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  POST PUB
Address  1422 L ST NW
City/State/Zip Code  WASHINGTON, DC 20005
Telephone
 (202) 628-2111
 E-mail address  postpubdc@yahoo.com
Date of Inspection
 02
/
 04
/
 2016
    Time In
 12
:
 35
PM     Time Out
 03
:
 40
PM  
License Holder  Post Pub Inc
License/Customer No.  09313XXXX-50006482
License Period
 05 
/
 01 
/
 2014 
 - 
 04 
/
 30 
/
 2016 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  7 COS  0 R  0
Priority Foundation Violations  5 COS  1 R  0
Core Violations  10 COS  1 R  0
Certified Food Protection Manager (CFPM)
 ROBERT BEAULIEU 
CFPM #:  FS-74704 

CFPM Expiration Date:   04/04/2020  
D.C. licensed trash or solid waste contractor:
 KMG 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Presto 
D.C. licensed ventilation hood system cleaning contractor:
 American Filter 
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  POST PUB    Establishment Address  1422 L ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms. Sample copy provided. (Corrected On Site)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. Sample copy provided.  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  
8. - Male employee was observed washing his hands at the 3 bay sink in kitchen.  403.1 Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and shall not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water or similar liquid waste. Pf  
9. - Male employee was observed grabbing lettuce out of a stainer sitting on 3 bay sink and putting lettuce onto a customers plate with his bare hands. A waitress was observed handling a customer bread with her bare hands.  800.2 Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P  
16. - Unclean surfaces were observed on the interior of reach-in freezer across from warewashing machine, interior top of reach-in refrigerator near grill, ice machine in basement and interior of soda gun holders at bar.  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
16. - Male employee was observed washing, rinsing and paper towel drying a spatula prior to use.  2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P  
20. - A pan of cooked chicken with a temperature of 111 degrees was observed cooling covered in reach-in refrigeration unit across from grill. When asked CFPM was unable to demonstrate knowledge of proper cooling.  1003.1 Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (a) Within two (2) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to twenty-one degrees Celsius (21 degrees C) (seventy degrees Fahrenheit (70 degrees F)); P and (b) Within six (6) hours, from fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F) to five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
22. - Cold food items are held at improper temperatures.  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  
23. - Date markings were observed lacking on deli meats and cheese and containers of salad dressing stored in reach-in refrigeration unit across from grill.  1007.2 Except as specified in Section 1007.4 through 1007.6, a container of refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than twenty-four (24) hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded based on the temperature and time combinations specified in Section 1007.1 and: Pf (a) The day the original container is opened in the food establishment shall be counted as Day 1; Pf and (b) The day or date marked by the food establishment may not exceed a manufacturer-s use-by-date if the manufacturer determined the use- by date based on food safety. Pf  
23. - Date marking were observed lacking on prepped foods stored in refrigeration units in kitchen. (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  
38. - Rodent (rat) droppings were observed along floor perimeters in basement. Two live roaches were observed stored on traps in kitchen.  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  
39. - Uncovered ice bin was observed in open area between bar and kitchen.  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  
40. - Employees preparing food and wash food equipment in kitchen were lacking hair restraints.  502.1 Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.  
44. - Utensils were observed improper stored in a compartment of the hot holding unit along cook line.  2203.2 Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.  
47. - Cutting board at the sandwich prep unit was observed stained and scratched.  1801.1 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.  
47. - 3 door reach-in refrigeration unit in kitchen was not maintaining at 41 degrees or below.  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
49. - Exterior sides of food equipment (i.e. grills, fryer) and the undersides of prep tables throughout kitchen were observed heavily stained with grease and food debris build-up.  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
51. - There are no air gap above the floor drain beneath the 3-compartment sinks in kitchen and at bar.  2409.1 A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by 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) by: (a) Providing an air gap as specified in Section 2403; P or (b) Installing an approved backflow prevention device as specified in Section 2404. P  
51. - No mop sink present for use in the establishment.  2408.1 At least one (1) service sink or one (1) curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.  
55. - Walls in the stairwell leading to the basement, and behind the ware washing machine are damaged and not smooth and easily cleanable. Damaged baseboards were observed along kitchen perimeters. Floor tiles in the kitchen area are damaged, or missing, in various sections.  3200.1 The physical facilities shall be maintained in good repair.  
55. - Heavily stained flooring, walls and ceiling were observed around food equipment throughout kitchen. Unclean floor perimeters were observed in basement.  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
56. - Interior of exhaust hood was observed unclean.  1509.4 Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Refrigerator - reach-in) (Cold Holding) 51.0F Tomatoes sliced (Counter Top) (Cold Holding) 45.0F Cole slaw (Counter Top) (Cold Holding) 43.0F (Refrigerator - beverage) (Cold Holding) 29.0F
(Refrigerator - beverage) (Cold Holding) 36.0F Eggs boiled (Refrigerator - under counter) (Cold Holding) 42.0F (Freezer) (Cold Holding) -4.0F (Freezer) (Cold Holding) 10.0F
(Freezer) (Cold Holding) 0.0F Hot Water (3-compartment sink (Bar)) 113.0F Mashed potatoes (Hot Holding Unit) (Hot Holding) 139.0F Spaghetti/Meat Sauce (Hot Holding Unit) (Hot Holding) 170.0F
Chili (Hot Holding Unit) (Hot Holding) 161.0F (Freezer - Reach-In) (Cold Holding) -6.0F (Dishwashing Machine - Wash Cycle) 155.0F (Dishwashing Machine - Final Rinse Cycle) 188.0F
Hamburger patty (Grill) (Cooking) 176.0F Hamburger patty (Grill) (Cooking) 170.0F Hamburger patty (Grill) (Cooking) 165.0F Hot Water (Handwashing Sink - Bar) 132.0F
Black Bean Burger (Refrigerator - reach-in) (Cold Holding) 51.0F Ham (Refrigerator - reach-in) (Cold Holding) 48.0F Cheese (Refrigerator - reach-in) (Cold Holding) 54.0F Hot Water (Handwashing Sink - kitchen) 106.0F
Chicken (Reach-in Refrigerator) (Cooling) 111.0F Cole slaw (Reach-in Refrigerator) (Cold Holding) 48.0F Cucumbers (Reach-in Refrigerator) (Cold Holding) 49.0F Hamburger Patty Raw (Reach-in Refrigerator) (Cold Holding) 49.0F
(Reach-in Refrigerator) (Cold Holding) 41.0F            
Inspector Comments:
SUMMARY SUSPENSION - in order for license to be restored, all violations must be abated and approved by DOH, a non-compliance re-inspection fee of $100 (for normal business hours inspection) or $400 (non-business hours inspection) must be paid prior to request and scheduling.

Please submit all questions/inquiries to Area Supervisor Ronnie Taylor 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.
  Robert Beaulieu 02/04/2016
 Person-in-Charge (Signature) (Print) Date
    Victoria Grover-Fletcher 087  02/04/2016 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3