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  GATSBY RESTAURANT/MAHZEDAHR BAKERY
Address  1201 HALF ST SE
City/State/Zip Code  WASHINGTON, DC 20003
Telephone
 (202) 817-3005
 E-mail address  rhasheda@kneadhd.com
Date of Inspection
 01
/
 12
/
 2023
    Time In
 11
:
 45
AM     Time Out
 01
:
 45
PM  
License Holder  Gatsby Ballpark, LLC
License/Customer No.  09313xxxx-20000131
License Period
 07 
/
 01 
/
 2020 
 - 
 06 
/
 30 
/
 2024 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  3 COS  2 R  0
Core Violations  2 COS  1 R  0
Certified Food Protection Manager (CFPM)
 KAYLA OQUINN 
CFPM #:  FS-94894 

CFPM Expiration Date:   07/19/2024  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 RTI 
D.C. licensed pesticide operator/contractor:
 Orkin 
D.C. licensed ventilation hood system cleaning contractor:
 Fireline 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  GATSBY RESTAURANT/MAHZEDAHR BAKERY    Establishment Address  1201 HALF ST SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sinks (at upstairs barista station and warewashing station). Both handsinks water corrected at time of inspection. (Corrected On Site)  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 last sold date is not written on shellstock tags. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  717.2 The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf  
16. - Mold was observed on the soda guns behind the bar. All soda guns cleaned at time of inspection. (Corrected On Site)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
16. - The temperature of the quaternary ammonium sanitizing solution is not in compliance (too hot) in bakery. Sanitizer temperature corrected at time of inspection.  1813.4 A quaternary ammonium compound solution shall: (a) Have a minimum temperature of twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling; P and (c) Be used only in water with five hundred micrograms per liter (500 mg/L) hardness or less, or in water having hardness no greater than specified by the EPA-registered label use instructions. P  
43. - Spoons and utensils observed held in room temperature water for use. Water discarded and fresh hot water was added and maintained on stove at time of inspection. (Corrected On Site)  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.  
53. - The toilet room 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.  
 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 111.0°F 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 75.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Soup (Stove) (Cooking) 200.0F Beef Stock (Walk-in Refrigerator) (Cold Holding) 38.0F Meatloaf (Walk-in Refrigerator) (Cold Holding) 39.0F Raw Shrimp (Walk-in Refrigerator) (Cold Holding) 39.0F
Horseradish Mayo (Walk-in Refrigerator) (Cold Holding) 39.0F Oat Milk (Under-counter Refrigerator) (Cold Holding) 38.0F 2% Reduced Fat Milk (Under-counter Refrigerator) (Cold Holding) 38.0F (Walk-in Freezer) -4.0F
Sausage (Sandwich Prep Refrigerator) (Cold Holding) 37.0F Au Jus (Hot Holding Unit) (Hot Holding) 167.0F Potatoes (Hot Holding Unit) (Hot Holding) 173.0F Eggs (Sandwich Prep Refrigerator) (Cold Holding) 38.0F
Raw Beef (Sandwich Prep Refrigerator) (Cold Holding) 39.0F Calamari (Refrigerator - drawer) (Cold Holding) 39.0F Meatloaf (Refrigerator - drawer) (Cold Holding) 39.0F Meatloaf (Refrigerator - drawer) (Cold Holding) 37.0F
Horseradish Mayo (Sandwich Prep Refrigerator) (Cold Holding) 37.0F Guyere Cheese (Sandwich Prep Refrigerator) (Cold Holding) 39.0F Prime Rib (Sandwich Prep Refrigerator) (Cold Holding) 38.0F Prime Rib (Sandwich Prep Refrigerator) (Cold Holding) 38.0F
Peppers (Salad Prep Unit) (Cold Holding) 38.0F Salad Dressing (Salad Prep Unit) (Cold Holding) 39.0F Cucumbers (Salad Prep Unit) (Cold Holding) 37.0F Sliced Tomatoes (Salad Prep Unit) (Cold Holding) 39.0F
Hot Water (Final Rinse Cycle - Warewashing Machine) 184.0F Hot Water (3-compartment sink) 130.0F Hot Water (Handwashing Sink) 114.0F Hot Water (Handwashing Sink) 125.0F
Hot Water (Handwashing Sink) 110.0F Hot Water (Handwashing Sink) 105.0F Hot Water (Handwashing Sink) 85.0F Hot Water (Handwashing Sink) 64.0F
               
Inspector Comments:
Correct cited items within 5 calendar days.
Correct cited items 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.
  Kayla Oquinn 01/12/2023
 Person-in-Charge (Signature) (Print) Date
    Megan Johnson 121  01/12/2023 
  Inspector (Signature) (Print) Badge # Date
    2023