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  FT MCNAIR / NATIONAL DEFENSE UNIVERSITY
Address  300 5TH AVE SW
City/State/Zip Code  Washington, DC 20319
Telephone
 (202) 685-7235
 E-mail address  mmiranda@hautecateringdc.com
Date of Inspection
 08
/
 15
/
 2018
    Time In
 10
:
 30
AM     Time Out
 01
:
 00
PM  
License Holder  Haute on the Hill by Ridgewells Inc
License/Customer No.  09313xxxx-70102538
License Period
 04 
/
 01 
/
 2018 
 - 
 03 
/
 31 
/
 2020 
 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  5 COS  1 R  0
Core Violations  9 COS  0 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Waste Management 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Ed Williams Pest Control 
D.C. licensed ventilation hood system cleaning contractor:
 Air Flo Cleaning Systems 
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  FT MCNAIR / NATIONAL DEFENSE UNIVERSITY    Establishment Address  300 5TH AVE SW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - There is no one on duty during the time of inspection, that has a District-issued Certified Food Protection Manager certificate.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  203.1 Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. Such certified food protection managers shall be deemed in compliance with Section 201.2(b). P  
10. - Hot water supplied to the handwashing sink across from the deep fryers at the cook line, next to the entrance to the 3-compartment warewashing sink area, and at the far left-hand-side of the service line observed at temperatures below 100F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
10. - Employee observed using a handwashing sink to fill a pot with water. The employee was instructed to use the prep sink to fill the pot. (Corrected On Site)  2414.2 A handwashing sink shall not be used for purposes other than handwashing. Pf  
16. - Soil accumulation observed on the food-contact surface (blade) of the can opener.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
16. - Mold accumulation observed on the flap inside the ice chute of the "Pepsi" soda fountain machine. Also, soil accumulation observed on the nozzles at both soda fountain machines.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1901.5 Except when dry cleaning methods are used as specified in Section 1904, surfaces of utensils and equipment in contact with food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (a) At any time when contamination may have occurred; (b) At least every twenty-four (24) hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (c) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (d) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (1) At a frequency specified by the manufacturer; or (2) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.  
22. - Temperature control for safety foods at the left-hand-side of the salad bar observed holding at temperatures above 41F. Also, sliced tomatoes, sliced onions, and sliced cucumbers on ice at the wells at the service line observed holding at temperatures above 41F.(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. - Foods inside the under-counter freezer located next to the deep fryers at the service line observed not frozen.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1000.1 Stored frozen foods shall be maintained frozen.  
38. - Mouse droppings observed throughout the establishment, especially on the floor underneath and behind equipment and on shelves beneath counters. Also, fly activity observed in the area surrounding the large ice machine.(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  
38. - There is no documentation provided verifying that the pest control operator/contractor (Ed Williams Pest Control) that services the establishment is licensed to operate in the District of Columbia. (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. - The kitchen back door leading to a service hallway and the loading docks observed propped open and improperly sealed on the bottom when closed.(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; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors.  
43. - Utensils across from the grill area at the service line observed resting in a container storing stagnant, room-temperature water when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.  
47. - Heavy ice accumulation observed on the compressor inside the under-counter freezer located next to the deep fryers at the service line.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
49. - Food residue observed on the green shelves of the rack holding ingredients next to the cook line. Also, mold accumulation observed on the plastic shelves of the racks inside the "Production #2" walk-in refrigerator.(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.  
52. - The condensate line for the "Production #2" walk-in refrigerator observed draining to the floor.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2608.1 Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to applicable D.C. laws and regulations.  
55. - Ceiling tiles observed either missing or loose at both the large and small dry food storage rooms. Also, large hole observed in the wall behind the rack containing food ingredients next to the cook line.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3200.1 The physical facilities shall be maintained in good repair.  
55. - Food and other debris observed on the floor underneath and behind equipment at the cook line. Also, frost accumulation observed inside the walk-in freezer.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
 
Sanitizer: Quaternary Ammonium, 150 ppm, 0.0 pH, 81.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water/Handwashing sink 101.9F Hot Water/Handwashing sink 91.4F Hot Water/Handwashing sink 94.8F Hot Water/3-compartment sink 112.2F
Hot Water/Handwashing sink 88.0F Hot Water/Handwashing sink 102.6F Hot Water/Handwashing sink 100.5F Seafood/Fish (Warmer) (Hot Holding) 139.4F
(Reach-in Freezer) 37.0F (Walk-in Refrigerator) 37.0F (Walk-in Refrigerator) 28.0F Dairy Products (Walk-in Refrigerator) (Cold Holding) 36.6F
Dairy Products (Walk-in Refrigerator) (Cold Holding) 37.9F (Walk-in Refrigerator) 36.0F Vegetable Products (Walk-in Refrigerator) (Cold Holding) 40.5F Meat (Walk-in Refrigerator) (Cold Holding) 39.7F
Vegetable Products (Hot Bar) (Hot Holding) 143.4F Seafood/Fish (Hot Bar) (Hot Holding) 142.0F (Walk-in Freezer) 6.0F Vegetable Products (Cold Bar) (Cold Holding) 52.1F
Vegetable Products (Cold Bar) (Cold Holding) 53.4F Vegetable Products (Cold Bar) (Cold Holding) 38.6F Vegetable Products (Cold Bar) (Cold Holding) 40.3F Vegetable Products (Counter Top) (Cold Holding) 56.1F
Vegetable Products (Counter Top) (Cold Holding) 55.3F Vegetable Products (Counter Top) (Cold Holding) 44.3F Vegetable Products (Counter Top) (Cold Holding) 50.4F Seafood/Fish (Counter Top) (Cold Holding) 39.5F
Meat (Reach-in Refrigerator) (Cold Holding) 40.1F Dairy Products (Reach-in Refrigerator) (Cold Holding) 41.3F        
Inspector Comments:
Correct cited violations within 5 and 14 calendar days.
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.
  Mariela Origaen 08/15/2018
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  08/15/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3