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  FIG & OLIVE
Address  934 PALMER ALY NW
City/State/Zip Code  WASHINGTON, DC 20001
Telephone
 (202) 559-5004
 E-mail address  brent.sick@figandolive.com
Date of Inspection
 06
/
 19
/
 2018
    Time In
 12
:
 30
PM     Time Out
 03
:
 15
PM  
License Holder  Fig & Olive DC, LLC
License/Customer No.  09313xxxx-15000185
License Period
 06 
/
 01 
/
 2017 
 - 
 05 
/
 31 
/
 2019 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  1 R  0
Priority Foundation Violations  4 COS  1 R  0
Core Violations  7 COS  1 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Building 
D.C. licensed pesticide operator/contractor:
 Ecolab 
D.C. licensed ventilation hood system cleaning contractor:
 Hadpro 
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  FIG & OLIVE    Establishment Address  934 PALMER ALY NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
1. - The person in charge does not have a District-issued Certified Food Protection Manager Identification Card.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  201.2 The person in charge shall demonstrate the knowledge required in Section 201.1 by: (a) Complying with this Code by having no violations of critical items during the current inspection; Pf (b) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Pf  
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 (PIC passed demonstration of knowledge questions).(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  
14. - The date in which the last piece of shell stock is sold/served is not currently being marked on the shell stock tags. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  717.2 The date when the last shell stock from the container is sold or served shall be recorded on the tag or label. Pf  
16. - Light mold accumulation observed on the plastic drip panel (kitchen/line area). (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1901.5 Except when dry cleaning methods are used as specified in Section 1904, surfaces of utensils and equipment in contact with food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (a) At any time when contamination may have occurred; (b) At least every twenty-four (24) hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (c) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (d) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (1) At a frequency specified by the manufacturer; or (2) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.  
22. - Cold food items are held at improper temperatures (croquettes observed out of temp. on the line). (Croquettes that were observed being held at improper cold holding temperatures were discarded at the time of inspection.) (Corrected On Site)  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  
24. - Roasted red pepper relish served for lunch service is held using time (instead of temperature). There are no records for monitoring or SOPs provided for holding this item. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1009.1 Except as specified in Section 1009.4, if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service: (a) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the Department upon request and shall specify: Pf (1) Methods of compliance with Section 1009.2(a) through 1009.2(c) or Section 1009.3; Pf and (2) Methods of compliance with Section 1003 for food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf  
37. - Plastic bottles containing oils on the cook/service line are not labeled. (Food employee labeled the bottles of oil at the time of inspection.) (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.  
38. - Moderate amount of fruit flies/gnats observed in the kitchen and bar areas. (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  
38. - One (1) dead roach (German Cockroach) observed in the ware washing area. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3211.1 Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.  
44. - The tableware is preset on all dining tables within the establishment. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2207.1 Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.  
45. - Single-use straws are not individually wrapped or otherwise protected, during display/service (2nd floor bar). (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
48. - There is no detergent-sanitizer provided for use in the 2-compartment sink (1st floor bar).(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1601.4 Before a two (2)-compartment sink is used: (a) The licensee shall have its use approved; and (b) The licensee shall limit the number of kitchenware items cleaned and sanitized in the two (2)-compartment sink, and shall limit warewashing to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and shall: (1) Make up the cleaning and sanitizing solutions immediately before use and drain them immediately after use, and (2) Use a detergent-sanitizer to sanitize and apply the detergentsanitizer in accordance with the manufacturer's label instructions and as specified in Section 1814; or (3) Use a hot water sanitization immersion step as specified in Section 1909.1(c).  
48. - The temperature of the wash water solution was measured at 80 degrees F. (Food employee prepared a new wash water solution that was above 110 degrees F at the time of inspection.) (Corrected On Site)  1808.1 The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than forty-three degrees Celsius (43 degrees C) (one hundred ten degrees Fahrenheit (110 degrees F) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf  
51. - The hand washing sink located at the 2nd floor bar is out of order. (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.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Walk-in Freezer) -4.0F Octopus (Freezer) (Holding) 32.0F (Walk-in Refrigerator) 33.0F Pimenton Dressing/Sauce (Walk-in Refrigerator) (Cold Holding) 34.0F
Bronzino Fish (Raw) (Walk-in Refrigerator) (Cold Holding) 36.0F Roasted Red Pepper Relish (Table) (Holding) 65.0F (Refrigerator - drawer) 32.0F Scallops (Refrigerator - drawer) (Cold Holding) 39.0F
Mushrooms Croquettes (Refrigerator - drawer) (Cold Holding) 48.0F Lamb Burger (Refrigerator - drawer) (Cold Holding) 38.0F Chicken raw (Refrigerator - drawer) (Cold Holding) 37.0F Salmon (Refrigerator - drawer) (Cold Holding) 41.0F
Green Pea Sauce (Refrigerator - drawer) (Cold Holding) 35.0F Risotto (Refrigerator - drawer) (Cold Holding) 37.0F Mushrooms (Refrigerator - drawer) (Cold Holding) 37.0F Tomato Jelly (Refrigerator - drawer) (Cold Holding) 43.0F
Ricotta Cheese (Refrigerator - drawer) (Cold Holding) 41.0F Burratta Cheese (Refrigerator - drawer) (Cold Holding) 33.0F Hot Water (Handwashing Sink) 148.0F Hot Water (2-compartment sink (Bar)) 120.0F
Shaved Fennell (Salad Prep Unit) (Cold Holding) 42.0F Guacamole (Salad Prep Unit) (Cold Holding) 35.0F Quinoa (Salad Prep Unit) (Cold Holding) 35.0F Hot Water (3-compartment sink) 137.0F
Chicken (Grill) (Cooking) 194.0F Hot Water (Handwashing Sink - Bar) 117.0F (Under-counter Refrigerator) 32.0F (Under-counter Refrigerator) 40.0F
Ratatoullie (Under-counter Refrigerator) (Cold Holding) 38.0F (Under-counter Refrigerator) 42.0F (Under-counter Refrigerator) 35.0F Mascarpone (Counter Top) (Cold Holding) 34.0F
Hot Water (Handwashing Sink - kitchen) 145.0F            
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 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.
  Brent Sick 06/19/2018
 Person-in-Charge (Signature) (Print) Date
    Denise T. Lucas 603  06/19/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3