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  LIBRARY OF CONGRESS - MADISON MONTPELIER CAF
Address  101 INDEPENDENCE AVE SE
City/State/Zip Code  WASHINGTON, DC 20540
Telephone
 (202) 707-8300
 E-mail address  lee.eglovitch@ilcreations.com
Date of Inspection
 02
/
 03
/
 2023
    Time In
 11
:
 00
AM     Time Out
 12
:
 30
PM  
License Holder  ILC Food Service, Inc
License/Customer No.  09305xxxx-25000003
License Period
 10 
/
 01 
/
 2024 
 - 
 09 
/
 30 
/
 2026 
 Type of Inspection
 Change of Ownership
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  2 R  0
Priority Foundation Violations  2 COS  2 R  0
Core Violations  2 COS  1 R  0
Certified Food Protection Manager (CFPM)
 INA YOO 
CFPM #:  FS-98570 

CFPM Expiration Date:   07/04/2025  
D.C. licensed trash or solid waste contractor:
 LSI 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Ehrlich 
D.C. licensed ventilation hood system cleaning contractor:
 The Architect of The Capitol 
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  LIBRARY OF CONGRESS - MADISON MONTPELIER CAF    Establishment Address  101 INDEPENDENCE AVE SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - Hand washing sink behind service area lacked running hot water (at least 100 degree F). (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  
16. - Observed dried food particles on deli slicer blade. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (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 was not in compliance. (Corrected On Site)  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  
28. - Observed cleaning chemicals stored at the food preparation and service area. (Employee removed said items during the 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  
45. - Observed single use to go food containers stored with their food contact surfaces up and uncovered at the service line. (Said items were inverted at call). (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.  
49. - Surfaces on unused hot holding equipment at cook line not cleaned as needed to preclude grease and food residue accumulation. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 118.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink (kitchen)) 54.0F Chicken (Hot Holding Unit) (Hot Holding) 167.0F Sweet Potatoes (Hot Holding Unit) (Hot Holding) 167.0F Macaroni and cheese (Hot Holding Unit) (Hot Holding) 163.0F
Salad (Refrigerator - display) (Cold Holding) 37.0F Sandwich (Refrigerator - display) (Cold Holding) 37.0F Hamburger Patty Raw (Reach-in Freezer) (Cold Holding) 0.0F Ham (Reach-in Refrigerator) (Cold Holding) 40.0F
Turkey (Reach-in Refrigerator) (Cold Holding) 41.0F Hot Water (Handwashing Sink (kitchen)) 124.0F Hot Water (Handwashing Sink (kitchen)) 120.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 181.0F
Hot Water (3-compartment sink) 124.0F Hot Water (Handwashing Sink (kitchen)) 124.0F Eggs (Walk-in Refrigerator) (Cold Holding) 37.0F Milk (Walk-in Refrigerator) (Cold Holding) 37.0F
Vegetable Products (Walk-in Refrigerator) (Cold Holding) 40.0F Cheese (Walk-in Refrigerator) (Cold Holding) 40.0F (Walk-in Freezer) -10.0F    
Inspector Comments:
APPROVED - no objection for the issuance of RESTAURANT business license.

Correct cited violation within 14 calendar days.

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.
  Lee Eglovitch 02/03/2023
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  02/03/2023 
  Inspector (Signature) (Print) Badge # Date
    2023