Aug 20, 2014 (Routine)

• Correct response to questions
  Neither the Certified Food Protection Manager certificate issued by the DC Department of Health nor the establishment's business license are conspicuously posted in the establishment. (Corrected On Site)
• Management awareness; policy present
  The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms.
• Hands clean and properly washed
  The handwashing sink in the downstairs kitchen is disconnected and has been disconnected since last night, according to the owner. Since that is the only handwashing sink in the kitchen and dishwashing area, the food handlers did not have ready access to a handwashing sink therefore they could not wash their hands as frequently as needed.
• Adequate handwashing sinks properly supplied and accessible
  There are no handwashing sinks in the cooking areas and the nearest handwashing sinks are in corners away from the cooking areas.
• Adequate handwashing sinks properly supplied and accessible
  The handwashing sinks are unclean.
• Adequate handwashing sinks properly supplied and accessible
  There is no soap at the bar and wait station handwashing sinks. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There are no paper towels at the wait station handwashing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the wait station and bar handwashing sinks. (Corrected On Site)
• Food separated and protected
  Raw shell eggs and liquid eggs are stored above cooked chicken and cheese in the display refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Dust is built on the walk-in refrigerator compressor fan guard.
• Food-contact surfaces: cleaned & sanitized
  The dishwash machine's chlorine sanitizer concentration is not in compliance.
• Food-contact surfaces: cleaned & sanitized
  Utensils are not being sanitized in the dishwash machine due to chlorine sanitizer concentration. The utensils are being washed, rinsed, and sanitized in the 3-compartment sink. (Corrected On Site)
• Proper cold holding temperatures
  Food in the downstairs under-counter refrigerator is held at improper temperatures.
• Proper date marking & disposition
  Food items in the walk-in refrigerator that were prepared yesterday have not been date marked and they are normally stored for 2 days before discarding.
• Proper date marking & disposition
  The food that was not date marked in the walk-in refrigerator was not discarded.
• Toxic substances properly identified, stored, used
  Bleach and paint are stored next to and above containers of food on a shelf in the upstairs kitchen. (Corrected On Site)
• Approved thawing methods used
  Lamb and other food are thawing at room temperature. Food was discarded. (Corrected On Site)
• Thermometers provided & accurate
  There are no visible thermometers in the downstairs coffin style freezer and the under-counter refrigerator.
• Thermometers provided & accurate
  The downstairs reach-in refrigerator's digital display thermometer is out of order.
• Food properly labeled; original container
  There are unlabeled containers of food in the kitchen. (Corrected On Site)
• Insects, rodents, & animals not present
  There are openings in the kitchen ceiling and gaps at the floor wall junctures at the bar. There is also a gap at the ceiling wall juncture above the mop sink.
• Contamination prevented during food preparation, storage, & display
  There are jugs of oil and buckets of food on the floor in the upstairs refrigerator.
• Personal cleanliness
  The cooks are not wearing hair restraints. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloths are stored on counters in the kitchen and no wiping cloth sanitizing solution is prepared.
• Single-use/single-service articles: properly stored & used
  Plastic buckets are reused to store sauces and other food items. The buckets should be discarded after they are emptied of their original contents.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The walk-in refrigerator storage shelves are rusted.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are scratched and chipped.
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's wash cycle temperature did not reach the minimum required temperature.
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's temperatures are not in compliance and the concentration of the chlorine sanitizer dispensed was measured at 0 ppm.
• Nonfood-contact surfaces clean
  There is food residue on the interior of the dishwash machine and the sanitizer is foamy is dirty.
• Plumbing installed; proper backflow devices
  There are no air gaps above the floor drains beneath the dishwash machine and sink.
• Plumbing installed; proper backflow devices
  The drain pipe beneath the 3-compartment sink at the bar is leaking. The handwashing sink in the downstairs kitchen is disconnected.
• Toilet facilities: properly constructed, supplied, & cleaned
  The downstairs toilet room doors are not closing tightly and completely.
• Physical facilities: installed, maintained, & clean
  Paint is peeling from the kitchen ceiling in at least 2 locations.
• Physical facilities: installed, maintained, & clean
  Wires and other conduits in the kitchen ceiling and along the kitchen walls are exposed.
• Physical facilities: installed, maintained, & clean
  Grease and food debris are accumulating on the walls and floor by the cooking units. The walls are food stained.
• Adequate ventilation & lighting; designated areas used
  There is no exhaust ventilation above the panini machine in the downstairs kitchen.
• Adequate ventilation & lighting; designated areas used
  Grease is built up on the ventilation hood filters.
• Adequate ventilation & lighting; designated areas used
  There is no light (blown bulbs) in the downstairs display refrigerators.

Jul 11, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Employee beverages are uncovered in a food prep area. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Both the 3-compartment sink and 2 compartment sink have hand soap dispensers above them. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Raw eggs stored above cooked potatoes and raw beef stored above cut fruit. (Corrected On Site)
• Proper cold holding temperatures
  Cut fruit stored in a basement beverage refrigerator holding at 48 F. Items relocated. (Corrected On Site)
• Proper date marking & disposition
  Multiple prepared foods were out of date. Items were discarded. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  There are foil lined shelves to cover rust. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  There is heavy ice build up in a reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Multiple refrigeration units lack adequate lighting. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 21, 2013 (Restoration)

Oct 16, 2013 (Complaint)

• Insects, rodents, & animals not present
  Hole observed in the wall of the dining room area behind seating.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Nonfood-contact surfaces clean
  Outsides of food storage containers observed unclean.
• Physical facilities: installed, maintained, & clean
  Grease/oil build-up observed on the floor underneath cooking equipment.

Aug 12, 2013 (Restoration)

Aug 09, 2013 (Complaint)

• 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.
• Hands clean and properly washed
  Food employees are not washing hands between tasks.
• No bare hand contact with ready-to-eat foods or approved
  Food employees observed making bare hand contact with ready to eat foods.
• Adequate handwashing sinks properly supplied and accessible
  Handwashing sinks blocked on both floors.
• Food separated and protected
  Raw chicken stored above ready to eat foods.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Proper date marking & disposition
  Improper labeling and date marking of prepared potentially hazardous foods stored under refrigeration.
• Proper cooling methods used; adequate equipment for temperature control
  Large pots of food observed cooling at room temperature.
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.
• Food properly labeled; original container
  White ingredient bins are not labeled with the common name of the ingredients stored inside.
• Insects, rodents, & animals not present
  Rat droppings observed in the upstairs kitchen (Heritage).
• Insects, rodents, & animals not present
  Flies observed flying around downstairs kitchen and crawling in a container of chopped onion.
• Contamination prevented during food preparation, storage, & display
  Food cooling in large pots sitting directly on the floor. Food stored on the floor of the walk-in refrigerator.
• Personal cleanliness
  Food employees observed working with food while not wearing proper hair restraints.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Nonfood-contact surfaces clean
  Floors, walls, and equipment surfaces observed with an accumulation of food debris, soil, and oil.

Jul 15, 2013 (Restoration)

• Proper cooling time & temperatures
  Foods cooling out at room temperature for an unknown amount of time (Heritage - food was discarded - COS) (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s) - unit placed out of service. (Corrected On Site)

Jul 12, 2013 (Complaint)

• 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.
• Adequate handwashing sinks properly supplied and accessible
  Handwashing sink in the kitchen is blocked metal shelves.
• Adequate handwashing sinks properly supplied and accessible
  No handwashing sink at the bar.
• Food separated and protected
  Raw chicken and ground beef stored above raw seafood in the reach in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Knives and cutting boards (food contact surfaces found unclean.
• Food-contact surfaces: cleaned & sanitized
  Soda gun found unclean with a build up of a dark brown substance inside. (Corrected On Site)
• Proper cooling time & temperatures
  Sausage and cooked onion and peppers cooling out at room temperature for unknown amount of time.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Proper date marking & disposition
  Prepared foods stored under refrigeration not properly labled and date marked.
• Proper cooling methods used; adequate equipment for temperature control
  Food observed cooling on the table at room temperature (cooked onions and peppers are in a deep and covered container that does not effectively facilitate heat transfer).
• Approved thawing methods used
  Chicken and sausages observed thawing at room temperature.
• Thermometers provided & accurate
  Thermometer installed in the rear of the reach-in refrigerators.
• Insects, rodents, & animals not present
  Fruit flies/gnats observed at the bar and in the kitchen area.
• Insects, rodents, & animals not present
  Dead insects have heavily accumulated on the traps at the bar and in the kitchen area.
• Insects, rodents, & animals not present
  The insect/fly trap with the "black light" is located above the ice machine near where the coffe (open beverages) are prepared.
• Contamination prevented during food preparation, storage, & display
  Box/window fan is placed to blow directly over food preparation area.
• Warewashing facilities: installed, maintained, & used; test strips
  The warewashing machine has no data plate affixed.
• Nonfood-contact surfaces clean
  Floors, counters, shelves, panini press, and other non-food contact surfaces found unclean with food debris and oil accumulation throughtout.
• Plumbing installed; proper backflow devices
  No air gap for the hose at the 3-compartment sink.
• Plumbing installed; proper backflow devices
  Hose at 3-compartment sink is leaking water.
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered receptacle in toilet room.

Jun 04, 2013 (Routine)

• 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)
• Food separated and protected
  Food items uncovered. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Food items prepared on premises not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Resurface or replace cutting board. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Unclean non food contact surfaces, such as hood over cooking facility, shelvings, including upstairs kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  Clean floor where needed including upstairs. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Shield for light bulb in side refrigerator not provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)