Jan 31, 2014 (Restoration of License)

Jan 29, 2014 (Routine)

• Correct response to questions
  No DC certified food service manager on duty.
• Correct response to questions
  The manager on duty failed to give correct answers for the food safety questions.
• Management awareness; policy present
  The establishment doesn't have employee health policy (FDA employee health policy forms given to the manager).
• Hands clean and properly washed
  Employees are not washing hands between switching tasks.
• Adequate handwashing sinks properly supplied and accessible
  No soap and paper towel provided at the hand washing sink. (Corrected On Site)
• Proper hot holding temperatures
  The cooked rice has been hot held at improper temperature.
• Proper date marking & disposition
  Ready-to-eat foods (collard greens, sliced cheese, etc) not date marked while they are being stored in the refrigerator.
• Approved thawing methods used
  Frozen fish being thawed improperly (at room temperature over the drain board of the 3-compartment sink).
• Thermometers provided & accurate
  No metal stem thermometer provided.
• Insects, rodents, & animals not present
  Rodent droppings and dead roache observed in the kitchen.
• Wiping cloths: properly used & stored
  Wiping cloths not stored in sanitizing solution between uses.
• Utensils, equipment & linens: properly stored, dried, & handled
  Cleaned metal pan stored on floor.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Rice cooker cover not in good repair.
• Physical facilities: installed, maintained, & clean
  The floor area under and behind the cookline heavily soiled with grease and food debris.
• Physical facilities: installed, maintained, & clean
  The mop sink is blocked by clutters.
• Adequate ventilation & lighting; designated areas used
  Foods being cooked on flat grill that has been unhooded and unvented.

Sep 17, 2013 (Follow-up)

• Correct response to questions
  Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (REPEAT)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(Bibimbap) (REPEAT)
• Sewage & waste water properly disposed
  No working garbage disposal (food waste grinder) is installed. (REPEAT)

Sep 11, 2013 (Routine)

• Correct response to questions
  Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Handwashing sink in the food preparation area is blocked with equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s) (Bibimap area).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Time as a public health control: procedures & records
  Steak and Chicken stored out at room temperature with no established time as a public health control procedure or time logs for monitoring purposes. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food stored on the floor of the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  No working garbage disposal unit (food waste grinder) installed. (REPEAT)

May 29, 2013 (Follow-up)

• Sewage & waste water properly disposed
  No functioning garbage disposal unit (food waste grinder) installed.(REPEAT)

May 17, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Hand wash sink filled with ice and drinks
• Proper cold holding temperatures
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cold food item(s) held at improper temperature(s).
• Personal cleanliness
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)employee not wearing hair restraint in food prep area
• Sewage & waste water properly disposed
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)garbage disposal not working

Feb 13, 2012 (Follow-up)

Feb 02, 2012 (Routine)

• 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. Policy issued and discussed during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  Observed food preparation employee conducting handwashing in the kitchen prep sink. Corrective action conducted during the inspection. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's ice chute and mold observed in the ice cubes. Ice cubes discarded during the inspection. Observed unclean refrigeration food shelving units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper reheating procedures for hot holding
  Observed improper reheating of cooked,cooled chicken wings temperature 112F, chicken returned to the deep fryer to continue cooking, final reheat temperature 180F. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) located in the kitchen hot holding oven and on the service line steam table,held at improper temperature(s). Inadequate amount of hot water under the food containers,hot water added to the steam table to aid in maintaining proper hot holding food temperatures during the inspection. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Observed boxes of food stored on the walk-in refrigeration unit floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Observed employee washing ware improperly. Improper set-up present at the three compartment sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Wash,rinse nor sanitizer set-up at the three compartment sink, ware washed improperly. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Observed unclean kitchen toaster oven,exterior of equipment throughout. Observed unclean fanguard covers located in the walk-in refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Observed water leakage present at the kitchen handsink and the prep sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed unclean walk-in freezer floor,ceiling,walk-in walls. Scaling paint present on the cook/grill area walls. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Observed unclean kitchen grill hood exhaust system. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)