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  CAPITOL CITY BREWING COMPANY
Address  1100 NEW YORK AVE NW
City/State/Zip Code  Washington, DC 20005
Telephone
 (202) 628-2222
 E-mail address  mikef@capcitybrew.com
Date of Inspection
 11
/
 30
/
 2017
    Time In
 11
:
 00
AM     Time Out
 01
:
 20
PM  
License Holder  Capital City Brewing Company LLC
License/Customer No.  09313xxxx-68003212
License Period
 05 
/
 01 
/
 2016 
 - 
 04 
/
 30 
/
 2018 
 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  1 R  0
Core Violations  6 COS  1 R  0
Certified Food Protection Manager (CFPM)
 MICHAEL FUSCO 
CFPM #:  FS-67512 

CFPM Expiration Date:   10/05/2018  
D.C. licensed trash or solid waste contractor:
 WASTE MANAGEMENT 
D.C. licensed sewage & liquid waste transport contractor:
 STORM OIL 
D.C. licensed pesticide operator/contractor:
 ECOLAB 
D.C. licensed ventilation hood system cleaning contractor:
 SAFETY FIRST 
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  CAPITOL CITY BREWING COMPANY    Establishment Address  1100 NEW YORK AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - Observed tong placed inside hand sink in prep area. (COS) tong was removed from hand sink. (Corrected On Site)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
16. - Mold was observed on the ice maker's plastic drip panel. (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. - Temperature control for safety foods temp above 41 degrees F. (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  
22. - Top refrigerator not capable of maintaining proper cold temperatures. food items held above 41 degrees at front line area. (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  
36. - There is no visible thermometer in the reach-in refrigerator. (COS)working thermometer placed in side refrigerator. (Corrected On Site)  1524.1 In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.  
37. - Working containers and squeeze bottles are not labeled as to its contents. (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.  
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.  
49. - Observed stainless steel table at bottom is rusty used for storage of cookware/pans (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.2 The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.  
50. - There is no hot water (at least 110 degrees Fahrenheit) at the 2-compartment sink .(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2305.1 The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Pf  
51. - The garbage disposal unit (food waste grinder) leaks underneath. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2418.1 A plumbing system shall be: (a) Repaired 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); and (b) Maintained in good repair.A plumbing system shall be: (a) Repaired 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); and (b) Maintained in good repair.  
55. - Observed floor unclean in corners and under shelving's/stands in dry storage area where the soda syrup is located. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.The physical facilities shall be cleaned as often as necessary to keep them clean.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Lobster (Reach-in Refrigerator) 29.0F Shrimp raw (Refrigerator - reach-in) 39.0F Steak raw (Refrigerator - reach-in) 41.0F (Refrigerator - reach-in) 40.0F
(Refrigerator - reach-in) 40.0F Ranch dressing (Counter Top) 53.0F Jambalaya (Counter Top) 52.0F Guacamole (Counter Top) 41.0F
Cole slaw (Counter Top) 41.0F Lettuce (Counter Top) 48.0F (Refrigerator - walk-in) 34.0F Fish raw (Refrigerator) 40.0F
(Refrigerator) 40.0F Steak raw (Refrigerator) 38.0F (Walk-in Freezer) -10.0F (Refrigerator - sandwich prep unit) 39.0F
(Freezer) 0.0F Hot Water (Handwashing sink - coffee station) 101.0F Hot Water (2-compartment sink) 107.0F Hot Water (Handwashing Sink - Cook Line) 102.0F
Hot Water (3-compartment sink) 107.0F Onions cooked (Hot Holding) 150.0F Mushrooms (Hot Holding) 165.0F Soup (Hot Holding) 179.0F
Blue cheese dressing (Cold Holding) 41.0F Eggs boiled (Cold Holding) 46.0F Ranch dressing (Cold Holding) 44.0F    
Inspector Comments:
Correct violations cited within time frame stated.
If you have any questions, please email 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.
  Taylor Trone 11/30/2017
 Person-in-Charge (Signature) (Print) Date
    Carolene Bailey 107  11/30/2017 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3