Apr 23, 2014 (RESTORATION)

Apr 22, 2014 (Complaint)

• Correct response to questions
  The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  Employee observed handling ready-to-eat foods with bare hands.
• Adequate handwashing sinks properly supplied and accessible
  Soiled food contact surfaces stored inside the hand washing sink.
• Adequate handwashing sinks properly supplied and accessible
  The hand washing sink has not been supplied with running hot water at visit.
• Food-contact surfaces: cleaned & sanitized
  Interior surfaces of reach-in refrigerator not clean to sight and touch.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Proper date marking & disposition
  Ready-to-eat foods are not date marked while being stored in refrigerators for over 24 hours.
• Toxic substances properly identified, stored, used
  Toxic substancees (paints, cleaning compounds) stored together with food contact surfaces.
• Proper cooling methods used; adequate equipment for temperature control
  Walk-in refrigerator not keeping the required temperature, i.e. 41 degree F or below.
• Thermometers provided & accurate
  Reach-in refrigerator lacks thermometer to measure ambient air temperature inside the unit.
• Thermometers provided & accurate
  No thermometer provided to check food temperatures.
• Insects, rodents, & animals not present
  Rodent droppings, opening in wall behind reach-in refrigerator allowing rodent harborage observed during visit.
• Utensils, equipment & linens: properly stored, dried, & handled
  Attic space above the walk-in refrigerator used to store food contact surfaces (observed dust build up on food surfaces and storage place is not properly organised).
• Hot & cold water available; adequate pressure
  No hot water supplied at the 3-compartment sink at bar.
• Plumbing installed; proper backflow devices
  Condensate water drainage pipe from the air conditioning unit is plumbed so it drains into the 3-compartment sink.
• Physical facilities: installed, maintained, & clean
  Clutter observed inside the facility ( at kitchen and back storage room).

Nov 22, 2013 (Complaint)

• Correct response to questions
  No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 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 DAYS)
• Proper use of restriction and exclusion
  The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 DAYS)
• Adequate handwashing sinks properly supplied and accessible
  There is no soap at the bar handwashing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There are no paper towels at the bar handwashing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the bar handwashing sink and cook line handwashing sink. (Corrected On Site)
• Food in good condition, safe, unadulterated
  Green tomatoes in the walk-in refrigerator have molded and need to be discarded. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Utensils are not being sanitized in the dishwash machine; the unit is not reaching the minimum required final rinse temperature. (CORRECT VIOLATION WITHIN 5 DAYS)
• Food-contact surfaces: cleaned & sanitized
  There is a heavy buildup of mold on the ice maker chute. The ice maker's interior walls and inside of the door are unclean. (CORRECT VIOLATION WITHIN 45 DAYS)
• Proper hot holding temperatures
  Fried chicken and meat sauce are held at improper temperatures. (Corrected On Site)
• Thermometers provided & accurate
  There are no thermometers in three (3) of the refrigerators. (CORRECT VIOLATION WITHIN 45 DAYS)
• Food properly labeled; original container
  Plastic squeeze bottles of sauces and other plastic containers of food are unlabeled throughout the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  There is a gap at the ceiling/wall juncture above the storage rack adjacent to the reach-in refrigerator and an opening in the floor/wall juncture in the basement electric panel room. There is a hole in the basement ceiling in the storage area and an opening in the kitchen ceiling. (CORRECT VIOLATION WITHIN 45 DAYS)
• Insects, rodents, & animals not present
  There is a large hole in the side of the building adjacent to the HVAC unit. The HVAC connections lead through the hole into the building. (CORRECT VIOLATION WITHIN 45 DAYS)
• Insects, rodents, & animals not present
  The establishment did not provide proof of its most recent pest control service date. (CORRECT VIOLATION WITHIN 45 DAYS)
• Wiping cloths: properly used & stored
  The wiping cloths are stored on the counters and no sanitizing solutions are prepared. (CORRECT VIOLATION WITHIN 45 DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Stacks of clean linen are stored on the floor in a closet adjacent to the toilet rooms. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's final rinse cycle did not reach the minimum required temperature. (CORRECT VIOLATION WITHIN 45 DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chemical test strips available to measure the concentration of chlorine-based sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's final rinse cycle temperature did not reach 180 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwasher is washing the dishes but there is no rinse water set up in the 3-compartment sink. (CORRECT VIOLATION WITHIN 45 DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwasher is washing dishes but there is no wash solution set up in the 3-compartment sink. (CORRECT VIOLATION WITHIN 45 DAYS)
• Nonfood-contact surfaces clean
  There are grease droplets and grease buildup on the ventilation hood. Dust is accumulating on the utensil rack suspending from the ceiling above the prep table. (CORRECT VIOLATION WITHIN 45 DAYS)
• Plumbing installed; proper backflow devices
  The handwashing sink on the cook line is leaking. (CORRECT VIOLATION WITHIN 5 DAYS)
• Sewage & waste water properly disposed
  Neither the name of the grease collection contractor nor the grease collection contract were provided. According to the owner, used grease is stored in plastic bags then taken to a gas station for recycling. (CORRECT VIOLATION WITHIN 45 DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  The toilet room doors are not self-closing. (CORRECT VIOLATION WITHIN 45 DAYS)
• Physical facilities: installed, maintained, & clean
  Clothing is hung from a storage rack in the facility. No lockers are available. (CORRECT VIOLATION WITHIN 45 DAYS)
• Adequate ventilation & lighting; designated areas used
  The ceiling light tubes above the kitchen prep table in the cooking area are unshielded. (CORRECT VIOLATION WITHIN 45 DAYS)