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  LE DIPLOMATE (n)
Address  1601 14TH ST NW
City/State/Zip Code  WASHINGTON, DC 20009
Telephone
 (202) 332-3333
 E-mail address  peter.koll@starr-restaurants.com
Date of Inspection
 09
/
 15
/
 2023
    Time In
 04
:
 34
PM     Time Out
 07
:
 50
AM  
License Holder  Parc Deux Restaurant Partners Llc
License/Customer No.  09313xxxx-13000167
License Period
 03 
/
 01 
/
 2023 
 - 
 02 
/
 28 
/
 2025 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  2 COS  0 R  0
Certified Food Protection Manager (CFPM)
 DESMOND COMER 
CFPM #:  FS-97760 

CFPM Expiration Date:   03/12/2024  
D.C. licensed trash or solid waste contractor:
 RTS 
D.C. licensed sewage & liquid waste transport contractor:
 GTO Grease Trap Service 
D.C. licensed pesticide operator/contractor:
 Presto ( recent visit on 09/12/2023 and 09/15/2023) ) 
D.C. licensed ventilation hood system cleaning contractor:
 Nelbud 
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 DIPLOMATE (n)    Establishment Address  1601 14TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
15. - Food (bread) is not covered in a manner to protect from cross contamination.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  802.1(c)-(h) Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food.  
22. - Temperature control for safety foods temp above 41 degrees F inside on top open sandwich preparation refrigerators and walk-in cooler. The foods were relocated to another cooer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
33. - Open sandwich preparation and one walk-in refrigerators at were 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. - Two burrow holes were observed outside the dining area.(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.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Beef (Walk-in Refrigerator) (Cold Holding) 41.0F Ribs (Walk-in Refrigerator) (Cold Holding) 40.0F (Walk-in Refrigerator) (Cold Holding) 39.0F Spinach (Under-counter Refrigerator) (Cold Holding) 48.0F
Steak raw (Under-counter Refrigerator) (Cold Holding) 38.0F Babay cow meat (Under-counter Refrigerator) (Cold Holding) 30.0F (Under-counter Refrigerator) (Cold Holding) 39.0F (Walk-in Refrigerator) (Cold Holding) 40.0F
(Walk-in Refrigerator) (Cold Holding) 40.0F Tomato cooked (Sandwich Prep Refrigerator) (Cold Holding) 39.0F Squash (Sandwich Prep Refrigerator) (Cold Holding) 47.0F Salmon (Refrigerator - drawer) (Cold Holding) 39.0F
Beef (Refrigerator - drawer) (Cold Holding) 39.0F Sauce (Refrigerator - drawer) (Cold Holding) 37.0F (Refrigerator - drawer) (Cold Holding) 32.0F (Walk-in Freezer) (Cold Holding) -4.0F
Aqua sauce (Walk-in Refrigerator) (Cold Holding) 50.0F (Walk-in Refrigerator) (Cold Holding) 44.0F Soup (Walk-in Refrigerator) (Cold Holding) 50.0F (Walk-in Refrigerator) (Cold Holding) 50.0F
Tuna (Sandwich Prep Refrigerator) (Cold Holding) 50.0F Soup (Sandwich Prep Refrigerator) (Cold Holding) 50.0F Liquid egg (Sandwich Prep Refrigerator) (Cold Holding) 45.0F (Grill) (Cooking) 145.0F
Eggs (Sandwich Prep Refrigerator) (Cold Holding) 46.0F Cheese (Sandwich Prep Refrigerator) (Cold Holding) 50.0F Hot Water (Final Rinse Cycle - Warewashing Machine) 189.0F Hot Water (Dishwashing Machine - Wash Cycle) 175.0F
Hot Water (Handwashing Sink (kitchen)) 123.0F Hot Water (Handwashing Sink (kitchen)) 115.0F Hot Water (Handwashing Sink - Bar) 105.0F Hot Water (Handwashing Sink - Bar) 101.0F
Hot Water (Handwashing Sink - Dishwash area) 109.0F Hot Water (Handwashing Sink - toilet/female) 109.0F Hot Water (Handwashing Sink - toilet/male) 101.0F Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) 45.0F
Mushrooms (Sandwich Prep Refrigerator) (Cold Holding) 41.0F Cheese (Sandwich Prep Refrigerator) (Cold Holding) 50.0F Oysters (Ice) (Cold Holding) 39.0F Fish (Refrigerator - drawer) (Cold Holding) 37.0F
Green Beans (Refrigerator - drawer) (Cold Holding) 39.0F (Refrigerator - drawer) (Cold Holding) 33.0F Beef (Walk-in Refrigerator) (Cold Holding) 38.0F Tuna (Walk-in Refrigerator) (Cold Holding) 41.0F
(Walk-in Refrigerator) (Cold Holding) 37.0F            
Inspector Comments:
Correct cited violations within 5 Calendar-days.

Correct cited violations within 14 Calendar-days.


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.
  Desmond P Comer 09/15/2023
 Person-in-Charge (Signature) (Print) Date
    Mengestayhu Akelat 607  09/15/2023 
  Inspector (Signature) (Print) Badge # Date
    2023