image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  HENRY'S CAFE
Address  1704 U ST NW
City/State/Zip Code  WASHINGTON, DC 20009
Telephone
 (202) 265-3336
 E-mail address  jermainesmith518@aol.com
Date of Inspection
 04
/
 06
/
 2018
    Time In
 11
:
 18
AM     Time Out
 01
:
 29
PM  
License Holder  Henry's Cafe Inc
License/Customer No.  09305xxxx-19000049
License Period
 10 
/
 01 
/
 2016 
 - 
 09 
/
 30 
/
 2018 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  1 R  0
Priority Foundation Violations  4 COS  0 R  0
Core Violations  10 COS  3 R  0
Certified Food Protection Manager (CFPM)
 DEBORAH SMITH 
CFPM #:  FS-89247 

CFPM Expiration Date:   10/17/2022  
D.C. licensed trash or solid waste contractor:
 Davis and Sons 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins, Inc. 
D.C. licensed pesticide operator/contractor:
 American Pest Company 
D.C. licensed ventilation hood system cleaning contractor:
 American Filter & Steam Service 
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  HENRY'S CAFE    Establishment Address  1704 U ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - The Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic business license. (Corrected On Site)  200.4 Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment.  
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (Correct Violation Within 14 Calendar Days)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
5. - The establishment did not provide written procedures for responding to a contamination event due to vomiting or diarrhea. (Correct Violation Within 5 Calendar Days)  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  
9. - An employee picked up cooked salmon cakes with her bare hands. (Corrected On Site)  800.2 Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P  
16. - The utensils are not being sanitized after they have been improperly washed and improperly rinsed. (Correct Violation Within 5 Calendar Days)  2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P  
16. - Utensils are placed to dry immediately after improperly washing and improperly rinsing without being placed in sanitizing solution. No sanitizing solution is set up in the 3-compartment sink. (Correct Violation Within 5 Calendar Days)  2002.2 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified in Section 1813 by providing: (a) Except as specified in Section 2002.2(b), a contact time of at least ten (10) seconds for a chlorine solution specified in Section 1813.2; P (b) A contact time of at least seven (7) seconds for a chlorine solution of fifty micrograms per liter (50 mg/L) that has a pH of ten (10) or less and a temperature of at least thirty -eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F), or a pH of eight (8) or less and a temperature of at least twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)). P  
22. - Tartar sauce and pies are held at improper temperatures in the display refrigerator. All items were moved to the walk-in refrigerator. (Correct Violation Within 5 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  
33. - The display refrigerator is out of order and food items in the unit are held at improper temperatures. (Correct Violation Within 5 Calendar Days)  1600.1 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf  
36. - There is no thermometer in the under-counter refrigerator. (Corrected On Site)  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. - There are unlabeled plastic squeeze bottles of condiments on the kitchen shelf. (Corrected On Site)  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.  
38. - The date that pest extermination services were last provided to the establishment is not available; the most recent service report is dated October 2017. (Correct Violation Within 5 Calendar Days)  3210.2 The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (c) Date pest extermination services were last provided to the establishment.  
38. - There are openings in the kitchen ceiling. (Correct Violation Within 14 Calendar Days)  2912.1 Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings.  
39. - Cases and plastic containers of food are stored on the floor of the kitchen, walk-in freezer, and walk-in refrigerator. (Correct Violation Within 14 Calendar Days)  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
47. - The cutting boards are badly scratched and stained. (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.  
48. - Soiled utensils are bring spray rinsed and no rinse water is set up in the 3-compartment sink. (Correct Violation Within 14 Calendar Days)  1909.1 Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one (1) of the following procedures: (a) Use of a distinct, separate water rinse after washing and before sanitizing if using: (1) A three (3)-compartment sink.  
48. - The soiled utensils are being improperly washed under running water and no detergent solution is set up in the 3-compartment sink. (Correct Violation Within 5 Calendar Days)  1806.1 When used for warewashing, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment as specified in Section 1601.3 shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. Pf  
54. - There is no waste (trash) receptacle at the kitchen handwashing sink. (Correct Violation Within 14 Calendar Days)  2706.3 If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks.  
56. - Lockers are available but coats are hung on the hooks behind the kitchen door. (Correct Violation Within 14 Calendar Days)  3209.2 Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Greens (Steam Table) (Hot Holding) 188.3F Macaroni and cheese (Steam Table) (Hot Holding) 136.2F Green Beans (Steam Table) (Hot Holding) 183.2F Wheat/Oat/Grain/Rice (Steam Table) (Hot Holding) 150.4F
Mashed potatoes (Steam Table) (Hot Holding) 146.3F Ziti (Oven) (Cooking) 78.3F Candied Yams (Hot Holding Cabinet) (Hot Holding) 140.2F Baked Chicken (Oven) (Hot Holding) 165.4F
Ziti (Oven) (Hot Holding) 77.6F Hot Water (3-compartment sink) 120.1F Chicken Wings (Deep Fryer) (Cooking) 204.6F Seafood/Fish (Deep Fryer) (Cooking) 213.6F
Tartar Sauce (Display Refrigerator) (Cold Holding) 69.1F (Display Refrigerator) 62.0F Hot Water (Handwashing Sink - Service Line) 115.7F Potato salad (Under-counter Refrigerator) (Cold Holding) 38.4F
Sliced Tomatoes (Under-counter Refrigerator) (Cold Holding) 40.6F Seafood/Fish (Under-counter Refrigerator) (Cold Holding) 40.7F (Walk-in Refrigerator) 35.0F Pork Chop (Walk-in Refrigerator) (Cold Holding) 40.7F
Greens (Walk-in Refrigerator) (Cold Holding) 37.6F Hot Water (Handwashing Sink - toilet room) 114.6F        
Inspector Comments:
Most recent ventilation hood system cleaning date: September 24, 2017 The establishment must amend its Certificate of Occupancy to include Catering. The establishment must also apply for a Delicatessen license and contact DC Health's Food Safety Division regarding a Preoperational Inspection for issuance of a Delicatessen License. Correct cited violations within 5 AND/OR 14 calendar-days 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.
  Deborah A. Smith 04/06/2018
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  04/06/2018 
  Inspector (Signature) (Print) Badge # Date
    2023