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  BAR DEL MONTE
Address  3054 MOUNT PLEASANT ST NW
City/State/Zip Code  WASHINGTON, DC 20009
Telephone
 
 E-mail address  
Date of Inspection
 02
/
 08
/
 2024
    Time In
 02
:
 00
PM     Time Out
 03
:
 00
PM  
License Holder  Bar Del Monte LLC
License/Customer No.  
License Period
 02 
/
 08 
/
 2024 
 - 
 04 
/
 15 
/
 2024 
 Type of Inspection
 Preoperational
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  1 COS  0 R  0
Certified Food Protection Manager (CFPM)
 OLIVER PASTAN 
CFPM #:  FS-105513 

CFPM Expiration Date:   11/18/2026  
D.C. licensed trash or solid waste contractor:
 KMG 
D.C. licensed sewage & liquid waste transport contractor:
 Dar Pro Solutions 
D.C. licensed pesticide operator/contractor:
 Industrial Pest 
D.C. licensed ventilation hood system cleaning contractor:
 GreaseBusters 
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  BAR DEL MONTE    Establishment Address  3054 MOUNT PLEASANT ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
16. - The high temperature dish machine did not reach 180F after six cycles.  2002.1 After being cleaned, equipment, food-contact surfaces and utensils shall be sanitized in: (a) Hot water manual operations by immersion for at least thirty (30) seconds as specified in Section 1810; P or (b) Hot water mechanical operations by being cycled through equipment that is set up as specified in Sections 1804, 1811, and 1812 and achieving a utensil surface temperature of seventy-one degrees Celsius (71 degrees C) (one hundred and sixty degrees Fahrenheit (160 degrees F)) as measured by an irreversible registering temperature indicator. P  
16. - The concentration of the quaternary ammonium sanitizing solution is not in compliance. The solution read as 100ppm but it is required to be at least 200 ppm.  2002.2 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified in Section 1813 by providing: (a) Except as specified in Section 2002.2(b), a contact time of at least ten (10) seconds for a chlorine solution specified in Section 1813.2; P (b) A contact time of at least seven (7) seconds for a chlorine solution of fifty micrograms per liter (50 mg/L) that has a pH of ten (10) or less and a temperature of at least thirty -eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F), or a pH of eight (8) or less and a temperature of at least twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (c) A contact time of at least thirty (30) seconds for other chemical sanitizing solutions; P or (d) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields -sanitization-, as defined in this Code. P  
38. - There are gaps around conduit in the wood shed that lead into the building.  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.  
 
Sanitizer: Quaternary Ammonium, 100 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink) 107.0F Hot Water (3-compartment sink) 110.0F Hot Water (3-compartment sink) 159.0F (Reach-in Freezer) (Cold Holding) -5.0F
(Reach-in Refrigerator) (Cold Holding) 38.0F Hot Water (Handwashing Sink) 110.0F (Sandwich Prep Refrigerator) (Cold Holding) 38.0F Hot Water (Warewash Machine (wash cycle)) 155.0F
Hot Water (Warewash Machine (rinse cycle)) 165.0F Hot Water (Handwashing Sink) 105.0F (Reach-in Refrigerator) (Cold Holding) 35.0F    
Inspector Comments:
Not approved. Correct stated violations within 14-calendar days.
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.
  Oliver Pastan 02/08/2024
 Person-in-Charge (Signature) (Print) Date
    Douglas Dalier 082  02/08/2024 
  Inspector (Signature) (Print) Badge # Date
    2023