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  • jonah

    Saw them outside with some saw horses and power tools this morning on the way to work. Here’s hoping it is a quick fix. Also can’t wait for their sidewalk seating.

  • Eric Luntz

    Will the maintenance involve fixing their seating situation where you’re forced to wait 30 minutes for a table even when there are empty tables available?

    • samanda_bynes

      seating machine broke

  • Moe
    • gonzo

      Seems not to crazy. Yes, these rules are there for a reason. But I dont see anything that is easily correctable or deeply concerning (only slightly concerning!) for people who ate their previously.

      Also, this one is rich. I will never understand it: “Dented cans observed in the dry food storage shelves.”

      • Well, if you want to risk botulism, by all means do so. But generally it’s advisable to toss deeply dented cans.

      • PFlyer

        I’ll just say that I work on the regulatory/enforcement side of the food safety business. And yes, these violations can be easily corrected, BUT taken cumulatively, they pose very serious potential health hazards to patrons. I am alarmed by the number of violations. And I am alarmed because so many of the violations involve basic, no-brainer food safety measures that anyone involved in the business should know about. I’m alarmed because taken collectively, the violations suggest to me that the establishment does not have a robust understanding and managerial culture of food safety.

        • Elkhaert

          Yeaaaah, I’m not buying it. None of these are huge, and the place is new. I’m gonna give them the benefit of the doubt and say its growing pains.

          • Michael Pierce

            Until you get a nasty bout of food poisoning that has you laid up for a few days, making you wish you were dead.

          • Anonymous

            Given their issues with basic operational issues like seating, clearing tables etc; I don’t find this surprising. I appreciate Ruppert’s commitment to Upshur, but none of his places excel at service (aside from the bookstore!). He needs to hire better staffer be there more often. Bottom line.

          • James W.

            Not buying it….because? You just don’t trust the judgment of someone who works in food safety to weigh in on food safety? Clearly they are serious enough violations that the business has shut down to remedy them. But, hey, no biggie.

          • Elkhaert

            James W. – To address your point on my not buying PFlyer’s objection: First, I don’t have any way of verifying that PFlyer works in food safety. I could claim that too with equal amounts of proof. But even assuming he is, second, he is basing it by the post itself just on the number, not the type or severity, and not on an actual inspection of the premises. By his own admission, all of these are easily corrected. Yes, some of them might seem no-brainier, but the actual danger is not at a level of, say, storing fresh meat at room temperature. I can totally see someone new to the business not realizing the location of the thermometer in a fridge is important, or that you should not be using the same sink for hand washing and prep.
            Am I going to pay attention and make sure these errors don’t reoccur? Of course. But without knowing the specifics of the inspection beyond the report, I’m not willing to engage in a witch hunt against a business that is trying to add value to the community. They are addressing these violations. So long as they correct them, I am personally not concerned yet.

          • madmonk28

            Did you not notice that the “closed for maintenance” sign is above a sign stating that it was actually closed by the health department? Think about DC government, think about how hard it is to get them to take action and imagine what a kitchen must be like for them to close it.

          • James W.

            Why does the fact that something is “easily corrected” have anything to do with whether a violation is serious or not? It’s pretty easy to not throw matches into gasoline, but the result is pretty catastrophic. Calling a health department closure a “witch hunt” speaks more of a hidden agenda than anyone troubled by numerous, easily corrected health code violations by a business with the sole purpose of making food for the public. If you can’t get the basics right, maybe you shouldn’t be running a restaurant.

          • MoldieOldie

            @Elkhaert: you doubt or at least can’t verify PFlyer’s credentials (nor can I), but at the same time YOU claim “[Slim’s is] addressing [the] violations. Really? What proof do YOU have? But as you said while doubting PFlyer, “I could claim that too”.

        • TX2DC

          But are you alarmed? That wasn’t clear.

        • MoldieOldie

          “robust understanding … of food safety”!!!? try BASIC understanding

    • RyanD

      I would not that this is from October. That’s not an awesome report, but their restaurant practices have improved vastly since then.

      (I’m not sure what this is about though…)

      • RyanD


      • MoldieOldie

        so getting shut down for being an “imminent health hazard[ ] to the public” indicates to you that “their … practices have improved vastly” since the prior horrible report? you’re joking, right?

        • RyanD

          When I say that their “restaurant practices have improved vastly”, I mean from the perspective of a customer. In October, they had problems with the front of house things — seating, time, etc. These are much better.
          I don’t have visibility into things like proper prep temperatures, that’s what the inspector is for. In the report that came out on this (I linked it in another comment) the things noticed were important and needed immediate fixing (thus a closure). Everything on the side of the page for running a restaurant was “in compliance”, which, to me, is consistent with vastly better restaurant practices.

    • MoldieOldie

      for a newly built-out establishment I’ve never seen an inspection report citing so many violations. ridiculous. i can’t wait to see the latest report related to their present closure.

  • PFlyer

    For the record, my intent was not to advocate a “witch hunt against a business that is trying to add value to the community,” and I sincerely hope that the establishment takes all necessary corrective actions and I with them nothing but future success. As for my credentials, I work for a governmental food safety agency. I spend my laboring hours consorting with highly educated and highly dedicated scientists — you name it, microbiologists, toxicologists, epidemiologists, medical officers, food technologists, food safety regulatory experts, etc. And the reality is that food borne pathogens can be introduced into food from a variety of sources and via a variety of unsanitary practices all the way along the “from the farm to the fork” spectrum, and not just from storing meat at room temperature. And illnesses caused by food borne pathogens like e coli — whether it is the more common 0157:H7 STEC variant or the more difficult to detect non-0157:H7 STEC variants — listeria, salmonella and c. botulinum are nasty, particularly in vulnerable populations, such as the very young, the elderly, and immuno-compromised individuals. For example, can you say Chipoltle?? All I’m saying is that the cumulative list of avoidable deficiencies in the DC DOH’s EIR give me pause. And the fact that the EIR in question is from October 2016 and here we are now in February 2017 reading a DC DOH Closure Notice that reads “This establishment is ordered CLOSED . . . for violation(s) which present health hazards to the public” is not good. But again, Godspeed to this establishment. Oh, and by the way, Elkhaert, what was it about my post that led you to conclude that I’m a Dude?!!? Would you like me to either verify or refute that part of your response?

    • wpk_dc


  • RyanD

    For the interested:


    Some mouse evidence in the basement (this is that the note says caused them to close) and 4 items in Physical Facilities. Nothing in that report about operational issues.

  • anon

    not surprising at all. i really REALLY wanted slim’s to be successful. this neighborhood needs it. but the staff are incompetent and on some days totally apathetic. waiting an hour when there are empty booths and seats at the counter, watching your food sit under the heat lamps because the staff are chatting, three cooks needed to make one pancake… everything about this place is ridiculous.


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