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  GW SHENKMAN HALL
Address  616 23RD ST NW
City/State/Zip Code  WASHINGTON, DC 20037
Telephone
 
 E-mail address  
Date of Inspection
 02
/
 09
/
 2024
    Time In
 02
:
 50
PM     Time Out
 06
:
 40
PM  
License Holder  Compass Group USA, Inc.
License/Customer No.  09313xxxx-23000124
License Period
 01 
/
 01 
/
 2023 
 - 
 12 
/
 31 
/
 2024 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  2 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  1 COS  0 R  0
Certified Food Protection Manager (CFPM)
 DASTRII MATENZIION 
CFPM #:  FS-100515 

CFPM Expiration Date:   03/09/2025  
D.C. licensed trash or solid waste contractor:
 Building/ GW University 
D.C. licensed sewage & liquid waste transport contractor:
 Building/ GW University 
D.C. licensed pesticide operator/contractor:
 Eagle ( recent visit on 01/16/2024) 
D.C. licensed ventilation hood system cleaning contractor:
 Prohood Cleaning Service 
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  GW SHENKMAN HALL    Establishment Address  616 23RD ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
8. - A food employee fail to wash their hands when changing tasks and before changing gloves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  402.1 Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P  
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink(s) inside dishwasher, kitchens and bathrooms.(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  
21. - Hot food item(s) are held at improper temperatures inside hot holding cabinet. Hot food item(s) are reheated >165 F in the oven. (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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P  
22. - Temperature control for safety foods (Chili and Lentils' cooked yesterday ) temp above 41 degrees F inside walk-in cooler. Chili and Lentils' were discarded voluntarily. (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. P  
62. - The establishment's business license was not posted.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4306.3 All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.  
 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 70.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Chicken Marsele (Hot Holding Display Unit) (Hot Holding) 147.0F Meatloaf (Hot Holding Display Unit) (Hot Holding) 140.0F Corn (Hot Holding Display Unit) (Hot Holding) 137.0F Chicken (Hot Holding Display Unit) (Hot Holding) 145.0F
Hot Water (Final Rinse Cycle - Warewashing Machine) 197.0F Hot Water (Dishwashing Machine - Wash Cycle) 161.0F Hot Water (Handwashing Sink (kitchen)) 115.0F Hot Water (Handwashing Sink (kitchen)) 68.0F
Hot Water (Handwashing Sink (kitchen)) 105.0F Hot Water (Handwashing Sink - Dishwash area) 61.0F Hot Water (Handwashing Sink - toilet/female) 68.0F Hot Water (Handwashing Sink - toilet/male) 68.0F
Vegetable Products (Reach-in Refrigerator) (Cold Holding) 37.0F (Refrigerator) (Cold Holding) 38.0F (Refrigerator) (Cold Holding) 37.0F Shrimp raw (Deep Fryer) (Cooking) 196.0F
Kabob (Oven) (Cooking) 156.0F Chicken (Oven) (Cooking) 177.0F Turkey Burger (Griddle) (Cooking) 170.0F (Walk-in Freezer) (Cold Holding) 0.0F
(Reach-in Freezer) (Cold Holding) -1.0F (Reach-in Freezer) (Cold Holding) -7.0F (Reach-in Freezer) (Cold Holding) -1.0F (Reach-in Freezer) (Cold Holding) -2.0F
(Reach-in Refrigerator) (Cold Holding) 36.0F Cheese (Reach-in Refrigerator) (Cold Holding) 39.0F (Reach-in Refrigerator) (Cold Holding) 36.0F Broccoli (Reach-in Refrigerator) (Cold Holding) 37.0F
Grean Bean Salad (Salad Bar) (Cold Holding) 40.0F Potato salad (Salad Bar) (Cold Holding) 40.0F (Sandwich Prep Refrigerator) (Cold Holding) 38.0F Ham (Sandwich Prep Refrigerator) (Cold Holding) 38.0F
Spinach Kale and Shallot (Hot Holding Display Unit) (Hot Holding) 137.0F Rice steamed (Hot Holding Cabinet) (Hot Holding) 137.0F Broccoli (Hot Holding Cabinet) (Hot Holding) 106.0F Chicken (Hot Holding Cabinet) (Hot Holding) 106.0F
Turkey (Hot Holding Display Unit) (Hot Holding) 141.0F Tuna (Sandwich Prep Refrigerator) (Cold Holding) 33.0F (Refrigerator) (Cold Holding) 38.0F Tomatoes chopped (Refrigerator) (Cold Holding) 37.0F
(Walk-in Refrigerator) (Cold Holding) 38.0F Green Beans (Walk-in Refrigerator) (Cold Holding) 39.0F Chili (Walk-in Refrigerator) (Cold Holding) 45.0F Lentils (Walk-in Refrigerator) (Cold Holding) 45.0F
               
Inspector Comments:
Correct cited violations within 5 Calendar-days.

Correct cited violations within 14 Calendar-day.
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.
  Dastrii Maten 02/09/2024
 Person-in-Charge (Signature) (Print) Date
    Mengestayhu Akelat 607  02/09/2024 
  Inspector (Signature) (Print) Badge # Date
    2023