Jun 25, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Mold observed on the ice machine. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Food items stored on the floor observed in walk-in-refrigerator and walk-in-freezer. (Corrected On Site)

Mar 19, 2014 (Follow-up)

Mar 06, 2014 (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 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Soap dispenser not dispensing soap in dish area. Soap dispenser not in immediate area of hand sink in coffee area (installed on opposite wall outside of immediate sight and reach of hand sink).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) in reach in cooler of employee cafeteria held at improper temperature(s). (Corrected On Site)
• Toxic substances properly identified, stored, used
  Spray bottle of chemical stored over food and food contacts in banquet area. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Cooler unit in employee cafeteria not maintaining temperature to ensure cold foods are maintained at or below 41 degrees F.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Dead mouse observed on glue trap in banquet coffee area hallway. Heavy mouse droppings observed on floors and on food contact surfaces in dry storage areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS PER J COLEMAN)
• Insects, rodents, & animals not present
  Dead mouse observed on trap in banquet coffee area. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Fish in walk in cooler is stored uncovered (corrected on site). Shelves housing food and food contacts are installed less than 6 inches off the floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Containers not stored to allow for air drying. Wet nesting in dish area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Heavy dirt and debris buildup on gaskets of liquor cooler in banquet area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  No air gap present at drain in banquet prep. Pipe inserted directly into floor drain, and falls below flood level of said drain. No air gap present at prep sink in center of kitchen at prep table. Air gap not present from pipe leading from dish washer to floor drain in dish area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  Covered waste receptacle not present in ladies room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mops not hung to air dry after use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floors have heavy buildup, particularly beneath equipment and surrounding drains. Drains excessively dirty in multiple areas.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 25, 2013 (Follow-up)

Sep 19, 2013 (Routine)

• Food separated and protected
  EMPLOYEE CAFE DID NOT HAVE AN ADAQUATE SNEEZE GUARD TO PREVENT CONTAMINATION OF FOOD AT VISIT. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER. IN ORDER TO PREVENT CONTAMINATION. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) INTERIOR OF CRUSHED ICE MACHINE CONTAINED SLIGHT MOLD BEHIND THE DRIP PANEL. 2) INTERIOR OF REACH IN UNIT 2ND FLOOR BACK ISLE CONTAINED SPILLAGE AND DEBRIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  SEVERAL CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. (Corrected On Site)
• Proper hot holding temperatures
  ALL HOT FOOD AND HOT HOLDING UNITS MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  ESTABLISHMENT HAD EVIDENCE OF ROACHES AND FRUIT FLIES. INCREASE PEST CONTROL MEASURES IN ORDER TO ADDRESS THIS ISSUE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  TEST STRIP DID NOT TURN BLACK ON THE FIRST RUN. WATER APPERS TO BE IN COMPLIANCE HOWEVER, MACHINE MUST BE ADJUSTED OR REPAIRED TO ENSURE PROPER SANITATION ON FIRST RUN. ESTABLISHMENT MUST USE AN ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Oct 31, 2012 (Routine)

• Utensils, equipment & linens: properly stored, dried, & handled
  few food containers exposed on shelf. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  no data plate. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)