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  BOBBY VAN'S GRILL
Address  1201 NEW YORK AVE NW
City/State/Zip Code  WASHINGTON, DC 20006
Telephone
 (202) 589-1504
 E-mail address  info1201@bobbyvans.com
Date of Inspection
 07
/
 27
/
 2022
    Time In
 01
:
 55
PM     Time Out
 03
:
 55
PM  
License Holder  Strathroy Park Corp
License/Customer No.  09313xxxx-21000193
License Period
 03 
/
 01 
/
 2021 
 - 
 02 
/
 28 
/
 2023 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  1 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  5 COS  0 R  0
Certified Food Protection Manager (CFPM)
 JONATHAN LANGEL 
CFPM #:  FS-93783 

CFPM Expiration Date:   05/22/2024  
D.C. licensed trash or solid waste contractor:
 BUILDING 
D.C. licensed sewage & liquid waste transport contractor:
 GREENLIGHT BIOFUELS 
D.C. licensed pesticide operator/contractor:
 N & N PEST CONTROL 
D.C. licensed ventilation hood system cleaning contractor:
 HADPRO 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  BOBBY VAN'S GRILL    Establishment Address  1201 NEW YORK AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
16. - Unclean food contact surfaces: Unclean rusty can opener/Unclean spray nozzle hoses at the bar/Unclean meat slicer/Unclean prep table with ready to eat food. Mold is accumulating on the ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
16. - The concentration of the chlorine-based sanitizing solution in the 3-compartment sink sanitized bucket was not in compliance. (Corrected On Site)  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)].  
36. - There is no 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.  
37. - Several unlabeled plastic squeeze bottles of unknown liquids and unlabeled plastic food bins stored in the kitchen and storage room. (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. - There is a concerning presence of fruit flies at the food establishment bar and kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAY)  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. - Boxes containing ingredients observed on the floor in the kitchen.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  816.1 Food in packages and working containers may be stored less than fifteen centimeters (15 cm) or six inches (6 in.) above the floor on case lot handling equipment as specified in Section 1534.Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
51. - There is no air gap at the 3-compartment sink main pipes leading to the floor drain. The units drain pipes are recessed into the floor drains. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2403.1 An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than twenty-five millimeters (25 mm) or one inch (1 in). P  
56. - There is no lighting (blown bulbs) in the reach-in refrigerator and display refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3008.1(b) The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (1) At a surface where food is provided for consumer self-service, such as buffets and salad bars, or where fresh produce or packaged foods are sold or offered for consumption; (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.  
62. - Current inspection reports and a current license are not posted in a location that is conspicuous to consumers.(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
Chicken Strips (Refrigerator - walk-in) (Cold Holding) 38.0F Lettuce (Refrigerator - under counter) (Cold Holding) 38.0F Chicken Patty (Refrigerator - under counter) (Cold Holding) 41.0F (Refrigerator - under counter) 39.0F
(Walk-in Refrigerator) 39.0F Hot Water (Handwashing Sink - Cook Line) 111.0F Chicken raw (Refrigerator - pizza prep unit) (Cold Holding) 38.0F Hamburger cooked (Steam Table) (Hot Holding) 166.0F
Asparagus (Steam Table) (Hot Holding) 166.0F Hot Water (3-compartment sink) 125.0F Scallops (Open Display Refrigerator) (Cold Holding) 38.0F Blue Cheese (Open Display Refrigerator) (Cold Holding) 41.0F
Chicken Wings (Open Display Refrigerator) (Cold Holding) 41.0F Creamed Spinach (Open Display Refrigerator) (Cold Holding) 40.0F Chicken Patty (Open Display Refrigerator) (Cold Holding) 41.0F Shrimp raw (Open Display Refrigerator) (Cold Holding) 38.0F
Eggs (Open Display Refrigerator) (Cold Holding) 38.0F Iceberg Lettuce (Open Display Refrigerator) (Cold Holding) 38.0F Diced Tomatoes (Open Display Refrigerator) (Cold Holding) 41.0F Beef Patties (Open Display Refrigerator) (Cold Holding) 39.0F
Diced Tomatoes (Open Display Refrigerator) (Cold Holding) 39.0F (Open Display Refrigerator) 41.0F American Cheese (Refrigerator - open display) (Cold Holding) 39.0F Corn (Refrigerator - open display) (Cold Holding) 39.0F
Broccoli (Refrigerator - open display) (Cold Holding) 38.0F (Refrigerator - reach-in) 38.0F Hot Water (Handwashing Sink - kitchen) 107.0F Hot Water (Handwashing Sink - kitchen) 112.0F
               
Inspector Comments:
Correct cited violations within 5-days and 14 calendar days.
If you have any questions, please contact the main office area supervisor via email at food.safety@dc.gov for further direction.
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.
  JON LANGEL 07/27/2022
 Person-in-Charge (Signature) (Print) Date
    ROSS J. GATERETSE 624  07/27/2022 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3