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 DORADO BREAD & RESTAURANT
Address  6209 GEORGIA AVE NW
City/State/Zip Code  WASHINGTON, DC 20011
Telephone
 (202) 722-1440
 E-mail address  yolanda102889@outlook.com
Date of Inspection
 01
/
 03
/
 2023
    Time In
 05
:
 20
PM     Time Out
 06
:
 20
PM  
License Holder  Five Diamonds
License/Customer No.  09313xxxx-21000157
License Period
 07 
/
 01 
/
 2021 
 - 
 06 
/
 30 
/
 2025 
 Type of Inspection
 Follow-up
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  1
Priority Foundation Violations  2 COS  0 R  1
Core Violations  5 COS  0 R  3
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 DG Trash and Lite Hauling LLC 
D.C. licensed sewage & liquid waste transport contractor:
  
D.C. licensed pesticide operator/contractor:
 Russel and Castillo Exterminating 
D.C. licensed ventilation hood system cleaning contractor:
 Alex Master 
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 DORADO BREAD & RESTAURANT    Establishment Address  6209 GEORGIA AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - The person in charge presented expired certified food protection manager certificate. (REPEAT)  203.2 A person in charge who is a certified food protection manager as required in Section 203.1 shall be re-certified every three (3) years. P  
15. - Observed uncovered food containers inside the reach-in refrigerator and at the cook line. (REPEAT).  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.  
21. - Temperature control for safety foods held at temperature below 135 degrees F at the cook line area.(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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P  
23. - Observed temperature control for safety foods intended to be held for more than 24 hours are not date marked. (REPEAT)  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  
33. - Observed cooked rice, chicken and pasta cooling in deep and tightly covered containers at room temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1004.1 Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf  
41. - Observed dirty wiping cloths on kitchen tables. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  812.4 Dry wiping cloths and the chemical sanitizing solutions specified in Section 812.2(a) in which wet wiping cloths are held between uses shall be free of food debris and visible soil.  
45. - Observed single use plastic containers being reused. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1818.1 Single-service and single-use articles shall not be reused.  
47. - Cutting board has deeply scratched surface. (REPEAT).  1801.1 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.  
56. - Observed grease accumulation on ventilation hoods and ducts.(REPEAT).  1509.4 Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Soup (Stove) (Hot Holding) 96.0F Soup (Stove) (Hot Holding) 96.0F Beef (Stove) (Cooking) 168.0F Beef (Room) (Holding) 82.0F
Beef (Room) (Hot Holding) 71.0F Chicken (Room) (Hot Holding) 69.0F Chicken (Room) (Hot Holding) 66.0F Rice steamed (MIcrowave Oven) (Hot Holding) 134.0F
Beef (Room) (Holding) 79.0F Onions and peppers (Room) (Cold Holding) 98.0F Soup (Room) (Holding) 112.0F Hot Water (3-compartment sink) 125.0F
Chicken (Room) (Cooling) 120.0F Pasta/Noodles (Room) (Cooling) 137.0F Rice steamed (Room) (Cooling) 135.0F Rice steamed (Walk-in Refrigerator) (Cold Holding) 46.0F
Rice and Beans (Walk-in Refrigerator) (Cold Holding) 44.0F Corn,carrot,pork (Walk-in Refrigerator) (Cold Holding) 43.0F        
Inspector Comments:
The licensee has failed to comply with the 5 calendar-day AND 14 calendar-day notice cited on 1/3/2022, as listed within the observations section of this report. The Licensee’s failure to comply may result in additional enforcement action.
25-A DCMR 203.2
25-A DCMR 802.1(c)-(h)
25-A DCMR 1007.1
25-A DCMR 1801.1
25-A DCMR 1509.4

14-calendar day notices have been corrected from the previous inspection conducted on 1/3/2022.
25-A DCMR 500.1
25-A DCMR 1900.2
25-A DCMR 1102.2
25-A DCMR 816.1
25-A DCMR 502.1
25-A DCMR 2203.2
25-A DCMR 3201.1

If you have question, please contact the 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.
  Yolanda Rodriguez 01/03/2023
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  01/03/2023 
  Inspector (Signature) (Print) Badge # Date
    2023