image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002      email:
Address  1308 G ST NW
City/State/Zip Code  Washington, DC 20005
 (202) 737-1797
 E-mail address
Date of Inspection
    Time In
PM     Time Out
License Holder  1306 G Street Investors LLC
License/Customer No.  09313xxxx-69000222
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  2 COS  2 R  0
Core Violations  4 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-78016 

CFPM Expiration Date:   10/27/2020  
D.C. licensed trash or solid waste contractor:
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Ecolab (2/14/2018) 
D.C. licensed ventilation hood system cleaning contractor:
 US Filter Inc 
  Compliance Status COS R
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
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
  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  (d)MACKEY'S PUBLIC HOUSE/ASTRO DOUGHNUTS & FRIED C    Establishment Address  1308 G ST NW
10. - There are no paper towels at the handwashing sink at the "Mackey's Public House" 3-compartment warewashing sink area. Paper towels were later supplied to said location. (Corrected On Site)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
13. - Dented cans observed in the dry food storage area. Said cans were later removed from storage. (Corrected On Site)  711.1 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf  
21. - Temperature control for safety foods inside the hot holding cabinet at the "Astro Doughnuts" service line observed holding at temperatures below 135F.(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  
36. - No visible thermometer observed inside the under-counter refrigerator across from the deep fryers.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1524.2 Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.  
43. - Utensils at the prep line across from the cook line observed resting in a container storing stagnant, room-temperature water when not in use. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
55. - Cardboard observed lining the floor of the "Mackey's Public House" warewashing area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2900.1 Except as specified in Section 2903 and except for antislip floor coverings or applications may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.  
55. - The area beneath the 3-compartment sink at the "Mackey's Public House" warewashing area observed unclean.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 98.0°F 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 122.0°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Chicken (Hot Holding Cabinet) (Hot Holding) 112.1F (Walk-in Freezer) 10.0F Ground Beef (Bain-marie) (Hot Holding) 139.8F Sauce (Bain-marie) (Hot Holding) 142.0F
Refried Beans (Bain-marie) (Hot Holding) 152.9F Ground Beef (Bain-marie) (Hot Holding) 144.1F Eggs whisked (Ice) (Cold Holding) 41.4F Turkey Breast (Walk-in Refrigerator) (Cold Holding) 40.5F
Ground Beef (Walk-in Refrigerator) (Thawing) 30.4F Chicken (Walk-in Refrigerator) (Cold Holding) 38.2F (Walk-in Refrigerator) 38.0F Kale (Walk-in Refrigerator) (Cold Holding) 41.7F
Lettuce (Walk-in Refrigerator) (Cold Holding) 42.6F (Walk-in Refrigerator) 40.0F Sauce (Walk-in Refrigerator) (Cold Holding) 40.2F Dairy Products (Walk-in Refrigerator) (Cold Holding) 41.9F
Eggs (Walk-in Refrigerator) (Cold Holding) 45.1F (Walk-in Refrigerator) 38.0F Hot Water (Handwashing Sink) 110.5F Hot Water (Handwashing Sink) 101.5F
Hot Water (Handwashing Sink) 110.3F Hot Water (Handwashing Sink) 100.1F Hot Water (Handwashing Sink) 103.2F Salmon (Sandwich Prep Refrigerator) (Cold Holding) 39.6F
Mushrooms (Sandwich Prep Refrigerator) (Cold Holding) 43.9F Chicken (Sandwich Prep Refrigerator) (Cooking) 42.1F (Sandwich Prep Refrigerator) 30.0F (Salad Prep Unit) 34.0F
Tomatoes chopped (Salad Prep Unit) (Cold Holding) 39.5F Cole slaw (Salad Prep Unit) (Cold Holding) 41.3F Chicken (Salad Prep Unit) (Cold Holding) 40.4F Hot Water (3-compartment sink) 125.1F
Chicken (Hot Holding Cabinet) (Hot Holding) 117.8F Tater Tots (Hot Holding Cabinet) (Hot Holding) 104.8F Hot Water (Warewashing Machine - Rinse Cycle) 122.0F Guacamole (Reach-in Refrigerator) (Cold Holding) 40.3F
Mayonnaise (Reach-in Refrigerator) (Cold Holding) 41.2F (Reach-in Refrigerator) 28.0F Hot Water (3-compartment sink) 108.2F Hot Water (Warewashing Machine - Wash Cycle) 120.0F
Chicken (Under-counter Refrigerator) (Cold Holding) 41.5F            
Inspector Comments:
Correct items stated within the timeframes indicated for each observation.

Please submit all questions or inquiries to the area supervisor at
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:
  Elliot Howe 02/21/2018
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  02/21/2018 
  Inspector (Signature) (Print) Badge # Date