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  AGUA 301
Address  301 WATER ST SE
City/State/Zip Code  WASHINGTON, DC 20003
Telephone
 (202) 484-0301
 E-mail address  sbriggs@agua301.com
Date of Inspection
 09
/
 15
/
 2017
    Time In
 11
:
 30
AM     Time Out
 02
:
 15
PM  
License Holder  Agua 301 Inc
License/Customer No.  09313xxxx-14000053
License Period
 12 
/
 01 
/
 2015 
 - 
 11 
/
 30 
/
 2017 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  2 R  0
Priority Foundation Violations  4 COS  2 R  0
Core Violations  5 COS  4 R  0
Certified Food Protection Manager (CFPM)
 STEPHEN BRIGGS 
CFPM #:  FS-74312 

CFPM Expiration Date:   03/13/2020  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Ehrlich 
D.C. licensed ventilation hood system cleaning contractor:
 Hadpro 
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  AGUA 301    Establishment Address  301 WATER ST SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no hand washing signage at the hand washing sinks (bar and restroom). (PIC placed hand washing signage at the hand washing sinks.) (Corrected On Site)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees and shall be clearly visibly to food employees.  
10. - No hand washing soap provided at the bar hand washing sink. (PIC placed a supply of hand soap at the bar hand washing sink.) (Corrected On Site)  3001.1 Each hand washing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  
15. - Small container of raw fish stored above ready to eat foods inside of the refrigeration unit. (PIC/chef removed the raw fish from the refrigeration unit to prevent possible 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  
16. - Mold observed inside of the ice machine (Primarily on the metal drip panel.)(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
16. - French fry press and can opener blade observed unclean. (PIC had employee clean both pieces of food equipment at the time of inspection.) (Corrected On Site)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
18. - The establishment is partially cooking chicken for the "pollo con mole". The procedures for this method have not been submitted and approved by the DOH at this time. CEASE AND DESIST PAR-COOKING METHODS AT THIS TIME, UNTIL DOH APPROVAL HAS BEEN RECIEVED.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  900.5 Raw animal foods that are cooked using a non-continuous cooking process shall be: (a) Subject to an initial heating process that is no longer than sixty (60) minutes in duration; P (b) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked potentially hazardous food (time/temperature control for safety food) as specified in Section 1003.1; P (c) After cooling, held frozen or cold, as specified for potentially hazardous food (time/temperature control for safety food) in Section 1005.1(b); P (d) Prior to sale or service, cooked using a process that heats all parts of the food to a temperature of at least seventy-four degrees Celsius (74 degrees C) (one hundred sixty-five degrees Fahrenheit (165 degrees F)) for fifteen (15) seconds; P (e) Cooled according to the time and temperature parameters specified for cooked potentially hazardous food (time/temperature control for safety food) as specified in Section 1003.1 if not either hot held as specified in Section 1005.1, served immediately, or held using time as a public health control as specified in Section 1009 after complete cooking. P  
29. - Vacuum packaged (ROP) fish observed thawed inside of the walk-in refrigerator (the vacuum package was not removed prior to thawing). (PIC discarded the thawed ROP fish at the time of inspection.) (Corrected On Site)  1011.3 Except for fish that is frozen before, during, and after packaging, a food establishment may not package fish using a reduced oxygen packaging method. P  
40. - Food employees observed preparing open foods without wearing effective hair restraints. (PIC provided hats for all of the food employees.) (Corrected On Site)  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.  
43. - Knives observed stored between equipment (refrigeration units/counters) (PIC removed all knives from between equipment.) (Corrected On Site)  810.1 During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.  
45. - Straws at the bar are not protected during display and dispensing (straws are not individually wrapped). (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
48. - No quat. test strips provided for the sanitizer used at the 3-compartment sink. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
62. - The business license is not posted conspicuously within the establishment. (PIC posted the current business license at the time of inspection.) (Corrected On Site)  4306.3 All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Shrimp raw (Ice) (Cooling) 46.0F Mixto (Seafood/chicken) (Walk-in Refrigerator) (Cold Holding) 40.0F Habanero Sauce (Walk-in Refrigerator) (Cold Holding) 39.0F (Walk-in Refrigerator) 40.0F
(Freezer - Reach-In) 0.0F Shrimp cooked (Stove) (Cooking) 168.0F Steak raw (Refrigerator - drawer) (Cold Holding) 41.0F Salmon (Refrigerator - drawer) (Cold Holding) 38.0F
(Refrigerator - drawer) 38.0F Hot Water (2-compartment sink) 110.0F Hot Water (Handwashing Sink) 118.0F Hot Water (Handwashing Sink) 145.0F
Black Beans (Steam Table) (Hot Holding) 163.0F Shredded Chicken (Steam Table) (Hot Holding) 153.0F Wheat/Oat/Grain/Rice (Steam Table) (Hot Holding) 196.0F Hot Water (Handwashing Sink - Bar) 114.0F
(Under-counter Refrigerator) 39.0F Crab meat (Counter Top) (Cold Holding) 41.0F Corn (Counter Top) (Cold Holding) 41.0F Onions raw (Counter Top) (Cold Holding) 38.0F
(Warewashing Machine - Rinse Cycle) 130.0F (Reach-in Refrigerator) 40.0F Chicken Flautas (Reach-in Refrigerator) (Cold Holding) 39.0F    
Inspector Comments:
Correct items stated within 3 and 14 days as listed within the observations section of this report.

Please submit all 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.
  stephen Briggs/Jaime Pelayo 09/15/2017
 Person-in-Charge (Signature) (Print) Date
    Denise T. Lucas 603  09/15/2017 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3