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  CLAUDIA'S STEAKHOUSE
Address  1501 K ST NW
City/State/Zip Code  WASHINGTON, DC 20005
Telephone
 (202) 838-3217
 E-mail address  juancampos1071@gmail.com
Date of Inspection
 08
/
 29
/
 2017
    Time In
 12
:
 30
PM     Time Out
 01
:
 20
PM  
License Holder  Adams Restaurant Group (ARG), Inc
License/Customer No.  09313xxxx-15000158
License Period
 05 
/
 01 
/
 2017 
 - 
 04 
/
 30 
/
 2019 
 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  3 COS  0 R  0
Core Violations  8 COS  1 R  0
Certified Food Protection Manager (CFPM)
 AMBAR NUNEZ 
CFPM #:  FS-72048 

CFPM Expiration Date:   09/20/2019  
D.C. licensed trash or solid waste contractor:
 Builing 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 Ecolab 
D.C. licensed ventilation hood system cleaning contractor:
 Tri-state Hood 
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  CLAUDIA'S STEAKHOUSE    Establishment Address  1501 K ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
9. - Observe employee plating food with bare hands. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  800.2 Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P  
10. - Handwashing sink in the coffee area used as a dump sink. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2414.2 A handwashing sink shall not be used for purposes other than handwashing. Pf  
15. - Uncovered food observed in the walk-in box and the dry storage area. (All food items were covered and/or re-wrapped). (Corrected On Site)  802.1(c)-(h) Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food.  
16. - Mold was observed on the ice maker's plastic drip panel. Observed debris on the can opener and the potatoe slicer. (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 at salad prep refrigeration unit. (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  
25. - The establishment does not have any consumer advisory notices regarding the potential health risks associated with the consumption of raw or undercooked animal foods on dinner menu. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1105.1 Except as specified in Sections 900.4, 900.3, and 1300.3, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens either in ready-to-eat form or as an ingredient in another ready-to-eat food, the licensee shall inform consumers by brochures, deli-case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk of consuming such foods. This information shall read: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf  
37. - Working containers of foods that are not name labeled. (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.  
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.  
44. - Observed glasses at the bar, on the retail table and the bar area not inverted. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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. - Observed gasket on refrigeration drawer broken and not in good repair. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.2 Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.  
47. - Observed water on the bottom shelf of the refrigeration unit. (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.  
49. - Exterior and interior of the dishwasher machine has lime and mineral build-up. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
55. - Observed ceiling and wall not in good repair in the dry storage area. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3200.1 The physical facilities shall be maintained in good repair.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Feta Cheese (Walk-in Refrigerator) (Cold Holding) 39.2F Beef (Refrigerator - drawer) (Cold Holding) 37.0F Salmon (Refrigerator - drawer) (Cold Holding) 37.9F Beef (Refrigerator - drawer) (Cold Holding) 38.9F
Hot Water (Handwashing sink - coffee station) 109.5F Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) 45.5F Feta Cheese (Refrigerator - sandwich prep unit) (Cold Holding) 43.1F Corn (Refrigerator - sandwich prep unit) (Cold Holding) 42.9F
Cheese (Refrigerator - sandwich prep unit) (Cold Holding) 38.6F Chicken (Refrigerator - sandwich prep unit) (Cold Holding) 37.9F        
Inspector Comments:
Please correct items stated within 3-days
Please correct items stated within 14-days

Please submit all questions/inquiries to the Area Supervisor at food.safety@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.
  A. Sanchez 08/29/2017
 Person-in-Charge (Signature) (Print) Date
    Candis Watson 033  08/29/2017 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3