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  AMMATHAR RESTAURANT
Address  1326 14TH ST NW FL 2
City/State/Zip Code  WASHINGTON, DC 20005
Telephone
 
 E-mail address  scorsat.x@gmail.com
Date of Inspection
 09
/
 22
/
 2022
    Time In
 03
:
 35
PM     Time Out
 04
:
 55
PM  
License Holder  Ammathar Llc
License/Customer No.  09313xxxx-20000060
License Period
 02 
/
 25 
/
 2021 
 - 
 12 
/
 15 
/
 2023 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  4 COS  0 R  0
Certified Food Protection Manager (CFPM)
 SURIYAN SCORSAT 
CFPM #:  FS-89897 

CFPM Expiration Date:   12/31/2022  
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:
 HOME PARAMOUNT PEST CONTOL 
D.C. licensed ventilation hood system cleaning contractor:
 SAFETY FIRST 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  AMMATHAR RESTAURANT    Establishment Address  1326 14TH ST NW FL 2
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - Paper towels not present at all hand sinks. Towels not available at hand sink in bar area or at prep station in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
15. - Food is not stored in a manner to protect from cross contamination. (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.  
16. - Multiple dishes and pots/utensils are in the 3compartment sanitized sink section with no adequate concentration of sanitized solution (quaternary ammonium is being used).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1813.4 A quaternary ammonium compound solution shall: (a) Have a minimum temperature of twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling; P and (c) Be used only in water with five hundred micrograms per liter (500 mg/L) hardness or less, or in water having hardness no greater than specified by the EPA-registered label use instructions. P  
23. - Prepared food items kept in plastic containers stored in reach-in and walk-in coolers are not labeled with dates and contents. 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  
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.  
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.  
43. - Utensils observed resting in a container storing stagnant, room-temperature water when not in use.(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.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
American Cheese (Open Display Refrigerator) (Cold Holding) 41.0F Beef (Steam Table) (Hot Holding) 176.0F Chicken (Open Display Refrigerator) (Cold Holding) 39.0F Broccoli (Refrigerator - open display) (Cold Holding) 40.0F
Brown Rice (Steam Table) (Hot Holding) 166.0F Chicken Chop (Open Display Refrigerator) (Cold Holding) 41.0F Cocktail Sauce (Open Display Refrigerator) (Cold Holding) 40.0F Mixed Vegetables (Steam Table) (Hot Holding) 176.0F
Diced Tomatoes (Open Display Refrigerator) (Cold Holding) 41.0F Beef Patties (Open Display Refrigerator) (Cold Holding) 38.0F Eggs (Open Display Refrigerator) (Cold Holding) 38.0F Fried Rice (Steam Cooker) (Hot Holding) 175.0F
Shrimp raw (Open Display Refrigerator) (Cold Holding) 38.0F Ground Beef (Hot Holding Unit) (Hot Holding) 171.0F Chicken grilled (Steam Table) (Hot Holding) 165.0F Beef and Broccoli (Prep Table) (Hot Holding) 166.0F
Gravy - Chicken (Hot Holding Unit) (Hot Holding) 155.0F Brisket (Hot Holding Unit) (Hot Holding) 160.0F Hot Water (3-compartment sink) 124.0F Hot Water (3-compartment sink) 124.0F
Hot Water (Handwashing Sink - Cook Line) 111.0F Hot Water (Handwashing Sink - Service Line) 117.0F (Open Display Refrigerator) 40.0F (Refrigerator - reach-in) 38.0F
(Walk-in Refrigerator) 41.0F (Refrigerator - under counter) 39.0F        
Inspector Comments:
Correct items stated within 5-days & 14-days
If any question, please feel free to contact the area 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.
  SURYAN SCORSAT 09/22/2022
 Person-in-Charge (Signature) (Print) Date
    ROSS J. GATERETSE 624  09/22/2022 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3