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  GW SHENKMAN HALL
Address  616 23RD ST NW
City/State/Zip Code  WASHINGTON, DC 20037
Telephone
 
 E-mail address  
Date of Inspection
 01
/
 11
/
 2023
    Time In
 02
:
 00
PM     Time Out
 03
:
 00
PM  
License Holder  Compass Group USA, Inc.
License/Customer No.  09313xxxx-23000124
License Period
 01 
/
 01 
/
 2023 
 - 
 12 
/
 31 
/
 2023 
 Type of Inspection
 Preoperational
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  2 COS  0 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 GWU 
D.C. licensed sewage & liquid waste transport contractor:
 GWU - Filta 
D.C. licensed pesticide operator/contractor:
 GWU - Eagle Pest 
D.C. licensed ventilation hood system cleaning contractor:
 GWU - Pro Hood 
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  GW SHENKMAN HALL    Establishment Address  616 23RD ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - The warewashing room handsink has a faulty automatic handwashing sensor. The fixture has hot water that runs when pressing the reset button, but does not sense motion to turn on the water as designed.  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  
51. - There is neither a faucet with an air gap nor a backflow preventer with a pot filler handle for the water lines for the hot/cold wells on the service line in the Teaching and Main kitchen areas.  2409.1 A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR) by: (a) Providing an air gap as specified in Section 2403; P or (b) Installing an approved backflow prevention device as specified in Section 2404. P  
55. - The water/waste lines for the hot/cold holding wells are laying on the floor.  2901.2 Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings.  
55. - There is a ceiling opening near the hood in the Main kitchen area.  2802.1 Except as specified in Section 2802.2, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (a) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (b) Closely woven and easily cleanable carpet for carpeted areas; and (c) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods.  
 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Reach-in Freezer) (Cold Holding) -5.0F (Reach-in Freezer) (Cold Holding) 10.0F Hot Water (Prep sink) 115.0F Hot Water (Prep sink) 105.0F
(Cold Bar) (Cold Holding) 32.0F (Reach-in Refrigerator) (Cold Holding) 38.0F (Reach-in Refrigerator) (Cold Holding) 40.0F (Reach-in Freezer) (Cold Holding) 10.0F
(Reach-in Freezer) (Cold Holding) 2.0F (Cold Bar) (Cold Holding) 17.0F (Refrigerator - drawer) (Cold Holding) 38.0F (Refrigerator - drawer) (Cold Holding) 34.0F
(Cold Bar) (Cold Holding) 29.0F Hot Water (Handwashing Sink) 104.0F (Reach-in Refrigerator) (Cold Holding) 32.0F Hot Water (2-compartment sink) 119.0F
Hot Water (Handwashing Sink) 114.0F (Walk-in Freezer) (Cold Holding) 0.0F (Reach-in Refrigerator) (Cold Holding) 36.0F (Reach-in Refrigerator) (Cold Holding) 35.0F
(Refrigerator - Milk Dispensor) (Cold Holding) 38.0F (Refrigerator - Milk Dispensor) (Cold Holding) 35.0F (Reach-in Freezer) (Cold Holding) -2.0F (Reach-in Refrigerator) (Cold Holding) 37.0F
(Reach-in Refrigerator) (Cold Holding) 36.0F Hot Water (Handwashing Sink) 103.0F Hot Water (2-compartment sink) 105.0F Hot Water (Handwashing Sink) 105.0F
(Cold Bar) (Cold Holding) 19.0F (Cold Bar) (Cold Holding) 23.0F Hot Water (Prep sink) 110.0F Hot Water (3-compartment sink) 119.0F
Hot Water (Handwashing Sink) 115.0F Hot Water (Handwashing Sink) 118.0F (Cold Bar) (Cold Holding) 24.0F (Cold Bar) (Cold Holding) 10.0F
(Reach-in Refrigerator) (Cold Holding) 36.0F (Reach-in Refrigerator) (Cold Holding) 40.0F (Walk-in Refrigerator) (Cold Holding) 39.0F Hot Water (3-compartment sink) 120.0F
Hot Water (Handwashing Sink) 103.0F (Reach-in Refrigerator) (Cold Holding) 36.0F (Reach-in Refrigerator) (Cold Holding) 36.0F Hot Water (Warewash Machine (wash cycle)) 150.0F
Hot Water (Warewash Machine (rinse cycle)) 188.0F (Reach-in Refrigerator) (Cold Holding) 36.0F (Reach-in Refrigerator) (Cold Holding) 38.0F    
Inspector Comments:
Not approved. Correct stated violations and email a request for re-inspection.
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.
  Kathleen Cossaboon 01/11/2023
 Person-in-Charge (Signature) (Print) Date
    Douglas Dalier 082  01/11/2023 
  Inspector (Signature) (Print) Badge # Date
    2023