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  HABESHA MARKET & RESTAURANT
Address  1919 9TH ST NW
City/State/Zip Code  WASHINGTON, DC 20001
Telephone
 (202) 232-1919
 E-mail address  yaredmamo1919@aol.com
Date of Inspection
 04
/
 02
/
 2019
    Time In
 01
:
 50
PM     Time Out
 03
:
 20
PM  
License Holder  Zeni LLC
License/Customer No.  09313xxxx-66002442
License Period
 04 
/
 01 
/
 2018 
 - 
 03 
/
 31 
/
 2020 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  0 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  4 COS  2 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 VHI Industries 
D.C. licensed sewage & liquid waste transport contractor:
 Planet Fry 
D.C. licensed pesticide operator/contractor:
 R & J Pest Control (3/28/2019) 
D.C. licensed ventilation hood system cleaning contractor:
 Stainless Hood Cleansers 
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  HABESHA MARKET & RESTAURANT    Establishment Address  1919 9TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card issued by the Department. (The person in charge (Yoseph Zewudie) presented a servesafe certificate 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  
16. - The concentration of the chlorine-based sanitizing solution is not in compliance for the dish wash machine. (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)].  
22. - Temperature control for safety foods placed on a table temp above 41 degrees F .(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  
35. - Observed thawing fish in a container of stagnant water placed on a table. (The said food item placed in cold slow flowing water to correct this) (Corrected On Site)  1002.1 Except as specified in Section 1002.5, potentially hazardous food (time/temperature control for safety food) shall be thawed under refrigeration that maintains the food temperature at five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less; or: (a) Completely submerged under running water: (1) At a water temperature of twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)) or below; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)); or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified in Sections 900.1 and 900.2 to be above five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)), or seven degrees Celsius (7 degrees C) (forty-five degrees Fahrenheit (45 degrees F)) as specified in Sections 900.1 and 900.2, for more than four (4) hours including the time the food is exposed to the running water and the time needed for preparation for cooking, or the time it takes under refrigeration to lower the food temperature (41 degrees F)); (b) As a part of a cooking process if the food that is frozen is: (1) Cooked as specified in Sections 900.1, 900.2 or Section 901; or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (c) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.  
36. - There is no visible thermometer inside the display refrigerator.(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 (Slat, 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.  
38. - Observed around four mice droppings at the dry storage are in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
43. - Kitchen Spoons placed inside a water temperature of 78 degrees F. (Utensils placed in a new hot water [136 Degrees F] water container) (Corrected On Site)  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.  
 
Sanitizer: Chlorine, 00 ppm, 0.0 pH, 125.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Cabbage (Walk-in Refrigerator) (Cold Holding) 39.0F Collard Greens (Walk-in Refrigerator) (Cold Holding) 40.0F Split Pea Stew (Walk-in Refrigerator) (Cold Holding) 38.0F Red Lentil Stew (Walk-in Refrigerator) (Cold Holding) 40.0F
Onion Rings (Table) (Holding) 65.0F Peppers (Table) (Holding) 64.0F Tomatoes chopped (Table) (Holding) 62.0F (Reach-in Freezer) 0.0F
Beef (Reach-in Freezer) (Cold Holding) 40.0F Hot Water (Handwashing Sink - Dishwash area) 110.0F Potato and cabbage Stew (Steam Table) (Hot Holding) 159.0F Collard Greens (Steam Table) (Hot Holding) 154.0F
Collard greens with lamb (Steam Table) (Hot Holding) 159.0F Beef Stew (Steam Table) (Hot Holding) 161.0F Red Lentil Stew (Steam Table) (Hot Holding) 157.0F Hot Water (3-compartment sink) 118.0F
(Walk-in Refrigerator) 40.0F Safflower Dipping Sauce with injera (suf fitfit) (Reach-in Refrigerator) (Cold Holding) 39.0F Fish - Tilapia (Reach-in Refrigerator) (Cold Holding) 38.0F (Reach-in Refrigerator) 40.0F
               
Inspector Comments:
Correct cited violations within 5 and 14 calendar-days.

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.
  Yoseph Mamo 04/02/2019
 Person-in-Charge (Signature) (Print) Date
    Alemayehu Tekleselassie 029  04/02/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3