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  BOBBY VAN'S STEAKHOUSE
Address  809 15TH ST NW
City/State/Zip Code  Washington, DC 20005
Telephone
 202-589-0060
 E-mail address  hector@bobbyvanssteakdc.com
Date of Inspection
 09
/
 02
/
 2022
    Time In
 11
:
 34
AM     Time Out
 02
:
 03
PM  
License Holder  R.J.J.J. Rest. Corp
License/Customer No.  09313xxxx-40000509
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  8 COS  2 R  0
Core Violations  6 COS  1 R  0
Certified Food Protection Manager (CFPM)
 MALCOLM FREDERICK 
CFPM #:  FS-96227 

CFPM Expiration Date:   05/20/2024  
D.C. licensed trash or solid waste contractor:
 KmG Hauling 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 N&N Consulting & Pest Control LLC. [Recent service date: 8/26/2022] 
D.C. licensed ventilation hood system cleaning contractor:
 Applied Building Technologies 
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 STEAKHOUSE    Establishment Address  809 15TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no soap at the handwashing sinks. [Supplied] (Corrected On Site)  3001.1 Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  
10. - There are no paper towels at the handwashing sink. [Supplied] (Corrected On Site)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
14. - The date when the last shellstock from the container is sold or served is not recorded on the tag or label.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  717.2 The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf  
14. - Observed two different harvesters’ muscles with different certification number stored comingled in one container.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  717.4 If shellstock are removed from their tagged or labeled container, the identity and source of shellstock that are sold or served shall be maintained by: (a) Preserving source identification by using a recordkeeping system as specified in Section 717.3; Pf and (b) Ensuring that shellstock from one (1) tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. PfIf shellstock are removed from their tagged or labeled container, the identity and source of shellstock that are sold or served shall be maintained by: (a) Preserving source identification by using a recordkeeping system as specified in Section 717.3; Pf and (b) Ensuring that shellstock from one (1) tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. Pf  
16. - Mineral buildup inside the ice maker.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
21. - Temperature control for safety foods temp below 135 degrees F. [Reheated] (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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P  
36. - There is no visible thermometer in one of the reach-in refrigerators.(CORRECT VIOLATION WITHIN 5 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. - Observed fruit flies near the preparation sink drain. (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. - Observed sack of onions stored on a floor at the walk-in refrigerator. Observed wrapped food items stored on a floor at the walk-in freezer. [Moved to the shelf] (Corrected On Site)  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.  
47. - The wash cycle temperature measuring gauge was not in a good repair.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1816.3 Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.  
48. - The hot water sanitizing dish washer final rinse temperature was 140 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1809.1 The temperature of the wash solution in spray type warewashers that use hot water to sanitize shall not be less than: (a) For a stationary rack, single temperature machine, seventy-four degrees Celsius (74 degrees C) (one hundred six-five degrees Fahrenheit (165 degrees F)); Pf (b) For a stationary rack, dual temperature machine, sixty-six degrees Celsius (66 degrees C) (one hundred fifty degrees Fahrenheit (150 degrees F)); Pf (c) For a single tank, conveyor, dual temperature machine, seventy-one degrees Celsius (71 degrees C) (one hundred sixty degrees Fahrenheit (160 degrees F)); Pf or (d) For a multi-tank, conveyor, multi-temperature machine, sixty-six degrees Celsius (66 degrees C) (one hundred fifty degrees Fahrenheit (150 degrees F)). PfThe temperature of the wash solution in spray type warewashers that use hot water to sanitize shall not be less than: (a) For a stationary rack, single temperature machine, seventy-four degrees Celsius (74 degrees C) (one hundred six-five degrees Fahrenheit (165 degrees F)); Pf (b) For a stationary rack, dual temperature machine, sixty-six degrees Celsius (66 degrees C) (one hundred fifty degrees Fahrenheit (150 degrees F)); Pf (c) For a single tank, conveyor, dual temperature machine, seventy-one degrees Celsius (71 degrees C) (one hundred sixty degrees Fahrenheit (160 degrees F)); Pf or (d) For a multi-tank, conveyor, multi-temperature machine, sixty-six degrees Celsius (66 degrees C) (one hundred fifty degrees Fahrenheit (150 degrees F)). Pf  
49. - Observed mold on the walls, ceilings, and fan area of the walk-in refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
55. - Observed floors under and behind equipment’s unclean. (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 expired. (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
Hot Water (3-compartment sink (Bar)) 118.0F Hot Water (Handwashing Sink - Bar) 108.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 140.0F Hot Water (3-compartment sink) 120.0F
Hot Water (Handwashing Sink (kitchen)) 107.0F Hot Water (Handwashing Sink - Dishwash area) 104.0F (Reach-in Refrigerator) 40.0F (Reach-in Refrigerator) 38.0F
(Walk-in Freezer) 1.0F (Walk-in Refrigerator) 38.0F Mussels (Walk-in Refrigerator) (Cold Holding) 37.0F Cheese (Walk-in Refrigerator) (Cold Holding) 39.0F
Steak raw (Walk-in Refrigerator) (Cold Holding) 34.0F Lump crab meat (Walk-in Refrigerator) (Cold Holding) 31.0F Spinach Dip (Walk-in Refrigerator) (Cold Holding) 39.0F Lamb (Walk-in Refrigerator) (Cold Holding) 39.0F
Sauce (Walk-in Refrigerator) (Cold Holding) 39.0F Mushrooms (Reach-in Refrigerator) (Cold Holding) 40.0F Broccoli (Reach-in Refrigerator) (Cold Holding) 39.0F Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) 39.0F
Macaroni (Reach-in Refrigerator) (Cold Holding) 39.0F Stock (Hot Holding Unit) (Hot Holding) 102.0F Marinara Sauce (Hot Holding Unit) (Hot Holding) 96.0F Marinara Sauce (Steam Table) (Hot Holding) 159.0F
Clam sauce (Steam Table) (Hot Holding) 163.0F Onion soup (Steam Table) (Hot Holding) 163.0F Crab Soup (Steam Table) (Hot Holding) 178.0F    
Inspector Comments:
Correct cited violations within 14 calendar-days.
Correct cited violations within 14 calendar-days.

If you have any questions, please contact the Area Supervisor at 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.
  Malcolm Frederick 09/02/2022
 Person-in-Charge (Signature) (Print) Date
    Alemayehu Tekleselassie 029  09/02/2022 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3