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  CAPITAL SALAD BAR AND GRILL
Address  101 CONSTITUTION AVE NW
City/State/Zip Code  Washington, DC 20001
Telephone
 (202) 628-9128
 E-mail address  capitol_cafe@yahoo.com
Date of Inspection
 10
/
 10
/
 2018
    Time In
 01
:
 30
PM     Time Out
 02
:
 30
PM  
License Holder  KSH COMPANY
License/Customer No.  93130xxxx-67003715
License Period
 07 
/
 01 
/
 2017 
 - 
 06 
/
 30 
/
 2019 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  7 COS  1 R  0
Certified Food Protection Manager (CFPM)
 JAMES HSU 
CFPM #:  FS-74324 

CFPM Expiration Date:   03/10/2020  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 VP 
D.C. licensed pesticide operator/contractor:
 Building 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First 
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  CAPITAL SALAD BAR AND GRILL    Establishment Address  101 CONSTITUTION AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
15. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Food is not stored in a manner to protect from cross contamination.  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
16. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold was observed on the ice maker's plastic drip panel.  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cold food items are held at improper temperatures on the salad bar  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. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Observed cooked turkey being cooled tightly wrapped inside of the walk-in unit  1004.1 Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf  
36. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)There is no visible thermometer in the reach-in refrigerator.  1524.1 In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.  
38. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Observed 6 mice droppings on the floor around the water heater  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  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use. Employee removed cloth at time of call (Corrected On Site)  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; and (b) Laundered daily as specified in Section 2101.4.  
43. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed knives stored in between the tables  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.  
44. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed clean utensils being stored inside of unclean containers with standing water  2200.1 After cleaning and sanitizing, equipment and utensils: (a) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 C.F.R. Section 180.940 - Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (b) Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.  
47. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed foil on bottom of the tables in the kitchen  1400.1(b)-(e) Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances, or impart colors, odors, or tastes to food, and under normal use conditions shall be: (b) Durable, corrosion-resistant, and nonabsorbent; (c) Sufficient in weight and thickness to withstand repeated warewashing; (d) Finished to have a smooth, easily cleanable surface; and (e) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.  
49. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) Ovens/rolling racks and deep fat fryers contain dried food particles.  1900.2 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.  
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed grease and food on the floor under and around equipment in the kitchen  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Potato Salad (Cold Bar) (Cold Holding) 48.0F Seafood/Fish (Cold Bar) (Cold Holding) 56.0F (Walk-in Freezer) -10.0F Pasta/Noodles (Hot Bar) (Hot Holding) 148.0F
Wheat/Oat/Grain/Rice (Hot Bar) (Hot Holding) 167.0F Meat (Hot Bar) (Hot Holding) 157.0F Seafood/Fish (Hot Bar) (Hot Holding) 138.0F Meat (Hot Bar) (Hot Holding) 156.0F
(Walk-in Refrigerator) 38.2F (Reach-in Freezer) -9.0F hot water 120.0F hot water 118.0F
hot water 115.0F hot water 117.0F Seafood/Fish (Cold Bar) (Cold Holding) 45.0F Seafood/Fish (Reach-in Refrigerator) (Cold Holding) 38.0F
Meat (Reach-in Refrigerator) (Cold Holding) 38.0F Meat (Reach-in Refrigerator) (Cold Holding) 38.2F Meat (Reach-in Refrigerator) (Cold Holding) 38.0F Meat (Reach-in Refrigerator) (Cold Holding) 39.0F
Meat (Reach-in Refrigerator) (Cold Holding) 36.0F guacamole (Reach-in Refrigerator) (Cold Holding) 39.2F Vegetable Products (Reach-in Refrigerator) (Cold Holding) 38.0F (Reach-in Refrigerator) 38.0F
               
Inspector Comments:
Correct stated items within[5/14 calender 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.
  James HSU 10/10/2018
 Person-in-Charge (Signature) (Print) Date
    Joyce Moore 64  10/10/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3