May 21, 2014 (Follow-up)

May 05, 2014 (Routine)

• Correct response to questions
  DC Certified Food Protection manager is not on duty. The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS).
• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.The person in charge can not identify the infectious agents which require ill employees to be excluded from a food establishment in the District of Columbia. Documents presented to managers on site. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Several open employee beverages observed on counter tops by food and food contact surface areas in prep areas. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Soap not available at hand sink on line. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Paper towels not available at all hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Hand wash reminder sign is not present at hand sink on line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Raw chicken is stored on top of raw meat in walk in cooler. Raw sausage is stored over ready to eat vegetables in line drawer storage. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Can opener, ricer stored dirty in prep kitchen. (Corrected On Site)
• Proper cold holding temperatures
  Shrimp and pork (confirmed by manager not to be prepped within the last 4 hours) temp above 41 degrees in refrigerated well on line. products were discarded in the presence of the inspector. (Corrected On Site)
• Proper date marking & disposition
  Multiple jars of foods are not date marked with prep or expiration dates. Manager cannot confirm prep/expiration dates of products. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  A Windex container holds oil used for food preparation in side room. Container is discarded. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Chemicals observed stored above and next to food and food contact surfaces in multiple areas. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  Establishment is performing Reduced Oxygen Packing on site without a HACCP plan, a Variance or an Approval Letter Granted by the DOH. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  Fresh, unfrozen fish is Reduce Oxygen Packaged by establishment on site. Fish is destroyed in the presence of the inspector. (Corrected On Site)
• Variance obtained for specialized processing methods
  Establishment is performing ROP on site without a HACCP plan, a Variance or an Approval Letter Granted by the DOH. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Approved thawing methods used
  Food observed thawing in standing water. (Corrected On Site)
• Personal cleanliness
  Food handlers are wearing bracelets. (Corrected On Site)
• Personal cleanliness
  Dishwasher, handling both clean and dirty dishes, is not wearing a hair restraint. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards observed with heavy ware, rough surfaces, gouges, and stains. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Pan lids are stored on dirty card in dish area. (Corrected On Site)
• Plumbing installed; proper backflow devices
  Pipe from prep sink is leaking into a bucket. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Pipe from triple sink at bar is inserted directly into floor drain and hangs below the flood level of said drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Dec 23, 2013 (Preoperational)

• Proper date marking & disposition
  Prepared food items not properly labeled at the time of the inspection.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Temperature measuring device not working at the time of the inspection. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)