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  CHOP'T CREATIVE SALAD
Address  1629 K ST NW STE 300
City/State/Zip Code  Washington, DC 20006
 (202) 688-0333
 E-mail address
Date of Inspection
    Time In
PM     Time Out
License Holder  Chopt'd Creative Salads Comp LLC
License/Customer No.  13404XXXX-70110121
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  2 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
D.C. licensed sewage & liquid waste transport contractor:
D.C. licensed pesticide operator/contractor:
D.C. licensed ventilation hood system cleaning contractor:
  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  CHOP'T CREATIVE SALAD    Establishment Address  1629 K ST NW STE 300
16. - Observed unclean meat slicer food debris present on the blade. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - Temperature control for safety foods temp above 41 degrees F.observed throughout the establishment. (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  
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.  
47. - Observed several refrigeration units located on the sevice line not maintaining temperatures at or below 41F. Observed service line reach-in refrigeration unit door unable to remain closed, door ajar. (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.Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 00.0°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Kale (Refrigerator - reach-in) (Cold Holding) 61.3F (Refrigerator - walk-in) 35.0F Avocado (Refrigerator - sandwich prep unit) (Cold Holding) 50.0F Onions cooked (Refrigerator - sandwich prep unit) (Cold Holding) 41.7F
Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) 40.0F Eggs boiled (Refrigerator - sandwich prep unit) (Cold Holding) 40.6F Squash (Refrigerator - sandwich prep unit) (Cold Holding) 51.2F Chicken (Refrigerator - sandwich prep unit) (Cold Holding) 41.9F
Eggs boiled (Refrigerator - sandwich prep unit) (Cold Holding) 45.0F Lettuce romaine (Refrigerator - sandwich prep unit) (Cold Holding) 48.3F Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) 41.5F (Refrigerator - sandwich prep unit) 39.0F
Chicken (Refrigerator - sandwich prep unit) (Cold Holding) 45.3F Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) 29.6F Avocado (Refrigerator - sandwich prep unit) (Cold Holding) 57.9F Lettuce romaine (Refrigerator - sandwich prep unit) (Cold Holding) 50.0F
Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) 55.9F (Handwashing Sink - seafood section) 128.0F Chicken (Ice) (Cold Holding) 51.2F Shrimp cooked (Ice) (Cold Holding) 57.0F
(Handwashing Sink - Service Line) 125.0F (2-compartment sink) 135.0F Chili (Steam Table) (Hot Holding) 191.0F Chicken (Steam Table) (Hot Holding) 200.0F
(3-compartment sink) 130.0F Lettuce spring mix (Refrigerator - reach-in) (Cold Holding) 45.6F Lettuce (Refrigerator - reach-in) (Cold Holding) 42.0F (Refrigerator - reach-in) 44.0F
Feta Cheese (Refrigerator - reach-in) (Cold Holding) 39.3F (Handwashing Sink - kitchen) 100.0F (Handwashing Sink - toilet room) 106.0F    
Inspector Comments:
Correct items within the timeframes indicated within each observation.
Please submit all questions/inquiries to the Area Supervisor at for an efficient response.
CERTIFIED FOOD PROTECTION MANAGER-Juan E. Torres Diaz, FS-72050, Exp-10/20/2018.
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:
  Juan Diaz 04/11/2017
 Person-in-Charge (Signature) (Print) Date
    Dawn Adams 19  04/11/2017 
  Inspector (Signature) (Print) Badge # Date