Feb 21, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  All establishment handwashing sinks obstructed. Items removed. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink. (Corrected On Site)
• Food separated and protected
  Raw beef stored above sliced onions and raw fish stored above sliced tomatoes. Items relocated. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  Prepared food (egg rolls, steak, ect.) stored in walk-in refrigerator undated. Items dated. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Medicine stored in same refrigerator as and above food. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Back door left open providing a means of entry for pests. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Food in walk-in refrigerator and freezer stored on floor. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  There is build up food debris under flattop and on the side of the rice cooker. Grease is accumulating on walls and hood vents. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 18, 2013 (Follow-up)

• Correct response to questions
  NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Correct response to questions
  NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  UNCOVERED FOOD ITEMS ARE LEFT EVERYWHERE IN THE KITCHEN AND IN WALK-IN AND REACH-IN COOLERS
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES
• Proper date marking & disposition
  PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS

Oct 28, 2013 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  RAW MEAT STORED ABOVE READY TO EAT FOOD/UNCOVERED FOOD EVERYWHERE IN THE KITCHEN COOLERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN AND DIRTY FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/CAN OPENER/PREP TABLE/DIRTY UTENSILS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  FOOD PRODUCTS STORED ON FLOOR IN THE WALK-IN COOLER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  THE WIPPING CLOTHS ARE LEFT ON COUNTER, AND NOT KEPT IN SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  ACCUMULATION OF GREASE AND DUST ON PARTS OF GRILL VENTILATION HOOD(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 12, 2013 (Follow-up)

• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)

Aug 05, 2013 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Observed evidence of smoking activity in the food preparation area, i.e. cigarette butts, cigarette ashes, and ashtrays.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  Food employee observed washing hands in 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Handwashing sink in the toilet room is blocked with equipment. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Cooking utensils stored inside of the handwashing sink when not in use. (Corrected On Site)
• Food separated and protected
  Raw meats stored above ready to eat foods in the walk-in refrigerator. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator where salad dressing and other sauces are stored. No thermometer in reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Dead roaches/insects have accumulated on a glue trap observed in the toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food stored on the floor of the walk-in refrigerator. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Bags of flour stored in the toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food employees observed working with food while not wearing hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
• In-use utensils: properly stored
  Cooking utensils stored inside of the handwashing sink. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single-use containers are being reused for food storage (i.e. tofu containers used to stored sliced beef). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cardboard used to line shelves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  Toilet room is unclean (i.e. floors, walls, sink, etc. )(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 20, 2012 (Follow-up)

Aug 06, 2012 (Routine)

• Correct response to questions
  Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Employees were observed eating at a kitchen prep table. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  A spray bottle, gloves, bags, and a plastic bin are stored in the toilet room handwashing sink. Boxes of menus are stored in front of the same sink making it inaccessible for handwashing. (Corrected On Site)
• Food separated and protected
  Food is uncovered in the reach-in freezer and walk-in refrigerator. (Corrected On Site)
• Food separated and protected
  Raw shell eggs are not properly separated from cooked shrimp in the walk-in refrigerator. Raw chicken and raw beef are stored above iceberg lettuce and cabbage in the walk-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The reach-in freezer needs to be defrosted. Dust is accumulating on the walk-in refrigerator's fan guard. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  Partially cooked fried chicken is held at improper temperatures o the griddle. (Corrected On Site)
• Thermometers provided & accurate
  There is no visible thermometer in some of the refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  There is a gap beneath the side door in the kitchen. There is a hole in the ceiling directly above the fire suppression unit. Ceiling tiles are missing above the walk-in refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Containers of food are stored on the walk-in refrigerator floor. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Bags of flour and jugs of vegetable oil are stored in the toilet room. (Corrected On Site)
• Personal cleanliness
  The cook is not wearing a hair restraint. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloths are stored on the cutting board and counter and no sanitizing solutions have been prepared. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cardboard is lining the kitchen shelf and the walk-in refrigerator's floor and shelves; this violation was "corrected on site." Shelves in the walk-in refrigerator are rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are discolored and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chlorine test strips available to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Grease droplets are accumulating on the ventilation hood. There is a heavy encrustation of food on the side of the cooking units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The establishment's toilet room opens directly into the kitchen in violation of Section 1209.5 of the ICC Building Code. The door of the toilet room is approximately seven (7) feet from a kitchen prep table. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jul 02, 2012 (Complaint)

• Personal cleanliness
  EMPLOYEES NOT WEARING A HAIR RESTRAINT. (Corrected On Site)
• Wiping cloths: properly used & stored
  NO SANITIZING SOLUTION FOR .WIPING CLOTHS (Corrected On Site)
• Garbage & refuse properly disposed, facilities maintained
  TRASH AND BULK ITEMS STORED ON THE EXTERIOR OF FACILITY .NO RECEPTACLE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  BURNT OUT LIGHT OVER STOVE (Corrected On Site)