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  EMISSARY
Address  2032 P ST NW
City/State/Zip Code  Washington, DC 20036
Telephone
 (202) 552-9881
 E-mail address  daniel@totalcafe.biz
Date of Inspection
 11
/
 03
/
 2023
    Time In
 11
:
 35
AM     Time Out
 12
:
 20
PM  
License Holder  2032 P Street, LLC
License/Customer No.  93050xxxx-16000139
License Period
 08 
/
 01 
/
 2022 
 - 
 11 
/
 29 
/
 2024 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  5 COS  0 R  0
Core Violations  4 COS  0 R  0
Certified Food Protection Manager (CFPM)
 PATRICIA ARTEAGA 
CFPM #:  FS-105126 

CFPM Expiration Date:   07/28/2026  
D.C. licensed trash or solid waste contractor:
 Vinnie style 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 American Pest (10/18/23) 
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  EMISSARY    Establishment Address  2032 P ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
9. - Observed an employee touching a ready to eat food with bare hand. The food items were discarded at the time of inspection. (Corrected On Site)  800.2 Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P  
10. - One of the hand washing sink at the coffee making area was not provided with disposable towels. (Correct the cited violation within 5 calendar days)  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. - Observed the hand washing sinks in the kitchen and at the coffee making area were blocked by trash cans. (Correct the cited violation within 5 calendar days)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
10. - Observed no sign or poster that notifies food employees to wash their hands at the handwashing sinks in the kitchen and at the coffee making area.(Correct the cited violation within14 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.  
16. - Observed the interior of the ice machine doesn't look clean to the sight. (Correct the cited violation within 5 calendar days)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
38. - Observed flying inspects in the kitchen area and rodent droppings under the shelf near the dry food storage 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  
39. - Observed food items stored on the floor. (Correct the cited 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.  
41. - Observed wet wiping cloths not held in a bucket containing sanitizing solution not in use. (Correct the cited 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. - Observed there was no appropriate test kit to measure 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  
62. - Observed current inspection reports not conspicuously posted within the food establishment.  4306.3 All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.  
 
Sanitizer: Quaternary Ammonium, 250 ppm, 0.0 pH, 94.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Cheese (Under-counter Refrigerator) (Cold Holding) 41.0F Salmon (Under-counter Refrigerator) (Cold Holding) 41.0F   0.0F Lettuce (Counter Top) (Cold Holding) 41.0F
Cheese (Counter Top) (Cold Holding) 41.0F Avocado (Counter Top) (Cold Holding) 37.0F Tomatoes chopped (Counter Top) (Cold Holding) 41.0F Tuna (Counter Top) (Cold Holding) 36.0F
Salmon (Counter Top) (Cold Holding) 39.0F Cucumbers (Counter Top) (Cold Holding) 38.0F Fruit - cut or sliced (Counter Top) (Cold Holding) 41.0F pickled onion (Counter Top) (Cold Holding) 41.0F
Hot Water (3-compartment sink) 117.0F Hot Water (Handwashing Sink) 105.0F Sauce (Under-counter Refrigerator) (Cold Holding) 41.0F Lettuce (Under-counter Refrigerator) (Cold Holding) 41.0F
Mushrooms (Under-counter Refrigerator) (Cold Holding) 42.0F Beef (Under-counter Refrigerator) (Cold Holding) 41.0F Cheese (Under-counter Refrigerator) (Cold Holding) 41.0F Hot Water (Handwashing Sink) 100.0F
Hot Water (Handwashing sink (toilet room)) 100.0F Hot Water (2-compartment sink) 110.0F        
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.
  Paulo Serepas 11/03/2023
 Person-in-Charge (Signature) (Print) Date
    Afework Berga 33  11/03/2023 
  Inspector (Signature) (Print) Badge # Date
    2023