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  BUSBOYS & POETS
Address  1390 V ST NW
City/State/Zip Code  WASHINGTON, DC 20009
Telephone
 (202) 387-7638
 E-mail address  danny@busboysandpoets.com
Date of Inspection
 12
/
 27
/
 2024
    Time In
 11
:
 00
AM     Time Out
 01
:
 45
PM  
License Holder  14th & V Inc.
License/Customer No.  93130xxxx-65004728
License Period
 09 
/
 01 
/
 2023 
 - 
 08 
/
 31 
/
 2025 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  4 COS  0 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 KMG HAULING 
D.C. licensed sewage & liquid waste transport contractor:
 WM OIL 
D.C. licensed pesticide operator/contractor:
 Highland Eco Pest Control (12/01/2024) 
D.C. licensed ventilation hood system cleaning contractor:
 US FILTER HOOD CLEANING 
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  BUSBOYS & POETS    Establishment Address  1390 V ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - No hot water at least 100 degrees F at handwashing sinks. Hot water is not constant. It get hot for some times and get cold again. (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  
16. - Utensils and food contact surfaces cleaned in 3 compartment sink and in dishwashing machine are not sanitized. Sanitizer was not available in the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P  
33. - Observed prepared collard greens and beef chili yesterday in deep large white containers have been stored in the walk in refrigerator as cooling process with internal temperatures was 44 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1004.1 Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf  
37. - Noted working containers that ingredients are not easily recognizable have not been labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  803.1 Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.  
40. - Observed one of employees wore wrist jewelry.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  406.1 Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band.  
48. - No Chlorine test strip available to measure the concentration of the chemical sanitizer solutions.(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  
50. - No hot water at least 110 degrees F. the hot water temperature was 108 degrees F .(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2305.2 Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Pf  
55. - Using mop was not stored in a position that allows it to air dry. It stored in mopping bucket.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3205.1 After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.  
 
Sanitizer: Dishwashing Machine at The Bar, 50 ppm, 0.0 pH, 120.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(3-compartment sink) 108.0F (Handwashing Sink - Dishwash area) 89.0F (Handwashing Sink - Cook Line) 89.0F (Handwashing Sink - Service Line) 89.0F
(Walk-in Refrigerator) 36.0F (Refrigerator - sandwich prep unit) 37.0F (Refrigerator - sandwich prep unit) 38.0F Refrigerator - Countertop 38.0F
Refrigerator - Countertop 38.0F (Refrigerator - drawer) 38.0F (Refrigerator - sandwich prep unit) 38.0F (Refrigerator - reach-in) 38.0F
(Refrigerator - reach-in) 38.0F (Refrigerator - reach-in) 39.0F (Freezer - Reach-In) -3.0F Potatoes Chop (Walk-in Refrigerator) (Cold Holding) 38.0F
Chili - Beef (Walk-in Refrigerator) (Cold Holding) 44.0F Collard Greens (Walk-in Refrigerator) (Cold Holding) 44.0F Chili - Beef (Walk-in Refrigerator) (Cold Holding) 39.0F Raw Meat (Walk-in Refrigerator) (Cold Holding) 38.0F
Boiled Eggs (Refrigerator - reach-in) (Cold Holding) 40.0F Vegetable Products (Refrigerator - sandwich prep unit) (Cold Holding) 39.0F salsa (Refrigerator - sandwich prep unit) (Cold Holding) 39.0F Raw Meat (Refrigerator - drawer) (Cold Holding) 39.0F
Shrimp raw (Refrigerator - drawer) (Cold Holding) 39.0F Cheese shredded (Refrigerator - sandwich prep unit) (Cold Holding) 39.0F        
Inspector Comments:
Correct Cited Violations within 5 and 14 Calendar days.

CFPM
Mike Davis
Exam Date:07/13/2022
Certificate Number:21848222
Issue Date:12/23/2024
Expiration Date 07/13/2025

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.
  A SHALLAL 12/27/2024
 Person-in-Charge (Signature) (Print) Date
    Gnandi Gbandi 014  12/27/2024 
  Inspector (Signature) (Print) Badge # Date
    2023