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  AVENUE CAFÉ AND LOUNGE
Address  1501 RHODE ISLAND AVE NW
City/State/Zip Code  WASHINGTON, DC 20005
Telephone
 (202) 483-2000
 E-mail address  marshallw@inndc.com
Date of Inspection
 05
/
 10
/
 2018
    Time In
 01
:
 41
PM     Time Out
 03
:
 42
PM  
License Holder  RI Associates LLC
License/Customer No.  05107xxxx-50007022
License Period
 05 
/
 01 
/
 2018 
 - 
 04 
/
 30 
/
 2020 
 Type of Inspection
 Routine
Establishment Type:  Hotel
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  10 COS  2 R  0
Certified Food Protection Manager (CFPM)
 MARSHALL WICKRMARATNE 
CFPM #:  FS-84035 

CFPM Expiration Date:   11/15/2021  
D.C. licensed trash or solid waste contractor:
 Waste Management 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins, Inc. 
D.C. licensed pesticide operator/contractor:
 Orkin 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First Services 
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  AVENUE CAFÉ AND LOUNGE    Establishment Address  1501 RHODE ISLAND AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - Norovirus is not listed as a reportable diagnosis on the establishment's employee health policy for the prevention of foodborne illness. I emailed the establishment a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms. (Correct Violation Within 5 Calendar Days)  300.4 A food employee or conditional employee shall report to the person in charge if a licensed physician or physician's assistant has diagnosed him or her with an illness due to: (a) Norovirus; P (b) Hepatitis A virus; P (c) Shigella spp.; P (d) Enterohemorrhagic or Shiga Toxin-Producing Escherichia coli; P or (e) Salmonella Typhi. P  
5. - The establishment did not provide 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  
16. - Pink slime mold is accumulating on the ice maker's (bar) plastic drip panel. (Correct Violation Within 5 Calendar Days)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - Raw chicken, ground beef, cheese, and romaine lettuce are stored at improper temperatures in 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 ambient air temperature of the display refrigerator on the cook line was measured at 49 degrees Fahrenheit. Food items that were just prepped and placed in the unit was moved to the freezer.. (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 visible thermometer in the ice cream freezer. (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 sauce and oils 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. - There are cracks in the drywall adjacent to the walk-in refrigerator. (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.  
47. - The cutting boards are chipped and scratched. All cutting boards except for those on the under-counter refrigerator were replaced. (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. - Dust is accumulating on the walk-in refrigerator's compressor. (Correct Violation Within 14 Calendar Days)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
51. - The faucet at the 3-compartment sink is leaking. (Correct Violation Within 14 Calendar Days)  2418.1 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.  
54. - There is no waste (trash) receptacle at the handwashing sink at the kitchen entrance. (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.  
55. - Black mold is accumulating on the wall above the garbage disposal unit's drain board. There is a heavy layer of dust on the ceiling vent above the meat slicer. (Correct Violation Within 14 Calendar Days)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.The physical facilities shall be cleaned as often as necessary to keep them clean.  
56. - The exhaust fan above the oven has a heavy buildup of dust. (Correct Violation Within 14 Calendar Days)  3203.1 Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.  
56. - There is insufficient lighting (blown bulb) in the display refrigerators. (Correct Violation Within 14 Calendar Days)  3008.1(b) The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (2) Inside equipment such as reach-in and under-counter refrigerators.  
 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 120.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Romaine Lettuce (Walk-in Refrigerator) (Cold Holding) 46.3F Cheddar Cheese (Walk-in Refrigerator) (Cold Holding) 45.6F Cheese (Walk-in Refrigerator) (Cold Holding) 47.2F Raw Beef (Walk-in Refrigerator) (Cold Holding) 45.7F
Raw Chicken (Walk-in Refrigerator) (Cold Holding) 45.3F Steak raw (Walk-in Refrigerator) (Cooling) 46.6F Salmon (Walk-in Refrigerator) (Cold Holding) 44.8F Seafood/Fish (Walk-in Refrigerator) (Cooling) 67.3F
(Walk-in Refrigerator) 42.0F Hot Water (Handwashing Sink - Dishwash area) 116.4F Hot Water (Dishwashing Machine - Wash Cycle) 148.0F Hot Water (Handwashing Sink - Cook Line) 110.0F
Hot Water (3-compartment sink) 118.2F Hot Water (Handwashing Sink - Bar) 100.6F (Under-counter Refrigerator) 40.0F Bacon (Display Refrigerator) (Cold Holding) 48.7F
Sausage (Display Refrigerator) (Cold Holding) 49.2F (Display Refrigerator) 49.0F Sliced Ham (Display Refrigerator) (Cooling) 46.4F Sliced Tomatoes (Display Refrigerator) (Cold Holding) 48.3F
(Display Refrigerator) 40.0F Cherry tomatoes (Ice) (Cold Holding) 36.8F Mayonnaise (Ice) (Cold Holding) 36.9F (Walk-in Freezer) 16.0F
(Counter Top) 36.0F Hot Water (Handwashing Sink - kitchen) 117.3F Hot Water (Dishwashing Machine - Sanitizing Cycle ) 120.0F Hot Water (Handwashing Sink - toilet room) 116.2F
Hot Water (Handwashing Sink - toilet room) 100.0F            
Inspector Comments:
Most recent pest control service report: 4/12/2018 Correct cited violations within 5 AND 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.
  Marshall Wickramaratne 05/10/2018
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  05/10/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3