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  GOGI YOGI (n)
Address  1921 8TH ST NW
City/State/Zip Code  WASHINGTON, DC 20001
Telephone
 (202) 531-1869
 E-mail address  gogiyogi.bbq@gmail.com
Date of Inspection
 04
/
 25
/
 2025
    Time In
 04
:
 35
PM     Time Out
 06
:
 30
PM  
License Holder  1823 Owner, LLC
License/Customer No.  09313xxxx-22000104
License Period
 02 
/
 01 
/
 2022 
 - 
 01 
/
 31 
/
 2026 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  0 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
 EDIN ALVAREZ 
CFPM #:  FS-105457 

CFPM Expiration Date:   11/14/2026  
D.C. licensed trash or solid waste contractor:
 BUILDING 
D.C. licensed sewage & liquid waste transport contractor:
 Dar Pro 
D.C. licensed pesticide operator/contractor:
 Schmitz Bros Pest Services 
D.C. licensed ventilation hood system cleaning contractor:
 Michell 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  GOGI YOGI (n)    Establishment Address  1921 8TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There were no paper towels available at one of handwashing sinks at the kitchen and at the Bar.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
15. - Foods not stored correctly inside of the walk-in refrigerator to avoid cross contamination. Raw meat products have mixed stored with ready to eat food.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
16. - Utensils cleaned in the dishwashing machine at the kitchen are not sanitized. The chlorine was not available in the rinse sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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 chlorine concentration level in the dishwashing machine at the kitchen is not at the required level 50 PPM. The chlorine is not available in the solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1813.2 A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)].  
22. - Noted prepared soup, prepared meats, raw meats, and other food items have been held at incorrect cold holding temperatures inside of the refrigerator reach in. Internal temperatures range of 43 to 45 degrees F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
33. - Noted prepared beef soup in a large deep container with internal temperature 111 degrees F have been held inside of the walk-in refrigerator as cooling process.(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  
36. - There is no thermometer with a small probe available to measure the food internal temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1606.2 A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Pf  
41. - Wet wiping cloths not held in chemical sanitizing solution buckets.(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.  
49. - Dishwashing machine trays and the ice maker cover are not free of dirt, grease and other deposits.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
55. - Using mop not placed in a position that allows it to air dry.(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) 127.0F (Handwashing Sink - Dishwash area) 110.0F (Handwashing Sink - Bar) 111.0F (Handwashing Sink - Cook Line) 109.0F
(Handwashing Sink - toilet room) 102.0F (Handwashing Sink - toilet room) 197.0F (Walk-in Refrigerator) 38.0F (Refrigerator - sandwich prep unit) 37.0F
(Refrigerator - reach-in) 38.0F (Refrigerator - reach-in) 45.0F (Freezer - Reach-In) -4.0F Beef Soup (Walk-in Refrigerator) (Cold Holding) 111.0F
Raw Meat (Walk-in Refrigerator) (Cold Holding) 40.0F Raw Pork (Walk-in Refrigerator) (Cold Holding) 39.0F Cheese shredded (Walk-in Refrigerator) (Cold Holding) 39.0F Kimchi (Walk-in Refrigerator) (Cold Holding) 41.0F
Kimchi (Refrigerator - sandwich prep unit) (Cold Holding) 38.0F Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) 39.0F raw Pork (Refrigerator - reach-in) (Cold Holding) 39.0F Raw Meats (Refrigerator - reach-in) (Cold Holding) 43.0F
Soup (Refrigerator - reach-in) (Cold Holding) 44.0F Pork Meat (Refrigerator - reach-in) (Cold Holding) 45.0F        
Inspector Comments:
Correct Cited Violations within 5 and 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.
  Edin Alvarez 04/25/2025
 Person-in-Charge (Signature) (Print) Date
    Gnandi Gbandi 014  04/25/2025 
  Inspector (Signature) (Print) Badge # Date
    2023