Oct 01, 2014 (Routine)

• Nonfood-contact surfaces clean
  COOKING AREA WITH DEBRIS, GREASY AND SCORCHED. (Corrected On Site)
• Sewage & waste water properly disposed
  GARBAGE DISPOSER SHARES COMMON DRAIN PIPE WITH COMPARTMENT SINK. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  EXHAUSTION SYSTEM WORKS NOT STRONG ENOUGH.

Apr 08, 2014 (Restoration)

• Correct response to questions
  The person in charge provided a score card for the food safety training attend 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)

Apr 07, 2014 (Follow-up)

• Correct response to questions
  The person in charge provided a score card for the food safety training 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.
• Food-contact surfaces: cleaned & sanitized
  Unclean food contact surfaces (scoops, paddles, tongs, cutting boards, etc).
• Proper hot holding temperatures
  Hot food items (shrimp and pork) held at improper temperature(s) in the hot holding unit.
• Proper cold holding temperatures
  Cold food items (cheese, corn, chopped onions, chicken, shrimp, cream, sauces, etc) held at improper temperature(s).
• Proper date marking & disposition
  Ready-to-eat food potentially hazardous food prepared and held refrigerated for more than (24) hours not date marked.
• Proper cooling methods used; adequate equipment for temperature control
  The reach-in refrigerator not keeping the required 41 degree F or below temperature.
• Insects, rodents, & animals not present
  The licensee failed to provide a professional pest extermination service contract during inspection.
• Insects, rodents, & animals not present
  Live and dead cockroaches observed in the facility (particulary in the employee locker and restroom).
• Utensils, equipment & linens: properly stored, dried, & handled
  Food contact surfaces stored inside the hand washing sink.
• Nonfood-contact surfaces clean
  Non-food contact surfaces have not been cleaned regularly to preclude the accumulations of food residue and grease.

Apr 01, 2014 (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)
• Food separated and protected
  UNCOVERED FOOD ITEMS ARE FOUND IN THE REACH-IN COOLERS (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES/THE ICE BOX WITH MOLD BUILD UP (Corrected On Site)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  SEVERAL UNLABELED PLASTIC BOTTLES OF SPICES AND SAUCES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  NO PEST CONTROL CONTRACTOR PROVIDED BY THE COOK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  SEVERAL FOOD PRODUCTS CONTAINERS ARE STORED ON FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED (Corrected On Site)
• 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 ESTABLISHMENT, FLOOR, EQUIPMENTS, WALLS, DOOR KNOBS, ALL OF IT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  THE GARBAGE DISPOSAL IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Oct 15, 2013 (Follow-up)

Oct 04, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Cutting boards are not in a good repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  No proper date marking for food items stored in reach-in-refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  Unlabeled plastic squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 11, 2013 (Follow-up)

Apr 02, 2013 (Routine)

• Correct response to questions
  CERTIFIED FOOD PROTECTION MANAGER LISTED IS LISTED FOR TWO OTHER OUTLETS. EACH OUTLET MUST A HAVE A DC CERTIFIED FOOD MANAGER ON PREMISES AT ALL TIMES. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  EGGS WERE STORED OVER READY TO EAT FOOD AT VISIT. EGGS MUST BE STORED ON LOWER SHELVES AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION OF OTHER FOODS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT COMPLIANCE AT VISIT. 1)INTERIOR OF REACH IN UNITS CONTAINED FOOD PARTICLES AND SPILLAGE. 2)CUTTING BOARDS WERE IN POOR REPAIR. CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.
• Proper hot holding temperatures
  ALL HOT FOOD AND WARMERS MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. WARMER WAS NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ITEMS STORED IN THE REACH IN UNITS WERE NOT DATED AND LABELED AT VISIT. MANGER STATED ITEMS ARE DATED AND LABELED AFTER ALL PREPARATION IS COMPLETE. (Corrected On Site)
• Approved thawing methods used
  FOOD WAS BEING THAWED AT ROOM TEMPERATURE AT VISIT. PROPER THAWING METHODS ARE AS FOLLOWS. 1)BY COOKING 2)IN THE REFRIGERATOR 3)IN THE MICROWAVE 4)UNDER COLD RUNNING WATER(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  THE FOLLOWING NON-FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)YELLOW DOOR. 2)FLOORS UNDER AND BEHIND EQUIPMENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  TEMPERATURE OF HOT WATER WAS 140.0 DEGREES AT VISIT. HOT WATER IS IN COMPLIANCE. HOWEVER, TEMPERATURE MAY BE REDUCED TO PREVENT SCALDING TO EMPLOYEES. HEALTH DEPARTMENT REQUIREMENT IS 110.0 DEGREES FOR FOR HOT WATER.

Sep 19, 2012 (Fire Investigation)

• Food properly labeled; original container
  Numerous containers of dry food items are unlabeled.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  One of the white cutting cuting boards has heavy black stains and the other cutting board has numerous grooves. These items need to be discarded.
• Nonfood-contact surfaces clean
  There is smoke particulate matter and grease residue under the ventilation hood and on the ventilation hood sprinklers.
• Plumbing installed; proper backflow devices
  The garbage disposal unit is out of order.
• Toilet facilities: properly constructed, supplied, & cleaned
  The women's toilet room door is not closing tightly.
• Physical facilities: installed, maintained, & clean
  The floor in the establishment is very slippery. A combination of grease, pools of water, and soot are covering the majority of the floor in the establishment. The wall behind the cooking units needs to be cleaned. The walls beside the cooking units and in the dishwash area are stained. Many of the countertops and utensils are unclean.

Sep 19, 2012 (restoration)

May 11, 2012 (Complaint)

• Physical facilities: installed, maintained, & clean
  Continue to clean baseboards and walls throughout the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 19, 2011 (Preoperational)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 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)
• Toilet facilities: properly constructed, supplied, & cleaned
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No covered receptacle in toilet room.