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  PAOLO'S RESTAURANT
Address  1301 WISCONSIN AVE NW
City/State/Zip Code  Washington, DC 20007
Telephone
 (202) 333-7353
 E-mail address  jsmith@capitalrestaurants.com
Date of Inspection
 01
/
 19
/
 2018
    Time In
 12
:
 45
PM     Time Out
 05
:
 30
PM  
License Holder  Paolo's-GT LLC
License/Customer No.  09313xxxx-64003021
License Period
 05 
/
 01 
/
 2016 
 - 
 04 
/
 30 
/
 2018 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  0
Priority Foundation Violations  5 COS  0 R  0
Core Violations  2 COS  0 R  0
Certified Food Protection Manager (CFPM)
 ANDREW DARNEILLE 
CFPM #:  FS-74290 

CFPM Expiration Date:   02/07/2020  
D.C. licensed trash or solid waste contractor:
 STELLAR 
D.C. licensed sewage & liquid waste transport contractor:
 STORM OIL 
D.C. licensed pesticide operator/contractor:
 ORKIN 
D.C. licensed ventilation hood system cleaning contractor:
 HADD PRO 
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  PAOLO'S RESTAURANT    Establishment Address  1301 WISCONSIN AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
15. - All food stored in the reach in units must be covered and protected from possible contamination at all times. calamari was stored uncovered at time of visit.  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. - The following food contact surfaces were not in compliance at time of visit. 1)can opener and base contained food particles. 2) Shelves in the walk-in unit contained food particles and debris. 3)Gaskets in the reach in units contained food particles.  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - Improper cold holding. All cold food items and cold units must be maintained at 41.0 degrees or below at all times. Several cold food items were not in compliance. Eggs and several other items were discarded.  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. - All prepared food items must be dated and labeled at all times. Several items in the walk-in and reach-in units were not in complaince.  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  
38. - Establishment had excessive rodent droppings on the lower level behind a large oven next to the ice machines. Rodent droppings were also observed in the rear storage area and corner near the walk in unit rear area. Live roaches were obseerved lower level floor and upper level pizza prep unit. Fruit flies were observed on the lower level near the beer walk-in unit.  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
41. - Wiping cloths were not stored in sanitizer. Wiping cloths must be stored in sanitizer when not in use in order to prevent bacterial growth and cross contamination.  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.  
48. - Dish machine did not reach the final rinse temperature of 180.0 degrees.  1811.1 Except as specified in Section 1811.2, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold shall not be more than ninety degrees Celsius (90 degrees C) (one hundred ninety-four degrees Fahrenheit (194 degrees F)), or less than: Pf (a) For a stationary rack, single temperature machine, four degrees Celsius (4 degrees C) (one hundred sixty-five degrees Fahrenheit (165 degrees F)); Pf or (b) For all other machines, eighty-two degrees Celsius (82 degrees C) (one hundred eighty degrees Fahrenheit (180 degrees F)). Pf  
52. - Garbage disposal was not operable at time of visit. Garbage disposal must be operable at all times in order to properly dispose of food waste.  2607.2 Each food establishment served by a sanitary sewer and conducting any activity or activities which generate food wastes shall have and use one (1) or more commercial food waste grinders that are conveniently located near each such activity and which have adequate capacity to dispose of all readily grindable food waste produced. Pf  
55. - Ceiling had a leak above the three compartment sink on the lower level. Ceiling tile contained moisture, water was dripping. Beer cooler on lower level had excessive water on the floor as well as floor area near the ice machines had excessive water.  3200.1 The physical facilities shall be maintained in good repair.  
 
Sanitizer: HEAT, 00 ppm, 0.0 pH, -180.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Sauce (Hot Holding Unit) (Hot Holding) 143.3F Sauce (Hot Holding Unit) (Hot Holding) 136.1F Chick Peas (Refrigerator - drawer) (Cold Holding) 34.1F Salmon (Refrigerator - drawer) (Cold Holding) 35.1F
Hot Water (Handwashing Sink) 132.1F Sauce (Refrigerator - pizza prep unit) (Cold Holding) 33.5F Chicken (Refrigerator - pizza prep unit) (Cold Holding) 41.1F Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) 41.9F
Pasta/Noodles (Steam Cooker) (Hot Holding) 189.2F Tuna (Refrigerator - drawer) (Cold Holding) 35.1F Mussels (Refrigerator - drawer) (Cold Holding) 35.6F Oysters (Refrigerator - drawer) (Cold Holding) 36.1F
Bacon (Refrigerator - drawer) (Cold Holding) 36.1F (Refrigerator - walk-in) (Cold Holding) 33.7F (Refrigerator - reach-in) (Cold Holding) 40.0F (Refrigerator - reach-in) (Cold Holding) 40.6F
Calamari (Refrigerator - reach-in) (Cold Holding) 38.9F (Refrigerator - reach-in) (Cold Holding) 37.9F Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) 62.4F Mushrooms (Refrigerator - reach-in) (Cold Holding) 55.7F
Carrots (Refrigerator - reach-in) (Cold Holding) 58.4F Blue Cheese (Refrigerator - reach-in) (Cold Holding) 52.0F Potatoes (Refrigerator - reach-in) (Cold Holding) 55.1F (Refrigerator - reach-in) (Cold Holding) 50.0F
               
Inspector Comments:
Establishment has been issued a SUMMARY SUSPENSION for the violations listed above.
*ALL VIOLATIONS MUST BE CORRECTED PRIOR TO REINSPECTION*
Please see the restoration document provided for all information on how to be re-opened.
If you have any questions you may contact the area supervisor Mr. Taylor 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.
  ANDREW DARNEILLE 01/19/2018
 Person-in-Charge (Signature) (Print) Date
    R ESPY-HARLAN 59  01/19/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3