Jan 14, 2013 (Follow-up)

Jan 02, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink.No paper towels at handwashing sink. Unit in food prep kitchen lacks supplies and appears unused, dirt and grease accumulation on all surfaces, faucets hard to turn and old equipment observed in the sink at call. Thoroughly clean the unit, keep accessable at all times and supplied with soap and paper towels at all times. Use the facility provided during all food prep.
• Insects, rodents, & animals not present
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Rodent feces ( rat ) observed exterior south west side of establishment, smell of vermin on the interior in basement but unable to observe any evidence of vermin interior of location. Large volume of unused equipment and materials in basement providing possible vermin harborage. Remove all unusable goods, eradicate all vermin by professional means and invoice of service required at follow up inspection call.
• Contamination prevented during food preparation, storage, & display
  The basement storage area is unclean and poorly organized, cleaning agents, paints and other non food related items observed stored adjacent to and above food products, containers and food related goods. Seperate all non food items from food related goods, elevate all merchandise above the floor and clean the floor areas with attention to corners and baseboards below and adjacent to equipment. Lift the elevation racks and clean the floor below all the units in basement.
• Nonfood-contact surfaces clean
  Clean all the counters, cabinet, racks and equipment in the food prep and basement with attention to the sides and tops. Cease and desist placing metal foil on equipment and counters.
• Garbage & refuse properly disposed, facilities maintained
  Waste food grinder in-disrepair, repair of replace unit. Utilize the disposal for all generated food waste during food production, processing and table waste after customer service.
• Physical facilities: installed, maintained, & clean
  Repair or replace waste food disposal.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Old or unused equipment stored in the establishment, remove all unusable materials. The floors, walls and ceilings in the food prep kitchen and the basement require cleaning and or repairs with attention to the basement for repairs to the ceilings. All area are required to be clean, smooth and light in color. If painted after repair only non toxic paint authorized in food establishments.

Aug 01, 2012 ()

• Correct response to questions
  NO CERTIFIED FOOD SUPERVISOR WITH A DC CERTIFICATE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  DIRTY NON FOOD CONTACT SURFACES-STOVE, STORAGE CONTAINERS (Corrected On Site)