D.C. licensed sewage & liquid waste transport contractor:
Valley Protiens
D.C. licensed pesticide operator/contractor:
General Pest Control
D.C. licensed ventilation hood system cleaning contractor:
Delta Industrial 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
CAFÉ GALLERY
Establishment Address
616 23RD ST NW
OBSERVATIONS
25 DCMR
CORRECTIVE ACTIONS
10. - There is no handwashing signage at the handwashing sink (grill 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.
15. - Raw chicken and steak stored above ready to eat foods inside of the walk-in refrigerator. (PIC Re-arranged the walk-in to remove the raw meats to a different refrigerator to prevent cross-contamination.)
(Corrected On Site)
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
22. - Cold food items are held at improper temperatures (Cold food items held at improper temperatures discarded at the time of inspection).(CORRECT VIOLATION WITHIN 3 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
29. - Approval has not yet been received for the use of vinegar in sushi rice as a preservative. At the time of inspection, all sushi rice is being held on ice when on display and inside of the walk-in refrigerator. (Corrections/additions need to be made to the HACCP plan/variance request form per the Food Technologist - PENDING)(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
1010.1
A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf
33. - Foods (i.e. bound salads, cooked meats and vegetables, etc.) observed cooling stacked and in tightly wrapped containers. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
1004.2
When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and (b) Loosely covered or uncovered if protected from overhead contamination as specified in Section 816.1(b), during the cooling period to facilitate heat transfer from the surface of the food.
35. - French Fries observed slacking at room temperature. (PIC moved the French Fries to the reach-in refrigerator.)
(Corrected On Site)
1001.1
Frozen potentially hazardous food that is slacked to moderate the temperature shall be held: (a) Under refrigeration that maintains the food temperature at five degrees (5 degrees C) (41 degrees F) or less; or (b) At any temperature if the food remains frozen.
36. - No working thermometer observed inside of the under-counter refrigerator located near the walk-in refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
1524.2
Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.
39. - No sneeze guard located over the a portion of the sushi section of the salad bar. (PIC added a cover/lid to the area that was not protected by the sneeze guard.)
(Corrected On Site)
820.1
Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of: packaging; counter, service line, or salad bar food guards; display cases; or other effective means. P
44. - Food employee observed making bare hand contact with the food/lip-contact surfaces of the single-use forks and knives when filling the containers. (PIC discarded these single-use utensils and had an employee use gloves when refilling the single-use utensil containers.)
(Corrected On Site)
2205.1
Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented.
44. - Some cleaned/sanitized equipment is stacked wet (wet nesting), not allowed to properly air dry. (PIC re-arranged the way the equipment is stacked to aid in the air drying process.)
(Corrected On Site)
2203.2
Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.
47. - Walk-in refrigerator is not maintaining proper cold holding temperatures. (Reading 62 degrees F at the time of inspection.)(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
1800.1
Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.
Avocado Imitation Crab Roll (Sushi) (Salad Bar) (Cold Holding)
51.0F
Shrimp Roll Sushi (Salad Bar) (Cold Holding)
51.0F
Fried Rice (Hot Bar) (Hot Holding)
163.0F
Chicken (Hot Bar) (Hot Holding)
157.0F
Steamed Vegetables (Hot Bar) (Hot Holding)
140.0F
Beef Bulgogi (Hot Bar) (Hot Holding)
189.0F
(Reach-in Refrigerator)
39.0F
(Freezer - Reach-In)
-4.0F
(Freezer - Reach-In)
5.0F
(Reach-in Refrigerator)
32.0F
Turkey sliced (Counter Top) (Cold Holding)
38.0F
Hot Water (Handwashing Sink)
123.0F
Ham (Reach-in Refrigerator) (Cold Holding)
37.0F
Beef raw/ground (Walk-in Refrigerator) (Thawing)
32.0F
Hot Water (3-compartment sink)
129.0F
Hot Water (Handwashing Sink)
123.0F
Onions raw (Ice) (Cooling)
63.0F
Chicken (Refrigerator - under counter) (Cold Holding)
40.0F
(Refrigerator - under counter)
35.0F
(Refrigerator - under counter)
38.0F
Tomatoes sliced (Counter Top) (Cold Holding)
38.0F
Inspector Comments:
Correct items stated within 3 and 14 days as listed within the observations section of this report.
Please submit questions/inquiries to the Area Supervisor at food.safety@dc.gov for efficient response.
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.
