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  LA VIE (n)
Address  88 DISTRICT SQ SW
City/State/Zip Code  WASHINGTON, DC 20024
Telephone
 (703) 629-0305
 E-mail address  Juan@lavie-dc.com
Date of Inspection
 07
/
 30
/
 2024
    Time In
 05
:
 00
PM     Time Out
 06
:
 35
PM  
License Holder  SRG Waterfront, LLC
License/Customer No.  09313xxxx-18000207
License Period
 09 
/
 01 
/
 2022 
 - 
 08 
/
 31 
/
 2024 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  10 COS  1 R  0
Core Violations  4 COS  0 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Calvert Exterminating (service date - 6/6/24) 
D.C. licensed ventilation hood system cleaning contractor:
 US Filter 
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  LA VIE (n)    Establishment Address  88 DISTRICT SQ SW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sinks in 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  
10. - A handwashing sink at dishwashing area is blocked by a shelf. The shelf was removed at the time of call. (Corrected On Site)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
10. - There are no paper towels at the handwashing sinks located at bar areas.(CORRECT VIOLATION WITHIN 5 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. - There are no handwashing signages at the handwashing sinks located at bar area.(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.  
14. - Shellstock tags not attached to container until empty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  717.1 Except as specified in Section 717.4, shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Pf  
14. - Shellstock tags not maintained for 90 days in chronological order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  717.3 The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for ninety (90) calendar days from the date that is recorded on the tag or labels, as specified in Section 717.2 by using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified in Section 717.2.Pf  
14. - The date last shellstock sold not recorded on shellstock tags. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  717.2 The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf  
16. - Mold was observed on the ice maker's plastic drip panel.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. 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  
38. - Observed roaches on the high temperature dishwashing machine.(CORRECT 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  
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 (Quat) 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. Pf  
48. - High temperature dishwashing machine rinse cycle not reaching 180 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1811.1 Except as specified in Section 1811.2, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold shall not be more than ninety degrees Celsius (90 degrees C) (one hundred ninety-four degrees Fahrenheit (194 degrees F)), or less than: Pf (a) For a stationary rack, single temperature machine, four degrees Celsius (4 degrees C) (one hundred sixty-five degrees Fahrenheit (165 degrees F)); Pf or (b) For all other machines, eighty-two degrees Celsius (82 degrees C) (one hundred eighty degrees Fahrenheit (180 degrees F)). Pf  
56. - Observed employees belongings stored on the handwashing sink. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3010.2 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink (kitchen)) 88.0F (Reach-in Refrigerator) 40.0F Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding) 41.0F Cucumbers (Reach-in Refrigerator) (Cold Holding) 41.0F
Cheese (Reach-in Refrigerator) (Cold Holding) 41.0F Corn (Reach-in Refrigerator) (Cold Holding) 41.0F (Reach-in Refrigerator) 41.0F Ham sliced (Reach-in Refrigerator) (Cold Holding) 41.0F
Shrimp raw (Reach-in Refrigerator) (Cold Holding) 43.0F Chick Peas (Reach-in Refrigerator) (Cold Holding) 41.0F Rice steamed (Reach-in Refrigerator) (Cold Holding) 47.0F Mushrooms (Reach-in Refrigerator) (Cold Holding) 40.0F
Chick Peas (Reach-in Refrigerator) (Cold Holding) 40.0F Caramelized onions (Reach-in Refrigerator) (Cold Holding) 40.0F Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding) 40.0F Potatoes (Reach-in Refrigerator) (Cold Holding) 53.0F
Shrimp raw (Reach-in Refrigerator) (Cold Holding) 42.0F Lamb (Reach-in Refrigerator) (Cold Holding) 41.0F Salmon (Refrigerator - drawer) (Cold Holding) 41.0F Hot Water (Prep sink) 122.0F
(Reach-in Refrigerator) 36.0F Hot Water (Handwashing Sink (kitchen)) 83.0F Ice Cream (Ice Cream Freezer) 8.0F (Reach-in Refrigerator) 34.0F
(Reach-in Refrigerator) 40.0F (Reach-in Refrigerator) 41.0F Octopus (Walk-in Refrigerator) (Cold Holding) 40.0F Lobster (Walk-in Refrigerator) (Cold Holding) 40.0F
Potatoes (Walk-in Refrigerator) (Cooling) 45.0F Sliced Tomatoes (Walk-in Refrigerator) (Cold Holding) 42.0F Hot Water (Handwashing Sink (kitchen)) 105.0F Hot Water (Final Rinse Cycle - Warewashing Machine) 160.0F
Hot Water (3-compartment sink) 120.0F (Reach-in Refrigerator) 40.0F (Walk-in Refrigerator) 41.0F Cheese (Walk-in Refrigerator) (Cold Holding) 41.0F
(Reach-in Refrigerator) 38.0F 2% Reduced Fat Milk (Reach-in Refrigerator) (Cold Holding) 40.0F (Reach-in Refrigerator) 38.0F Butter (Reach-in Refrigerator) (Cold Holding) 39.0F
(Reach-in Freezer) 12.0F Hot Water (Handwashing Sink - Bar) 120.0F Hot Water (Handwashing Sink - Bar) 115.0F Hot Water (2-compartment sink (Bar)) 118.0F
Hot Water (Handwashing sink (toilet room)) 107.0F            
Inspector Comments:
Certified Food Manager: Juan Rivera Certificate number: 24972017 Expiration date: 12/19/2026

Correct cited violations within 5 calendar-days.
Correct cited violations within 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.
  Juan Rivera 07/30/2024
 Person-in-Charge (Signature) (Print) Date
    Solomon Balcha 038  07/30/2024 
  Inspector (Signature) (Print) Badge # Date
    2023