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  LITTLE SESAME
Address  1828 L ST NW
City/State/Zip Code  WASHINGTON, DC 20036
Telephone
 (202) 975-1971
 E-mail address  ls1@eatlittlesesame.com
Date of Inspection
 08
/
 09
/
 2023
    Time In
 12
:
 30
PM     Time Out
 02
:
 10
PM  
License Holder  LS 1, LLC
License/Customer No.  09305xxxx-18000195
License Period
 08 
/
 01 
/
 2022 
 - 
 07 
/
 31 
/
 2024 
 Type of Inspection
 Complaint
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  1 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  6 COS  1 R  0
Certified Food Protection Manager (CFPM)
 KEVIN SCOTT 
CFPM #:  FS-101452 

CFPM Expiration Date:   01/19/2026  
D.C. licensed trash or solid waste contractor:
 Tenley Town 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 ORKIN (Recent visit on 01/10/2023) 
D.C. licensed ventilation hood system cleaning contractor:
 N/A 
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  LITTLE SESAME    Establishment Address  1828 L ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
6. - Food handler/employee was observed eating in mango at dishwashing area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  500.1 Persons working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles shall not: (a) Eat, drink, chew gum, or use any form of tobacco, except in designated areas where food, clean equipment and utensils, and unwrapped singleservice and single-use articles are not exposed, and where equipment or utensils are not washed or stored; or (b) Drink, except from a closed beverage container if the container is handled to prevent contamination of the employee's hands or the container, where food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles are exposed, and where equipment or utensils are washed or stored.  
8. - No hand washing was observed by employees prior to putting on gloves.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  402.1 Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P  
22. - Temperature control for safety foods temp above 41 degrees F inside the walk-in cooler. Temperature control for safety foods were relocated to functional reach-in freezer and other refrigerator. (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  
33. - Walk-in refrigerator was not able to keep internal food temperature at 41-degree F or less. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1600.1 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf  
38. - Back door was observed open and no any delivery at the time of inspection. (CORRECT 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.  
39. - Food items in a box stored on the floor in walk-in-refrigerator.(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.  
40. - Food employee observed not wearing a hair restraint while working with open food.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  405.1 All persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall keep their fingernails trimmed, filed, and maintained so that the edges and surfaces are cleanable and not rough. Pf  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use. PIC placed towels in wiping cloths in sanitizer solution at the time of inspection. (Corrected On Site)  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.  
54. - One dumpster is missing a lid . (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2713.2 Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment.  
55. - Cardboards were observed lining the floor in the dishwashing area(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2900.1 Except as specified in Section 2903 and except for antislip floor coverings or applications may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.  
 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 125.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Chicken raw (Walk-in Refrigerator) (Cold Holding) 47.0F Red Pepper and sauce (Walk-in Refrigerator) (Cold Holding) 49.0F Pickles (Walk-in Refrigerator) (Cold Holding) 49.0F (Walk-in Refrigerator) (Cold Holding) 48.0F
Cucumbers (Sandwich Prep Refrigerator) (Cold Holding) 40.0F Cole slaw (Sandwich Prep Refrigerator) (Cold Holding) 39.0F Pickled red onion (Sandwich Prep Refrigerator) (Cold Holding) 40.0F (Sandwich Prep Refrigerator) (Cold Holding) 40.0F
(Reach-in Freezer) (Cold Holding) 10.0F Cauliflower (Oven) (Cooking) 156.0F Chicken Shawarma (Oven) (Reheating) 165.0F (Steam Cooker) (Hot Holding) 165.0F
(Steam Table) (Hot Holding) 149.0F Eggplant (Hot Holding Cabinet) (Hot Holding) 149.0F Hot Water (Final Rinse Cycle - Warewashing Machine) 125.0F Hot Water (Handwashing Sink (kitchen)) 126.0F
Hot Water (Handwashing Sink - Dishwash area) 115.0F Hot Water (Handwashing sink (toilet room)) 101.0F Hot Water (Handwashing sink (toilet room)) 103.0F (Refrigerator) (Cold Holding) 39.0F
               
Inspector Comments:
Correct cited violations within 5 Calendar-days.

Correct cited violations within 14 Calendar-day.
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.
  Kevin Scott 08/09/2023
 Person-in-Charge (Signature) (Print) Date
    Mengestayhu Akelat 607  08/09/2023 
  Inspector (Signature) (Print) Badge # Date
    2023