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  MAKETTO
Address  1351 H ST NE
City/State/Zip Code  WASHINGTON, DC 20002
Telephone
 (202) 838-9972
 E-mail address  joeostrosky@gmail.com
Date of Inspection
 03
/
 11
/
 2023
    Time In
 12
:
 25
PM     Time Out
 01
:
 30
PM  
License Holder  Maketto, LLC
License/Customer No.  09313xxxx-22000018
License Period
 02 
/
 01 
/
 2022 
 - 
 01 
/
 31 
/
 2024 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  1 R  0
Priority Foundation Violations  4 COS  0 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
 CUONG VO 
CFPM #:  FS-95515 

CFPM Expiration Date:   11/01/2024  
D.C. licensed trash or solid waste contractor:
 Tenleytown 
D.C. licensed sewage & liquid waste transport contractor:
 Atlantic Biofuels 
D.C. licensed pesticide operator/contractor:
 Vega 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First Services 
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  MAKETTO    Establishment Address  1351 H ST NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - Handsinks blocked by trash cans inside of main kitchen area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
14. - Last sold date not recorded 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  
15. - Food is not stored in a manner to protect from cross contamination (raw eggs stored on middle of refrigerator). All eggs relocated to proper shelf at time of inspection. (Corrected On Site)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
16. - Mold was observed on the ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
16. - The concentration and temperature of the chlorine-based sanitizing solution is not in compliance in the dishwasher in main kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1813.2 A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)].  
24. - Time and temperature not recorded for sauces left at room temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1009.2 If time temperature control is used as the public health control up to a maximum of four (4) hours: (a) The food shall have an initial temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less when removed from cold holding temperature control, or fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or greater when removed from hot holding temperature control; P (b) The food shall be marked or otherwise identified to indicate the time that is four (4) hours past the point in time when the food is removed from temperature control; Pf (c) The food shall be cooked and served, served at any temperature if ready- to-eat, or discarded, within four (4) hours from the point in time when the food is removed from temperature control; P and (d) The food in unmarked containers or packages, or marked to exceed a four (4)-hour limit shall be discarded. P  
29. - Approved Variance and HACCP plan expired in 2022. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1010.1 A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf  
29. - Reduced oxygen packaging and Sous Vide temperatures of foods not recorded and up-to-date. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  4104.2(a) If the Department grants a variance as specified in Section 4102, or a HACCP Plan is otherwise required as specified in Section 4202, the licensee shall: (a) Comply with the HACCP Plan and procedures submitted and approved as the basis for the variance. P  
32. - Variance approved expired 2022. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4103.1 A variance shall be requested in writing and be accompanied by the appropriate fee.  
43. - Bowls and scoops stored with the handle inside of food containers with food in kitchen. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
47. - Rusted food storage racks observed in walk-in refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1408.1 Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material.  
 
Sanitizer: Quaternary Ammonium, 100 ppm, 0.0 pH, 122.0°F 
Sanitizer: Chlorine, 00 ppm, 0.0 pH, 113.0°F 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 73.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Cobb Salad (Stove) (Hot Holding) 182.0F Bao (Steam Cooker) (Cooking) 190.0F (Reach-in Freezer) -2.0F (Reach-in Freezer) 0.0F
Soy Milk (Under-counter Refrigerator) (Cold Holding) 38.0F Whole Milk (Under-counter Refrigerator) (Cold Holding) 37.0F Whole Milk (Walk-in Refrigerator) (Cold Holding) 37.0F Sauce (Walk-in Refrigerator) (Cold Holding) 38.0F
Raw Chicken (Walk-in Refrigerator) (Cold Holding) 37.0F Vegetables - cut (Walk-in Refrigerator) (Cold Holding) 39.0F Raw Beef (Walk-in Refrigerator) (Cold Holding) 39.0F Noodles (Reach-in Refrigerator) (Cold Holding) 40.0F
Noodles (Service Line) (Cold Holding) 40.0F Sauce (Reach-in Refrigerator) (Cold Holding) 38.0F Egg Wash (Reach-in Refrigerator) (Cold Holding) 38.0F Ribs (Service Line) (Cold Holding) 39.0F
Chicken (Service Line) (Cold Holding) 41.0F Gnoochi (Service Line) (Cold Holding) 39.0F Raw Beef (Service Line) (Cold Holding) 38.0F Radishes (Service Line) (Cold Holding) 39.0F
Kimchi (Service Line) (Cold Holding) 38.0F Hot Water (3-compartment sink) 123.0F Hot Water (3-compartment sink) 128.0F Hot Water (Handwashing Sink) 120.0F
Hot Water (Handwashing Sink) 114.0F Hot Water (Handwashing Sink) 119.0F        
Inspector Comments:
Correct cited items within 5 calendar days.
Correct cited items within 14 calendar days.

Variance: Sous Vide and Reduced Oxygen Packaging

- HACCP book on-site and in compliance
- Variance letter not on-site
- ROP bags in compliance
- Sous Vide machine not being used at time of inspection.
- Logs on-site were not in compliance (cooling, cold storage, and cooking temperatures not recorded).

Please resubmit for renewal of Variance approval to haccp.plans@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.
  Cuong Vo 03/11/2023
 Person-in-Charge (Signature) (Print) Date
    Megan Johnson 121  03/11/2023 
  Inspector (Signature) (Print) Badge # Date
    2023