Jan 14, 2013 (Follow-up)

Jan 03, 2013 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• 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. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper use of restriction and exclusion
  The establishment does not have an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Pitchers and a sponge are in the handwashing sink at the wait station. (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 kitchen handwashing sink. (Corrected On Site)
• Food separated and protected
  A container of raw chicken breasts are stored on the top shelf of the reach-in refrigerator above raw vegetables and milk. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold is accumulating on the ice maker's metal drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are not smooth and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chlorine test strips/kits available to measure the concentration of the dishwash machine's sanitizing solution. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Dust is accumulating on the ventilation hood filters. The interior of the dishwash machine has a heavy accumulation of lime. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  There is no hot water (110 degrees Fahrenheit or above) at the kitchen handwashing sink. (CORRECT VIOLATION WITHIN 24 HOURS)
• Plumbing installed; proper backflow devices
  The hot water knob at the kitchen handwashing sink is out of order therefore no hot water is coming out of the faucet. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  The ceiling light fixture cover for the light tubes above the kitchen prep sink is missing and the light tubes are exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)