image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation and Licensing Administration  •  Food Safety & Hygiene Inspection Services Division  •  899 North Capitol Street, NE •  Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  BOBBY VAN'S STEAKHOUSE
Address  809 15TH ST NW
City/State/Zip Code  Washington, DC 20005
Telephone
 202-589-0060
 E-mail address  hector@bobbyvanssteakdc.com
Date of Inspection
 01
/
 12
/
 2023
    Time In
 01
:
 40
PM     Time Out
 03
:
 50
PM  
License Holder  R.J.J.J. Rest. Corp
License/Customer No.  09313xxxx-40000509
License Period
 05 
/
 01 
/
 2022 
 - 
 04 
/
 30 
/
 2024 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  2 R  0
Priority Foundation Violations  7 COS  2 R  0
Core Violations  7 COS  1 R  0
Certified Food Protection Manager (CFPM)
 WILSON LOPEZ 
CFPM #:  FS-100001 

CFPM Expiration Date:   09/10/2025  
D.C. licensed trash or solid waste contractor:
 kmg 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 N & N Consulting and Pest Control (recent visit on 01 /03/2023) 
D.C. licensed ventilation hood system cleaning contractor:
 Teca 
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  BOBBY VAN'S STEAKHOUSE    Establishment Address  809 15TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
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.  
6. - Employee was observed drinking from an uncovered container in the 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) at employee bath room. Hot water was available (at least 100 degrees Fahrenheit) at the handwashing sink(s) at employee bath room. (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. - Shellstock tags for mussels and clams sold or served in the establishment are not maintained for at least 90 days. (Correct Violation Within 5 Calendar Days)  714.3 Except as specified in Section 714.6, the following information shall appear in the following order on each dealer's tag or label: Pf (a) The dealer's name and address, and the certification number assigned by the Shellfish Control Authority; Pf (b) The original shipper's certification number, including the abbreviation of the name of the state or country in which the shellfish are harvested; Pf (c) The same information as specified for a harvester's tag in Section 714.2; Pf and (d) The following statement in bold, capitalized type: "THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS." Pf  
16. - Meat slicers were observed not cleaned after use. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - Cold food items are held at improper temperatures at open sandwich preparation refrigerator. The cold foods were stored with additional dry Ice inside open sandwich preparation refrigerator. (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  
22. - Chicken stock or soup was cooked before yesterday and registered at 81 F inside walk-in cooler. Chicken stock or soup was voluntarily discarded . (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  
23. - Cilantro vinegar, Marinated sauce, chili, creamy spinach, and tartar sauce that was prepared on site and dated 30/12/2022,30/12/2022,27/12/2022,11/30/2022, and 11/30/2022 is stored in the walk-in refrigerator. The foods were discarded voluntarily. (Corrected On Site)  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. - Low boy refrigerator are not maintaining potentially hazardous food (time/temperature control for safety food) items at the proper temperatures located next to cooking equipment. (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 rodent droppings on the floor inside storage room.(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  
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. - Cups and lids are not inverted to prevent contamination of food and lip contact surfaces.(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.  
53. - The toilet room does not have a covered receptacle for the disposal of feminine hygiene products employees toilet room.(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. - Missing ceiling tiles were observed in kitchen and at meat slicer area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3200.1 The physical facilities shall be maintained in good repair.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
chicken stock (Walk-in Refrigerator) (Cold Holding) 81.0F Onion Soup (Walk-in Refrigerator) (Cold Holding) 40.0F (Walk-in Refrigerator) (Cold Holding) 37.0F (Walk-in Refrigerator) (Cold Holding) 40.0F
(Walk-in Freezer) (Cold Holding) 5.0F Shrimp raw (Refrigerator) (Cold Holding) 37.0F Ham (Refrigerator) (Cold Holding) 38.0F Tomatoes sliced (Refrigerator) (Cold Holding) 39.0F
Turkey (Sandwich Prep Refrigerator) (Cold Holding) 50.0F Macaroni and cheese (Sandwich Prep Refrigerator) (Cold Holding) 39.0F Mushrooms (Sandwich Prep Refrigerator) (Cold Holding) 51.0F Onions raw (Sandwich Prep Refrigerator) (Cold Holding) 50.0F
(Sandwich Prep Refrigerator) (Cold Holding) 40.0F Ham (Sandwich Prep Refrigerator) (Cold Holding) 40.0F (Refrigerator) (Cold Holding) 45.0F Egg Roll (Refrigerator) (Cold Holding) 49.0F
Shrimp raw (Refrigerator) (Cold Holding) 45.0F Avocado (Refrigerator) (Cold Holding) 48.0F Salmon (Under-counter Refrigerator) (Cold Holding) 36.0F Noodles (Under-counter Refrigerator) (Cold Holding) 37.0F
Lettuce (Sandwich Prep Refrigerator) (Cold Holding) 37.0F (Sandwich Prep Refrigerator) (Cold Holding) 35.0F (Reach-in Refrigerator) (Cold Holding) 35.0F Bnana Pepepr (Reach-in Refrigerator) (Cold Holding) 39.0F
Beef (Reach-in Refrigerator) (Cold Holding) 38.0F Potatoes (Hot Holding Cabinet) (Hot Holding) 149.0F Chicken (Hot Holding Cabinet) (Hot Holding) 147.0F Mushrooms (Hot Holding Cabinet) (Hot Holding) 143.0F
Mashed potatoes (Steam Table) (Hot Holding) 135.0F Clam Chowder (Steam Table) (Hot Holding) 140.0F Onion Soup (Steam Table) (Hot Holding) 145.0F Hot Water (Final Rinse Cycle - Warewashing Machine) 183.0F
Hot Water (Dishwashing Machine - Wash Cycle) 160.0F Hot Water (Handwashing Sink (kitchen)) 136.0F Hot Water (Handwashing sink (toilet room)) 103.0F Hot Water (Handwashing Sink - toilet/female) 115.0F
Hot Water (Handwashing Sink - toilet/male) 118.0F Hot Water (Handwashing Sink - Bar) 121.0F Hot Water (Handwashing sink - coffee station) 130.0F Hot Water (Handwashing Sink - Dishwash area) 130.0F
Blue Cheese (Ice) (Cold Holding) 37.0F Cheese (Ice) (Cold Holding) 38.0F Sauce (Ice) 39.0F Cheese Cake (Reach-in Refrigerator) (Cold Holding) 41.0F
Cheese (Reach-in Refrigerator) (Cold Holding) 41.0F (Reach-in Refrigerator) (Cold Holding) 41.0F        
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.
  Wilson Lopez 01/12/2023
 Person-in-Charge (Signature) (Print) Date
    Mengestayhu Akelat 607  01/12/2023 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3