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  ANJU
Address  1805 18TH ST NW
City/State/Zip Code  WASHINGTON, DC 20009
Telephone
 (202) 845-8935
 E-mail address  EMC@TFRC.COM
Date of Inspection
 07
/
 19
/
 2022
    Time In
 12
:
 30
PM     Time Out
 03
:
 10
PM  
License Holder  Combined Food Services of Virginia, Inc.
License/Customer No.  09313xxxx-19000211
License Period
 08 
/
 01 
/
 2019 
 - 
 07 
/
 31 
/
 2023 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  4 COS  2 R  0
Core Violations  7 COS  0 R  0
Certified Food Protection Manager (CFPM)
 ERIC CHODKOWSKI 
CFPM #:  FS-100173 

CFPM Expiration Date:   11/23/2023  
D.C. licensed trash or solid waste contractor:
 KMG 
D.C. licensed sewage & liquid waste transport contractor:
 Mahoney 
D.C. licensed pesticide operator/contractor:
 Brother Exterminator INC ( Recent visit on 06/24/2022) 
D.C. licensed ventilation hood system cleaning contractor:
 ASAP Hood Cleaning and service 
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  ANJU    Establishment Address  1805 18TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card. However the general manager arrived after completing physical inspection. (Corrected On Site)  203.3 A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P  
10. - Hand washing sinks are blocked trash can and containers. Hand washing sinks were accessible at the time of inspection. (Corrected On Site)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
14. - The establishment did not provide a current parasite destruction letter. (Correct Violation Within 14 Calendar Days)  904.2 If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified in Section 903 may substitute for the records specified in Section 904.1.  
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 is no visible thermometer in the reach-in refrigerator at the bar and low boy drawer refrigerator in the kitchen.(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.  
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.  
38. - 1. Small flies and mosquitoes in the bar and kitchen. 2. Rat droppings' on the floor at the dumpster. (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  
40. - Food employee observed not wearing a hair restraint while working with open food.(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.  
44. - Utensils (i.e. Bowls, dishes, and plates) stored on top of shelve in kitchen were not covered or inverted.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2203.2 Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.  
50. - No hot and cold water at the hand washing sink in the kitchen. The hot and cold water was available at the time of inspection. (Corrected On Site)  2305.1 The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Pf  
52. - The condensate water was observed drain pipe has been leaking in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2608.1 Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to applicable D.C. laws and regulations.  
54. - One dumpster is missing a lid . (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2713.2 Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment.  
 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 150.0°F 
Sanitizer: Chlorine, 125 ppm, 0.0 pH, 100.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Kiamichi (Sandwich Prep Refrigerator) (Cold Holding) 40.0F Jalapeno (Sandwich Prep Refrigerator) (Cold Holding) 40.0F Cucumbers (Sandwich Prep Refrigerator) (Cold Holding) 40.0F (Reach-in Refrigerator) (Cold Holding) 41.0F
(Refrigerator - drawer) (Cold Holding) 40.0F Fish -pro (Refrigerator - drawer) (Cold Holding) 37.0F (Under-counter Refrigerator) (Cold Holding) 36.0F (Sandwich Prep Refrigerator) (Cold Holding) 36.0F
Cucumbers (Under-counter Refrigerator) (Cold Holding) 38.0F Lotus root (Sandwich Prep Refrigerator) (Cold Holding) 37.0F Panna Cotta (Under-counter Refrigerator) (Cold Holding) 41.0F Kimchi (Sandwich Prep Refrigerator) (Cold Holding) 40.0F
Cucumbers (Sandwich Prep Refrigerator) (Cold Holding) 40.0F Sweet Potatoes (Under-counter Refrigerator) (Cold Holding) 40.0F Base (Refrigerator) (Cold Holding) 40.0F (Under-counter Refrigerator) (Cold Holding) 40.0F
Cucumbers (Sandwich Prep Refrigerator) (Cold Holding) 40.0F Lobster (Sandwich Prep Refrigerator) (Cold Holding) 39.0F Rice steamed (Rice Steamer) (Hot Holding) 165.0F Hot Water (Handwashing Sink (kitchen)) 105.0F
Hot Water (Handwashing Sink - Dishwash area) 103.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 125.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 153.0F    
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 by emailing 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.
  James Park 07/19/2022
 Person-in-Charge (Signature) (Print) Date
    Mengestayhu Akelat 607  07/19/2022 
  Inspector (Signature) (Print) Badge # Date
    2023