image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
image
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  UNION PUB
Address  201 MASSACHUSETTS AVE NE
City/State/Zip Code  Washington, DC 20002
Telephone
 (202) 546-7200
 E-mail address  ashley@201bar.com
Date of Inspection
 01
/
 22
/
 2019
    Time In
 10
:
 27
AM     Time Out
 11
:
 45
AM  
License Holder  Red River Grill LLC
License/Customer No.  09313xxxx-39501619
License Period
 05 
/
 01 
/
 2018 
 - 
 04 
/
 30 
/
 2020 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  3 COS  2 R  0
Core Violations  6 COS  0 R  0
Certified Food Protection Manager (CFPM)
 SONIA DAHMER 
CFPM #:  FS-74618 

CFPM Expiration Date:   02/09/2020  
D.C. licensed trash or solid waste contractor:
 Tenley Town 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Presto (1/22/2019) 
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  UNION PUB    Establishment Address  201 MASSACHUSETTS AVE NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no hand washing sink provided at the dish washing area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2406.1 Handwashing sinks shall be provided for employees' use in areas specified in Section 2411 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  
23. - Temperature control for safety foods (cooked pork, salsa, crab cake patties) intended to be held for more than 24 hours are not date marked. (The cook dated stated foods at call). (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  
25. - The establishment does not have any consumer advisory notices regarding the potential health risks associated with the consumption of raw or undercooked animal foods. (Corrected On Site)  1105.1 Except as specified in Sections 900.4, 900.3, and 1300.3, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens either in ready-to-eat form or as an ingredient in another ready-to-eat food, the licensee shall inform consumers by brochures, deli-case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk of consuming such foods. This information shall read: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf  
49. - Dust accumulation observed on fan guards in the 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.  
51. - One of the valve knob missing and the other one is loose for one of the faucets of the 3-compartment ware washing sink. One of the faucets of the 3-compartment sink is loose (observed the faucet tied up with strings to strengthen it). Drain pipe for the 3-compartment ware washing sink in the bar has been leaking. Backflow preventing valve for the cold water line supplying the garbage disposer has been in poor repair. (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.  
55. - Wall paint peeling at the automatic dish washing machine area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2802.1 Except as specified in Section 2802.2, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (a) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (b) Closely woven and easily cleanable carpet for carpeted areas; and (c) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods.  
56. - Employee belongings have not been stored in a designated place away from food and food contact surfaces. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3209.2 Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.  
56. - Light bulbs in the walk-in refrigerator have not been properly shielded. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2908.1 Except as specified in Section 2908.2, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.  
56. - There is insufficient lighting (blown bulbs) in the ventilation exhaust hood. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3008.1(c) At least five hundred forty (540) lux or fifty (50) foot candles at a surface where a food employee is working with food or working with utensils or equipment including knives, slicers, grinders, or saws where employee safety is a factor.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Chopped Beetroot (Reach-in Refrigerator) (Cold Holding) 38.6F Cheese (Reach-in Refrigerator) (Cold Holding) 38.0F Shredded Cheese (Reach-in Refrigerator) (Cold Holding) 38.8F Raw Fish (Reach-in Refrigerator) (Cold Holding) 39.0F
Pepperoni (Reach-in Refrigerator) (Cold Holding) 39.8F Chicken Wings (Reach-in Refrigerator) (Cold Holding) 40.0F Chicken Cooked (Reach-in Refrigerator) (Cold Holding) 40.6F Salad Dressings (Reach-in Refrigerator) (Cold Holding) 38.0F
Cheese (Walk-in Refrigerator) (Cold Holding) 41.0F Chicken Tender (Walk-in Refrigerator) (Cold Holding) 41.0F Chicken Wings (Walk-in Refrigerator) (Cold Holding) 44.0F Ice Cream (Reach-in Freezer) (Cold Holding) -5.0F
Sweet Potato Fries (Reach-in Freezer) (Cold Holding) -5.0F Hash Poppies (Reach-in Freezer) (Cold Holding) -5.0F Tomato Sauce (Water Bath) (Reheating) 135.0F Onion Soup (Water Bath) (Reheating) 118.3F
Hot Water - 3-compartment sink (bar) 154.4F Hot Water - Hand Sink - Restroom 100.0F Hot Water - 3-compartment sink 155.4F Hot Water - Hand Sink - Cookline 106.0F
Hot Water - Hand Sink - Kitchen 117.0F Salsa (Reach-in Refrigerator) (Cold Holding) 34.8F Old Bay Sauce (Reach-in Refrigerator) (Cold Holding) 35.4F Cooked Pork (Reach-in Refrigerator) (Cold Holding) 37.2F
Crab Patties (Reach-in Refrigerator) (Cold Holding) 35.7F Shredded Carrots (Reach-in Refrigerator) (Cold Holding) 39.3F        
Inspector Comments:
Correct cited violations within 5 and 14 calendar days.

If you have question, please contact the area supervisory sanitarian 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.
  Ashley Sauders 01/22/2019
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  01/22/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3