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  BISTRO DU JOUR
Address  99 DISTRICT SQ SW
City/State/Zip Code  WASHINGTON, DC 20024
Telephone
 (301) 332-8782
 E-mail address  Daniel@kneadhd.com
Date of Inspection
 08
/
 04
/
 2022
    Time In
 12
:
 30
PM     Time Out
 03
:
 00
PM  
License Holder  Wharf Du Jour, LLC
License/Customer No.  09313xxxx-22000005
License Period
 10 
/
 01 
/
 2021 
 - 
 09 
/
 30 
/
 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  6 COS  1 R  0
Core Violations  7 COS  3 R  0
Certified Food Protection Manager (CFPM)
 SENOVIO PABLO 
CFPM #:  FS-96696 

CFPM Expiration Date:   05/30/2023  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Mahoney 
D.C. licensed pesticide operator/contractor:
 Orkin (recent service date: 7/28/2022) 
D.C. licensed ventilation hood system cleaning contractor:
 U.S. Filter 
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  BISTRO DU JOUR    Establishment Address  99 DISTRICT SQ SW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - Hand washing sink at the cook line has been blocked. (PIC unblocked the sink at call). (Corrected On Site)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
14. - Shellfish tags were not kept for 90 calendar days. (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. - Interior surfaces in ice making machine have not been cleaned as needed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - TCS food items(liquid eggs, butter with herbs, cut cucumbers, lettuce, cooked chicken legs, scallions, etc) were not held at proper cold holding temperature at the reach-in refrigerator at the cook line. (Said items were relocated to properly working refrigerator at call). (Corrected On Site)  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  
25. - Incomplete consumer advisory notice for under cooked menu items. This is the complete consumer advisory notice: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1105.1 Except as specified in Sections 900.4, 900.3, and 1300.3, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens either in ready-to-eat form or as an ingredient in another ready-to-eat food, the licensee shall inform consumers by brochures, deli-case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk of consuming such foods. This information shall read: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf  
33. - The reach-in refrigerator at the cook line has not been able to keep TCS food items' internal temperature at 41 degree F or less. (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  
38. - Small flies observed at dish washing, dry storage and service bar 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. - Ready-to-eat food items (cheese, blueberries, strawberries) were exposed to condensate water drips that pools in metal trays in the walk-in refrigerator. (Contaminated products have been discarded at call). (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  816.1 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.  
41. - Wet wiping cloths have not been stored in sanitizer buckets when not in use. (Wiping cloths put in sanitizer solution during the inspection). (Corrected On Site)  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.  
45. - Single use food carryout boxes stored with their faces up and uncovered on bottom shelf at the dry storage area. (PIC inverted said item upside down at call). (Corrected On Site)  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.  
51. - There is spray hose extended from the hand washing sink faucet at the dish washing/food preparation area. The spray hose at the 3-compartment ware washing sink has been leaking. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2418.1 A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.  
52. - Condensate water has not been drain properly from the walk-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.  
55. - Floor areas under shelving unit, equipment at cook line, bake shop and bar area not cleaned as needed to preclude residue accumulation. Floor drains not cleaned as needed. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
56. - Employee coat jacket stored on top of the ice making machine. (PIC relocated said item at call). (Corrected On Site)  3010.2 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Cheese (Walk-in Refrigerator) (Cold Holding) 40.0F Strawberries (Walk-in Refrigerator) (Cold Holding) 40.0F Chopped Onions raw (Reach-in Refrigerator) (Cold Holding) 51.0F Spring Mix (Reach-in Refrigerator) (Cold Holding) 51.0F
Chicken (Reach-in Refrigerator) (Cold Holding) 45.0F Calamari (Reach-in Refrigerator) (Cold Holding) 45.0F Goat Cheese (Reach-in Refrigerator) (Cold Holding) 51.0F Asparagus (Reach-in Refrigerator) (Cold Holding) 51.0F
String Beans (Reach-in Refrigerator) (Cold Holding) 51.0F Egg Whites (Reach-in Refrigerator) (Cold Holding) 71.0F Mushrooms (Reach-in Refrigerator) (Cold Holding) 52.0F Cucumbers (Reach-in Refrigerator) (Cold Holding) 52.0F
Squash (Reach-in Refrigerator) (Cold Holding) 46.0F Cheese shredded (Reach-in Refrigerator) (Cold Holding) 50.0F Lettuce (Reach-in Refrigerator) (Cold Holding) 50.0F Fries (Reach-in Freezer) (Cold Holding) 20.0F
Soup (Hot Holding Unit) (Hot Holding) 169.0F Mashed potatoes (Hot Holding Unit) (Hot Holding) 150.0F Sauce (Hot Holding Unit) (Hot Holding) 154.0F Hamburger cooked (Griddle) (Cooking) 200.0F
Hot Water (Handwashing Sink (kitchen)) 120.0F Hot Water (3-compartment sink) 133.0F Hot Water (Handwashing sink (toilet room)) 113.0F Hot Water (3-compartment sink (Bar)) 133.0F
Hot Water (Handwashing Sink (kitchen)) 124.0F Milk (Reach-in Refrigerator) (Cold Holding) 38.0F Cream (Reach-in Refrigerator) (Cold Holding) 37.0F Salad (Reach-in Refrigerator) (Cold Holding) 37.0F
               
Inspector Comments:
Correct cited violations within 5 and 14 calendar days.
If you have question, please contact the supervisor at food.safety@dc.gov.
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.
  Demitrian Cook 08/04/2022
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  08/04/2022 
  Inspector (Signature) (Print) Badge # Date
    2023