Establishment Name
DUKEM ETHIOPIAN RESTAURANT & MARKET
Address
1114 U ST NW
City/State/Zip Code
WASHINGTON, DC 20011
Telephone
(202) 667-8735
E-mail address
edengetachew@aol.com
Date of Inspection
06
/
21
/
2018
Time In
11
:
45
AM Time Out
01
:
45
PM
License Holder
Zewdie Inc
License/Customer No.
09313XXXX-41002364
License Period
05
/
01
/
2018
-
04
/
30
/
2020
Type of Inspection
Complaint
Establishment Type:
Restaurant Total
Risk Category 1
2
3
4
5
Priority Violations
1
COS
0
R
0
Priority Foundation Violations
3
COS
0
R
0
Core Violations
6
COS
0
R
0
Certified Food Protection Manager (CFPM)
FASIL HABETGEBEREL
CFPM #: FS-69332
CFPM Expiration Date:
02/16/2019
D.C. licensed trash or solid waste contractor:
Good Friends
D.C. licensed sewage & liquid waste transport contractor:
Valley Protein
D.C. licensed pesticide operator/contractor:
Brussels
D.C. licensed ventilation hood system cleaning contractor:
Alex Master Cleaning Inc
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
DUKEM ETHIOPIAN RESTAURANT & MARKET
Establishment Address
1114 U ST NW
OBSERVATIONS
25 DCMR
CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. A copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms was shown.(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.
16. - Cooking equipment and pans are encrusted with grease deposits.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
1900.2
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
22. - Temperature control for safety foods in the walk in refrigerator, temp above 41 degrees F.(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
23. - Temperature control for safety foods in the walk in refrigerator, intended to be held for more than 24 hours, are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
1007.1
Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf
38. - The date that pest extermination services were last provided to the establishment is not available.(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 (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment.
38. - Fruit flies at the mop sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
3210.1
The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf
49. - All shelves in the kitchen and the wire shelves inside the walk in
refrigerator needed cleaning. (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 garbage disposal unit (food waste grinder) is out of order. There is a leak from the u-pipe of the hand sink in the kitchen.(CORRECT VIOLATION WITHIN CALENDAR 5 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.
55. - Floors under equipment and in employees changing room needed cleaning.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
3201.1
The physical facilities shall be cleaned as often as necessary to keep them clean.
56. - There is insufficient lighting (blown bulb) in the walk-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
3008.1(a)
The light intensity shall be: At least one hundred eight (108) lux or ten (10) foot candles at a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
Sanitizer: Lo-Chem, 00 ppm, 0.0 pH, 00.0°F
Temperatures
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Hot Water (Handwashing Sink - Bar)
125.0F
(Warewashing Machine - Wash Cycle)
140.0F
Cabbage (Steam Table) (Hot Holding)
153.0F
Corn (Steam Table) (Hot Holding)
158.3F
Lentils (Steam Table) (Hot Holding)
158.0F
Wheat/Oat/Grain/Rice (Rice Steamer) (Hot Holding)
171.0F
(Reach-in Freezer)
19.0F
Ground Beef (Walk-in Refrigerator) (Cold Holding)
50.0F
Lentils (Walk-in Refrigerator) (Cold Holding)
59.0F
Raw Beef (Walk-in Refrigerator) (Cold Holding)
59.0F
(Walk-in Refrigerator)
48.0F
(Warewashing Machine - Rinse Cycle)
140.0F
Inspector Comments:
Correct cited violations within 5 and 14 calendar days. Please submit questions to the area supervisor at food.safety@dc.gov
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.
