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  GYPSY KITCHEN
Address  1825 14TH ST NW
City/State/Zip Code  WASHINGTON, DC 20009
Telephone
 (202) 765-0500
 E-mail address  emilton@sphospitality.com
Date of Inspection
 11
/
 29
/
 2022
    Time In
 05
:
 00
PM     Time Out
 07
:
 50
PM  
License Holder  Gypsy Kitchen D.C., LLC
License/Customer No.  09313xxxx-25000136
License Period
 07 
/
 01 
/
 2022 
 - 
 06 
/
 30 
/
 2024 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  6 COS  1 R  0
Core Violations  10 COS  0 R  0
Certified Food Protection Manager (CFPM)
 ERIC MILTON 
CFPM #:  FS-91339 

CFPM Expiration Date:   04/28/2023  
D.C. licensed trash or solid waste contractor:
 KMG HAULING SERVICE 
D.C. licensed sewage & liquid waste transport contractor:
 Mahoney 
D.C. licensed pesticide operator/contractor:
 PMSI (recent invoice on 11/10/2022) 
D.C. licensed ventilation hood system cleaning contractor:
 Sparkle 
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  GYPSY KITCHEN    Establishment Address  1825 14TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. The soft copy was provided by email to the manager. (Corrected On Site)  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  
6. - Food handler/employee was observed eating in a food preparation area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  500.1 Persons working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles shall not: (a) Eat, drink, chew gum, or use any form of tobacco, except in designated areas where food, clean equipment and utensils, and unwrapped singleservice and single-use articles are not exposed, and where equipment or utensils are not washed or stored; or (b) Drink, except from a closed beverage container if the container is handled to prevent contamination of the employee's hands or the container, where food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles are exposed, and where equipment or utensils are washed or stored.  
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink(s) inside men's and one of unisex toilets.(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  
14. - The establishment did not provide a current parasite destruction letter. (Correct Violation Within 14 Calendar Days)  904.2 If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified in Section 903 may substitute for the records specified in Section 904.1.  
22. - Cold food items are held at improper temperatures inside one of low boy refrigerator on side cooking equipment. Cold food items were relocated to another cooler and stored under ice. (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: (b) At 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 packaging food using a reduced oxygen method without having obtained a variance. CEASE & DESIST - You are hereby ordered to Cease & Desist packaging food using a reduced oxygen method EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an Area Supervisor at (202)535-2180 or email Haccp.plans@dc.gov for further direction. (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  
32. - The establishment is packaging food using a reduced oxygen method without having obtained a variance. CEASE & DESIST - You are hereby ordered to Cease & Desist packaging food using a reduced oxygen method EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an Area Supervisor at (202)535-2180 or email Haccp.plans@dc.gov for further direction. (Correct Violation Within 14 Calendar Days)  4103.1 A variance shall be requested in writing and be accompanied by the appropriate fee.  
33. - low boy refrigerator are not maintaining potentially hazardous food (time/temperature control for safety food) items at the proper temperatures. (Correct Violation Within 5 Calendar Days)  1600.1 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf  
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. - Few flies and rodent droppings were observed inside the facility. (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. - Food employee observed not wearing a hair restraint while working with open food.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  502.1 Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.  
44. - Utensils (i.e. Bowls and plates) stored on wired rack and on top of Bain Marie in kitchen were 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.  
45. - Single-service items unprotected at counter which is 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.  
49. - Ceiling fans(blades) in the food preparation and cooling food area extremely dirty and need thorough cleaning. (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.  
53. - The two toilet rooms does not have a covered receptacle for the disposal of feminine hygiene products.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2707.1 A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.  
55. - Personal belongings such as jackets were stored together with food items in the kitchen and bar. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3209.2 Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.  
 
Sanitizer: Chlorine, 125 ppm, 0.0 pH, 100.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hummus (Sandwich Prep Refrigerator) (Cold Holding) 38.0F Pasta/Noodles (Grill) (Cooking) 200.0F Duck breast (Grill) (Reheating) 175.0F red snapper fish (Refrigerator - drawer) (Cold Holding) 37.0F
Shrimp raw (Refrigerator) (Cold Holding) 37.0F Octopus (Refrigerator - drawer) (Cold Holding) 38.0F (Refrigerator) (Cold Holding) 60.0F Mushrooms (Steam Table) (Hot Holding) 148.0F
Chicken Thigh (Steam Table) (Hot Holding) 148.0F Rice steamed (Steam Table) (Hot Holding) 146.0F Hot Water (Final Rinse Cycle - Warewashing Machine) 125.0F Hot Water (Handwashing Sink (kitchen)) 105.0F
Hot Water (Handwashing sink (toilet room)) 105.0F Hot Water (Handwashing sink (toilet room)) 101.0F Hot Water (Handwashing sink (toilet room)) 93.0F Hot Water (Handwashing Sink - toilet/male) 78.0F
Truff Vinegar (Refrigerator) (Cold Holding) 56.0F Crab meat (Refrigerator) (Cold Holding) 48.0F Lamb (Reach-in Refrigerator) (Cold Holding) 38.0F Goat Cheese (Reach-in Refrigerator) (Cold Holding) 39.0F
(Refrigerator - drawer) (Cold Holding) 37.0F Pasta/Noodles (Refrigerator - drawer) (Cold Holding) 33.0F Green Beans (Refrigerator - drawer) (Cold Holding) 37.0F (Refrigerator - drawer) (Cold Holding) 40.0F
Cheese ball (Refrigerator - drawer) (Cold Holding) 38.0F (Sandwich Prep Refrigerator) (Cold Holding) 40.0F Mixed Dry fruits (Sandwich Prep Refrigerator) (Cold Holding) 38.0F Cauliflower (Sandwich Prep Refrigerator) (Cold Holding) 37.0F
Vanilla Cream (Sandwich Prep Refrigerator) (Cold Holding) 38.0F (Under-counter Refrigerator) (Cold Holding) 38.0F Yogurt (Under-counter Refrigerator) (Cold Holding) 37.0F Hummus (Under-counter Refrigerator) (Cold Holding) 38.0F
Onions raw (Sandwich Prep Refrigerator) (Cold Holding) 38.0F (Sandwich Prep Refrigerator) (Cold Holding) 37.0F (Refrigerator) (Cold Holding) 38.0F Cheese Cake (Refrigerator) (Cold Holding) 37.0F
(Refrigerator - drawer) (Cold Holding) 34.0F (Walk-in Refrigerator) (Cold Holding) 37.0F Octopus (Walk-in Refrigerator) (Cold Holding) 38.0F Duck breast (Walk-in Refrigerator) (Cold Holding) 37.0F
Squash Soup (Walk-in Refrigerator) (Cold Holding) 38.0F Pickles (Sandwich Prep Refrigerator) (Cold Holding) 37.0F Yellow Tuna (Sandwich Prep Refrigerator) (Cold Holding) 37.0F Sweet Potatoes (Sandwich Prep Refrigerator) (Cold Holding) 38.0F
(Sandwich Prep 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.
  Eric Milton 11/29/2022
 Person-in-Charge (Signature) (Print) Date
    Mengestayhu Akelat 607  11/29/2022 
  Inspector (Signature) (Print) Badge # Date
    2023