image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002      email:
Establishment Name  1789 RESTAURANT(n)
Address  1224 36TH ST NW
City/State/Zip Code  WASHINGTON, DC 20007
 (202) 337-6668
 E-mail address
Date of Inspection
    Time In
PM     Time Out
License Holder  The City Limit Inc
License/Customer No.  09313xxxx-50005240
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  1 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-103264 

CFPM Expiration Date:   05/28/2026  
D.C. licensed trash or solid waste contractor:
 Republic Services 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 Industrial Pest Control ( recent visit on 01/21/2023, 01/18/2023 and 01/14/2023) 
D.C. licensed ventilation hood system cleaning contractor:
 N.Va Pressure Washing Service INC 
  Compliance Status COS R
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
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
  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  1789 RESTAURANT(n)    Establishment Address  1224 36TH ST NW
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink(s) one of the kitchen.(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  
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  
29. - Missing HACCP logs for some vacuum package foods. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4205.1 For a food establishment that is required in Sections 4202 and 4203 to have a HACCP Plan, the plan and specifications shall indicate: (a) A categorization of the types of potentially hazardous foods (time/ temperature control for safety foods) that are specified in the menu including, but not limited to, soups and sauces, salads, and bulk, solid foods such as meat roasts or other foods that are specified by the Department; Pf (b) A flow diagram by specific food or category type identifying critical control points and providing information on the following: (1) Ingredients, materials, and equipment used in the preparation of that food; Pf and (2) Formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved; Pf (c) A food employee and supervisory training plan that addresses food safety concerns involved; Pf (d) A statement of standard operating procedures for the plan under consideration, including clearly identifying: (1) Each critical control point; Pf (2) The critical limits for each critical control point; Pf (3) The method and frequency for monitoring and controlling each critical control point by the food employee designated by the person in charge; Pf (4) The method and frequency for the person in charge to routinely verify that the food employee is following standard operating procedures and monitoring critical control points; Pf (5) Actions to be taken by the person in charge if the critical limits for each critical control point are not met; Pf and (6) Records to be maintained by the person in charge to demonstrate that the HACCP Plan is properly operated and managed; Pf and (e) Additional scientific data or other information, as required by the Department, supporting the determination that food safety is not compromised by the proposal. Pf  
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Chicken (Refrigerator) (Cold Holding) 39.0F (Refrigerator) (Cold Holding) 37.0F Scallops (Refrigerator) (Cold Holding) 39.0F (Refrigerator) (Cold Holding) 38.0F
Tuna (Sandwich Prep Refrigerator) (Cold Holding) 39.0F (Sandwich Prep Refrigerator) (Cold Holding) 37.0F Mushrooms (Sandwich Prep Refrigerator) (Cold Holding) 39.0F (Sandwich Prep Refrigerator) (Cold Holding) 40.0F
Pasta/Noodles (Refrigerator - drawer) (Cold Holding) 40.0F Cured Meat (Refrigerator - drawer) (Cold Holding) 39.0F Mushrooms (Refrigerator - drawer) (Cold Holding) 37.0F (Refrigerator - drawer) (Cold Holding) 38.0F
(Reach-in Refrigerator) (Cold Holding) 37.0F Honey Mustard (Reach-in Refrigerator) (Cold Holding) 37.0F Cooked Potato (Reach-in Refrigerator) (Cold Holding) 37.0F Creamer (Reach-in Refrigerator) (Cold Holding) 39.0F
(Walk-in Freezer) (Cold Holding) 39.0F (Reach-in Freezer) (Cold Holding) -6.0F Carrot Salad (Sandwich Prep Refrigerator) (Cold Holding) 40.0F Chicken (Grill) (Cooking) 182.0F
Brisket (Ice) (Cold Holding) 37.0F Cole slaw (Ice) (Cold Holding) 39.0F Chicken (Refrigerator - drawer) (Cold Holding) 39.0F Brisket (Refrigerator - drawer) (Cold Holding) 40.0F
(Refrigerator - drawer) (Cold Holding) 40.0F Ground Beef (Steam Table) (Hot Holding) 141.0F Mashed potatoes (Steam Table) (Hot Holding) 139.0F Hot Water (Final Rinse Cycle - Warewashing Machine) 190.0F
Hot Water (Dishwashing Machine - Wash Cycle) 180.0F Hot Water (Handwashing Sink (kitchen)) 89.0F Hot Water (Handwashing Sink - Dishwash area) 115.0F Hot Water (Handwashing Sink - Bar) 105.0F
(Walk-in Refrigerator) (Cold Holding) 37.0F cauliflower Soup (Walk-in Refrigerator) (Cold Holding) 40.0F Brisket (Walk-in Refrigerator) (Cold Holding) 41.0F Eggs (Refrigerator - drawer) (Cold Holding) 38.0F
Sauce (Refrigerator - drawer) (Cold Holding) 38.0F (Refrigerator - drawer) (Cold Holding) 38.0F Chicken (Walk-in Refrigerator) (Cold Holding) 37.0F (Walk-in Refrigerator) (Cold Holding) 38.0F
Salmon (Refrigerator - drawer) (Cold Holding) 29.0F (Refrigerator - drawer) (Cold Holding) 38.0F        
Inspector Comments:
Correct cited violations within 5 Calendar-days.

Correct cited violations within 14 Calendar-days.

Note : The business license should be changed with the same trade name which is written in C of O ( 1789 RESTAURANT / THE TOMBS)

If you have any questions, please contact the area supervisor by emailing 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:
  Charles Kreiser 01/24/2024
 Person-in-Charge (Signature) (Print) Date
    Mengestayhu Akelat 607  01/24/2024 
  Inspector (Signature) (Print) Badge # Date