image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
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  OLD EUROPE (n)
Address  2434 WISCONSIN AVE NW
City/State/Zip Code  WASHINGTON, DC 20007
Telephone
 (202) 333-7600
 E-mail address  alexherold@old-europe.com
Date of Inspection
 08
/
 10
/
 2022
    Time In
 04
:
 05
PM     Time Out
 07
:
 35
AM  
License Holder  Old Europe Inc.
License/Customer No.  09313xxxx-50006038
License Period
 05 
/
 01 
/
 2022 
 - 
 04 
/
 30 
/
 2024 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  6 COS  2 R  0
Core Violations  7 COS  0 R  0
Certified Food Protection Manager (CFPM)
 ALEX HEROLD 
CFPM #:  FS-94123 

CFPM Expiration Date:   07/20/2024  
D.C. licensed trash or solid waste contractor:
 KMG 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Ehrlich (recent visit 05/252022) 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First Services 
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  OLD EUROPE (n)    Establishment Address  2434 WISCONSIN AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - Different utensils, papers stored in hand washing sink located in bar area. The employer removed the utensils from hand washing sink during the inspection. (Corrected On Site)  2411.1 A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas, and in, or immediately adjacent to, toilet rooms. Pf  
13. - Four can foods were observed dented on the shelve. The dented cans were moved from can storage shelve to return to delivery. (Corrected On Site)  711.1 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf  
15. - Ready to eat foods in containers stored in the walk-in, reach in refrigerators, and under counter refrigerator were not covered.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  802.1(c)-(h) Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food.  
15. - Shell eggs were stored above ready to eat food items in one of reach-in refrigerator. The shell eggs were being stored under shelve at the time of inspection. (Corrected On Site)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
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, freezers, and walk-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. - Unlabeled squeeze bottles and food containers were observed in walk-in and prep areas. (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. - Live and dead Roches were observed in the kitchen, basement, and bar 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  
44. - Clean utensils stored in the kitchen are 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.  
48. - The chemical test strips which is available but didn't measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
52. - Observed the condensate water drainpipe has been leaking in the walk-in freezer. (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. - Water is pooled on the floor around the basement floor drain. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
62. - The establishment's business license is not on premises and hung within the establishment. (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.  
62. - The establishment's business license expired on 04 / 30 / 2022. Contact the Department of Consumer and Regulatory Affairs regarding the license's status. Please fax a copy of the renewed license to our office at 202-535-1359.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  4300.2 No person shall operate a food establishment with an expired license. Pf  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Refrigerator) (Cold Holding) 40.0F Lentils (Sandwich Prep Refrigerator) (Cold Holding) 36.0F Tomatoes chopped (Sandwich Prep Refrigerator) (Cold Holding) 36.0F Cucumbers (Sandwich Prep Refrigerator) (Cold Holding) 37.0F
Pickles (Sandwich Prep Refrigerator) (Cold Holding) 37.0F (Sandwich Prep Refrigerator) (Cold Holding) 37.0F Sour Cream (Refrigerator - drawer) (Cold Holding) 38.0F Lentils (Refrigerator - drawer) (Cold Holding) 38.0F
Cucumbers (Refrigerator - drawer) (Cold Holding) 35.0F (Reach-in Refrigerator) (Cold Holding) 40.0F (Reach-in Refrigerator) (Cold Holding) 40.0F Meat (Reach-in Refrigerator) (Cold Holding) 40.0F
(Reach-in Freezer) (Cold Holding) -18.0F Salmon (Stove) (Cooking) 167.0F Fish (Griddle) (Cooking) 157.0F Vegetable Products (Oven) (Cooking) 155.0F
Potato salad (Steam Table) (Hot Holding) 146.0F Gravy (Steam Table) (Hot Holding) 144.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 140.0F Hot Water (Handwashing Sink (kitchen)) 130.0F
Hot Water (Handwashing Sink - toilet/female) 126.0F Hot Water (Handwashing Sink - toilet/male) 130.0F Hot Water (Handwashing Sink - Bar) 115.0F (Freezer) (Cold Holding) 7.0F
Sausage (Refrigerator) (Cold Holding) 38.0F Meat (Refrigerator) (Cold Holding) 37.0F (Walk-in Refrigerator) (Cold Holding) 38.0F Sauce (Walk-in Refrigerator) (Cold Holding) 35.0F
Sausage (Walk-in Refrigerator) (Cold Holding) 30.0F            
Inspector Comments:
Correct cited violations within 5 Calendar-days.

Correct cited violations within 14 Calendar-day
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.
  Alex Herold 08/10/2022
 Person-in-Charge (Signature) (Print) Date
    Mengestayhu Akelat 607  08/10/2022 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3