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  EL POLLO SABROSO
Address  3153 MOUNT PLEASANT ST NW
City/State/Zip Code  Washington, DC 20010
Telephone
 (202) 299-0374
 E-mail address  gersongomez14@aol.com
Date of Inspection
 03
/
 12
/
 2018
    Time In
 03
:
 12
PM     Time Out
 04
:
 43
PM  
License Holder  Los Hermanos (The Brothers) Corp
License/Customer No.  09313xxxx-18000083
License Period
 12 
/
 01 
/
 2017 
 - 
 11 
/
 30 
/
 2019 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  10 COS  0 R  0
Certified Food Protection Manager (CFPM)
 CAMILO MEJIA 
CFPM #:  FS-77342 

CFPM Expiration Date:   08/16/2020  
D.C. licensed trash or solid waste contractor:
 D&G Trash Hauling Service 
D.C. licensed sewage & liquid waste transport contractor:
 Bifuels 
D.C. licensed pesticide operator/contractor:
 0RKIN 
D.C. licensed ventilation hood system cleaning contractor:
 US Filters 
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  EL POLLO SABROSO    Establishment Address  3153 MOUNT PLEASANT ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - Hand washing sink the main kitchen area is blocked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1007.4 A date marking system that meets the criteria stated in Section 1007.1 and 1007.2 may include: (a) Using a for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft service mix or milk in a dispensing machine; (b) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified in Section 1007.1; (c) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified in Section 1007.2; or (d) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the  
36. - There is no visible thermometer in the reach-in refrigerator.(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.  
37. - Working containers of foods that are not easily recognizable are not name labeled.(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.  
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.  
47. - Cutting boards surface is marked and heavily scratched. (resurface or replace).(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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. - Walk in refrigerator is revealing signs of mold proliferation on the walls and fans.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1903.1 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.  
51. - The garbage disposal unit (food waste grinder) is out of order.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2418.1 If provided, a water tank vent shall terminate in a downward direction and shall be covered with a sixteen (16) mesh to twenty-five and four tenths millimeters (25.4 mm) or sixteen (16) mesh to one inch (1 in.) screen or equivalent when the vent is in a protected area or a protective filter when the vent is in an area that is not protected from windblown dirt and debris.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.  
53. - The toilet room does not have a covered receptacle for the disposal of feminine hygiene products.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2707.1 A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.  
53. - No Gender Neutral Sign Posted .(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3101.2 All single-occupancy toilet rooms shall display gender-neutral signs on the door that read "Restroom," or have a universally recognized pictorial indicating that persons of any gender may use each restroom, in accordance with 4 DCMR Section 802.2.  
55. - Mops are not properly hung up for adequate air drying.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3205.1 After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.  
 
Sanitizer: Chlorine, 200 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Mushrooms (Counter Top) (Cold Holding) 39.7F Onions raw (Counter Top) (Cold Holding) 39.8F Lettuce (Counter Top) (Cold Holding) 37.9F Mayonnaise (Counter Top) (Cold Holding) 40.3F
Avocado (Counter Top) (Cold Holding) 38.6F Cheese (Counter Top) (Cold Holding) 37.8F Cabbage (Refrigerator - walk-in) (Cold Holding) 38.5F Chorizo Sausage (Refrigerator - walk-in) (Cold Holding) 38.4F
Steak raw (Refrigerator - walk-in) (Cold Holding) 38.9F Hamburger Patty Raw (Refrigerator - walk-in) (Cold Holding) 36.6F Drinks (Refrigerator - beverage) (Cold Holding) 39.7F Plantains (Hot Holding Unit) (Hot Holding) 148.9F
Black Beans (Hot Holding Unit) (Hot Holding) 162.8F Chicken Chop (Hot Holding Unit) (Hot Holding) 167.9F Yellow Rice (Rice Steamer) (Hot Holding) 174.5F Wheat/Oat/Grain/Rice (Rice Steamer) (Hot Holding) 178.6F
Hot Water (3-compartment sink) 123.6F Chicken Rotisserie (Rotisserie) (Cooking) 157.9F Peppers (Counter Top) (Cold Holding) 39.5F salsa (Counter Top) (Cold Holding) 39.7F
Tomatoes sliced (Counter Top) (Cold Holding) 38.7F Hot Water (Handwashing Sink - kitchen) 119.5F        
Inspector Comments:
Correct cited violations within [5 AND/OR 14] calendar-days. If you have any questions/inquiries please contact area supervisor at food.safety@dc.gov for 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.
  CAEMILO MEJIA 03/12/2018
 Person-in-Charge (Signature) (Print) Date
    VICTOR CURRIE 088  03/12/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3