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  LIMA TWIST
Address  1411 K ST NW
City/State/Zip Code  WASHINGTON, DC 20005
Telephone
 (202) 271-9665
 E-mail address  Masouda4@gmail.com
Date of Inspection
 09
/
 16
/
 2023
    Time In
 11
:
 30
AM     Time Out
 12
:
 55
PM  
License Holder  1411K Concepts Corp.
License/Customer No.  09313xxxx-22000195
License Period
 06 
/
 01 
/
 2022 
 - 
 05 
/
 31 
/
 2024 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  1 R  0
Priority Foundation Violations  6 COS  2 R  0
Core Violations  4 COS  0 R  0
Certified Food Protection Manager (CFPM)
 CARLOS ALBERTO DI LAUDO 
CFPM #:  FS-92873 

CFPM Expiration Date:   03/03/2024  
D.C. licensed trash or solid waste contractor:
 KMG 
D.C. licensed sewage & liquid waste transport contractor:
 Atlantic biofuels 
D.C. licensed pesticide operator/contractor:
 Miche Pest Control 
D.C. licensed ventilation hood system cleaning contractor:
 ASAP 
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  LIMA TWIST    Establishment Address  1411 K ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no soap at the handwashing sink. PIC PLACED SOAP (Corrected On Site)  3001.1 Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  
10. - There is no PAPER TOWEL at the handwashing sink. PIC REPLACE PAPER TOWEL (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  
10. - There is no handwashing signage at the handwashing sink. BAR(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
10. - OBSERVED HAND SINK BLOCKED AT DISH and bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. PfA handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink(s) toilet room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
16. - The concentration of the chlorine-based sanitizing solution is not in compliance.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) dishwasher bar  1813.2 A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)].  
22. - Temperature control for safety foods temp above 41 degrees F. pic PLACE ICE UNDER LIQUID EGGS. (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. PExcept 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  
29. - The establishment is serving a acidification of white rice method without having obtained a variance. CEASE & DESIST - You are hereby ordered to Cease & Desist serving a sushi rice method EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an Area Supervisor at (202)535-2180 or email Haccp.plans@dc.gov for further direction. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1010.1 A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf  
32. - The establishment does not have a current Variance approval for the Acidified Rice process. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4103.2 A variance shall be requested in writing and be accompanied by the appropriate fee.A request for a variance shall contain the following information, which shall be retained in the Department's file on the food establishment: (a) The specified provision(s) of this Code from which the variance is requested; (b) The reasons why the requirements of the provision(s) cannot be met; (c) Alternative measures that will be taken to ensure a comparable degree of protection to public health, safety, and the environment if a variance is granted; (d) Whether a HACCP Plan, as specified in Section 4202 is involved that includes information specified under Section 4205 that is relevant to the variance request; (e) The length of time for which the variance is requested; and (f) A statement that the party applying for the variance will agree to comply with the terms of any variance, if one is granted.A request for a variance shall contain the following information, which shall be retained in the Department's file on the food establishment: (a) The specified provision(s) of this Code from which the variance is requested; (b) The reasons why the requirements of the provision(s) cannot be met; (c) Alternative measures that will be taken to ensure a comparable degree of protection to public health, safety, and the environment if a variance is granted; (d) Whether a HACCP Plan, as specified in Section 4202 is involved that includes information specified under Section 4205 that is relevant to the variance request; (e) The length of time for which the variance is requested; and (f) A statement that the party applying for the variance will agree to comply with the terms of any variance, if one is granted.  
40. - Food employee observed not wearing a hair restraint while working with open food.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  502.1 Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.  
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.  
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(CORRECT 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. PfA test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
 
Sanitizer: Chlorine, 10 ppm, 0.0 pH, 00.0°F 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing sink (toilet room)) 88.0F Hot Water (Handwashing Sink - Dishwash area) 100.0F Hot Water (Handwashing Sink (kitchen)) 100.0F Salmon (Under-counter Refrigerator) (Cold Holding) 41.0F
(Reach-in Refrigerator) (Cold Holding) 41.0F (Under-counter Refrigerator) (Cold Holding) 34.0F 1% Lowfat Milk (Reach-in Refrigerator) (Cold Holding) 39.0F Empanada (Reach-in Refrigerator) (Cold Holding) 41.0F
Hot Water (3-compartment sink) 110.0F Vegetable Products (Reach-in Refrigerator) (Cold Holding) 34.0F Meat (Reach-in Refrigerator) (Cold Holding) 40.0F (Freezer) 24.0F
Eggs (Counter Top) (Cold Holding) 52.0F Hot Water (Handwashing Sink - Bar) 100.0F Hot Water (2-compartment sink (Bar)) 147.0F    
Inspector Comments:
CEASE AND DESIST- You are hereby ordered to Cease & Desist operation of Tabaco and Hookah EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an area supervisor at (202)535-2180 or email the area supervisor at food.safety@dc.gov for further direction.

For smoking exemption please contact Carrie Dahlquist
Program Manager
Tobacco Control Program
Community Health Administration (CHA)
Cancer and Chronic Disease Prevention Bureau

carrie.dahlquist@dc.gov
Main: 202.442.5955

CEASE AND DESIST- You are hereby ordered to Cease & Desist operation of Acidified Rice process EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an area supervisor at (202)535-2180 or email the area supervisor at food.safety@dc.gov for further direction

Correct cited violations within 5/14 calendar-days.

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.
  CARLOS DI LAUDO 09/16/2023
 Person-in-Charge (Signature) (Print) Date
    Andrea Scales 79  09/16/2023 
  Inspector (Signature) (Print) Badge # Date
    2023