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  LE PAIN QUOTIDIEN
Address  2000 P ST NW
City/State/Zip Code  WASHINGTON, DC 20037
Telephone
 (202) 459-9176
 E-mail address  evan.palacios@lepainquotidien.us
Date of Inspection
 03
/
 08
/
 2023
    Time In
 10
:
 43
AM     Time Out
 12
:
 45
PM  
License Holder  APQ Blaine Mansion DC, LLC
License/Customer No.  93130xxxx-200000154
License Period
 08 
/
 01 
/
 2022 
 - 
 07 
/
 31 
/
 2024 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  3 COS  1 R  0
Core Violations  7 COS  0 R  0
Certified Food Protection Manager (CFPM)
 ENRIQUE VEGA 
CFPM #:  FS-97892 

CFPM Expiration Date:   12/03/2023  
D.C. licensed trash or solid waste contractor:
 Hauling incorporation 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Fumitech Pest Control (Last Service: 2/20/23) 
D.C. licensed ventilation hood system cleaning contractor:
 Commercial Fire (Last service: 03/05/23) 
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  LE PAIN QUOTIDIEN    Establishment Address  2000 P ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - Observed the hand washing sinks at the coffee station was not provided with disposable towels. The person in charge placed paper towel during the time of inspection. (Corrected On Site)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. PfEach handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
10. - Observed the hand washing sink at the coffee station was not provided with a sign or poster that notifies food employees to wash their hands. (Correct the cited violation within 14 calendar days)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
10. - Observed the hand washing sinks at the coffee station and at the front were not provided with a hot water of at least 100 degrees Fahrenheit. (Correct the cited 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. PfA 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 the inside of the ice machine does not look clean to sight. (Correct the cited violation within 5 calendar days)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - Observed ham, chicken, and salmon in the under the counter refrigerator were kept in a cold holding temperature not at least 41 degrees Fahrenheit. The person in charge discarded the food items at during the time of inspection. (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  
38. - The ceiling in the kitchen at the ware washing area and the wall in the back storage area are not in a good repair to protect against the entry of insects and rodents. (Correct the cited violation within 14 calendar days)  2912.1 Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors.  
38. - Observed trapped insects not removed as needed to prevent the accumulation. (Correct the cited violation within 14 calendar days)  3211.1 Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.  
44. - Observed clean equipment stored on the top of the 3 compartment sink. (Correct the cited violation within 14 calendar days)  2203.1 Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
47. - Observed the under the counter refrigerators in the kitchen are not in good repair. (Correct the cited violation within 14 calendar days)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
55. - Observed the back door to the utility room is not in a good repair. (Correct the cited violation within 14 calendar days)  3200.1 The physical facilities shall be maintained in good repair.  
62. - Observed all licenses, Certificate of Occupancy, and current inspection reports not conspicuously posted within the food establishment. (Correct the cited violation within 14 calendar days)  4306.3 All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.  
 
Sanitizer: Quaternary Ammonium, 250 ppm, 0.0 pH, 96.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Salmon (Reach-in Refrigerator) (Cold Holding) 38.0F tomatoes (Display Refrigerator) (Cold Holding) 40.0F Cucumbers (Display Refrigerator) (Cold Holding) 40.0F cake (Display Refrigerator) (Cold Holding) 41.0F
Chicken (Under-counter Refrigerator) (Cold Holding) 50.0F Salmon (Under-counter Refrigerator) (Cold Holding) 55.0F Ham (Under-counter Refrigerator) (Cold Holding) 54.0F Prosciutto (Under-counter Refrigerator) (Cold Holding) 50.0F
Cheese (Under-counter Refrigerator) (Cold Holding) 55.0F Hot Water (1-compartment sink) 123.0F Hot Water (3-compartment sink) 130.0F Hot Water (Handwashing Sink) 134.0F
Hot Water (Handwashing Sink) 105.0F Hot Water (Handwashing sink - coffee station) 55.0F Hot Water (Handwashing Sink) 107.0F Chicken (Reach-in Refrigerator) (Cold Holding) 39.0F
Ham (Reach-in Refrigerator) (Cold Holding) 38.0F Cheese (Reach-in Refrigerator) (Cold Holding) 41.0F 2% Reduced Fat Milk (Reach-in Refrigerator) (Cold Holding) 40.0F Orange Juice (Reach-in Refrigerator) (Cold Holding) 40.0F
               
Inspector Comments:
Correct cited violations within 5 calendar days.

Correct cited violations within 14 calendar days.

If you have any question, please contact the area supervisory sanitarian 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.
  Enrique Vega 03/08/2023
 Person-in-Charge (Signature) (Print) Date
    Afework Berga 33  03/08/2023 
  Inspector (Signature) (Print) Badge # Date
    2023