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  IMPERFECTO(n)
Address  1118 23RD ST NW
City/State/Zip Code  WASHINGTON, DC 20037
Telephone
 (202) 964-1012
 E-mail address  aalevras@grkfresh.com
Date of Inspection
 07
/
 23
/
 2022
    Time In
 10
:
 50
AM     Time Out
 12
:
 20
PM  
License Holder  Perfecto
License/Customer No.  09313xxxx-21000078
License Period
 03 
/
 01 
/
 2021 
 - 
 02 
/
 28 
/
 2025 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  0
Priority Foundation Violations  4 COS  1 R  0
Core Violations  1 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:
 Mahoney 
D.C. licensed pesticide operator/contractor:
 American Pest 
D.C. licensed ventilation hood system cleaning contractor:
 BN 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  IMPERFECTO(n)    Establishment Address  1118 23RD 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 issued by the Department. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
9. - Bare hand contact observed with ready-to-eat foods. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
14. - Mussels stored in refrigerator drawers on cook line do not have shellstock tags. All mussels discarded at time of inspection. (Corrected On Site)  717.1 Except as specified in Section 717.4, shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Pf  
14. - Shellstock tags are not retained for 90 days and 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 temperature of the quaternary ammonium sanitizing solution is not in compliance (ammonia too hot). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
38. - Small flies observed behind the bar and in kitchen area mostly near warewashing 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  
43. - Scoops observed inside of food in large dry storage containers near walk-in refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  810.1 During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.  
 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 125.0°F 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 123.0°F 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 125.0°F 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 121.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Ricotta Cheese (Walk-in Refrigerator) (Cold Holding) 38.0F Heavy Whipping Cream (Walk-in Refrigerator) (Cold Holding) 38.0F Quinoa (Hot Holding Cabinet) (Hot Holding) 140.0F Vanilla Cream (Reach-in Refrigerator) (Cold Holding) 37.0F
Pastry Cream (Under-counter Refrigerator) (Cold Holding) 37.0F Ice Cream (Reach-in Freezer) (Cold Holding) 28.0F Smoked Salmon (Lox) (Open Display Refrigerator) (Cold Holding) 34.0F Avocado (Open Display Refrigerator) (Cold Holding) 35.0F
Smoked Salmon (Lox) (Open Display Refrigerator) (Cold Holding) 38.0F Liquid Eggs (Ice) (Cold Holding) 39.0F Sauce (Under-counter Refrigerator) (Cold Holding) 38.0F Fish Stock (Under-counter Refrigerator) (Cold Holding) 38.0F
Sauce (Under-counter Refrigerator) (Cold Holding) 38.0F Fries (Refrigerator - drawer) (Cold Holding) 40.0F Raw Chicken (Refrigerator - drawer) (Cold Holding) 39.0F Sauce (Stove) (Hot Holding) 190.0F
Potatoes and Vegetables (Stove) (Cooking) 189.0F Potatoes (Refrigerator - drawer) (Cold Holding) 37.0F Raw Shrimp (Refrigerator - drawer) (Cold Holding) 39.0F Hot Water (3-compartment sink) 134.0F
Hot Water (Handwashing Sink) 120.0F Hot Water (Handwashing Sink) 126.0F Hot Water (Handwashing Sink) 128.0F Ground Beef (Walk-in Refrigerator) (Cold Holding) 36.0F
Pomegranate (Ice) (Cold Holding) 38.0F Raw Beef (Refrigerator - drawer) (Cold Holding) 36.0F Whole Milk (Walk-in Refrigerator) (Cold Holding) 38.0F Duck (Walk-in Refrigerator) (Cold Holding) 36.0F
Fish (Walk-in Refrigerator) (Cold Holding) 39.0F            
Inspector Comments:
Correct cited items within 5 calendar days.
Correct cited items within 14 calendar days.
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.
  Reve Gonzalez 07/23/2022
 Person-in-Charge (Signature) (Print) Date
    Megan Johnson 121  07/23/2022 
  Inspector (Signature) (Print) Badge # Date
    2023