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  BLUEJACKET (THE ARSENAL)
Address  300 TINGEY ST SE
City/State/Zip Code  WASHINGTON, DC 20003
Telephone
 (202) 524-4862
 E-mail address  kreed@bluejacketdc.com
Date of Inspection
 11
/
 18
/
 2022
    Time In
 11
:
 30
AM     Time Out
 01
:
 45
PM  
License Holder  Neighborhood Restaurant Group XIII, LLC
License/Customer No.  09313xxxx-14000015
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  5 COS  1 R  0
Priority Foundation Violations  5 COS  0 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
 MARTEL BLUE 
CFPM #:  FS-97417 

CFPM Expiration Date:   04/04/2025  
D.C. licensed trash or solid waste contractor:
 Olympic 
D.C. licensed sewage & liquid waste transport contractor:
 DMV Grease Trap 
D.C. licensed pesticide operator/contractor:
 Presto 
D.C. licensed ventilation hood system cleaning contractor:
 HadPro 
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  BLUEJACKET (THE ARSENAL)    Establishment Address  300 TINGEY ST SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - The Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic business license. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  200.4 Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment.  
8. - Employees observed not washing their hands between handling raw and cooked foods. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  402.1 Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P  
9. - Observed employee plating salad with bare hands. Salad discarded at time of inspection and new salad made gloves on.; (Corrected On Site)  800.2 Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P  
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sinks (dishwashing area and back vegetable prep area. .(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
10. - All handsinks behind the bar are also used as dump sinks as well. Strainers observed in all sinks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2414.2 A handwashing sink shall not be used for purposes other than handwashing. Pf  
14. - Last sold date ot written on saved mussel tags. (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  
16. - Mold was observed on the ice maker's ice chute. Unclean food-contact surfaces (mold on soda gun nozzles behind the bar). (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 is not in compliance (too low in kitchen dishwasher). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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)].  
16. - The temperature of the quaternary ammonium sanitizing solution is not in compliance (too hot in 3 compartment sink and sanitizer buckets. .(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  
22. - Temperature control for safety foods temp above 41 degrees F (sauce/dairy walk-in refrigerator). .(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
38. - Numerous flies observed behind bar. Mice droppings observed on floor in electrical closet. (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  
40. - Employees observed wearing hooped earring, necklaces, and wrist watches while handling open foods. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  406.1 Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band.  
49. - Dried syrup spills observed on soda feeder lines. Dried grease and food debris observed behind cooking equipment. Dried food spills observed on dry storage racks. Ice build up inside of walk-in freezer. (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.  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 152.0°F 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 92.0°F 
Sanitizer: Chlorine, 00 ppm, 0.0 pH, 130.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink) 128.0F Hot Water (Handwashing Sink) 123.0F Hot Water (Handwashing Sink) 74.0F Hot Water (Handwashing Sink) 71.0F
Hot Water (Handwashing Sink) 125.0F Hot Water (Handwashing Sink) 117.0F Sliced Tomatoes (Salad Prep Unit) (Cold Holding) 38.0F Blue Cheese (Salad Prep Unit) (Cold Holding) 37.0F
Salad Dressing (Salad Prep Unit) (Cold Holding) 39.0F Chicken (Salad Prep Unit) (Cold Holding) 40.0F Cheese (Salad Prep Unit) (Cold Holding) 38.0F Turkey (Salad Prep Unit) (Cold Holding) 38.0F
Cheese (Sandwich Prep Refrigerator) (Cold Holding) 39.0F Lettuce (Sandwich Prep Refrigerator) (Cold Holding) 37.0F Peppers (Sandwich Prep Refrigerator) (Cold Holding) 37.0F Cheese sauce (Hot Holding Unit) (Hot Holding) 151.0F
Fried Cod (Deep Fryer) (Cooking) 186.0F Hamburger cooked (Griddle) (Cooking) 162.0F Mushrooms (Sandwich Prep Refrigerator) (Cold Holding) 38.0F Raw Chicken (Sandwich Prep Refrigerator) (Cold Holding) 37.0F
Sweet Potatoes (Walk-in Refrigerator) (Cold Holding) 38.0F Cheese (Walk-in Refrigerator) (Cold Holding) 45.0F Whole Milk (Walk-in Refrigerator) (Cold Holding) 47.0F Buttermilk (Walk-in Refrigerator) (Cold Holding) 50.0F
Vegetables - cut (Walk-in Refrigerator) (Cold Holding) 49.0F Raw Beef (Walk-in Refrigerator) (Cold Holding) 38.0F Raw Chicken (Walk-in Refrigerator) (Cold Holding) 39.0F Cauliflower (Walk-in Refrigerator) (Cold Holding) 38.0F
               
Inspector Comments:
Correct cited items within 5 calendar days.
Correct cited items within 14 calendar days.
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.
  Martel Blue 11/18/2022
 Person-in-Charge (Signature) (Print) Date
    Megan Johnson 121  11/18/2022 
  Inspector (Signature) (Print) Badge # Date
    2023