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  DUKEM ETHIOPIAN RESTAURANT & MARKET/APPLE LOUNGE
Address  1114 U ST NW
City/State/Zip Code  WASHINGTON, DC 20011
Telephone
 (202) 667-8735
 E-mail address  dukemdc@gmail.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/APPLE LOUNGE    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
(Warewashing Machine - Rinse Cycle) 140.0F 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 (Reach-in Freezer) 19.0F Wheat/Oat/Grain/Rice (Rice Steamer) (Hot Holding) 171.0F Cabbage (Steam Table) (Hot Holding) 153.0F
Corn (Steam Table) (Hot Holding) 158.3F Lentils (Steam Table) (Hot Holding) 158.0F Hot Water (Handwashing Sink - Bar) 125.0F (Warewashing Machine - Wash 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.
  Fasil B. Habetgeberel 06/21/2018
 Person-in-Charge (Signature) (Print) Date
    Alice Jackson 54  06/21/2018 
  Inspector (Signature) (Print) Badge # Date
    2023