Oct 28, 2014 (Routine)

• Nonfood-contact surfaces clean
  The bottom shelves of under counter cabinets needed cleaning. The bottom shelf of the reach in freezer needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 12, 2014 (License Restoration)

Feb 11, 2014 (Routine)

• Correct response to questions
  THE DC CERTIFIED FOOD MANAGER WAS NOT ON PREMISES AT VISIT. MANAGER STATED SHE WAS COMING. SHE DID ARRIVE PRIOR TO END OF VISIT. HOWEVER, IT WAS LATER DISCOVERED SHE IS AN EMPLOYEE AT ANOTHER ESTABLISHMENT OWNED BY THE SAME COMPANY.
• Management awareness; policy present
  ESTABLISHMENT DID NOT HAVE AN EMPLOYEE HEALTH POLICY ON PREMISES.
• Proper eating, tasting, drinking, or tobacco use
  EMPLOYEES WERE EATING FOOD AND DRINKING FROM AN OPEN CONTAINER ON THE SERVICE LINE AT VISIT.
• Hands clean and properly washed
  BOTH HAND SINKS IN THE ESTABLISHMENT DID NOT HAVE SOAP AND DISPOSABLE PAPER TOWELS AT VISIT. HAND SINKS MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.
• Food separated and protected
  FOOD WAS NOT PROTECTED FROM CONTAMINATION AT VISIT. ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION.
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) SLICER WAS UNCLEAN ON THE LOWER SIDE. SLICER MUST BE DISMANTLED IN ORDER TO CLEAN ALL SURFACES. 2) ICE SCOOP WAS NOT STORED PROPERLY. ICE SCOOP MAY NOT BE STORED IN THE ICE. 3) INTERIOR OF REACH UNITS AND GASKETS CONTAINED SPILLAGE AND FOOD PARTICLES. 4) ALL STORAGE CABINETS WHERE FOOD IS STORED CONTAINED FOOD PARTICLES, DIRT AND DEBRIS. SHELVES WERE UNCLEAN AND CONTAINED EVIDENCE OF RODENTS.
• Proper hot holding temperatures
  ESTABLISHMENT HAD IMPROPER HOT HOLDING TEMPERATURES AT VISIT. ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES.
• Proper cold holding temperatures
  ESTABLISHMENT HAD IMPROPER COLD HOLDING TEMPERATURES AT VISIT. ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL FREEZER UNITS MUST BE MAINTAINED AT 10.0 DEGREES OR BELOW AT ALL TIMES.
• Proper date marking & disposition
  ALL PREPARED SALADS, FRUIT CUPS AND JUICES MUST BE DATED AND LABELED WTIH A PROPER SELL BY DATE.
• Insects, rodents, & animals not present
  EVIDENCE OF RODENTS AT VISIT.
• Personal cleanliness
  ALL EMPLOYEES WORKING WITH FOOD MUST WERE A HAIR RESTRAINT AT ALL TIMES. NO EMPLOYEES WERE WEARING A HAIR RESTRAINT AT TIME OF VISIT.
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED IN SANITIZER AT VISIT. WIPING CLOTHS USED TO WIPE FOOD CONTACT SURFACES MUST BE STORED IN SANITIZER WHEN NOT IN USE IN ORDER TO PREVENT CROSS CONTAMINATION AND BACTERIAL GROWTH.
• Nonfood-contact surfaces clean
  THE FOLLOWING NON-FOOD CONTACT SURFACES WERE UNCLEAN AT VISIT. 1) EXTERIOR OF TRASH CANS CONTAINED FOOD PARTICLES AND FOOD SPILLAGE. 2) HAND SINKS WERE UNCLEAN 3) UTILITY SINK WAS UNCLEAN. 4) EXTERIOR OF ALL EQUIPMENT AND CABINETS CONTAINED DIRT AND DUST BUILD-UP.
• Plumbing installed; proper backflow devices
  UTILITY SINK HAD CLOTHS AND PLASTIC AROUND FAUCET AT VISIT. SINK MUST BE FREE OF LEAKS AND WORKING PROPERLY AT ALL TIMES.
• Sewage & waste water properly disposed
  GARBADGE DISPOSAL WAS NOT OPERABLE AT VISIT. GARBADGE DISPOSAL MUST BE OPERABLE AT ALL TIMES IN ORDER TO DISPOSE OF FOOD WASTE.
• Physical facilities: installed, maintained, & clean
  FLOORS UNDER AND BEHIND ALL EQUIPMENT CONTAINED FOOD PARTICLES, DIRT AND DEBRIS.
• Physical facilities: installed, maintained, & clean
  EMPLOYEES CLOTHING AND PERSONAL ITEMS WERE NOT STORED PROPERLY. ESTABLISHMENT MUST PROVIDE LOCKERS OR A SEPERATE SPACE FOR EMPLOYEES PERSONAL ITEMS. THESE ITEMS WERE STORED ON TOP OF THE ICE MACHINE AT VISIT.

Sep 26, 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)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)employees inside of the food prpe area not wearing hair restraints
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under and around equipment behind the line contain dried food particles