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  CARMINE'S
Address  425 7TH ST NW
City/State/Zip Code  Washington, DC 20001
Telephone
 202-737-7770
 E-mail address  jjessee@carminesnyc.com
Date of Inspection
 11
/
 27
/
 2018
    Time In
 01
:
 10
PM     Time Out
 03
:
 20
PM  
License Holder  Carmine's DC LLC
License/Customer No.  09313xxxx-70105389
License Period
 06 
/
 01 
/
 2018 
 - 
 05 
/
 31 
/
 2020 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  1 R  0
Priority Foundation Violations  4 COS  2 R  0
Core Violations  8 COS  1 R  0
Certified Food Protection Manager (CFPM)
 JOSHUA JESSEE 
CFPM #:  FS-83182 

CFPM Expiration Date:   05/01/2021  
D.C. licensed trash or solid waste contractor:
 Landlord 
D.C. licensed sewage & liquid waste transport contractor:
 Magnolia 
D.C. licensed pesticide operator/contractor:
 Ecolab (most recent extermination dates: 11/21/2018) 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First Services 
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  CARMINE'S    Establishment Address  425 7TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There are no paper towels at the handwashing sink located at the bar.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
13. - Dented cans of tomatoes observed in dry storage room. ( The chef discarded them at call). (Corrected On Site)  711.1 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf  
16. - Unclean chopping board observed at the cookline.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - Garlic butter held at room temperature over countertop at cookline. (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 intended to be held for more than 24 hours are not date marked. (Corrected On Site)  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  
28. - Spray disinfectant chemical in aerosol can has been stored together with single use plastic containers on metal shelf at the coffee station. (The chef discarded both aerosol can and single use plastic containers at call). (Corrected On Site)  3400.1 Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) Separating the poisonous or toxic materials by physically separating or partitioning by a wall or structure; P and (b) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P  
36. - Several reach-in refrigerators located in kitchen lack thermometers to measure their inside ambient air temperature. (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. - Working containers of foods that are not easily recognizable are not name labeled.(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.  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use. (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.  
47. - Chopping board with scorned surface observed at the cookline.(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. - In-built thermometers for the high temperature dish washing machine have not been in good repair. (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. - Data plate for the high temperature dish washing machine is not readable (covered with limescale). (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1525.1 A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (a) Temperatures required for washing, rinsing, and sanitizing; (b) Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and (c) Conveyor speed for conveyor machines or cycle time for stationary rack machines.  
51. - Garbage disposal has not been functional. (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.  
56. - There is insufficient lighting (blown bulb) in the walk-in freezer.(CORRECT VIOLATION WITHIN 14 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: Quaternary Ammonium, 200 ppm, 0.0 pH, 82.0°F 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 120.0°F 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 120.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Salmon (Reach-in Refrigerator) (Cold Holding) 41.0F Lasagna (Reach-in Refrigerator) (Cold Holding) 38.0F Spinach Dip (Reach-in Refrigerator) (Cold Holding) 38.0F Chopped Mushrooms (Reach-in Refrigerator) (Cold Holding) 38.0F
Gravy (Reach-in Refrigerator) (Cold Holding) 38.0F Produce (Walk-in Refrigerator) (Cold Holding) 37.0F Clams (Walk-in Refrigerator) (Cold Holding) 34.0F Bolognese (Walk-in Refrigerator) (Cold Holding) 38.0F
Cheese (Walk-in Refrigerator) (Cold Holding) 38.0F Chicken - Raw (Reach-in Refrigerator) (Cold Holding) 41.0F Milk (Reach-in Refrigerator) (Cold Holding) 37.0F Roasted peppers (Reach-in Refrigerator) (Cold Holding) 41.0F
Potatoes (Reach-in Refrigerator) (Cold Holding) 41.0F Roasted Vegetables (Reach-in Refrigerator) (Cold Holding) 35.0F Bolognese (Reach-in Refrigerator) (Cold Holding) 40.0F Marinara Sauce (Reach-in Refrigerator) (Cold Holding) 44.0F
Lettuce (Reach-in Refrigerator) (Cold Holding) 38.0F Celery - Chopped (Reach-in Refrigerator) (Cold Holding) 34.0F Roasted Peppers (Reach-in Refrigerator) (Cold Holding) 34.0F Gravy (Big Kettle) (Cooking) 198.0F
Chicken Wings (Warmer) (Hot Holding) 178.0F Meat Balls (Warmer) (Hot Holding) 162.0F        
Inspector Comments:
Correct cited violations within 5 and 14 calendar days.

If you have question, please contact the area supervisor Mrs. Jacqueline Coleman 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.
  Joshua K. Jessee (Executive Sous Chef) 11/27/2018
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  11/27/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3