image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002      email:
Establishment Name  CAFÉ OF INDIA
Address  4909 WISCONSIN AVE NW
City/State/Zip Code  WASHINGTON, DC 20016
 (202) 244-1395
 E-mail address
Date of Inspection
    Time In
AM     Time Out
License Holder  DC Narveer Inc
License/Customer No.  09313xxxx-20000018
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  1 COS  0 R  1
Priority Foundation Violations  2 COS  0 R  2
Core Violations  1 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-72780 

CFPM Expiration Date:   10/22/2019  
D.C. licensed trash or solid waste contractor:
 Stellar Environmental 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
D.C. licensed ventilation hood system cleaning contractor:
 Superior Hood Cleaning 
  Compliance Status COS R
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
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
  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  CAFÉ OF INDIA    Establishment Address  4909 WISCONSIN AVE NW
16. - Establishment is not properly sanitizing utensils and equipment during manual warewashing operations.(REPEAT)(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  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  
48. - Warewashing machine observed not dispensing sanitizer while in operation.(REPEAT)(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1529.1 A warewashing machine that uses a chemical for sanitization and that is installed after adoption of this Code shall be equipped to: (a) Automatically dispense detergents and sanitizers; Pf and (b) Incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. Pf  
48. - Warewashing machine observed with no temperature-measuring device to indicate the temperature of the water.(REPEAT)(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1527.1 A warewashing machine shall be equipped with a temperature-measuring device that indicates the temperature of the water: (a) In each wash and rinse tank; Pf and (b) As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf  
66. - A "Do Not Use" sign was posted on the warewashing machine during the routine inspection conducted 10/11/2016. Please do not use said unit or remove the posted sign until the unit is fixed and the use approved by the DC DOH.  4710.1 The condemnation order shall: (a) State that the equipment, utensils, or linens subject to the order may not be used, sold, moved from the food establishment, or destroyed without a written release of the order from the Department; (b) State the specific reasons for placing the equipment, utensils, or linens under the condemnation order with reference to the applicable provisions of this Code and the hazard or adverse effect created by the observed condition; (c) Completely identify the equipment, utensils, or linens subject to the condemnation order by the common name, the label or manufacturer's information, description of the item, the quantity, the Department's tag or identification information, and location; (d) State that the licensee has the right to a hearing and may request a hearing by submitting a timely request in accordance with chapter 48, which request does not stay the Department's imposition of the condemnation order; (e) State that the Department may order the destruction, replacement or removal of the equipment, utensils or linens if a timely request for a hearing is not received; and (f) Provide the name and address of the Department representative to whom a request for a hearing may be made.  
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Walk-in Refrigerator) 38.0F Hot Water (Handwashing Sink - Bar) 105.6F Hot Water (Warewashing Machine - Wash Cycle) 123.0F Chick Peas (Walk-in Refrigerator) (Cold Holding) 40.6F
Eggs (Walk-in Refrigerator) (Cold Holding) 42.6F Hot Water (Warewashing Machine - Rinse Cycle) 128.0F        
Inspector Comments:
3 day notices 504.1, 2411.1, 1007.1, 1809.2, 1608.1, 2403.1, 2911.1, 1509.5 abated from inspection conducted 10/11/2016.

14 day notices 3004.1, 803.1, 810.1, 3101.2, 3200.1 abated from inspection conducted 10/11/2016.

14 day notices 1900.3, 2418.1 pending from inspection conducted 10/11/2016.

Failure to comply with 3 day notices 2002.2, 1529.1, 1527.1.

Correct items stated within 3 calendar days.

Please submit all questions or inquiries to the area supervisor at
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:
  Navjot Singh 10/19/2016
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  10/19/2016 
  Inspector (Signature) (Print) Badge # Date