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:
Establishment Name  CARMINE'S
Address  425 7TH ST NW
City/State/Zip Code  Washington, DC 20001
 E-mail address
Date of Inspection
    Time In
PM     Time Out
License Holder  Carmine's DC LLC
License/Customer No.  09313xxxx-70105389
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  4 COS  1 R  0
Core Violations  1 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-76145 

CFPM Expiration Date:   06/14/2020  
D.C. licensed trash or solid waste contractor:
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
D.C. licensed ventilation hood system cleaning contractor:
 Safety First 
  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  CARMINE'S    Establishment Address  425 7TH ST NW
10. - Hand sink behind the bar contained a plastic tube. chef removed tubing at time of call. (Corrected On Site)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
14. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Shellfish inside of the reach-in unit on the line does not have tags or labels  717.1 Except as specified in Section 714.5, the harvester's tag or label shall list the following information in the following order: Pf (a) The harvester's identification number that is assigned by the Shellfish Control Authority; Pf (b) The date of harvesting; Pf (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the Shellfish Control Authority and including the abbreviation of the name of the state or country in which the shellfish are harvested; Pf (d) The type and quantity of shellfish; Pf and (e) The following statement in bold, capitalized type: "THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS." PfExcept as specified in Section 717.4, shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Pf  
16. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Mold was observed on the ice maker's ice chute. Soda gun holders at the bar contain syrup build up  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
18. - Chicken wings being par-cooked to a temp of 95 degrees and reheated before service. Chef discarded par cook wings at time of call (Corrected On Site)  900.5 Except as specified in Sections 900.2, 900.3, and 900.4, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (a) Sixty-three degrees Celsius (63 degrees C) (one hundred forty-five degrees Fahrenheit (145 degrees F)) or above for fifteen (15) seconds for: P (1) Raw shell eggs that are broken and prepared in response to a consumer's order and for immediate service; P and (2) Fish and meat, including game animals commercially raised for food as specified in Section 706.1(a) and game animals under a voluntary inspection program as specified in Section 706.1(b); except as specified in Sections 900.1(b), and 900.1(c), and Section 900.2. PRaw animal foods that are cooked using a non-continuous cooking process shall be: (a) Subject to an initial heating process that is no longer than sixty (60) minutes in duration; P (b) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked potentially hazardous food (time/temperature control for safety food) as specified in Section 1003.1; P (c) After cooling, held frozen or cold, as specified for potentially hazardous food (time/temperature control for safety food) in Section 1005.1(b); P (d) Prior to sale or service, cooked using a process that heats all parts of the food to a temperature of at least seventy-four degrees Celsius (74 degrees C) (one hundred sixty-five degrees Fahrenheit (165 degrees F)) for fifteen (15) seconds; P (e) Cooled according to the time and temperature parameters specified for cooked potentially hazardous food (time/temperature control for safety food) as specified in Section 1003.1 if not either hot held as specified in Section 1005.1, served immediately, or held using time as a public health control as specified in Section 1009 after complete cooking. P  
33. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Marinara sauce being cooled in deep containers with tightly sealed lids  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  
49. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) Table bottoms next to walk-in meat unit contain dried food particles  1903.1 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.  
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Ranch dressing (Refrigerator - reach-in) (Cold Holding) 38.0F Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) 38.2F Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) 38.0F Pasta/Noodles (Refrigerator - reach-in) (Cold Holding) 38.2F
Asparagus (Refrigerator - reach-in) (Cold Holding) 37.0F Ground Beef (Tilt Kettle) (Cooking) 166.0F (Refrigerator - walk-in) 38.0F (Refrigerator - under counter) 37.0F
(Walk-in Freezer) -5.0F Crab Bisque (Refrigerator - walk-in) (Cooling) 98.0F Meatballs (Reach-in Refrigerator) (Cold Holding) 36.0F Meat sauce (Reach-in Refrigerator) (Cold Holding) 37.0F
Chicken Wings (Deep Fryer) (Cooking) 95.0F Hot Water (Handwashing Sink - toilet/male) 109.0F Hot Water (Handwashing Sink - toilet/female) 124.0F Hot Water (Handwashing Sink - Dishwash area) 127.0F
Hot Water (Handwashing Sink - Cook Line) 118.0F Hot Water (Handwashing Sink - Service Line) 125.0F Hot Water (Handwashing Sink - Cook Line) 126.0F Hot Water (2-compartment sink (Bar)) 115.0F
Hot Water (3-compartment sink) 114.0F Shrimp raw (Refrigerator - walk-in meat) (Cold Holding) 36.0F (Reach-in Freezer) -3.0F Cheese shredded (Refrigerator - reach-in) (Cold Holding) 39.1F
Meat sauce (Steam Table) (Hot Holding) 165.0F Scallops (Refrigerator - walk-in meat) (Cold Holding) 39.0F Marinara Sauce (Refrigerator - walk-in) (Cooling) 51.0F Marinara Sauce (Refrigerator - reach-in) (Cold Holding) 36.2F
Steak raw (Refrigerator - walk-in meat) (Cold Holding) 36.2F Squid (Refrigerator - walk-in meat) (Cold Holding) 37.0F (Reach-in Refrigerator) 38.0F (Refrigerator - sandwich prep unit) 37.0F
(Refrigerator - walk-in meat) 39.2F (Refrigerator - walk-in produce) 33.0F Meatballs (Steam Table) (Hot Holding) 177.0F Pasta/Noodles (Steam Table) (Hot Holding) 156.0F
Chicken raw (Refrigerator - walk-in meat) (Cold Holding) 36.0F Lamb (Refrigerator - walk-in meat) (Cold Holding) 38.0F Lobster (Refrigerator - walk-in) (Cold Holding) 38.0F Caesar Dressing (Refrigerator - reach-in) (Cold Holding) 39.2F
Veal (Refrigerator - walk-in meat) (Cold Holding) 36.0F Chicken raw (Refrigerator - reach-in) (Cold Holding) 36.0F        
Inspector Comments:
Correct cited violations within [5 AND/OR 14] calendar-days
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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:
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 Person-in-Charge (Signature) (Print) Date
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  Inspector (Signature) (Print) Badge # Date