Aug 04, 2014 (Routine)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Time as a public health control: procedures & records
  No time record/ procedure provided for foods that must be time and temperature controlled for safety. Time record provided for cut vegetables at visit. (Corrected On Site)
• Consumer advisory provided for raw or undercooked foods
  Consumer advisory notice has not been provided to warn customers about the hazard of consuming raw or undercooked foods on the special menu print prepared for the special event party (USA-Africa leaders summit). (Corrected On Site)
• 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)

Apr 01, 2014 (Restoration)

• Insects, rodents, & animals not present
  Gap observed at base of back door that may allow for entry of pests such as rodents. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 31, 2014 (Follow-up)

• Insects, rodents, & animals not present
  Mouse Droppings observed on floors of bar, floors of dry storage area, and floors in dining room. (repeat)
• Sewage & waste water properly disposed
  Drain pipes from two basins of triple sink are inserted directly into pipe that leads to grease trap (sewage) without having an air gap. (repeat)

Mar 21, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Open employee beverage is stored on prep table in line area while preparation is currently taking place. (Corrected On Site)
• No bare hand contact with ready-to-eat foods or approved
  Observed food handlers contacting ready to eat foods with no gloves or barriers. (Corrected On Site)
• Food separated and protected
  Raw seafood stored over ready to eat pasta in reach in cooler (corrected on site). Raw duck stored over raw red meat in walk in cooler (corrected on site). Food is stored next to hand sink in splash zone where contamination is imminent. (corrected on site). Raw shelled eggs stored over butter in walk in cooler (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Soda gun at bar has thick black buildup inside nozzle. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Chemical concentration of triple sink reads 0 PPM. Food Handler discovered the sanitizer bottle was empty and replaced with a new bottle. (Corrected On Site)
• Proper date marking & disposition
  Potentially hazardous products in reach in coolers on line intended to be held for more than 24 h ours are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Consumer advisory provided for raw or undercooked foods
  Consumer advisory is not present on menus or in public view. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  Restaurant is using Reduced Oxygen Packaging for fresh (non frozen) fish. Fish is discarded in the presence of inspector. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  Restaurant is performing Reduced Oxygen Packaging without approved HACCP Plan. Foods are embargoed on site.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  Restaurant is curing and pickling products on site without a HACCP Plan. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  Variance is not obtained by restaurant for Specialized Processing Methods: Reduced Oxygen Packaging, Curing, Pickling.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Mouse droppings observed on floors of dry storage area and in bar area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Gap exists at back entrance door to restaurant that provides pest entry point. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Linens are used to contact food directly on line. (Corrected On Site)
• Personal cleanliness
  Observed food handlers wearing watches/bracelets. (Corrected On Site)
• In-use utensils: properly stored
  Utensils are stored in standing water in three areas of line. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Plastic containers and lexans are not stored to promote air drying (they are wet nesting). Lexan containers in dish storage are not inverted. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards at bar are heavily scratched and worn so that proper cleaning and sanitizing is impeded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Test strips are not available for Triple sink or Dish Washer concentrations. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Faucet on triple sink and sink basin itself are in poor repair and leaking water. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Drain pipe from two basins of triple sink are inserted directly into pipe that leads to grease trap (sewage) without having an air gap.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  Covered waste receptacle not present in employee restroom used by women. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  Restroom door off main kitchen is not self closing, nor maintained shut. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Buildup of dirt and debris on floors in bar, particularly beneath cabinets and sinks in bar and inside drains in bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Employee shoes are stored on food containers and bags in dry storage, rather than in designated area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Light bulbs above food in dry storage area are not shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 05, 2013 (Follow-up)

Jul 29, 2013 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  EMPLOYEE WAS DRINKING FROM AN OPEN CONTAINER AT VISIT. EMPLOYEES DRINKING IN THE FOOD PREP AREA MUST DRINK FROM A CLOSED CONTAINER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  INTERIOR OF REACH IN UNIT CONTAINED FOOD PARTICLES AND DEBRIS. (Corrected On Site)
• Proper cold holding temperatures
  ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. REACH IN UNIT WAS NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT AND DISCARDED IF FOUR OR MORE HOURS HAVE PASSSED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 28, 2012 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  AN EMPLOYEE WAS OBSERVED DRINKING FROM AN OPEN CONTAINER AT VISIT. EMPLOYEE'S MUST DRINK FROM A CLOSED CONTAINER IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  BOTTLES WERE STORED IN THE ICE USED FOR CUSTOMER SERVICE AT VISIT. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  LINENS MAY NOT BE USED TO COVER FOOD. A FOOD GRADE MATERIAL OR FOOD GRADE CONTAINER MUST BE USED.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  SEVERAL EMPLOYEES WORKING WITH FOOD WERE NOT WEARING A HAIR RESTRAINT AT VISIT. HAIR RESTRAINTS MUST BE WORN AT ALL TIMES IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  AN EMPLOYEE HAND WASHING SIGN MUST BE POSTED IN THE EMPLOYEE RESTROOM AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 24, 2012 (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.(issued) (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  There were tags attached to the bag of shellstock stored in the walk-in refrigerator.(attached) (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  There is no HACCP plan submitted to the Departmatn of Health for the sous vide, curing and ice cream process.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  There is no variance submitted for the sous vide and ice cream process.(forms issued) (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  All employees preparing food were not wearing hair restraint.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)