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  CAFÉ PHILLIPS
Address  50 F ST NW
City/State/Zip Code  Washington, DC 20001
Telephone
 (202) 347-6676
 E-mail address  fidejuarez9419@gmail.com
Date of Inspection
 12
/
 01
/
 2017
    Time In
 02
:
 35
PM     Time Out
 04
:
 45
PM  
License Holder  N G S C LLC
License/Customer No.  09313xxxx-017000006
License Period
 10 
/
 01 
/
 2016 
 - 
 09 
/
 30 
/
 2018 
 Type of Inspection
 Follow-up
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  5 COS  1 R  2
Priority Foundation Violations  4 COS  1 R  1
Core Violations  4 COS  1 R  0
Certified Food Protection Manager (CFPM)
 NATALIE LEE 
CFPM #:  FS-55588 

CFPM Expiration Date:   12/09/2015  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 G& J 
D.C. licensed pesticide operator/contractor:
 General Pest Control 
D.C. licensed ventilation hood system cleaning contractor:
 G & J Star Hood Cleaning Services 
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  CAFÉ PHILLIPS    Establishment Address  50 F ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
8. - Observed employees changing gloves without conducting proper handwashing, instructed employees to remove gloves and conduct proper handwashing during the inspection. (Corrected On Site)  401.2 Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (a) Rinse under clean, running warm water; P (b) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (c) Rub together vigorously for at least ten (10) to fifteen (15) seconds while: (1) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (2) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (d) Thoroughly rinse under clean, running warm water; P (e) Immediately follow the cleaning procedure with thorough drying using a method specified in Section 3002. P  
10. - Observed trash can stored in front of the kitchen handsink, trash can removed during the inspection. Observed employees washing wiping gloves in the service line handwashing sink during the inspection. (Corrected On Site)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
15. - Food is not stored in a manner to protect from cross contamination. Observed bag of carrots stored on the walk-in refrigeration floor and container of lettuce stored on the service line floor. (COS) (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  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. - Observed food debris present on the walk-in refrigeration unit shelving. Observed old food debris present on the can opener, can opener cleaned during the inspection.  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
16. - Observed, improper set-up at the three compartment sink, ware being washed without properly sanitizing after washing ware. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P  
21. - Temperature control for safety foods temp below 135 degrees F. Meats items held under the heat lamp maintained in the dangerzone, food items discarded. Discussed with the manager implementing Time As A Public Health Control measure and the procedures to follow in order to use Time in Lieu of temperature. (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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P  
22. - Temperature control for safety foods temp above 41 degrees F. Observed food items throughout the establishment maintained in the dangerzone. (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  
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked. Observed food items located in the grab-n-go refrigeration units stored for sale without proper date marking. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
33. - Observed chicken tightly wrapped located in the service line refrigeration unit, with condensation and maintained in the dangerzone 62F. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1004.1 Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf  
36. - Observed thermometers located in the rear of several refrigeration units. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  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.  
40. - Food employee observed not wearing a hair restraint while working with open food. Employee donned proper hair restraint during the inspection. (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.  
47. - Observed service line refrigeration unit maintained at 51.8F during the inspection. (CORRECT VIOLATION WITHIN 3 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. - Observed dirt build-up present on the walk-in refrigeration fanguard covers. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  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
(Refrigerator - sandwich prep unit) 51.0F Chicken Noodle Soup (Soup Warmer) (Hot Holding) 167.9F (3-compartment sink) 133.0F (Refrigerator - display) 39.0F
(Refrigerator - display) 35.0F Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) 51.8F Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) 53.0F Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) 58.1F
Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) 53.0F Eggs boiled (Refrigerator - sandwich prep unit) (Cold Holding) 58.0F Chick Peas (Refrigerator - sandwich prep unit) (Cooling) 62.0F Chicken (Refrigerator - sandwich prep unit) (Cold Holding) 60.0F
(Walk-in Freezer) 3.0F Pasta/Noodles (Room) (Cold Holding) 78.0F Chicken (Heat Lamp Display) (Hot Holding) 86.6F Ham (Heat Lamp Display) (Hot Holding) 77.0F
(Refrigerator - walk-in) 41.0F (Refrigerator - reach-in) 30.0F (Handwashing Sink - kitchen) 122.0F (Handwashing Sink - toilet room) 126.0F
               
Inspector Comments:
Correct the stated items within the timeframes indicated within each observation.
The following items are hereby abated from the inspection conducted on 10/30/2017; #16-1900.1, #45-1817.1.
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.
  Natalie Lee 12/01/2017
 Person-in-Charge (Signature) (Print) Date
    Dawn Adams 19  12/01/2017 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3