Apr 11, 2014 (Routine)

• Food separated and protected
  Ready-to-eat foods (tuna salad, chicken salad, beef roast. cheese, etc) stored over countertop uncovered. (Corrected On Site)
• Proper cold holding temperatures
  Cold food items(sliced cheese, chopped onions, lunchmeats, chopped lettuce, etc) held at improper temperature(s) in/on sandwich preparation reach-in refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Potentially Hazardous or Time and Temperature Control for Safety food items that will be stored for over 24 hours are not date marked while they are being stored in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Time as a public health control: procedures & records
  No time control records available for the potentially hazardous foods kept at room temperature over countertop. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Reach-in - sandwich prep refrigerators not able to keep the required 41 degree F or below temperature.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting board surface not clean to sight. It has deep cuts that impede proper cleaning and sanitization. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The drain pipeline for the hand washing sink has a very slow drainage rate. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Wall paint above the 2-compartment sink has been chipping. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  The filters for the ventilation exhaust hood is not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 05, 2013 (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. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(Clean all food contact surfaces where needed pay attention to cutting boards and gaskets can opener and base. (Corrected On Site)

Oct 17, 2012 (Follow-up)

Oct 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. (Corrected On Site)
• Proper use of restriction and exclusion
  The establishment does not have an employee health policy or can not provide proof of policy that includes exclusion of a food employee when diagnosed with an infectious agent specified in section 300.3 of the DC Food Code. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Time as a public health control: procedures & records
  Improper use of time as a public health control for sandiwiches stacked on the shelves in the food preparation area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometers observed inside of the reach-in refrigerator, under-counter refrigerators, and the walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)