Plumbing installed; proper backflow devices Install Handsink in rear kitchen prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
PER MRS. COLEMAN A 45-DAY NOTICE WAS GIVEN TO INSTALL A HANDSINK ON PREMISE.
Temperatures
(Handwashing Sink)
116.0F
Aug 06, 2014 (Routine)
Violations:
Management awareness; policy present No documented employee health policy present. (Corrected On Site)
Hands clean and properly washed Observed employee wash hands for less than 20 seconds. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible Hand sink is not available in back of house by dish area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized Ice machine has mold growth and lime deposits. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition Prepped foods, intended to be held for more than 24 hours are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Toxic substances properly identified, stored, used Two chemicals observed unlabeled. (Corrected On Site)
Thermometers provided & accurate Thermometer is not present in reach in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Single-use/single-service articles: properly stored & used Single service containers are not stored inverted. (Corrected On Site)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Cutting board observed with heavy ware and gouges. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT VIOLATIONS STATED WITHIN 5- AND 45- CALENDAR DAYS
DC CFPM:DOMINIC GRIFFIN FS-58681 06/12/2016
ESTABLISHMENT IS CURRENTLY OPERATING UNDER A DELICATESSEN LICENSE. ESTABLISHMENT HAS A BAR AREA WHERE THERE ARE TABLES AND CHAIRS. ESTABLISHMENT QUALIFIES AS A ''RESTAURANT'' BECAUSE OF THIS. PLEASE CONTACT DCRA TO ADJUST LIQUOR LICENSE, RESTAURANT LICENSE, AND CERTIFICATE OF OCCUPANCY. DCRA 202-442-4311
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT (202)442-5928
Temperatures
Hot Water
120.0F
Hot Dog (Refrigerator) (Cold Holding)
43.0F
Hot Dog (Refrigerator) (Cold Holding)
43.0F
Corn (Refrigerator) (Cold Holding)
42.0F
(Reach-in Refrigerator)
40.0F
(Reach-in Refrigerator)
40.0F
(Reach-in Refrigerator)
40.0F
(Reach-in Freezer)
10.0F
Jan 06, 2014 (Follow-up)
Comments:
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
Temperatures
(Handwashing Sink)
116.0F
(Cold Holding)
40.0F
(Refrigerator - reach-in) (Cold Holding)
35.0F
Jan 02, 2014 (Routine)
Violations:
Correct response to questions 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)
Comments:
CORRECT NON CRITICAL VIOLATION WITHIN 5 DAYS. Hog dogs (frozen), 19 degrees, Bratwurst(frozen) 22 degrees. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Temperatures
(Refrigerator - drawer)
40.0F
(Freezer)
0.0F
Hot Water
114.0F
(Refrigerator - display)
40.0F
Hot Water (Sink)
124.0F
(Refrigerator)
32.0F
(Refrigerator)
32.0F
(Freezer)
0.0F
(Freezer)
0.0F
Hot Water (Handwashing Sink - kitchen)
120.0F
Mar 29, 2013 (Renovation)
Comments:
New bar extension added.Bar addition is approved and establishment is in compliance.Renovations approved.
If you have any questions,please contact the Area Supervisor Jacqueline R. Coleman on (202)442-5928.
Temperatures
Hot Water (Handwashing Sink - Bar)
112.0F
Hot Water (3-compartment sink)
120.0F
(Refrigerator - reach-in) (Cold Holding)
38.0F
Jan 31, 2012 (Routine)
Violations:
Food-contact surfaces: cleaned & sanitized Mold observed on ice machine's ice chute. (Corrected On Site)
Comments:
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
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