerator) 44.0F Cheese (Reach-in Refrigerator) (Cold Holding) 38.0F
Lettuce (Reach-in Refrigerator) (Cold Holding) 40.0F Tomato Sauce (Reach-in Refrigerator) (Cold Holding) 39.0F (Reach-in Refrigerator) 36.0F Salmon (Reach-in Refrigerator) (Cold Holding) 46.0F
Shrimp raw (Reach-in Refrigerator) (Cold Holding) 47.0F Potatoes (Reach-in Refrigerator) (Cold Holding) 41.0F Calamari (Reach-in Refrigerator) (Cold Holding) 40.0F Sausage (Reach-in Refrigerator) (Cold Holding) 40.0F
(Reach-in Refrigerator) 50.0F Lentil Soup (Steam Table) (Hot Holding) 154.0F Meatballs (Steam Table) (Hot Holding) 138.0F Lobster (Reach-in Refrigerator) (Cold Holding) 41.0F
Mushrooms (Reach-in Refrigerator) (Cold Holding) 41.0F Chicken (Reach-in Refrigerator) (Cold Holding) 40.0F Squid (Reach-in Refrigerator) (Cold Holding) 39.0F Hot Water (Handwashing Sink) 125.0F
(Walk-in Refrigerator) 36.0F Pork (Reach-in Refrigerator) (Cold Holding) 39.0F Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding) 38.0F Cheese (Reach-in Refrigerator) (Cold Holding) 41.0F
(Reach-in Refrigerator) 38.0F (Reach-in Freezer) 10.0F Hot Water (Handwashing sink (toilet room)) 106.0F (Reach-in Refrigerator) 40.0F
(Reach-in Refrigerator) 39.0F Orange Juice (Ice Bath) (Cold Holding) 41.0F Hot Water (3-compartment sink (Bar)) 122.0F Hot Water (Handwashing sink (toilet room)) 125.0F
               
Inspector Comments:
Correct cited violations within 5 calendar-days.
Correct cited violations within 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.
  Azzouz Lach 07/13/2022
 Person-in-Charge (Signature) (Print) Date
    Solomon Balcha / Abdul Monsur 038  07/13/2022 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3