Jun 23, 2014 (Follow-up)

Jun 17, 2014 (Follow-up)

• Insects, rodents, & animals not present
  Rodent proof rear door to prevent entry.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Provide documentation for piping at 3-compartment sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Clean all walls and equipment where needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 12, 2014 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty.(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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(Observed dirty cutting boards thru-out where needed.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Rodent proof rear door at rear to prevent entry.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Clean exterior of rice maker.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Clogged drain Improper drainage at 3 compartment sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Clean all walls and equipment where needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 06, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean the exterior sides and rear area of the cooking unit line, attention to woks and fry area. Clean the steam table and hot holding line at front service counter with attention to the display/hot holding unit at window bay.
• Proper date marking & disposition
  ALL stored foods are required to be prep or date markings while in storage refrigeration including PHF in the chefs line prep units. (Corrected On Site)
• Food properly labeled; original container
  Numerous working food product containers not identified as to contents at this call along chefs line and storage. Attention to ingredients and food products along the cook line and refrigeration and steam table. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Elevate all stored foods and food products above the loor level and covered at all times. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Attention to the cutting boards along the chefs line observed with dark grooves.
• Nonfood-contact surfaces clean
  Clean the exterior of the cabinets, counters and racks along the chefs line, front service bar and far rear storage rooms to remove oils and food waste observed at call.
• Garbage & refuse properly disposed, facilities maintained
  All generated waste foods are to be disposed of in the waste food disposal, with attention to table waste and processing waste during menu productions. Clean the dumster site and keep units closed at all times, with attention to the waste oils containers. (Corrected On Site)

Apr 23, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  DIRTY EQUIPMENT AND UTENSIL IN KITCHEN (Corrected On Site)
• Approved thawing methods used
  SHRIMP THAWING IN ROOM TEMPERATURE (Corrected On Site)
• Personal cleanliness
  EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site)
• Nonfood-contact surfaces clean
  DIRTY EXTERIOR OF EQUIPMENT ,REFRIGERATION AND STORAGE CONTAINERS (Corrected On Site)

Dec 31, 2012 (Follow-up)

Dec 19, 2012 (Routine)

• Food separated and protected
  ALL FOOD STORED IN THE COLD UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES. SEVERAL FOOD ITEMS WERE EXPOSED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 2) SHELVES IN THE WALK-IN UNIT CONTAINED FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  ALL HOT FOOD MUST BE MAINTAINED AT 140.O DEGREES OR ABOVE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. EGGS WERE NOT IN COMPLIANCE AT VISIT. EGGS MUST BE STORED IN THE REFRIGERATOR OR ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Approved thawing methods used
  FOOD WAS NOT BEING THAWED PROPERLY AT VISIT. FOOD MAY NOT BE THAWED AT ROOM TEMPERATURE. PROPER THAWING METHODS ARE AS FOLLOWS: 1)BY COOKING 2)UNDER COLD RUNNING WATER 3)IN THE COLD UNIT 4) IN THE MICROWAVE.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  THE FOLLOWING NON-FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) FAN COVERS IN THE WALK IN UNITS CONTAINED HEAVY DUST BUILD-UP. 2)EXTERIOR OF EQUIPMENT CONTAINED GREASE BUILD UP AND DEBRIS. 3) STORAGE AREAS CONTAINED DUST AND DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  CLEAN FLOORS UNDER AND BEHIND EQUIPMENT TO REMOVE MOISTURE, DIRT, DEBRIS, AND OLD RODENT DROPPINGS. REMOVE STANDING WATER FROM GROUND AREA OUTSIDE OF REAR DOOR TO PREVENT ATTRACTION OF PEST. CLEAN WALLS THROUGH OUT THE FOOD PREP AREA TO REMOVE SPLATTER.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 07, 2012 (Routine)

• Food-contact surfaces: cleaned & sanitized
  CFooking utensils and holders at front service and main kitchen require throuogh cleaning to remove accumulated oil and food debris. Clean frequently and as required daily for compliance.
• Insects, rodents, & animals not present
  Continue to close all seams and baseboards in the far rear prep area to assure compliance with vermin eradication. No evidence of vermin on site at call.
• Nonfood-contact surfaces clean
  Floor areas require cleaning with attention to areas adjacent to equipment, baseboards and corners. Cook lines and hot holding areas need cleaning along baseboards.
• Garbage & refuse properly disposed, facilities maintained
  Utilize the waste foods disposal for all generated food waste to eliminate vermin harborage/feeding sites.

Mar 20, 2012 (Restoration)

• Insects, rodents, & animals not present
  Rodent seen in rear alley area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Several gaps and holes in walls observed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Floors and cooking units dirty as cited 3/19/12.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 19, 2012 (Routine)

• Correct response to questions
  Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.
• Hands clean and properly washed
  No employee handwashing observed.
• Adequate handwashing sinks properly supplied and accessible
  Handsink is being used to store dishes.
• Food obtained from approved source
  Establishment is unable to supply invoices or recipts for fish, lobsters and crabs in tanks.
• Food-contact surfaces: cleaned & sanitized
  No chemical sanitizer is being used to sanitize equipment in 3 compartment sink.
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Compliance with variance, specialized process, and HACCP plan
  Establishment is drying duck and pork. (CEASE & DESIST)
• Variance obtained for specialized processing methods
  Establishment is drying pork and ducks.
• Insects, rodents, & animals not present
  Rodent droppings and live roaches throughout the establishment.
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
• Utensils, equipment & linens: properly stored, dried, & handled
  Knives and other clean utensils are not protected from contamination.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards in poor repair.
• Nonfood-contact surfaces clean
  Refrigerators, walls, floors, counters and cooking units have dirt, grease, dust, rodent droppings and other debris build up.
• Toilet facilities: properly constructed, supplied, & cleaned
  There is no self-closing device on restroom door.
• Garbage & refuse properly disposed, facilities maintained
  Grease build up on outside of grease container.