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  ELIZABETH PUPUSERIA & DELI
Address  3801 14TH ST NW
City/State/Zip Code  WASHINGTON, DC 20011
Telephone
 (202) 246-7601
 E-mail address  erodrieguez09@gmail.com
Date of Inspection
 06
/
 27
/
 2023
    Time In
 11
:
 35
AM     Time Out
 12
:
 23
AM  
License Holder  ERodriguez LLC
License/Customer No.  09305xxxx-19000018
License Period
 11 
/
 01 
/
 2024 
 - 
 10 
/
 31 
/
 2026 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  1 R  0
Priority Foundation Violations  4 COS  1 R  0
Core Violations  10 COS  0 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Good Friends 
D.C. licensed sewage & liquid waste transport contractor:
 Planet Fry 
D.C. licensed pesticide operator/contractor:
 N & N Consulting and Pest Control LLC 
D.C. licensed ventilation hood system cleaning contractor:
 JZ hood cleaning LLC 
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  ELIZABETH PUPUSERIA & DELI    Establishment Address  3801 14TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - Observed the person in charge who is a certified food protection manager did not obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department. (Correct the cited violation within 5 calendar days)  203.3 A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P  
15. - Observed food items in the reach-in refrigerator were not stored in a way to prevent cross contamination. (Correct the cited violation within 5 calendar days)  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  
22. - Observed chicken, beef and spicy beef stew were stored in the reach-in refrigerator at a cold holding temperature of not at least 41 degrees Fahrenheit. The person in charge discarded the food items at 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  
23. - Observed chicken and beef in the reach-in refrigerator were not 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 41 degrees Fahrenheit for a maximum of seven (7) days. (Correct the cited 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  
33. - Observed chicken soup improperly cooling on the top of counter. I recommended to use a shallow container and frequent stirring to facilitate the cooling process. (Corrected On Site)  1004.1 Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf  
37. - Observed working containers not labeled to make it easily recognizable. (Correct the cited 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.  
38. - Observed dead flies on the roof above the hot holding area. (Correct the cited violation within 5 calendar days)  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
41. - Observed wet wiping cloths not stored in a bucket of sainting solution. (Correct the cited violation within 14 calendar days)  812.1 Cloths that are in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (a) Maintained dry; and (b) Used for no other purpose.  
44. - Observed clean equipment stored neither in a self-draining position to allow air drying nor covered or inverted. (Correct the cited 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.  
45. - Observed single service containers not stored covered or inverted. (Correct the cited 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. - Observed the reach-in refrigerator is not in a 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.  
48. - Observed not test kits for measuring the concentration of sanitizing solution. (Correct the cited 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  
48. - Observed improper cleaning procedure at the ware washing area. (Correct the cited violation within 14 calendar days)  1909.1 Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one (1) of the following procedures: (a) Use of a distinct, separate water rinse after washing and before sanitizing if using: (1) A three (3)-compartment sink; (2) Alternative manual warewashing equipment equivalent to a three (3)-compartment sink as specified in Section 1601.3; or (3) A three (3)-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; (b) Use of a detergent-sanitizer as specified in Section 1814 if using: (1) Alternative warewashing equipment as specified in Section 1601.3 that is approved for use with a detergent-sanitizer; or (2) A warewashing system for CIP equipment; (c) Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two (2)-compartment sink operation; (d) If using a warewashing machine that does not recycle the sanitizing solution as specified in Section 1909.1(e), or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is: (1) Integrated in the application of the sanitizing solution; and (2) Wasted immediately after each application; or (e) If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.  
53. - Observed the toilet room was not kept closed. The person in charge closed the toilet door. (Corrected On Site)  3208.1 Toilet room doors as specified in Section 2911 shall be kept closed except during cleaning and maintenance operations.  
55. - Observed the ceiling in the storage area is not in a good repair. (Correct the cited violation within 14 calendar days)  2802.1 Except as specified in Section 2802.2, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (a) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (b) Closely woven and easily cleanable carpet for carpeted areas; and (c) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods.  
56. - Observed the exhaust ventilation is not in good repair that the cooking area was in excessive heat. (Correct the cited violation within 14 calendar days)  3009.1 All rooms shall have sufficient tempered make-up air and exhaust ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.  
56. - Observed the hood accumulated grease. (Correct the cited violation within 14 calendar days)  1509.4 Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.  
 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 94.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink) 134.0F Hot Water (3-compartment sink) 133.0F Black Beans (Hot Holding Unit) (Hot Holding) 150.0F chicken soup (Hot Holding Unit) (Hot Holding) 200.0F
chicken stew (Hot Holding Unit) (Hot Holding) 156.0F Beef Stew (Hot Holding Unit) (Hot Holding) 164.0F pork rib (Hot Holding Unit) (Hot Holding) 165.0F chicken soup (Counter Top) (Cooling) 129.0F
Chicken (Reach-in Refrigerator) (Cold Holding) 60.0F Beef (Reach-in Refrigerator) (Cold Holding) 65.0F Beef Stew (Reach-in Refrigerator) (Cold Holding) 64.0F Sauce (Under-counter Refrigerator) (Cold Holding) 40.0F
Cabbage (Under-counter Refrigerator) (Cold Holding) 41.0F Lettuce (Under-counter Refrigerator) (Cold Holding) 41.0F Beef (Under-counter Refrigerator) (Cold Holding) 40.0F Chicken (Under-counter Refrigerator) (Cold Holding) 41.0F
Beef (Under-counter Refrigerator) (Cold Holding) 41.0F            
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.
  Irma Ortega 06/27/2023
 Person-in-Charge (Signature) (Print) Date
    Afework Berga 33  06/27/2023 
  Inspector (Signature) (Print) Badge # Date
    2023