image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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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 CLOU
Address  222 M ST NE
City/State/Zip Code  WASHINGTON, DC 20002
Telephone
 (202) 742-9777
 E-mail address  amy@morrowdc.com
Date of Inspection
 03
/
 31
/
 2023
    Time In
 11
:
 50
AM     Time Out
 01
:
 25
PM  
License Holder  Armature Works (Hotel) Owner LLC
License/Customer No.  09313xxxx-23000043
License Period
 11 
/
 01 
/
 2022 
 - 
 10 
/
 31 
/
 2026 
 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  1 R  0
Core Violations  4 COS  1 R  0
Certified Food Protection Manager (CFPM)
 NICOLO CEZAR 
CFPM #:  FS-95817 

CFPM Expiration Date:   08/13/2024  
D.C. licensed trash or solid waste contractor:
 Waste Management 
D.C. licensed sewage & liquid waste transport contractor:
 Mahoney 
D.C. licensed pesticide operator/contractor:
 Ecolab Pest Control 
D.C. licensed ventilation hood system cleaning contractor:
 Industrial Steam Cleaning 
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 CLOU    Establishment Address  222 M ST NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - No hot water at least 100 Degrees F at handwashing sink near by walk in refrigerators on the first floor.(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  
13. - Observed one dented can food in drying storage room on the second floor. It was removed by the manager in charge. (Corrected On Site)  711.1 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. PfFood packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf  
37. - Noted that some ingredients that are not recognizable in working containers were not labeled on first, second and third floor kitchens. managers in charge labeled the working containers. (Corrected On Site)  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.  
39. - Observed some boxes have been stored on the floor at warehouse in the receiving area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
41. - None of wet wiping cloths has been stored in sanitizing solution between uses at the service line in first, second, and third floor kitchens area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.  
55. - Using mop was not placed in a position that allows it to air dry. It was placed in moping bucket on the second floor kitchen(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3205.1 After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 100.0°F 
Sanitizer: Quaternary Ammonium, 250 ppm, 0.0 pH, 60.0°F 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 70.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Walk-in Refrigerator) 37.0F (Walk-in Refrigerator) 36.0F (Walk-in Refrigerator) 38.0F (Walk-in Refrigerator) 36.0F
(Walk-in Refrigerator) 37.0F (Walk-in Freezer) -4.0F Half Smoked Sausage (Handwashing Sink (kitchen)) 106.0F (Handwashing Sink - Bar) 100.0F
(Handwashing Sink) 102.0F (Handwashing Sink - Dishwash area) 105.0F (3-compartment sink) 110.0F (Dishwashing Machine - Final Rinse Cycle) 180.0F
(1-compartment sink) 100.0F (Dishwashing Machine - Final Rinse Cycle) 180.0F (Dishwashing Machine - Final Rinse Cycle) 180.0F (3-compartment sink) 100.0F
(3-compartment sink) 68.0F (Handwashing Sink - Dishwash area) 112.0F (Handwashing Sink) 103.0F (Refrigerator - reach-in) 38.0F
(Refrigerator - reach-in) 39.0F (Refrigerator - reach-in) 40.0F (Refrigerator - under counter) 41.0F (Refrigerator - under counter) 38.0F
(Refrigerator - under counter) 38.0F (Refrigerator - under counter) 39.0F Lobster (Refrigerator - under counter) (Cold Holding) 38.0F Shrimp raw (Refrigerator - under counter) (Cold Holding) 39.0F
Clams (Refrigerator - under counter) (Cold Holding) 40.0F Hard Cheese ( second floor) (Countertop) (Cold Holding) 40.0F Egg Plant ( first floor) (Refrigerator - under counter) (Cold Holding) 38.0F Cheese ( first Floor) (Refrigerator - under counter) (Cold Holding) 40.0F
               
Inspector Comments:
Correct Cited Violations within 5 and 14 Calendar days

If you have any questions, please contact the area supervisor at 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.
  AMY DEMOGA 03/31/2023
 Person-in-Charge (Signature) (Print) Date
    Gnandi Gbandi 014  03/31/2023 
  Inspector (Signature) (Print) Badge # Date
    2023