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  AN UNCOMMON CAFE
Address  1800 G ST NW
City/State/Zip Code  WASHINGTON, DC 20006
Telephone
 (202) 408-2671
 E-mail address  walter.otero@ilcreations.com
Date of Inspection
 05
/
 02
/
 2023
    Time In
 12
:
 15
PM     Time Out
 02
:
 25
PM  
License Holder  I.L. Creations Inc
License/Customer No.  09313xxxx-68005839
License Period
 09 
/
 01 
/
 2020 
 - 
 06 
/
 29 
/
 2023 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  4 COS  1 R  0
Core Violations  6 COS  1 R  0
Certified Food Protection Manager (CFPM)
 OMAR CHAVEZ 
CFPM #:  FS-94205 

CFPM Expiration Date:   07/20/2024  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 ECOLAB (recent invoice 04/13/2023) 
D.C. licensed ventilation hood system cleaning contractor:
 Grease Busters 
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  AN UNCOMMON CAFE    Establishment Address  1800 G ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms. (Corrected On Site)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. A soft copy was provided by email to the manager.  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  
10. - There are no paper towels at the handwashing sink at condiment station. Paper towel is provided at the handwashing sink at condiment station at 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. Pf  
16. - Unclean food-contact surfaces the ice machine and blades of meat slicer.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - Temperature control for safety foods temp above 41 degrees F inside salad bar and sandwich preparation refrigerator. Temperature control for safety foods were added more ice and stored in freezer for rapid cooling. (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  
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
37. - Working containers (squeeze bottles) 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.  
39. - Boxes storing food observed on the floor of the walk-in freezer. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  816.2 Food in packages and working containers may be stored less than fifteen centimeters (15 cm) or six inches (6 in.) above the floor on case lot handling equipment as specified in Section 1534.  
55. - The ceiling tile missing above dishwashing area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3200.1 The physical facilities shall be maintained in good repair.  
55. - The floors on the cookline with an accumulation of grease/food residues and soil. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
62. - Active business license was not posted at the time of inspection. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4306.3 All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Open Display Freezer) (Cold Holding) 38.0F (Open Display Refrigerator) (Cold Holding) 37.0F Watermelon (Salad Bar) (Cold Holding) 50.0F Boiled egg (Salad Bar) (Cold Holding) 51.0F
Crabmeat & Bruce Salad (Salad Bar) (Cold Holding) 50.0F Thick Cut Coleslaw (Salad Bar) (Cold Holding) 51.0F Lettuce (Salad Bar) (Cold Holding) 56.0F (Reach-in Refrigerator) (Cold Holding) 38.0F
Oven Roasted Turkey (Steam Table) (Hot Holding) 167.0F Mashed potatoes (Steam Table) (Hot Holding) 165.0F Spicy Pork Carmate with Fresh lime (Steam Table) (Hot Holding) 177.0F Steak Rajtas (Steam Table) (Hot Holding) 137.0F
(Steam Table) (Hot Holding) 156.0F (Steam Table) (Hot Holding) 148.0F Spicy Korea Pork (Steam Table) (Hot Holding) 137.0F Hot Water (Handwashing Sink (kitchen)) 143.0F
(Open Display Refrigerator) (Cold Holding) 37.0F Cheese Sprread (Under-counter Refrigerator) (Cold Holding) 38.0F Corned Beef (Sandwich Prep Refrigerator) (Cold Holding) 45.0F Tuna (Sandwich Prep Refrigerator) (Cold Holding) 46.0F
Lettuce (Sandwich Prep Refrigerator) (Cold Holding) 40.0F Peppers (Sandwich Prep Refrigerator) (Cold Holding) 39.0F (Under-counter Refrigerator) (Cold Holding) 38.0F Turkey (Reach-in Refrigerator) (Cold Holding) 38.0F
Beef (Deep Fryer) (Cooking) 171.0F Hot Water (3-compartment sink) 125.0F Hot Water (Handwashing Sink - Dishwash area) 125.0F Hot Water (Handwashing sink (toilet room)) 135.0F
Hot Water (Handwashing sink (toilet room)) 115.0F (Sandwich Prep Refrigerator) (Cold Holding) 37.0F Boiled Egg (Sandwich Prep Refrigerator) (Cold Holding) 38.0F Ham (Sandwich Prep Refrigerator) (Cold Holding) 37.0F
(Walk-in Freezer) (Cold Holding) 5.0F (Walk-in Refrigerator) (Cold Holding) 41.0F Taco (Walk-in Refrigerator) (Cold Holding) 38.0F (Walk-in Refrigerator) (Cold Holding) 38.0F
Watermelon (Walk-in Refrigerator) (Cold Holding) 37.0F Egg Roll (Walk-in Refrigerator) (Cold Holding) 38.0F (Reach-in Refrigerator) (Cold Holding) 35.0F    
Inspector Comments:
Correct cited violations within 5 Calendar-days.

Correct cited violations within 14 Calendar-day.

No objection for Restaurant to open however the Electrical Flat top
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.
  Omar Arroyo Chaver 05/02/2023
 Person-in-Charge (Signature) (Print) Date
    Mengestayhu Akelat 607  05/02/2023 
  Inspector (Signature) (Print) Badge # Date
    2023