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  CHAIA
Address  615 I ST NW
City/State/Zip Code  WASHINGTON, DC 20010
Telephone
 (248) 459-4481
 E-mail address  juan@chaiatacos.com
Date of Inspection
 08
/
 30
/
 2023
    Time In
 01
:
 57
PM     Time Out
 02
:
 45
PM  
License Holder  Chaia Mount Vernon Triangle, LLC
License/Customer No.  09313xxxx-19000059
License Period
 01 
/
 01 
/
 2021 
 - 
 12 
/
 31 
/
 2023 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  2 R  1
Priority Foundation Violations  2 COS  1 R  0
Core Violations  2 COS  0 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Storm oil 
D.C. licensed pesticide operator/contractor:
 Ecolab (Service Date 8-15-23) 
D.C. licensed ventilation hood system cleaning contractor:
 L & R Cleaning Service 
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  CHAIA    Establishment Address  615 I ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - The Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic business license. REPEAT  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  
10. - There is no paper towel at the handwashing sink. PIC placed paper towel at hand sink. (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  
22. - Temperature control for safety foods temp above 41 degrees F.(Open display) PIC place ice and tops on open display area. (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  
28. - Observed employee medicine with food ingredients. PIC removed medicine. (Corrected On Site)  3412.2 Medicines that are in a food establishment for the employees' use shall be labeled as specified in Section 3301 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. P  
38. - Observed rodent droppings under shelf floor front line. (CORRECT 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  
38. - Observed door gaps at exit door, gap at front door. (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.  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(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.  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Sauce (Reach-in Refrigerator) (Cold Holding) 35.0F Beans (Walk-in Refrigerator) (Cold Holding) 39.0F Vegetable Products (Walk-in Refrigerator) (Cold Holding) 39.0F Cheese (Reach-in Refrigerator) (Cold Holding) 36.0F
Hot Water (Handwashing Sink - Cook Line) 100.0F Hot Water (3-compartment sink) 110.0F Hot Water (Final Rinse Cycle - Warewashing Machine) 180.0F Hot Water (Handwashing Sink - Dishwash area) 100.0F
Green Peppers (Open Display Refrigerator) (Cold Holding) 55.0F Pickled Onion (Open Display Refrigerator) (Cold Holding) 45.0F Tomatoes sliced (Open Display Refrigerator) (Cold Holding) 46.0F (Open Display Refrigerator) 41.0F
(Under-counter Refrigerator) 41.0F Steamed Rice (Hot Holding Cabinet) (Hot Holding) 146.0F (Hot Holding Cabinet) 166.0F Hot Water (Handwashing sink (toilet room)) 100.0F
               
Inspector Comments:
Correct cited violations within 5 calendar-days.

Correct cited violations within 14 calendar-days.

The licensee has failed to comply with the 5 calendar-day notice cited on 05/04/23, as listed within the observations section of this report. The Licensee’s failure to comply may result in additional enforcement action. 25-A DCMR 203.3

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.
  Lea Lopez 08/30/2023
 Person-in-Charge (Signature) (Print) Date
    Andrea Scales 79  08/30/2023 
  Inspector (Signature) (Print) Badge # Date
    2023