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  FARMERS & DISTILLERS AND FOUNDING SPIRITS DISTILLE
Address  600 MASSACHUSETTS AVE NW
City/State/Zip Code  WASHINGTON, DC 20001
Telephone
 (202) 464-3001
 E-mail address  keysi@farmersrestaurantgroup.com
Date of Inspection
 02
/
 21
/
 2019
    Time In
 01
:
 30
PM     Time Out
 03
:
 40
PM  
License Holder  Farmers & Distillers DC, LLC
License/Customer No.  09313xxxx-17000050
License Period
 12 
/
 01 
/
 2018 
 - 
 11 
/
 30 
/
 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  2 COS  0 R  0
Core Violations  6 COS  5 R  0
Certified Food Protection Manager (CFPM)
 NICHOLAS JOHNSON 
CFPM #:  FS-77948 

CFPM Expiration Date:   04/26/2020  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Presto (2/8/2019) 
D.C. licensed ventilation hood system cleaning contractor:
 Potomac Exhaust 
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  FARMERS & DISTILLERS AND FOUNDING SPIRITS DISTILLE    Establishment Address  600 MASSACHUSETTS AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
22. - Temperature control for safety foods (pasta, chopped cabbage and lettuce, sauces, chopped leeks, etc) have been cold held at temperature above 41 degrees F in reach-in refrigerators at the cook line during the inspection.(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. - Prepared foods have not been stored in the reach-in refrigerators located at the cook lines before they were cooled properly.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
37. - Working containers of foods (salt, sugar and old bay seasoning) that are not easily recognizable are not name labeled at the bar. (Person in charge labeled the said containers at call). (Corrected On Site)  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.  
39. - Observed uncovered or wrapped pastry (donuts) displayed on service counter at the coffee/pastry bar without enough protection from potential contaminants. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  820.1 Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of: packaging; counter, service line, or salad bar food guards; display cases; or other effective means. P  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use. (Wiping cloths have been put in sanitizer solution when they have not been in use during the inspection) (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.  
44. - Uncovered tableware has been observed on customer dining tables during the inspection. (Employees wrapped the tableware at call). (Corrected On Site)  2207.1 Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.  
45. - Observed unwrapped straws in containers placed on service counters at the bar and coffee/pastry station during the inspection. (Person in charge removed them from the counters at call). (Corrected On Site)  2205.1 Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip- contact surfaces is prevented.  
47. - Counter top surfaces of reach-in refrigerator located at the cook line have been wrapped with aluminium foils. (Person in charge removed the aluminium foils at call). (Corrected On Site)  1408.1 Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material.  
50. - Observed low water pressure at the hand washing sink faucets located at the cook line in the basement kitchen and pastry/coffee bar during the inspection.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2306.1 Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in Section 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf  
51. - Drain pipe for the dipper well located at the bar has been leaking. (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.  
 
Sanitizer: Quaternary Ammonium, 76 ppm, 0.0 pH, 200.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Borgatti Pasta (Reach-in Refrigerator) (Cold Holding) 54.0F Chopped Lettuce (Reach-in Refrigerator) (Cold Holding) 47.0F Chopped Cabbage (Reach-in Refrigerator) (Cold Holding) 49.0F Grain (Reach-in Refrigerator) (Cold Holding) 36.0F
Pork Ribs (Reach-in Refrigerator) (Cold Holding) 54.0F Sauces (Reach-in Refrigerator) (Cold Holding) 34.0F Shredded Cheese (Reach-in Refrigerator) (Cold Holding) 37.5F Chopped Carrots (Reach-in Refrigerator) (Cold Holding) 35.0F
Beef (Reach-in Refrigerator) (Cold Holding) 37.0F Minced Garlic Paste (Reach-in Refrigerator) (Cold Holding) 39.0F Roasted Tomatoes (Reach-in Refrigerator) (Cold Holding) 36.0F Dumplings (Reach-in Refrigerator) (Cold Holding) 36.0F
Bucky Sauce (Walk-in Refrigerator) (Cold Holding) 42.8F Meat (Walk-in Refrigerator) (Cold Holding) 36.0F Beef (Reach-in Freezer) (Cold Holding) 10.0F Mashed Potato (Warmer) (Hot Holding) 182.0F
Meat Balls (Warmer) (Hot Holding) 152.0F Soup (Warmer) (Hot Holding) 183.0F Marinara Sauce (Warmer) (Hot Holding) 172.0F Hot Water (Hand Sink) (Kitchen) 100.0F
Hamburger (Flat Top Girdle) (Cooking) 185.0F Surface Temperature(High Temp Dish Washing Machine) 172.0F Surface Temperature(High Temp Dish Washing Machine) 163.0F Hot Water (3-compartment sink) 123.0F
Hot Water (Hand Sink) Kitchen 109.6F Broccolini (Reach-in Refrigerator) (Cold Holding) 36.0F Butter Spread (Reach-in Refrigerator) (Cold Holding) 44.4F Sauces (Reach-in Refrigerator) (Cold Holding) 44.8F
Chopped Scallion (Reach-in Refrigerator) (Cold Holding) 44.2F Chopped Leek (Reach-in Refrigerator) (Cold Holding) 44.2F Raw Shrimps (Reach-in Refrigerator) (Cold Holding) 47.0F Chopped Carrots (Reach-in Refrigerator) (Cold Holding) 46.0F
               
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.
  Nicholas Johnson (Chef)/ Keysi Torres (Food Safety 02/21/2019
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  02/21/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3