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  URBANA RESTAURANT & WINE BAR
Address  2121 P ST NW
City/State/Zip Code  WASHINGTON, DC 20037
Telephone
 (202) 956-6650
 E-mail address  ethan.mckee@urbanadc.com
Date of Inspection
 03
/
 05
/
 2019
    Time In
 06
:
 38
PM     Time Out
 08
:
 13
PM  
License Holder  Silver P Lessee, LLC
License/Customer No.  09313xxxx-120000144
License Period
 03 
/
 01 
/
 2018 
 - 
 02 
/
 28 
/
 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  5 COS  0 R  0
Core Violations  5 COS  1 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Waste Management 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Orkin (2/6/2019) 
D.C. licensed ventilation hood system cleaning contractor:
 Potomac Exhaust, Inc. 
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  URBANA RESTAURANT & WINE BAR    Establishment Address  2121 P ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - A prometric certificate [Ethan McKee( Exam Date 04/20/2018) ]presented but not DC Government issued.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  203.3 A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P  
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink located near the dish wash area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
16. - Mineral buildup inside the ice maker.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
16. - The concentration of the chlorine-based sanitizing solution is not in compliance at the dish wash machine located at the bar.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1813.2 A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)].  
29. - Observed Chicken packed with Reduced Oxygen Packaging at the walk-in refrigerator. (CEASE AND DESIST- You are hereby ordered to Cease & Desist operation of Reduced Oxygen Packaging EFFECTIVE IMMEDIATELY). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1010.1 A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf  
32. - There is no variance approval for the Department for Reduced Oxygen Packaging.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4103.1 A variance shall be requested in writing and be accompanied by the appropriate fee.  
33. - Observed Potatoes tightly covered during cooling process. (The said item loosely covered to correct this at call) (Corrected On Site)  1004.2 When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and (b) Loosely covered or uncovered if protected from overhead contamination as specified in Section 816.1(b), during the cooling period to facilitate heat transfer from the surface of the food.  
37. - Working containers of foods (salt, oil, water and spices) 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.  
43. - Pizza slicer placed in a container with a water temperature of 69 degrees F at the pizza section.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
48. - There is no Chlorine chemical test stripsand the QUAT chemical test strips available to measure the concentration of the sanitizing solution is expired.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
50. - There is no hot water that reaches 110 degrees F at the 3 compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2305.1 The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Pf  
56. - There is insufficient lighting (blown bulb) in the reach-in refrigerator located at the pizza preparation section.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3008.1(b) The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (1) At a surface where food is provided for consumer self-service, such as buffets and salad bars, or where fresh produce or packaged foods are sold or offered for consumption; (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Reach-in Refrigerator) 40.0F (Reach-in Refrigerator) 38.0F (Reach-in Refrigerator) 39.0F (Reach-in Refrigerator) 38.0F
Mushrooms (Reach-in Refrigerator) (Cold Holding) 40.0F Pasta/Noodles (Reach-in Refrigerator) (Cold Holding) 31.0F Chicken (Reach-in Refrigerator) (Cold Holding) 39.0F Chili (Reach-in Refrigerator) (Cold Holding) 38.0F
Lobster cream (Reach-in Refrigerator) (Cold Holding) 39.0F Shrimp raw (Reach-in Refrigerator) (Cold Holding) 35.0F Mushrooms (Reach-in Refrigerator) (Cold Holding) 40.0F Pork Chop (Reach-in Refrigerator) (Cold Holding) 39.0F
Salmon (Reach-in Refrigerator) (Cold Holding) 40.0F Hot Water (Handwashing Sink (kitchen)) 109.0F (Walk-in Refrigerator) 41.0F (Walk-in Refrigerator) 41.0F
Lamb (Walk-in Refrigerator) (Cold Holding) 37.0F Beef (Walk-in Refrigerator) (Cold Holding) 39.0F Chicken (Walk-in Refrigerator) (Cold Holding) 38.0F Sauce (Walk-in Refrigerator) (Cold Holding) 40.0F
Olive Salad (Walk-in Refrigerator) (Cold Holding) 40.0F Potatoes (Walk-in Refrigerator) (Cooling) 61.0F (Reach-in Freezer) 0.0F Hot Water (Handwashing Sink - Dishwash area) 71.0F
Hot Water (Handwashing Sink) 123.0F (Ice Cream Freezer) -10.0F Oysters (Refrigerator - pizza prep unit) (Cold Holding) 32.0F Pesto Sauce (Refrigerator - pizza prep unit) (Cold Holding) 39.0F
Sausage (Refrigerator - pizza prep unit) (Cold Holding) 39.0F Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding) 38.0F Eggplant (Refrigerator - pizza prep unit) (Cold Holding) 39.0F Red Peppers Roasted (Refrigerator - pizza prep unit) (Cold Holding) 40.0F
Hot Water (3-compartment sink) 52.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 181.7F Hot Water (Handwashing Sink - Bar) 109.0F Hot Water (Handwashing Sink - Bar) 108.0F
               
Inspector Comments:
Correct cited violations within 5 and 14 calendar-days.

CEASE AND DESIST- You are hereby ordered to Cease & Desist operation of Reduced Oxygen Packaging EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an area supervisor at (202)535-2180 or email the area supervisor at food.safety@dc.gov for further direction.

Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response.
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.
  Ethan Mckee 03/05/2019
 Person-in-Charge (Signature) (Print) Date
    Alemayehu Tekleselassie 029  03/05/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3