Jan 14, 2014 (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. A copy of the DC DOH Food Code employee interview, reporting agreement and medical referral forms were distributed at the time of the inspection. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Food handler observed chewing gum at the the time of food service. (Corrected On Site)
• Hands clean and properly washed
  Employee does not wash hands prior to wearing gloves for service of baked goods. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Boiler room door is not vermin proof, penetration to wall surfaces. Note: door will need to be vermin proof or interior floor, wall and ceiling surfaces need to be finished.
• Gloves used properly
  Single use gloves removed from hand after food service an then reused again between tasks. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  3-part sink not properly set up for washing, rinsing and sanitizing food contact equipment (trays used for pastry service). (CORRECT VIOLATION WITH 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)
• Warewashing facilities: installed, maintained, & used; test strips
  No sanitizer for sanitizing trays and for sanitizer buckets. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Front service line hand washing sinks do not have hot running water of 110 degrees F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 16, 2013 (Preoperational)

Dec 09, 2013 (Preoperational)

• Correct response to questions
  Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Mop sink not properly sealed to the wall.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Residential refrigeration units are not allowed. Replace unit with NSF approved commercial regerigeration unit.
• Plumbing installed; proper backflow devices
  Mop sink does not have the correct faucet fixture. The mop sink must have two methods of backflow prevention. One is the faucet must be above the flood rim of the sink and the other is vacuum breaker for the attachment of a hose bib.
• Sewage & waste water properly disposed
  Disposal unit must be installed in the drain board of the 3 compartment sink. It must be plumbed and trapped separately from all other sink compartments and have its own supply of cold water.
• Toilet facilities: properly constructed, supplied, & cleaned
  Bathroom door not self closing.