Sep 03, 2014 (Restoration)

• 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.(issued) (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Utensils standing in soiled water at the stove area.(water discarded, knives cleaned and sanitized) (Corrected On Site)
• Nonfood-contact surfaces clean
  The following need cleaning: cash register; stainless steel surfaces thur-out.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  The floors need cleaning; worn and missing ceiling panels thru out. The front storage area need cleaning and organizing.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 22, 2014 (Follow-up)

• 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.(instructions issued)
• 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.
• Food separated and protected
  Dried food particles on table top slicer.
• Food-contact surfaces: cleaned & sanitized
  Utensils at stove area stored in soiled water.
• Proper hot holding temperatures
  Temperature of cooked food items on the stove were in the danger zone.
• Insects, rodents, & animals not present
  Live roaches seen at the under counter refrigerator and work table above this unit and at the cash register area.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting board needed to be replaced.
• Nonfood-contact surfaces clean
  Cash register and area surrounding the cash register needed cleaning.
• Physical facilities: installed, maintained, & clean
  Unused equipment thru out. Storage room at the front entrance needed cleaning.

Jul 24, 2014 (Restoration)

• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink up front.
• Food in good condition, safe, unadulterated
  Dented cans (2 cream corns and 1 can of beans).
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces (slower cooker racks have heavy grease)
• Proper disposition of returned, previously served, reconditioned, and unsafe food
  Lunch meat in freezer is expired (07/01/2013 date found on 2 packages of the lunch meat)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature (sausage temping at 51 degrees F)
• Proper date marking & disposition
  Food in refrigeration units held longer than 24hours not labeled properly.
• Thermometers provided & accurate
  No thermometer in reach-in refrigerators. No thermometer provided to check food temperatures.
• Insects, rodents, & animals not present
  Animal feces found under table in back near door.
• Insects, rodents, & animals not present
  Cockroaches present throughout the store. Fruit flies present in dish area.
• Contamination prevented during food preparation, storage, & display
  Food packages in refrigerator open and leaking.
• In-use utensils: properly stored
  In use grill utensils left in standing water near grill.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting board has deep cuts.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Nonfood-contact surfaces clean
  Shelving units have dust and food debris on them.
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order.
• Physical facilities: installed, maintained, & clean
  Ice build up in reach in freezers.
• Physical facilities: installed, maintained, & clean
  Unclean floor and walls (food debris and spills)

Jul 21, 2014 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink. (Corrected On Site)
• Food separated and protected
  raw eggs stored of over ready to eat foods in the reach-in unit./Foods sitting out behind the line uncovered
• Food-contact surfaces: cleaned & sanitized
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces
• Proper hot holding temperatures
  hot foods on the grill below 140 degrees.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).cold foods inside of the reach-in unit above 40 degrees
• Proper date marking & disposition
  No date labeling on the foods inside of the reach-in unit
• Approved thawing methods used
  thawed fish on the counter behind the line
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.
• Insects, rodents, & animals not present
  live roach activity through out the entire restaurant.
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
• In-use utensils: properly stored
  Untesils stored inside of cold dirty water
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Nonfood-contact surfaces clean
  Equipment inside of the kitchen and behind the front counter contain grease and dried food particles
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order.
• Physical facilities: installed, maintained, & clean
  Tools and other unneeded items stored in the establishment.
• Physical facilities: installed, maintained, & clean
  floors underneath all equipment contain grease and food debris

Jun 24, 2014 (Routine)

• Thermometers provided & accurate
  THERMOMETERS NOT LOCATED IN REACH IN UNITS (Corrected On Site)
• Food properly labeled; original container
  FOOD CONTAINERS ARE NOT LABELED (Corrected On Site)
• Personal cleanliness
  EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site)
• Wiping cloths: properly used & stored
  DIRTY WIPING CLOTHS NO SANITIZING AGENT FOR WIPING CLOTHS (Corrected On Site)
• Nonfood-contact surfaces clean
  DIRTY HAND SINKS AND STORAGE CONTAINERS (Corrected On Site)
• Toilet facilities: properly constructed, supplied, & cleaned
  NO COVERED RECEPTACLE IN BATHROOM (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  DIRTY FLOORS IN REAR KITCHEN AND STORAGE ROOM (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  BROOMS AND MOPS STORED ON KITCHEN FLOOR (Corrected On Site)

Jan 23, 2014 (RESTORATION)

• Adequate handwashing sinks properly supplied and accessible
  NO HAND DRYING DEVICE (Corrected On Site)
• Toxic substances properly identified, stored, used
  UNKNOWN TOXIC CHEMICAL (Corrected On Site)

Jan 15, 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.
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.
• Adequate handwashing sinks properly supplied and accessible
  Trash can blocking access to hand sink.
• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink.
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink.
• Food separated and protected
  Raw steak stored in contact with ready to eat bread on freezer on line.
• Food separated and protected
  Bottom of food containers stored in direct contact with open food.
• Food-contact surfaces: cleaned & sanitized
  Cutting boards, toaster, inside of refrigerator are dirty.
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Proper date marking & disposition
  Prepared foods under refrigeration are not labeled with the date.
• Toxic substances properly identified, stored, used
  Boric acid (tracking powder) present.
• Toxic substances properly identified, stored, used
  Unlabeled bottle of chemical.
• Toxic substances properly identified, stored, used
  Chemicals stored next to and above foods.
• Toxic substances properly identified, stored, used
  Food stored in sanitizer buckets.
• Approved thawing methods used
  Foods thawing at room temperature.
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.
• Insects, rodents, & animals not present
  Dead roaches have accumulated in traps.
• Insects, rodents, & animals not present
  Cat present in food preparation areas of establishment.
• Wiping cloths: properly used & stored
  Linens in direct contact with foods on line.
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
• In-use utensils: properly stored
  Utensils stored in standing water at room temperature.
• Single-use/single-service articles: properly stored & used
  Single service items reused.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Walls, back of stove and pipes are covered with tinfoil.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Nonfood-contact surfaces clean
  Tables underneath flattop have egregious buildup. Other non-food contact surfaces has similar build up.
• Hot & cold water available; adequate pressure
  No hot water (110 degrees Fahrenheit or above) at handwashing sink(s).
• Plumbing installed; proper backflow devices
  No air gap at triple sink.
• Plumbing installed; proper backflow devices
  Drain at hand sink clogged.
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order.
• Sewage & waste water properly disposed
  Grease pickup service unknown.
• Toilet facilities: properly constructed, supplied, & cleaned
  Restroom door is not self-closing.
• Garbage & refuse properly disposed, facilities maintained
  Trash pickup service unknown.
• Physical facilities: installed, maintained, & clean
  Tile damage throughout floors of restaurant, ceiling tiles damaged
• Physical facilities: installed, maintained, & clean
  Floors beneath equipment and in general are dirty.
• Physical facilities: installed, maintained, & clean
  Non-working equipment stored on site.
• Physical facilities: installed, maintained, & clean
  Mop stored on floor after use.
• Physical facilities: installed, maintained, & clean
  Clothes sored on line on food and non-food contact surfaces.
• Adequate ventilation & lighting; designated areas used
  Heavy grease buildup on hoods over equipment.
• Adequate ventilation & lighting; designated areas used
  Light bulbs in back of house are not shielded.

Aug 13, 2013 (Complaint)

• Management awareness; policy present
  Employees are not aware of the requirement to report diagnoses of foodborne illnesses or symptoms of foodborne illnesses to the person in charge.(issued) (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink was not accessible for use at call.(items removed) (Corrected On Site)
• Time as a public health control: procedures & records
  Potentially hazardous food item (mac/cheeese, ham, sausage) were not under time as a public health control.(instructions explained)
• Proper cooling methods used; adequate equipment for temperature control
  Reach in refrigerators were not at the proper cold holding temperature.(food discarded)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Flies and roaches seen from under equipment in prep area.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting board needed to be replaced.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  The following needed cleaning: cooking units and grill to remove grease; work stations top and bottom. Clean and organize unused steam table used to hold papers. Clean hand sink and 3 compartment sink. Clean dining table and replace worn edges.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Old or unused equipment stored in the establishment. The front storage room needed cleaning and organizing.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 11, 2012 (Complaint)

• Food in good condition, safe, unadulterated
  Observed spoiled food in refrigeration unit. (Corrected On Site)
• Food separated and protected
  Food in freezer and refrigeration unit not covered. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces and ice bill up in freezer.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  No date marking on prepared foods in refrigeration.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Discontinue using soda refrigeration unit for holding cold foods until it's repaired to hold foods at 41 degree and below.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Dust and residue on sliding door of refrigeration unit, cubicles, deep fat fryer, under grill and counter tops.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Hand sink at front counter runs out very slow.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Aug 13, 2012 (Complaint)

• Physical facilities: installed, maintained, & clean
  TWO REACH-IN REFRIGERATER ARE OUT-OF-TEMPERATURE (t=48. 53) ONE FREEZER IS IN APPROPRIATE TEMPERATURE (t=30).

Jul 02, 2012 (Complaint)

• Correct response to questions
  NO CFS ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  DIRTY ,GREASY EQUIPMENT (Corrected On Site)
• Insects, rodents, & animals not present
  FRUIT FLIES, AND HOUSE FLIES ACTIVITY INSIDE THE RESTAURANT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site)
• Nonfood-contact surfaces clean
  EXTERIOR OF STORAGE CONTAINERS,AND STOVE DIRTY (Corrected On Site)

Mar 15, 2012 (Complaint)

Feb 07, 2012 (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 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces all refrigeration, freezer units.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature food sitting on counter. (Corrected On Site)
• Proper date marking & disposition
  No date marking on foods in refrigeration unit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Observed gnats at handwashing sink behind service counter.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• In-use utensils: properly stored
  No dipper well for ice cream.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Unclean non-food contact surfaces shelving and equipment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Hot water knob on 3 compartment sink broken.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor and wall soil.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor and wall in need of repair.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 29, 2011 (Follow-up)

Dec 12, 2011 (Complaint)

• Food separated and protected
  Food items not properly protected inside refrigeration and freezer units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces - inside refrigeration and freezer units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Cooking units, hood and filters in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper hot holding temperatures
  Food items sitting at room temperature atop counter and stove. (Corrected On Site)
• Proper cold holding temperatures
  Food items stored at room temperature. (Corrected On Site)
• Proper date marking & disposition
  Food items stored inside refrigeration and freezer units not properly date-marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer(s) in reach-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Food items/containers stored inside refrigeration units not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Fruit flies observed behind front counter. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Items/boxes stored on the floor at storage areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Wall and floor surfaces in need of repair. Hot water faucet knob on 3-compartment sink broken. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor and walls in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Old or unused equipment stored in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)