Sep 23, 2014 (Follow-up)

Sep 16, 2014 (Routine)

• 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)
• 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. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink in warewashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink in warewashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sinks in warewashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Small flies and rodent feces were observed on shelving where onions were stored in a vendor's storage area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  A reused single use food container was observed stored in refrigeration unit in a vendor's storage area. (Corrected On Site)
• Plumbing installed; proper backflow devices
  Garbage grinder was inoperable during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  An accumulation of flies were observed around and on unclean grease container in outside trash area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mops were observed stored on floors in vendor's private storage areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unclean walls were observed around sinks in warewashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

May 14, 2014 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty.
• Management awareness; policy present
  The establishment does not have an employee health policy regarding the prevention of foodborne illness. We provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms.
• Adequate handwashing sinks properly supplied and accessible
  There is no hand cleanser (soap) at the kitchen handwashing sinks.
• Adequate handwashing sinks properly supplied and accessible
  There are no handwashing sinks installed at any of the food preparation areas.
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at handwashing sinks in the kitchen.
• Adequate handwashing sinks properly supplied and accessible
  There are no paper towels at the kitchen handwashing sink and one of the toilet room handwashing sinks.
• Food separated and protected
  Raw chicken (thawed) is stored on top of a box of spinach on top of a reach-in refrigerator and raw chicken (thawed) is stored on top of raw vegetables in a reach-in freezer.
• Food-contact surfaces: cleaned & sanitized
  Ice is built up on the interior of many of the freezers. There is food debris in the coffin style freezers and the shelves in the reach-in refrigerators are unclean.
• Proper cold holding temperatures
  Raw chicken in the reach-in refrigerator is held at an improper temperature.
• Proper date marking & disposition
  Various food items (lamb, vegetables, etc.) in the refrigeration units are not date marked.
• Proper date marking & disposition
  The food items that are not date marked were not discarded.
• Toxic substances properly identified, stored, used
  Cleaning compounds are stored adjacent to and above food throughout the interior of the depot.
• Approved thawing methods used
  Raw chicken is thawing at room temperature on a table. Bleach was poured on the food then discarded in the dumpster.
• Thermometers provided & accurate
  Many of the refrigeration units do not have thermometers.
• Insects, rodents, & animals not present
  The gate and door leading into the building remained open during the inspection. Birds and vermin are in the establishment.
• Insects, rodents, & animals not present
  There is a live mouse and rodent droppings in a bucket in one of the preparation areas. Rodent droppings were observed on a shelving unit in one of the preparation areas. Gnats were prevalent inside the depot. Birds are flying around inside the depot building.
• Insects, rodents, & animals not present
  The establishment's most recent pest control service report is not available.
• Insects, rodents, & animals not present
  There is a gap around the windows in the kitchen/dishwash area and a gap beneath the door leading outside in that area.
• Contamination prevented during food preparation, storage, & display
  Bags of onions are stored on the floor and less than six (6) inches above the floor in some areas.
• Contamination prevented during food preparation, storage, & display
  The food preparation areas around the perimeter of the interior of the building are unprotected. The equipment and utensils are exposed to the dust and insects from outside due to the doors being kept open.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards have numerous grooves and are not smooth.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The wooden shelving units need to be coated or sealed; some units have the wood beneath the paint exposed.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cardboard is placed in the bottom of some of the refrigeration units.
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chemical test strips provided to measure the concentration of sanitizing solutions.
• Hot & cold water available; adequate pressure
  A handwashing sink and a 3-compartment sink in the kitchen/dishwash area do not have running water.
• Plumbing installed; proper backflow devices
  There is no air gap above the floor drain beneath the 3-compartment sink in the kitchen. The drain pipes are recessed into the drain,
• Plumbing installed; proper backflow devices
  One of the 2-compartment sinks has a leak.
• Plumbing installed; proper backflow devices
  There is no mop sink installed in the establishment.
• Sewage & waste water properly disposed
  The garbage disposal unit (food waste grinder) is connected to the drain at the bottom of one compartment of the 2-compartment sink.
• Toilet facilities: properly constructed, supplied, & cleaned
  None of the toilet room doors are self-closing.
• Toilet facilities: properly constructed, supplied, & cleaned
  All of the toilet room doors are open.
• Toilet facilities: properly constructed, supplied, & cleaned
  The toilet rooms do not have a covered receptacle for the disposal of feminine hygiene products.
• Garbage & refuse properly disposed, facilities maintained
  The dumpsters are not closed.
• Garbage & refuse properly disposed, facilities maintained
  The large dumpster is overfilled and is not closed.
• Garbage & refuse properly disposed, facilities maintained
  There is a large pool of standing water mixed with grease and food residue adjacent to the grease bin.
• Garbage & refuse properly disposed, facilities maintained
  Grease and other food debris is accumulating on top of the grease bin.
• Physical facilities: installed, maintained, & clean
  An old deep fryer, an oven not in use, tires, cooking units, old refrigerator, and other items that are not needed are stored in the establishment. All items that will not be used should be discarded from the establishment.
• Physical facilities: installed, maintained, & clean
  Clothing and other personal items are stored on racks throughout the establishment. No lockers are provided.
• Physical facilities: installed, maintained, & clean
  A room inside the depot is used for living quarters. A mattress and clothing is stored in an office.
• Physical facilities: installed, maintained, & clean
  Pooled water and mud is prevalent on the floors where the trucks are parked inside the building. The floors in some of the preparation areas are unclean; blood from chicken and food debris are on the floor. The floors and walls in the kitchen/dishwash area are unclean. There is pooled water along the fences adjacent to the dumpsters and under the tow units stored outside.
• Physical facilities: installed, maintained, & clean
  Paint is peeling from the floors and the floor/wall juncture molding.
• Adequate ventilation & lighting; designated areas used
  There is no lighting (blown bulbs) in the reach-in refrigerator and display refrigerator.
• Adequate ventilation & lighting; designated areas used
  There are numerous propane tanks attached to cooking stands throughout the depot. Two rice cookers with cooked rice in the unit were observed in the establishment. An electric stove is connected and functional. There is no exhaust ventilation installed in the establishment.
• Adequate ventilation & lighting; designated areas used
  There is absolutely no lighting in certain preparation areas where cooking and food handling is conducted.

Jan 29, 2013 (Preoperational)

• Adequate handwashing sinks properly supplied and accessible
  No employee must wash hand sign at hand sinks.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Exterior of equipment need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  Need self closing device on the toilet room doors.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor along the wall dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)