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  1789 RESTAURANT(n)
Address  1224 36TH ST NW
City/State/Zip Code  WASHINGTON, DC 20007
Telephone
 (202) 337-6668
 E-mail address  RKaufman@clydes.com
Date of Inspection
 02
/
 13
/
 2023
    Time In
 01
:
 30
PM     Time Out
 04
:
 30
PM  
License Holder  The City Limit Inc
License/Customer No.  09313xxxx-50005240
License Period
 05 
/
 01 
/
 2020 
 - 
 08 
/
 31 
/
 2023 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  4 COS  2 R  0
Certified Food Protection Manager (CFPM)
 ADAM HOWARD 
CFPM #:  FS-99189 

CFPM Expiration Date:   01/21/2024  
D.C. licensed trash or solid waste contractor:
 Road Runner 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 PMSI (recent invoice on 01/18/2023) 
D.C. licensed ventilation hood system cleaning contractor:
 N.Va Pressure Washing 
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  1789 RESTAURANT(n)    Establishment Address  1224 36TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink(s) female toilet room.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
36. - There is no visible thermometer in the one of drawer refrigerator. Thermometer is available in the one of drawer refrigerator at the time of inspection. (Corrected On Site)  1524.2 Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.  
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.  
45. - Single-service items unprotected at counter. Single-service items unprotected at counter.(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.  
47. - Cutting board observed with deep cuts and discolored. Cutting board was discarded at the time of inspection. (Corrected On Site)  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.  
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Beer and Beans (Walk-in Refrigerator) (Cold Holding) 40.0F Corned Beef (Walk-in Refrigerator) (Cold Holding) 40.0F (Walk-in Refrigerator) (Cold Holding) 40.0F (Walk-in Refrigerator) (Cold Holding) 37.0F
Lasagna (Walk-in Refrigerator) (Cold Holding) 38.0F Cheese (Walk-in Refrigerator) (Cold Holding) 38.0F (Walk-in Refrigerator) (Cold Holding) 39.0F Blue Cheese (Under-counter Refrigerator) (Cold Holding) 37.0F
Green Beans (Sandwich Prep Refrigerator) (Cold Holding) 35.0F (Sandwich Prep Refrigerator) (Cold Holding) 37.0F Tomatoes chopped (Ice) (Cold Holding) 40.0F Avocado (Ice) (Cold Holding) 37.0F
Boiled Egg (Refrigerator - drawer) (Cold Holding) 37.0F Lettuce (Refrigerator - drawer) (Cold Holding) 37.0F (Refrigerator) (Cold Holding) 39.0F Guacamole (Reach-in Refrigerator) (Cold Holding) 37.0F
(Reach-in Refrigerator) (Cold Holding) 35.0F Lasagna (Under-counter Refrigerator) (Cold Holding) 37.0F Cheese (Under-counter Refrigerator) (Cold Holding) 38.0F (Under-counter Refrigerator) (Cold Holding) 37.0F
(Reach-in Freezer) (Cold Holding) -1.0F (Walk-in Freezer) (Cold Holding) 3.0F (Walk-in Refrigerator) (Cold Holding) 38.0F Celery (Sandwich Prep Refrigerator) (Cold Holding) 37.0F
Onions raw (Sandwich Prep Refrigerator) (Cold Holding) 38.0F (Sandwich Prep Refrigerator) (Cold Holding) 40.0F Lasagna (Oven) (Reheating) 187.0F Hot Water (Final Rinse Cycle - Warewashing Machine) 197.0F
Hot Water (Dishwashing Machine - Wash Cycle) 155.0F Hot Water (Handwashing Sink) 100.0F Hot Water (Handwashing Sink (kitchen)) 104.0F Hot Water (Handwashing Sink - toilet/female) 55.0F
Hot Water (Handwashing Sink - toilet/male) 115.0F Hot Water (Handwashing Sink - Bar) 113.0F Hot Water (Handwashing Sink - Dishwash area) 113.0F    
Inspector Comments:
Correct cited violations within 5 Calendar-day.

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.
  Adam T Howard 02/13/2023
 Person-in-Charge (Signature) (Print) Date
    Mengestayhu Akelat 607  02/13/2023 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3