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  BASEBOWL
Address  1201 HALF ST SE UNIT 110
City/State/Zip Code  WASHINGTON, DC 20003
Telephone
 (202) 803-3136
 E-mail address  basebowldc2020@gmail.com
Date of Inspection
 11
/
 21
/
 2022
    Time In
 11
:
 30
AM     Time Out
 02
:
 15
PM  
License Holder  Jiaotasidi LLC
License/Customer No.  09313xxxx-21000012
License Period
 10 
/
 01 
/
 2020 
 - 
 09 
/
 30 
/
 2024 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  2 R  0
Priority Foundation Violations  7 COS  1 R  0
Core Violations  8 COS  1 R  0
Certified Food Protection Manager (CFPM)
 MING YU 
CFPM #:  FS-93503 

CFPM Expiration Date:   11/22/2023  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 RTI 
D.C. licensed pesticide operator/contractor:
 Home Paramount 
D.C. licensed ventilation hood system cleaning contractor:
 TYRONE HUNTER 
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  BASEBOWL    Establishment Address  1201 HALF ST SE UNIT 110
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sinks in the restroom.(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. - The handwashing sinks were blocked. The items were removed from the sinks at the time of call. (Corrected On Site)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
10. - There are no paper towels at the handwashing sink.(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  
10. - There is no handwashing signage at the handwashing sink near the sushi cooler.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
15. - Food is not stored in a manner to protect from cross contamination. Raw shell eggs were stored above the vegetables and ready to eat foods. The raw shell eggs were moved to the bottom shelving unit at the time of call. (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  
20. - The dumplings/ wonton cooked last night were not cooled to proper temperature. The food item have been discarded at the time of call. (Corrected On Site)  1003.1 Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (a) Within two (2) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)); P and (b) Within six (6) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. 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  
29. - The establishment is using vinegar for sushi rice without obtaining a variance from the Health department. Cease and desist the serving sushi effective immediately (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1010.1 A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf  
29. - No HACCP plan for preparation of sushi rice.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4204.2 A license applicant or licensee shall have properly prepared HACCP Plan as specified in Section 1011.  
32. - A variance for a specialized process has not been requested. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4103.1 A variance shall be requested in writing and be accompanied by the appropriate fee.A variance shall be requested in writing and be accompanied by the appropriate fee.  
38. - Rodent droppings were observed under the shelving units at dry storage 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  
38. - Observed light fly traps installed above the handwashing sink and clean utensils side of the dish washing machine. The insect trap device was removed at the time of call. (Corrected On Site)  2910.2 Insect control devices shall be installed so that: (a) The devices are not located over a food preparation area; and (b) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, linens, or unwrapped single-service or single-use articles.  
39. - Observed several boxes of foods stored on the floor of the walk-in freezer.(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 are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
43. - Dispensing Utensils not stored in a container of water at 135 degrees Fahrenheit or running water. (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.  
48. - Wash solution in dishwashing machine using chemical sanitizer is less than 120 F at bar area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1809.2 The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize shall not be less than forty-nine degrees Celsius (49 degrees C) (one hundred twenty degrees Fahrenheit (120 degrees F)). Pf  
52. - The three compartment sink's drain pipes are directly connected to pipe leading to the floor drain.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2602.1 Except as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P  
55. - Observed accumulation of dust and grease on the floor in the kitchen and bar areas.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 104.0°F 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 120.0°F 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 111.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink (kitchen)) 101.0F (Reach-in Refrigerator) 35.0F Smoked fish (Reach-in Refrigerator) (Cold Holding) 37.0F Crab meat (Reach-in Refrigerator) (Cold Holding) 41.0F
Tuna (Reach-in Refrigerator) (Cold Holding) 41.0F Salmon (Reach-in Refrigerator) (Cold Holding) 39.0F Tuna Yellowfin (Reach-in Refrigerator) (Cold Holding) 38.0F Rice steamed (Refrigerator - drawer) (Cold Holding) 41.0F
(Reach-in Freezer) 1.0F (Reach-in Refrigerator) 36.0F Corn (Reach-in Refrigerator) (Cold Holding) 37.0F Bean Sprouts (Reach-in Refrigerator) (Cold Holding) 39.0F
Mushrooms (Reach-in Refrigerator) (Cold Holding) 39.0F Tofu (Reach-in Refrigerator) (Cold Holding) 40.0F Pork (Reach-in Refrigerator) (Cold Holding) 39.0F Fish cake (Reach-in Refrigerator) (Cold Holding) 39.0F
Dumplings (Reach-in Refrigerator) (Cooling) 48.0F Miso (Reach-in Refrigerator) (Cold Holding) 41.0F (Reach-in Refrigerator) 36.0F Corn (Reach-in Refrigerator) (Cold Holding) 37.0F
Fried Chicken (Reach-in Refrigerator) (Cold Holding) 38.0F Cucumbers (Reach-in Refrigerator) (Cold Holding) 39.0F Hot Water (Handwashing Sink (kitchen)) 105.0F Miso Soup (Soup Warmer) (Hot Holding) 188.0F
Rice steamed (Rice Steamer) (Hot Holding) 163.0F (Reach-in Freezer) 3.0F (Reach-in Refrigerator) 40.0F Eggs boiled (Reach-in Refrigerator) (Cold Holding) 40.0F
Noodles (Reach-in Refrigerator) (Cold Holding) 41.0F Hot Water (Handwashing Sink - Dishwash area) 104.0F Hot Water (Handwashing Sink - Dishwash area) 109.0F Hot Water (3-compartment sink) 118.0F
Hot Water (Wash Cycle - Warewashing Machine) 120.0F (Walk-in Refrigerator) 37.0F Pork (Walk-in Refrigerator) (Thawing) 20.0F Mushrooms (Walk-in Refrigerator) (Cold Holding) 39.0F
Cabbage (Walk-in Refrigerator) (Cold Holding) 41.0F Bean Sprouts (Walk-in Refrigerator) (Cold Holding) 40.0F (Walk-in Freezer) 5.0F Hot Water (Prep sink) 110.0F
Hot Water (3-compartment sink (Bar)) 116.0F Hot Water (Handwashing Sink - Bar) 114.0F Hot Water (Wash Cycle - Warewashing Machine) 111.0F Hot Water (Handwashing sink (toilet room)) 76.0F
Hot Water (Handwashing sink (toilet room)) 85.0F            
Inspector Comments:
CEASE AND DESIST- You are hereby ordered to Cease & Desist operation of SUSHI EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an area supervisor at (202)535-2180 or email the area supervisor at food.safety@dc.gov for further direction.
Correct cited violations within 5 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.
  Ming Yu 11/21/2022
 Person-in-Charge (Signature) (Print) Date
    Solomon Balcha 038  11/21/2022 
  Inspector (Signature) (Print) Badge # Date
    2023