Jul 23, 2014 (Follow up)

Jul 09, 2014 (New ownership)

• 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.
• Proper cooling methods used; adequate equipment for temperature control
  The ambient air temperatures of some of the display refrigerators were measured at temperatures above 41 degrees Fahrenheit.
• Thermometers provided & accurate
  The thermometers in the reach-in refrigerators and display freezer are out of order and need to be replaced.
• Insects, rodents, & animals not present
  There is a gap beneath one of the rear doors of the establishment. There is gap around the rear door lock in the kitchen.
• Warewashing facilities: installed, maintained, & used; test strips
  There is no 3-compartment sink installed in the establishment; there is only a 2-compartment sink.
• Plumbing installed; proper backflow devices
  There is no air gap above the floor drain beneath the 2-compartment sink. The drain pipes are recessed into the floor drain.
• Physical facilities: installed, maintained, & clean
  Refrigerators that will not be used are stored inside the establishment. A grill and old equipment are stored outside the establishment. All items that will not be used need to be removed from the premises prior to approval.
• Adequate ventilation & lighting; designated areas used
  There is no lighting (blown bulbs) in the reach-in refrigerator and certain display refrigerators.