Sep 02, 2014 (Follow-up)

Aug 13, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  CAN OPENER AND BASE CONTAINED FOOD PARTICLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  ALL WORKING DRY STORAGE CONTAINERS MUST BE LABELED AS TO CONTENT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  ALL FOOD MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  ALL LINENS USED TO WIPE FOOD CONTACT SURFACES MUST BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  GARBADGE DISPOSAL WAS LEAKING AT VISIT. DISPOSAL MUST BE IN GOOD WORKING ORDER AT ALL TIMES. IN ORDER TO PROPERLY DISPOSE OF FOOD WASTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT TO REMOVE FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 11, 2013 (Routine)

• Physical facilities: installed, maintained, & clean
  Old or unused equipment (sheet pans stored on the floor next to the hand sink in the kitchen).(cleaned & elevated). (Corrected On Site)

Feb 19, 2013 (Routine)

• Proper cooling methods used; adequate equipment for temperature control
  The reach-in refrigerator,adjacent to the work table in the kitchen, holding cut potatoes, sliced apples was not holding proper cold hold temperature.(potatoes,apples removed)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  The inside bottom of the reach-in refrigerator adjacent to work table in the kitchen needed to be cleaned.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 25, 2012 (Follow-up)

• Proper cold holding temperatures
  SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PEPARED FOOD ITEMS IN THE COOLERS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)

May 02, 2012 (Complaint)

• Food separated and protected
  Three (3) pots of chili sauce are uncovered on the top shelf of the walk-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The concentration of the chlorine sanitizer in the 3-compartment sink was measured at only 10 ppm. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The floor of the walk-in refrigerator is unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling time & temperatures
  Cooked chili sauce that was placed in the walk-in refrigerator at 4:15 AM was measured at 103 degrees Fahrenheit and the cooked chili sauce that was placed in the walk-in refrigerator at 4:20 AM was measured at 102 degrees Fahrenheit. These food items should be discarded. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Various food items (iceberg lettuce, crab cakes, mayonnaise, etc.) in the sandwich prep refrigerator were held at improper temperatures. (Corrected On Site)
• Consumer advisory provided for raw or undercooked foods
  Eggs any style" are offered on the menu and there is no consumer advisory notice printed on the menu or menu board. There is no consumer advisory notice visible anywhere in the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  The cooked chili sauce is cooled in the walk-in refrigerator in deep 30-40 quart stock pots and is not cooling properly. Apparently the chili sauce is not stirred during the cooling process and it should be transferred to shallow pans. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  There is no thermometer in one of the under counter refrigerators on the service line. (Corrected On Site)
• Thermometers provided & accurate
  The thermometer in the under counter refrigerator is defective. There are air gaps in the mercury in the glass tube and there is no way to indicate the unit's ambient air temperature. The thermometer was replaced. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Two (2) boxes of soda dispenser syrup are on the floor on the service line. (Corrected On Site)
• Personal cleanliness
  An employee preparing sandwiches is wearing a bracelet on her wrist and a large ring on her fingers. The ring is not a plain ring. (Corrected On Site)
• Personal cleanliness
  An employee that is preparing a sandwich is not wearing a hair restraint. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The center door of one of the under counter refrigerators on the service line is not closing tightly and is dangling off the hinges. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Grease and dust is accumulating on the bottom of the ventilation hood above the griddle. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  The women's toilet room door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  There is no covered receptacle in the women's toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Food stains and spills were observed on the wooden shelves in the rear of the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Although lockers are provided, employee clothing, bags, and shoes are hanging from storage racks, placed atop lockers, on floors, and on shelves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  The ceiling light tubes in the storage area are unshielded and located above the pitchers and unwrapped disposable flatware. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 07, 2012 (Complaint)

Jan 30, 2012 (Follow-up)

Jan 20, 2012 (Complaint)

• Correct response to questions
  Certified Food Protection Manager certificate issued by the DC Department of Health and the establishment's business license were not posted in a location that was visible to the customers. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  An employee in the kitchen is drinking out a paper cup that does not have a lid. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  The motion sensor paper towel dispenser in the women's toilet room is not dispensing any paper towels.
• Food-contact surfaces: cleaned & sanitized
  The ice machine's plastic drip panel has a buildup of mold and minerals. (Corrected On Site)
• Proper cooling time & temperatures
  Two (2) stock pots of chili sauce in the walk-in refrigerator were measured at 95.3 and 97.3 degrees Fahrenheit at approximately 11:36 AM and three (3) stock pots of chili sauce were measured at 76.6 - 83.8 degrees Fahreneheit at 1:49 PM. (The labels on the pot were dated 4:30 AM and 4:45 AM which are the times they finish cooking, according to the person in charge.) Thus, the sauces did not cool to a temperature of 70 degrees Fahrenheit within 2 hours of dropping below 140 degrees Fahrenheit. The establishment needs to implement proper cooling methods. This batch of chili sauce needs to be discarded. NOTE: The cooling procedure is to cool the chili sauce at room temperature for 30-60 minutes after cooking then place in the walk-in refrigerator to cool. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  The turkey bacon in the under counter refrigrator is held at an improper temperature. (Corrected On Site)
• Consumer advisory provided for raw or undercooked foods
  The establishment gives customers the option of undercooked hamburgers but does not have a consumer advisory notice posted regarding the health risks associated with the consumption of undercooked animal foods. I provided the establishment with a DC DOH issued consumer advisory placard. (Corrected On Site)
• Toxic substances properly identified, stored, used
  The wiping cloth solution contained a mixture of bleach and detergent/soap thereby creating a hazardous chemical mixture. Management must inform the staff that this practice neends to cease immediately. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The chili sauces are being cooled in the walk-in refrigerator in deep stock pots and no additional methods apparently are used to properly cool the sauces therefore the sauces were not cooled to the proper temperature in the proper amount of time.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Two (2) of the employees who are preparing food on the service line are wearing bracelets (bands) on their wrists. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Paint is peeling from the wooden storage shelves in the rear and the wood beneath is exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Dust and grease have accoumulated on the ventilation hood at the front of the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  The women's toilet room door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  There is no covered receptacle in the women's toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  An ice machine is stored outdoors at the rear door under the steps. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  The ceiling light tubes above the 3-compartment sink and the ice machine adjacent to the stove are unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)