Oct 22, 2013 (Follow-up)

Sep 27, 2013 (Routine)

• 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)
• Adequate handwashing sinks properly supplied and accessible
  FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/CAN OPENER/PREP TABLE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  REACH-IN COOLER OUT OF ORDER/THE SPRAY HOSE AT THE 3COMPARTMENT SINKS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Dec 13, 2012 (restoration)

Dec 10, 2012 (Complaint)

• Proper hot holding temperatures
  CHICKEN HELD AT 102 DEGREE (F)
• Thermometers provided & accurate
  NO VISIBLE WORKING THERMOMETERS IN WALK IN UNITS
• Food properly labeled; original container
  FOOD CONTAINERS NOT LABELED AS TO CONTENT.
• Insects, rodents, & animals not present
  LIVE RAT SEEN IN KITCHEN
• Wiping cloths: properly used & stored
  NO SANITIZING SOLUTION FOR WIPING CLOTHS
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  RUST ACCUMULATION ON SHELVES
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHLORINE TEST STRIPS
• Plumbing installed; proper backflow devices
  NON WORKING GARBAGE DISPOSAL.
• Garbage & refuse properly disposed, facilities maintained
  GREASE AND FOOD DEBRIS ACCUMULATION ON STOVE.
• Adequate ventilation & lighting; designated areas used
  BLOWN OUT BULB OVER STOVE.

May 08, 2012 (Routine)

• Correct response to questions
  Neither the Certified Food Protection Manager certificate issued by the DC Department of Health nor the establishment's business license are conspicuously posted in the establishment. (Corrected On Site)
• Management awareness; policy present
  The establishment does not have an employee health policy for the prevention of foodborne illnesses. I provided the establishment with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper use of restriction and exclusion
  The person in charge was unable to communicate employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Two (2) pans of chicken and a colander of chopped onions are uncovered in the walk-in refrigerator. (Corrected On Site)
• Food separated and protected
  Two (2) pans of raw chicken are stored above uncovered cases of raw green peppers and raw celery in the walk-in refrigerator. Cartons of raw shell eggs are stored above uncovered chopped onions in the walk-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice is built up on the walk-in freezer floor. Dust is accumulating on the walk-in refrigerator's compressor fan guards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  The interior of the microwave oven is encrusted with food, especially in the corners. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper hot holding temperatures
  Fried chicken wings are held at room temperature in a basket above the deep fryers. (Corrected On Site)
• Proper cold holding temperatures
  Various cold food items (mayonnaise, raw chicken, and raw shrimp, etc.) held at improper temperatures in the refrigerators. Raw chicken wings are held at room temperature in the 3-compartment sink. (Corrected On Site)
• Toxic substances properly identified, stored, used
  There is an unlabeled plastic squeeze bottle of a cleaning agent stored beneath the 3-compartment sink. (Corrected On Site)
• Approved thawing methods used
  Bags of frozen shrimp are thawing in water in the 3-compartment sink. (Corrected On Site)
• Thermometers provided & accurate
  There are no visible thermometers in the sandwich prep refrigerator, walk-in refrigerator, and under counter refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  The walk-in freezer's dial thermometer is reading -40 degrees Fahreneheit and the indicator did not change even after the unit's door remained open for a few minutes. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There are unlabeled plastic containers of seeds and nuts on the kitchen shelves. Uncooked rice is stored in an unlabeled plastic bucket. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Cases of food are stored on the walk-in freezer floor. Cases of chicken were left on the kitchen floor for at least half an hour; the chicken was on ice inside the boxes and was meaured at 38 degrees Fahrenheit. Watermelons are stored on the walk-in refrigerator floor. Buckets of soy sauce and other sauces are stored on the kitchen floor. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Aprons are used in the walk-in refrigerator to cover the egg rolls and the aprons are in direct contact with the egg rolls. One of the aprons is soiled. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wet wiping cloths are stored on the counters and no sanitizing solutions have been prepared. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are chipped and discolored. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Rust has accumulated on the shelving units in the walk-in refrigerator. Cardboard is lining the bottom shelf of the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cardboard is lining the shelves of the kitchen tables. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The walk-in freezer does not have a door ltach and the unit does not close tightly, leaving a gap along the side and top of the door opening. Also the door's rubber gasket has detreriorated and no longer forms a tight seal. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chlorine test strips provided to measure the concentration of any sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Grease droplets are accumulating on the lower section of the ventilation hood and on the pipes under the hood. Grease is accumulating on the ventilation hood's light shields and grease and dust are accumulating on the ventilation hood above the griddle. Grease is encrusted on the sides and rear of the deep fryer. Grease is encrusted on the side of the griddle. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The mop sink's faucet is threaded and no backflow prevention device is installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There is no air gap beneath the spray hose above the garbage disposal unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  Grease is spilled on the surface of the outdoor grease bin. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Grease and food debris are accumulating on the floor behind the cooking units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Wooden stands are used in the walk-in refrigerator to hold food containers and food items above the floor.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  There are no lockers provided for employee clothing. Clothing is hung from a hook in the kitchen and both clothing and shoes are stored in the toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is no lighting (blown bulb) in the display refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)