image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
image
Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  CAFE CANTINA
Address  1325 G ST NW
City/State/Zip Code  Washington, DC 20005
Telephone
 (202) 393-4404
 E-mail address  brendavasquez502@gmail.com
Date of Inspection
 06
/
 13
/
 2017
    Time In
 12
:
 40
PM     Time Out
 01
:
 55
PM  
License Holder  First Annex Inc
License/Customer No.  09313xxxx-64000619
License Period
 07 
/
 01 
/
 2016 
 - 
 06 
/
 30 
/
 2018 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  0 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  1 COS  0 R  0
Certified Food Protection Manager (CFPM)
 ROXANA BELTRAN GUARDADO 
CFPM #:  FS-78342 

CFPM Expiration Date:   09/19/2020  
D.C. licensed trash or solid waste contractor:
 BUILDING 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 WESTERN PEST CONTROL 
D.C. licensed ventilation hood system cleaning contractor:
 N/A 
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  CAFE CANTINA    Establishment Address  1325 G ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
15. - Protecting food from cross contamination (HIERARCHY) Multiple uncovered containers of PHF items found in the reach-in coolers/Raw meats that are removed from their sealed containers are not separated and stored in the same bin and stored above RTE foods inside the coolers. (CORRECT VIOLATION WITHIN 3 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. PFood 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. - Unclean food contact surfaces: Unclean rusty can opener/Unclean prep table with ready to eat food. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. PfEquipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - Cold food items are held at improper temperatures in the open cooler display and inside reach-in coolers. The cold holding unit is not well maintained to keep cold food at 41 degrees F and below. (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. PExcept 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  
23. - Prepared food items kept in plastic containers stored in reach-in and walk-in coolers are not labeled with dates and contents. Temperature control for safety foods intended to be held for more than 24 hours are not date marked. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. PfExcept when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
24. - The food establishment is using time as a public health control, without temperature control for pizzas held exposed on display. No final cooking temperatures shown or recorded on the log or any other documented procedures provided. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1009.1 Except as specified in Section 1009.4, if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service: (a) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the Department upon request and shall specify: Pf (1) Methods of compliance with Section 1009.2(a) through 1009.2(c) or Section 1009.3; Pf and (2) Methods of compliance with Section 1003 for food that is prepared, cooked, and refrigerated before time is used as a public health control. PfExcept as specified in Section 1009.4, if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service: (a) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the Department upon request and shall specify: Pf (1) Methods of compliance with Section 1009.2(a) through 1009.2(c) or Section 1009.3; Pf and (2) Methods of compliance with Section 1003 for food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf  
51. - The restaurant garbage disposal unit (food waste grinder) is not functional & out of order. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS  2401.1 A plumbing system shall be designed, constructed, and installed according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). PA plumbing system shall be designed, constructed, and installed according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). P  
52. - There is no air gap at the 3-compartment sink main pipes leading to the floor drain. The units drain pipes are recessed into the floor drains. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2602.1 Except as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. PExcept as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P  
63. - The certificate of occupancy was not provided at the time of the inspection, it must be amended according to the establishment occupancy use. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  4408.1 A licensee shall immediately discontinue operations and notify the Department whenever any of the following conditions occur: (a) Operating a food establishment with extensive fire damage that affects the establishment's ability to operate in compliance with this Code; P (b) Operating a food establishment with a flood or serious flood damage that affects the establishment's ability to operate in compliance with this Code; P (c) Operating a food establishment with an extended interruption of electrical services that affects the establishment's ability to operate in compliance with this Code; P (d) Operating a food establishment with an interruption of water service resulting in insufficient capacity to meet water demands throughout the establishment; P (e) Operating a food establishment with a sewage backup; P (f) Misuse of poisonous or toxic materials; P (g) Onset of an apparent foodborne illness outbreak; P (h) Operating a food establishment with gross insanitary occurrence or condition or other circumstances that may endanger public health including but not limited to an infestation of vermin; P (i) Operating without a valid Certificate of Occupancy; P (j) Failing to minimize the presence of insects, rodents, or other pests on the premises in violation of Section 3210.1(a) through (d); P or (k) The Department determines through an inspection, or examination of records or other means as specified in Section 4402.1(a) through (c) the existence of any other condition which endangers the public health, safety, or welfare, including but not limited to: P (1) Operating a food establishment without a license in violation of Section 4300.1; P (2) Operating a food establishment with an expired license in violation of Section 4300.2; P (3) Operating a food establishment with a suspended license in violation of Sections 4300.3 and 4718; P (4) Failure of licensee to employ a full-time person-in-charge who is a certified food protection manager recognized by the Department in violation of Section 203.1 and 203.3; P (5) Failure of licensee to employ a full-time person-in-charge who is a certified food protection manager recognized by the Department and who is present at the food establishment during all hours of operation in violation of Sections 200.3, 200.4, and 203; P (6) Failure of licensee to employ a full-time person-in-charge who is a certified food protection manager recognized by the Department and who is able to demonstrate knowledge in violation of Section 201; P (7) Selling, exchanging or delivering, or having in his or her custody or possession with the intent to sell or exchange, or expose, or offer for sale or exchange, any article of food which is adulterated in violation of D.C. Official Code Section 48-101 (2009 Repl.); P (8) Operating a food establishment with no hot water in violation of Section 2305; P (9) Operating with incorrect hot or cold holding temperatures for potentially hazardous foods that do not comply with this Code and that cannot be corrected during the course of the inspection in violation of chapter 10; P (10) Operating a food establishment with six (6) or more critical violations that cannot be corrected on site during the course of the inspection; P (11) Failing to hire a D.C. licensed Pesticide Operator/contractor in violation of Section 3210.2; P (12) Failing to allow access to the Department's representatives during the food establishment's hours of operation and other reasonable times as determined by the Department in violation of Section 4402.1; P (13) Hindering, obstructing, or in any way interfering with any inspector or authorized Department personnel in the performance of his or her duty in violation of D.C. Official Code Section 48-108 (2009 Repl.); P or (14) Failing to designate a non-smoking area in a restaurant with a capacity of 50 or more in violation of D.C. Official Code Section 7-1703.01(a) or (b) (2008 Repl.). P (l) The Department shall also determine through an inspection, or examination of records or other means as specified in Section 4402.1(a) through (c) the existence of additional conditions which endanger the public health, safety, or welfare, including but not limited to: P (1) Operating as a food vendor without a license in violation of Section 3700.1; (2) Operating as a food vendor with an expired license in violation of Section 3700.2; P (3) Operating as a food vendor with a suspended license in violation of Sections 3700.3 and 4718; P (4) Operating as a food vendor without a Food Protection Manager Certificate and a DOH-Issued Certified Food Protection Manager Identification Card in violation of Sections 203 and 3700.2; P (5) Operating a mobile food unit without a valid Health Inspection Certificate issued by the Department in violation of Section 3706.1; P (6) Possessing, preparing or vending any food requiring further processing from its original state aboard a mobile food unit without meeting the requirements of Sections 3700.6 and 3701, and this Code; P (7) Operating a depot, commissary or service support facility that services a mobile food unit without a valid license to operate issued by the Mayor in violation of Sections 3700.7 and 4300.1; P (8) Operating a depot, commissary or service support facility that services a mobile food unit with a license that has been suspended for violations of this chapter and applicable provisions of this Code; P (9) Using a deep fryer or other cooking equipment that requires a hood suppression system, except with the written approval of the District of Columbia Fire and Emergency Medical Services Department; P (10) Possessing, preparing, selling, offering to sale, or giving away any food requiring further processing from its original state without the submission of a HACCP Plan, Parasite Destruction Letter, or Risk Control Plan depending on the food and/or process as requested by the Department; P (11) Operating a mobile food unit without a current motor vehicle registration that is conspicuously displayed on the mobile food unit in violation of Section3713.1(h). P (12) Selling, exchanging or delivering, or having in his or her custody or possession with the intent to sell or exchange, or expose, or offer for sale or exchange, any article of food which is adulterated in violation of D.C. Official Code Section 48-101 (2009 Repl.); P (13) Operating a mobile food unit, depot, commissary or service support facility that services a mobile food unit with no hot water in violation of Section 2305; P (14) Operating with incorrect hot or cold holding temperatures for potentially hazardous foods that do not comply with this Code and that cannot be corrected during the course of the inspection in violation of chapter 10; P or (15) Hindering, obstructing, or in any way interfering with any inspector or authorized Department personnel in the performance of his or her duty in violation of D.C. Official Code Section 48-108 (2009 Repl.). P (m) The Department shall also determine through an inspection, or examination of records or other means as specified in Section 4402.1(a) through (c) the existence of additional conditions which endanger the public health, safety, or welfare, including but not limited to: P (1) Operating as a caterer without a license in violation of Section 3900.1; (2) Operating as a caterer with an expired license in violation of Section 3900.2; P (3) Operating as a caterer with a suspended license in violation of Sections 3900.3 and 4718; P (4) Failure of caterer to use transport containers capable of maintaining proper temperatures in accordance with chapters 6 through 13 when transporting and holding potentially hazardous food (time/ temperature control for safety food); P (5) Failure of catered establishment that receives food from a licensed caterer or licensed food establishment to obtain a ???Food Establishment License??? with the proper licensure notations as specified in Sections 4000.1(a), 4002.1(a), 4003.1(a), 4004.1(a), and 4300.1 through 4300.3; P (6) Failure of catered establishment to maintain a current copy of its contract with the licensed caterer or licensed food establishment on the premises for review by the Department as specified in Section 4000.2(a) through (f); P (7) Failure of catered establishment that prepares and serves potentially hazardous foods (time/ temperature control for safety food) on the premise to comply with this chapter and all applicable provisions of this Code; (8) Failure of catered establishment that prepares and serves potentially hazardous foods (time/ temperature control for safety food) on the premises to comply with this chapter and all applicable provisions of this Code; (9) Failure of catered establishment to remove potentially hazardous food (time/ temperature control for safety food) from transport containers and store in an approved refrigerator until served; (10) Failure of catered establishment to maintain potentially hazardous food (time/ temperature control for safety food) kept in the transport containers at proper temperatures in accordance with chapters 6 through 13; P (11) Failure of catered establishment to serve milk in original individual commercially filled containers received from the distributor, or from an approved bulk milk dispenser, or poured from a commercially filled container of not more than one gallon (1 gal.) capacity; (12) Failure of catered establishment to immediately refrigerate milk served in original individual commercially filled containers received from the distributor, or from an approved bulk milk dispenser, or poured from a commercially filled container of not more than one gallon (1 gal.) capacity when not in use. P (13) Failure of catered establishment to have a certified food protection manager on site during periods in which food is received and served; P (14) Selling, exchanging or delivering, or having in his or her custody or possession with the intent to sell or exchange, or expose, or offer for sale or exchange, any article of food which is adulterated in violation of D.C. Official Code Section 48-101 (2009 Repl.); P (15) Operating a catered establishment with no hot water in violation of Section 2305; P (16) Operating a catered establishment with incorrect hot or cold holding temperatures for potentially hazardous foods that do not comply with this Code and that cannot be corrected during the course of the inspection in violation of chapter 10; P (17) Failing to allow access to Department representatives during the food establishment's hours of operation and other reasonable times as determined by the Department in violation of Section 4402.1; P or (18) Hindering, obstructing, or in any way interfering with any inspector or authorized Department personnel in the performance of his or her duty in violation of D.C. Official Code Section 48-108 (2009 Repl.). P  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Onions raw (Refrigerator - open display) (Cold Holding) 49.0F Pizza - Pepperoni (Refrigerator - open display) (Cold Holding) 155.0F Pizza (Refrigerator - open display) (Cold Holding) 161.0F Ham (Refrigerator - open display) (Cold Holding) 44.0F
Cheese (Refrigerator - open display) (Cold Holding) 43.0F Green Peppers (Refrigerator - open display) (Cold Holding) 47.0F Beef (Refrigerator - open display) (Cold Holding) 43.0F Tomatoes chopped (Refrigerator - open display) (Cold Holding) 45.0F
Sausage (Refrigerator - open display) (Cold Holding) 44.0F Chicken (Refrigerator - open display) (Cold Holding) 42.0F Wheat/Oat/Grain/Rice (Steam Table) (Hot Holding) 161.0F Hot Water (3-compartment sink) 111.0F
Cheese (Refrigerator - open display) (Cold Holding) 45.0F Tomatoes chopped (Refrigerator - open display) (Cold Holding) 45.0F Beans (Refrigerator - open display) (Cold Holding) 151.0F (Refrigerator - reach-in) 40.0F
(Refrigerator - reach-in) 41.0F (Refrigerator - reach-in) 39.0F (Refrigerator - reach-in) 37.0F Pepperoni (Refrigerator - reach-in) (Cold Holding) 43.0F
Eggs (Refrigerator - reach-in) (Cold Holding) 43.0F Salad (Refrigerator - reach-in) (Cold Holding) 44.0F Peppers (Refrigerator - reach-in) (Cold Holding) 44.0F Hot Water (Handwashing Sink - kitchen) 109.0F
Hot Water (Handwashing Sink - kitchen) 101.0F Hot Water (Handwashing Sink - kitchen) 110.0F        
Inspector Comments:
Correct violations with 3days (priority and priority foundation) and 14days (core)
CFPM BRENDA VASQUEZ FS-61980 EXP. 08/01/2017
If any question, Please feel free to contact the area supervisor at food.safey@dc.gov
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.
  BRENDA VASQUEZ 06/13/2017
 Person-in-Charge (Signature) (Print) Date
    ROSS J. GATERETSE 624  06/13/2017 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3