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  CURRY & PIE
Address  1204 34TH ST NW
City/State/Zip Code  WASHINGTON, DC 20007
Telephone
 (202) 333-4369
 E-mail address  info@curryandpie.com
Date of Inspection
 07
/
 31
/
 2018
    Time In
 02
:
 56
PM     Time Out
 04
:
 37
PM  
License Holder  Laxmi Durga Inc
License/Customer No.  09313xxxx-16000001
License Period
 10 
/
 01 
/
 2017 
 - 
 09 
/
 30 
/
 2019 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  0
Priority Foundation Violations  6 COS  1 R  0
Core Violations  18 COS  2 R  0
Certified Food Protection Manager (CFPM)
 JYOTI GURUNG 
CFPM #:  FS-82148 

CFPM Expiration Date:   08/01/2021  
D.C. licensed trash or solid waste contractor:
 Bates Trucking Trash Removal Inc. 
D.C. licensed sewage & liquid waste transport contractor:
  
D.C. licensed pesticide operator/contractor:
  
D.C. licensed ventilation hood system cleaning contractor:
 Sparkle Hood & Exhaust 
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  CURRY & PIE    Establishment Address  1204 34TH 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. (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 does not have approved 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. - Utensils are being washed and placed to dry without a sanitizing step; no sanitizing solution is set up in the 3-compartment sink. (Correct Violation Within 5 Calendar Days)  2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P  
36. - There are no thermometers in the freezer and under-counter refrigerators. (Correct Violation Within 14 Calendar Days)  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 oils and unlabeled plastic containers of spices in the kitchen. (Correct Violation Within 14 Calendar Days)  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 is an opening in the ceiling near the reach-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.  
38. - Neither the name of the establishment's licensed Pesticide Operator/contractor nor its pest extermination services contract are 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.  
40. - The employee that is washing dishes is not wearing a hair restraint. (Correct Violation Within 14 Calendar Days)  502.1 Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.  
41. - A wet wiping cloth is stored on a cutting board that is in use. (Correct Violation Within 14 Calendar Days)  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813.  
43. - A plastic cup that is used as a rice scooper is resting on the rice inside the rice warmer. (Corrected On Site)  810.1 During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container.  
45. - Plastic single-use buckets and tubs are reused to store meats, sauces, and vegetables. (Correct Violation Within 5 Calendar Days)  1818.1 Single-service and single-use articles shall not be reused.  
47. - The cutting boards are badly scratched. (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.  
47. - The 3-compartment sink is not properly sealed to the wall. (Correct Violation Within 14 Calendar Days)  1701.1 Equipment that is fixed because it is not easily movable shall be installed so that it is: (c) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.  
47. - The digital display thermometer on the exterior of the reach-in refrigerator is out of order. (Correct Violation Within 14 Calendar Days)  1816.3 Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.  
48. - Utensils are being improperly washed using only a scouring pad and detergent. No detergent solution is set up the 3-compartment sink. (Correct Violation Within 5 Calendar Days)  1808.1 The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than forty-three degrees Celsius (43 degrees C) (one hundred ten degrees Fahrenheit (110 degrees F) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf  
48. - After being washed improperly, Utensils are being improperly rinsed under running water; 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.  
50. - There is no hot water at the kitchen handwashing sink; the water was turned off at the sink. (Corrected On Site)  2305.2 Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Pf  
51. - There is no mop sink installed in the establishment. (Correct Violation Within 14 Calendar Days)  2408.1 At least one (1) service sink or one (1) curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.  
51. - The garbage disposal unit (food waste grinder) is out of order. (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.  
52. - The establishment's grease collection contract was not provided. (Correct Violation Within 5 Calendar Days)  2605.1 Removal of sewage and other liquid waste, including grease collections, shall comply with the provisions of this chapter. A copy of the establishment's professional service contract shall be maintained at all approved waste servicing areas, or at the mobile food establishment by the licensee and the following documents shall be available for inspection: Pf (a) Name and address of the licensee's District-licensed sewage and liquid waste transport contractor; (b) Duration of the contract; and (c) Frequency of sewage and liquid waste removal services provided under the contract.  
53. - The toilet room door is not self-closing. (Correct Violation Within 5 Calendar Days)  2911.1 Toilet rooms shall not open directly into a room used for the preparation of food for service to the public and shall be provided with a tight-fitting and self-closing door in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf  
53. - The toilet room does not have a covered receptacle for the disposal of feminine hygiene products. (Correct Violation Within 5 Calendar Days)  2707.1 A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.  
54. - There is no waste (trash) receptacle at the kitchen handwashing sink. (Corrected On Site)  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. - Grease has accumulated on the ventilation hood filters. (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. - The date that ventilation hood system cleaning service was last provided to the establishment is not available. (Correct Violation Within 5 Calendar Days)  1509.5 The licensee shall maintain on the premises a copy of the establishment's professional service contract and service schedule, which documents the following information: (c) Date and time of ventilation hood system cleaning services were last provided to the establishment. P  
62. - No certificate of occupancy is posted or available. (Correct Violation Within 14 Calendar Days)  4310.2 The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Chicken (Under-counter Refrigerator) (Cold Holding) 40.3F Chicken (Under-counter Refrigerator) (Cold Holding) 41.3F Chicken (Display Refrigerator) (Cold Holding) 36.3F (Display Refrigerator) 36.6F
Chicken (Under-counter Refrigerator) (Cooling) 60.5F Wheat/Oat/Grain/Rice (Rice Steamer) (Hot Holding) 143.0F Lamb (Under-counter Refrigerator) (Cold Holding) 46.5F Chicken (Under-counter Refrigerator) (Cold Holding) 32.3F
Hot Water (Handwashing Sink - kitchen) 120.5F Hot Water (3-compartment sink) 125.3F Lamb (Under-counter Refrigerator) (Cold Holding) 38.7F Lamb (Under-counter Refrigerator) (Cold Holding) 42.4F
Spinach (Under-counter Refrigerator) (Cold Holding) 40.4F Hot Water (Handwashing Sink - toilet room) 100.0F        
Inspector Comments:
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.
  Jyoti Gurung 07/31/2018
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  07/31/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3