image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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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  CHARLIE PALMER STEAK
Address  101 CONSTITUTION AVE NW
City/State/Zip Code  Washington, DC 20001
Telephone
 (202) 547-8100
 E-mail address  mellis@charliepalmer.com
Date of Inspection
 06
/
 27
/
 2017
    Time In
 12
:
 45
PM     Time Out
 02
:
 25
PM  
License Holder  Charlie Palmer Steak D.C. LLC
License/Customer No.  93130xxxx-67005272
License Period
 09 
/
 01 
/
 2015 
 - 
 08 
/
 31 
/
 2017 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  0
Priority Foundation Violations  2 COS  1 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
 JUSTIN ROCHE 
CFPM #:  FS-87175 

CFPM Expiration Date:   04/10/2022  
D.C. licensed trash or solid waste contractor:
 ENVIRONMENTAL SOLUTIONS 
D.C. licensed sewage & liquid waste transport contractor:
 VALEY PROTEINS 
D.C. licensed pesticide operator/contractor:
 ORKIN PEST CONTROL 
D.C. licensed ventilation hood system cleaning contractor:
 HADPRO 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  CHARLIE PALMER STEAK    Establishment Address  101 CONSTITUTION AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
14. - The shell-stack tags for mussels, clams and oysters are not maintained for 90 days in chronological order. Shell stock tags are not affixed to several bags in walk-in cooler. (Corrected On Site)  717.1 The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. PfExcept as specified in Section 717.4, shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Pf  
20. - The Cooling requirements are not met due to no temp logs kept to monitor hours and food temps according to ambient temps of 4hrs. (2hrs - 70) and (4hrs – 41). (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1003.1 Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (a) Within two (2) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)); P and (b) Within six (6) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. PCooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (a) Within two (2) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)); P and (b) Within six (6) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
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  
37. - Multiple working containers of foods, oils, herbs, spices and other items that are left on kitchen’s counter. There are numerous unlabeled plastic squeeze bottles of unknown liquids and unlabeled plastic food bins in the kitchen and storage room. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  803.1 Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.  
39. - Multiple containers of drinks/food products boxes stored on the floor at the bar area. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  816.2 Food in packages and working containers may be stored less than fifteen centimeters (15 cm) or six inches (6 in.) above the floor on case lot handling equipment as specified in Section 1534.Food in packages and working containers may be stored less than fifteen centimeters (15 cm) or six inches (6 in.) above the floor on case lot handling equipment as specified in Section 1534.  
40. - No hair restraints worn by food handlers, the Chef included. No apron worn outside prep cooking service line. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  502.1 Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.  
50. - There is no hot water (110 degrees Fahrenheit or above) at some hand-washing sinks in the kitchen and in the restrooms. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2305.2 Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. PfHot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Pf  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Beef Patties (Refrigerator - reach-in) (Cold Holding) 39.0F Beef (Refrigerator - reach-in) (Cold Holding) 40.0F Brisket (Refrigerator - reach-in) (Cold Holding) 38.0F (Refrigerator - reach-in) 40.0F
(Refrigerator - reach-in) 37.0F (Refrigerator - reach-in) 40.0F Mushrooms (Refrigerator - open display) (Cold Holding) 49.0F Beets (Refrigerator - open display) (Cold Holding) 46.0F
Tomatoes chopped (Refrigerator - open display) (Cold Holding) 46.0F Sauce (Refrigerator - open display) (Cold Holding) 45.0F Cheese (Refrigerator - open display) (Cold Holding) 48.0F Cole slaw (Refrigerator - open display) (Cold Holding) 49.0F
Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) 45.0F Diced Tomatoes (Refrigerator - open display) (Cold Holding) 46.0F Onions raw (Refrigerator - open display) (Cold Holding) 48.0F Caesar Salad (Refrigerator - open display) (Cold Holding) 44.0F
Beef raw/ground (Refrigerator - walk-in) (Cold Holding) 38.0F (Refrigerator - walk-in) 35.0F Hot Water (Handwashing Sink) 81.0F Mashed potatoes (Steam Table) (Hot Holding) 155.0F
Hot Water (3-compartment sink) 114.0F Eggs (Refrigerator - reach-in) (Cold Holding) 44.0F Avocado (Refrigerator - reach-in) (Cold Holding) 45.0F Caesar Salad (Refrigerator - reach-in) (Cold Holding) 45.0F
Tuna (Refrigerator - reach-in) (Cold Holding) 41.0F Crab meat (Refrigerator - reach-in) (Cold Holding) 38.0F Hot Water (Handwashing Sink - kitchen) 101.0F Hot Water (Handwashing Sink - kitchen) 111.0F
               
Inspector Comments:
Correct violations with 3days (priority and priority foundation) and 14days (core)
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.
  MIKE ELLIS 06/27/2017
 Person-in-Charge (Signature) (Print) Date
    ROSS GATERETSE 624  06/27/2017 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3