Jun 24, 2014 (Follow-up)

Jun 18, 2014 (Routine)

• Proper hot holding temperatures
  Hot food item(s), turkey and chili, held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Display refrigerator not keeping the required 41 degree F internal food temperature(s) at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Manager/owner has not restrained her hair at visit. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Reach-in refrigerator door handle not in good repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Non-food contact surfaces not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Faucet at the triple sink is leaking water. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Employee cellphones were left on wax paper wraps for deli sandwiches. (Corrected On Site)

Feb 10, 2014 (Follow-up)

Jan 30, 2014 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 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. A copy of the DC DOH Food Code employee interview, reporting agreement and medical referral forms were distributed at the time of the inspection. (Corrected On Site)
• Food separated and protected
  Several stacks of raw shelled eggs stored in a display cooler above and next to ready to eat foods. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Prepared turkey salad and cheese observed not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Pastries and squeeze bottles not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Roach frass on the wall surfaces. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single service items stored under neath the drain pipe of the front counter hand washing sink. (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)
• Nonfood-contact surfaces clean
  Racks observed stored on the floor next to the reach in units and the oven accumulating dust debris on the surface. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Damaged cabinet surfaces at front service line and the hand sink in kitchen is separating from the wall surface.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Missing light sheild to ceiling light and observed cracked sheild to ceiling light in the kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Blown bulb (inadequate lighting) in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 11, 2013 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  The manager observed when handling ready-to-eat food (lettuce) with bare hands. Note: the lettuce which was handled with bare hands was discarded immediately. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink. (Corrected On Site)
• Food separated and protected
  Raw shell eggs were stored together with ready-to-eat foods(lettuce, ham, cheese, etc)in the display referigerator. Note: Separated. Manager and employees have been educated about cross contamination. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(gravy)held at improper temperature(89 degree F, measured during inspection) in the hot holiding unit. Note: immeidately reheated in the oven to 165 degree F and above temperature to hold it at 135 degree F or above in the hot holding unit. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(tuna salad, chicken salad, cheese, cut onions, ham, raw shell eggs, etc) held at improper temperature in the display refrigerator. Note: moved to the reach-in refrigerator (40 degree F at its dial thermometer). (Corrected On Site)
• Proper date marking & disposition
  Ready-to-eat foods such as tuna salad and chicken salad not date marked while being stored in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Time as a public health control: procedures & records
  Raw shell eggs were kept over the counter top at room temperature. Note: Manager stated that the product was being controlled with time for safety. However, required written procedures such as time logs were not available for inspection at the time of inspection. You need to get the DOH prior HACCP review and approval to control potentially hazardous foods for safety using time. The eggs were relocated to the reach-in refrigerator. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The display refrigerator is not maintaining the required 41 degree F or below temperature at the time of inspection.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS).
• Thermometers provided & accurate
  No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution between uses. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS).
• Utensils, equipment & linens: properly stored, dried, & handled
  Tongs and spoons stored in plastic bucket that is sitting on the floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single-service items stored close to the light fixture on the ceiling at the back kitchen exposed to possible physical contaminants.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The wire racks in the reach-in refrigerator are rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Equipment (oven top and sides) not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Light sheild is broken/missing in the back room kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 14, 2012 (Follow-up)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (REPEAT - FAILURE TO COMPLY)

Oct 23, 2012 (Routine)

• Proper cold holding temperatures
  cold food is out of temperature.
• Approved thawing methods used
  turkey is thawing in room temperature. (Corrected On Site)
• Thermometers provided & accurate
  no thermometer in establishment to monitor temperature of food and equipment. thermometers at two reach in refrigeraters are not accurate. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)