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  FARMERS & DISTILLERS AND FOUNDING SPIRITS DISTILLE
Address  600 MASSACHUSETTS AVE NW
City/State/Zip Code  WASHINGTON, DC 20001
Telephone
 (202) 464-3001
 E-mail address  keysi@farmersrestaurantgroup.com
Date of Inspection
 11
/
 16
/
 2017
    Time In
 02
:
 00
PM     Time Out
 04
:
 45
PM  
License Holder  Farmers & Distillers DC, LLC
License/Customer No.  09313xxxx-17000050
License Period
 12 
/
 01 
/
 2016 
 - 
 11 
/
 30 
/
 2018 
 Type of Inspection
 Follow-up
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  1 COS  1 R  0
Core Violations  5 COS  2 R  0
Certified Food Protection Manager (CFPM)
 KENDRA GRAVES 
CFPM #:  FS-68554 

CFPM Expiration Date:   12/14/2018  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 PMSI 
D.C. licensed ventilation hood system cleaning contractor:
 Potomac Exhaust 
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  FARMERS & DISTILLERS AND FOUNDING SPIRITS DISTILLE    Establishment Address  600 MASSACHUSETTS AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
6. - Employee was observed drinking from an uncovered container in the food preparation area. Employee discarded the cola can during the inspection. (Corrected On Site)  500.1 Persons working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles shall not: (a) Eat, drink, chew gum, or use any form of tobacco, except in designated areas where food, clean equipment and utensils, and unwrapped singleservice and single-use articles are not exposed, and where equipment or utensils are not washed or stored; or (b) Drink, except from a closed beverage container if the container is handled to prevent contamination of the employee's hands or the container, where food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles are exposed, and where equipment or utensils are washed or stored.  
16. - Unclean food-contact surfaces observed such as knives on the kitchen prep area knife rack. Knives removed and cleaned during the inspection. (Corrected On Site)  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 in the kitchen prep area topload refrigeration units. Food items either discarded and or stored on ice during the inspection. (Corrected On Site)  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. - Unlabeled condiment containers labeled during the inspection located in the topload refrigeration units.  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. Cloths stored in sanitizer during the inspection. (Corrected On Site)  812.1 Cloths that are in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (a) Maintained dry; and (b) Used for no other purpose.Cloths that are in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (a) Maintained dry; and (b) Used for no other purpose.  
47. - Observed deep crevices, scratching with embedded dirt present on the kitchen cutting boards throughout.  1801.1 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.  
49. - Observed dirt build-up present on walk-in refrigeration unit fanguard covers.  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Creamy Dressing (Refrigerator - sandwich prep unit) (Cold Holding) 40.8F Eggs (Refrigerator - sandwich prep unit) (Cold Holding) 73.7F Feta Cheese (Refrigerator - sandwich prep unit) (Cold Holding) 40.8F Pasta/Noodles (Refrigerator - sandwich prep unit) (Cold Holding) 47.1F
Pasta Salad (Refrigerator - sandwich prep unit) (Cold Holding) 40.6F Onions cooked (Refrigerator - sandwich prep unit) (Cold Holding) 84.0F Black-eyed Peas (Refrigerator - sandwich prep unit) (Cold Holding) 43.0F Lobster (Refrigerator - sandwich prep unit) (Cold Holding) 40.0F
Dumplings (Refrigerator - drawer) (Cold Holding) 38.0F Yogurt (Refrigerator - drawer) (Cold Holding) 50.0F (Handwashing Sink) 101.0F (Dishwashing Machine - Wash Cycle) 169.3F
Grits (Steam Table) (Hot Holding) 195.0F (Dishwashing Machine - Final Rinse Cycle) 180.2F Ribs (Refrigerator - sandwich prep unit) (Cold Holding) 56.0F Broccoli (Refrigerator - sandwich prep unit) (Cold Holding) 54.0F
Bean Sprouts (Refrigerator - sandwich prep unit) (Cold Holding) 53.0F Chicken (Heat Lamp Display) (Hot Holding) 136.0F (Refrigerator - walk-in) 38.0F (Refrigerator - walk-in) 39.0F
(Handwashing Sink - kitchen) 102.0F            
Inspector Comments:
The following violations are hereby abated; #23-1007.1, #36-1524.1, #55-3201.1.
Please, correct the stated violations before the next routine inspection.
Please, submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an 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.
  Samatha Brett 11/16/2017
 Person-in-Charge (Signature) (Print) Date
    Dawn Adams 19  11/16/2017 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3