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  CREPEAWAY
Address  2001 L ST NW
City/State/Zip Code  Washington, DC 20036
Telephone
 (202) 973-0404
 E-mail address  Saadjallad@crepeaway.com
Date of Inspection
 09
/
 19
/
 2018
    Time In
 11
:
 34
AM     Time Out
 12
:
 27
PM  
License Holder  Crepeaway LLC
License/Customer No.  09313XXXX-69005550
License Period
 07 
/
 01 
/
 2017 
 - 
 06 
/
 30 
/
 2019 
 Type of Inspection
 Follow-up
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  1 COS  0 R  1
Core Violations  5 COS  0 R  5
Certified Food Protection Manager (CFPM)
 SANTOS AGUILAR 
CFPM #:  FS-76181 

CFPM Expiration Date:   07/06/2020  
D.C. licensed trash or solid waste contractor:
  
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Affordable Pest 
D.C. licensed ventilation hood system cleaning contractor:
 N/A 
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  CREPEAWAY    Establishment Address  2001 L ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - The establishment's employee health policy for the prevention of foodborne illness does not list Norovirus as a reportable diagnosis. (Correct Violation Within 5 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.  
38. - There are opening in the ceiling in the kitchen. (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.  
47. - The kitchen handwashing 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.  
48. - There is no detergent-sanitizer provided for use in the 2-compartment sink. (Correct Violation Within 14 Calendar Days)  1601.4 Before a two (2)-compartment sink is used: (a) The licensee shall have its use approved; and (b) The licensee shall limit the number of kitchenware items cleaned and sanitized in the two (2)-compartment sink, and shall limit warewashing to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and shall: (1) Make up the cleaning and sanitizing solutions immediately before use and drain them immediately after use, and (2) Use a detergent-sanitizer to sanitize and apply the detergentsanitizer in accordance with the manufacturer's label instructions and as specified in Section 1814; or (3) Use a hot water sanitization immersion step as specified in Section 1909.1(c).  
54. - The establishment's trash collection contract was not provided. (Correct Violation Within 5 Calendar Days)  2717.2 The licensee shall maintain a copy of the establishment's professional service contract and the following documents shall be available for inspection: Pf (a) Name and address of its D.C. licensed trash or solid waste contractor; (b) Duration of the contract; and (c) Frequency of trash or solid waste collection services provided under the contract.  
56. - Clothes and purses are stored on racks and shelves in the kitchen and no lockers are av. (Correct Violation Within 14 Calendar Days)ailable  3209.2 Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (2-compartment sink) 114.0F (Reach-in Refrigerator) 40.0F (Reach-in Refrigerator) 39.0F Chicken (Steam Table) (Hot Holding) 149.0F
Sliced Turkey (Refrigerator) (Cold Holding) 40.0F Diced Tomatoes (Refrigerator) (Cold Holding) 42.0F Tomatoe sauce (Refrigerator) (Cold Holding) 42.0F    
Inspector Comments:
The licensee has failed to comply with the 5 calendar-day notice Cited on 8/3/2018, as listed within the observations section of this report. The Licensee’s failure to comply may result in additional enforcement actions.

If you have any questions, please contact the area supervisor at food.safety@dc.gov for further direction.
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.
  Santos Pineda Aguilar 09/19/2018
 Person-in-Charge (Signature) (Print) Date
    Alemayehu Tekleselassie 029  09/19/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3