May 01, 2014 (Follow-up)

Apr 21, 2014 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty. Employee in charge has not taken a food safety course. Employee informed inspected that the manager does not arrive until 11am. The establishment operates opens at 7 am. Manager arrived at 11 with DC CFPM id. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Manage put frozen chicken in a hand sink to thaw. (Corrected On Site)
• Proper cold holding temperatures
  Food temperatures reading between 48-50 F within the walk-in refrigeration unit. Establishment was ordered to not remove any food or open walk-in. Inspector waited 1.5 hours to see if food temperatures would fall. There was no significant temperature drop during that period of time. The establishment received food the day prior. All TCS foods out of acceptable temperature discarded. Items discarded: Meatball 3 bag, Steak 10 bag, Egg 1 - 1/3 pan, Tomato 6 - 1/3 pan, Bacon 10#, Salami 2 bag, Turkey 35 bag, Milk 1 quart, American cheese 33 lb, Pepper jack cheese 28#, chicken 4 - 1/3 pan, Tuna salad 4 - 1/6 pan, Cuccumber 1 - 1/3 pan, Feta 8 lb, Crab 4 bag, Shredded cheese 2 bag, Crab salad 2 - 1/3 pan, Falafal 1 bag, Pastrami 2 bag, Green Peppers 10 lb, Red onion 15 lb, Veggie patty 3 bag, Ham 38 bag, Cold cut combo 36 lb, Shredded lettuce 150 lb, Provolone 29 lb. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Upon entry to the establishment walk-in refrigerator exterior thermometer was reading 64 F. Internal air temperatures were 55 F. Food temperatures were 48-50 F. Establishment was ordered to keep refrigerator door closed and not to remove any product. Both the sanitarian's and the establishment's thermometer were used on a batch of prepared tomatoes to confirm accuracy of the readings. After 1.5 hours the food temperatures were 48-50 F. Repairmen arrived 1.5 hours after the start of the inspection and adjusted the thermostat. All TCS foods were discard. Repairmen were returning later to confirm unit was working. No Time/Temperature Control for Safety (TCS) foods may be stored in the unit until it can adequately hold temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Sep 04, 2013 (Follow-up)

Aug 21, 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)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Under-counter refrigerator on the sandwich preparation line is not holding proper cold holding temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

May 24, 2012 (Follow-up)

Mar 20, 2012 (Routine)

• Proper cold holding temperatures
  ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. (1) UNIT WAS NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOOD MUST BE REMOED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  GARBAGE DISPOSAL WAS IN DISREPAIR AT VISIT. GARBAGE DISPOSAL MUST BE OPERABLE AT ALL TIMES TO ENSURE PROPER DISPOSAL OF WASTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)