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  EL SOL RESTAURANT & TEQUILERIA (d)
Address  1227 11TH ST NW
City/State/Zip Code  WASHINGTON, DC 20001
Telephone
 (202) 704-2627
 E-mail address  jesusgarciar12@gmail.com
Date of Inspection
 12
/
 28
/
 2022
    Time In
 05
:
 00
PM     Time Out
 01
:
 00
PM  
License Holder  El Sol LLC
License/Customer No.  09313xxxx-150000231
License Period
 09 
/
 01 
/
 2021 
 - 
 08 
/
 31 
/
 2023 
 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  1 COS  1 R  0
Core Violations  6 COS  3 R  0
Certified Food Protection Manager (CFPM)
 JESUS GARCIA 
CFPM #:  FS-100685 

CFPM Expiration Date:   07/19/2024  
D.C. licensed trash or solid waste contractor:
 Good Friends 
D.C. licensed sewage & liquid waste transport contractor:
 Mahoney 
D.C. licensed pesticide operator/contractor:
 No More Bites ( the recent visit 11/23/2022) 
D.C. licensed ventilation hood system cleaning contractor:
 Andes System 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  EL SOL RESTAURANT & TEQUILERIA (d)    Establishment Address  1227 11TH ST NW
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.  
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms. (Corrected On Site)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. A copy of the document was provided at the time of inspection. (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  
10. - There is no handwashing signage at the handwashing sink located in dish washing area and bar.(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.  
28. - Cleaning chemicals are stored improperly. (PIC relocated the cleaning containers to another cabinet at time of inspection) (Corrected On Site)  3400.1 Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) Separating the poisonous or toxic materials by physically separating or partitioning by a wall or structure; P and (b) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use. Wet wiping cloths are stored in sanitizer buckets at the time of inspection. (Corrected On Site)  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.  
44. - Utensils (i.e. Bowls and plates) stored on top of shelve 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. Single-service items are inverted at the time of inspection. (Corrected On Site)  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.  
 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 79.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Black Beans (Hot Holding Cabinet) (Hot Holding) 147.0F Beef (Hot Holding Cabinet) (Hot Holding) 157.0F Beef Patties and chicken (Griddle) (Cooking) 187.0F (Freezer) (Cold Holding) -12.0F
Pork Chop (Reach-in Refrigerator) (Cold Holding) 40.0F (Reach-in Refrigerator) (Cold Holding) 36.0F (Refrigerator - drawer) (Cold Holding) 37.0F (Reach-in Refrigerator) (Cold Holding) 36.0F
Pineapples (Refrigerator - drawer) (Cold Holding) 35.0F Reddish (Refrigerator - drawer) (Cold Holding) 37.0F Shrimp raw (Refrigerator - drawer) (Cold Holding) 37.0F Pepper with staff cheese (Refrigerator - drawer) (Cold Holding) 34.0F
(Sandwich Prep Refrigerator) (Cold Holding) 37.0F Guacamole (Sandwich Prep Refrigerator) (Cold Holding) 37.0F BBQ Sauce (Sandwich Prep Refrigerator) (Cold Holding) 33.0F Lettuce (Sandwich Prep Refrigerator) (Cold Holding) 35.0F
Onions raw (Sandwich Prep Refrigerator) (Cold Holding) 37.0F (Refrigerator - drawer) (Cold Holding) 35.9F Salmon (Refrigerator) (Cold Holding) 38.0F Peppers and onion (Refrigerator - drawer) (Cold Holding) 37.0F
Chicken (Walk-in Refrigerator) (Cold Holding) 37.0F (Walk-in Refrigerator) (Cold Holding) 37.0F Mushrooms (Walk-in Refrigerator) (Cold Holding) 38.0F Red Sauce (Walk-in Refrigerator) (Cold Holding) 40.0F
Hot Water (Handwashing Sink - Bar) 130.0F Hot Water (Handwashing sink (toilet room)) 102.0F Hot Water (Handwashing Sink (kitchen)) 121.0F Chicken (Steam Table) (Hot Holding) 145.0F
Pork (Steam Table) (Hot Holding) 177.0F Beans (Steam Table) (Hot Holding) 135.0F        
Inspector Comments:
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.
  Gesus Garcia 12/28/2022
 Person-in-Charge (Signature) (Print) Date
    Mengestayhu Akelat 607  12/28/2022 
  Inspector (Signature) (Print) Badge # Date
    2023