Aug 14, 2014 (Follow-up)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Variance obtained for specialized processing methods
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)NO VARIANCE HAS BEEN SUBMITTED AT TIME OF FOLLOW-UP INSPECTION.
• Proper cooling methods used; adequate equipment for temperature control
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jul 29, 2014 (Routine)

• Correct response to questions
  The person in charge provided a current VA food manager id but the certificate would be expired by DC law. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  There was bar hand contact with ready-to-eat spinach. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  The splash guards at the hand sink behind the bar have been bent down allowing for contamination of adjacent ice. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Handles of refrigeration drawers have food build up. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food items held at improper temperatures on the main cook line cold holding unit. Items stored in the unit overnight were discarded. Other items were iced. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Proper date marking & disposition
  Some items in the walk-in are undated. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  Establishment is using a vacuum packaging machine without a variance. Cease and desist use and begin process of obtaining a variance by contacting Mr. Arian Gibson at arian.gibson@dc.gov within 5 days. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Main cook line cold holding unit is holding at 60F. (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
  No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 02, 2014 (Follow-up)

Mar 27, 2014 (Complaint)

• 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)
• Food-contact surfaces: cleaned & sanitized
  cutting boards on the line downstairs need to be replaced/reach-in meat box upstairs has standing water(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Containers on the floor inside of the walkin unit
• In-use utensils: properly stored
  knives stored in between wall and soda machine at the waiters station (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)
• Physical facilities: installed, maintained, & clean
  Paint on the walls next to 2-comp sink upstairs needs to be repaired(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 14, 2013 (Routine)

• No bare hand contact with ready-to-eat foods or approved
  Employee observed making bare hand contact with ready to eat foods. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (Corrected On Site)
• Food separated and protected
  Raw meats stored above ready to eat foods in the refrigerator. (Corrected On Site)
• Thermometers provided & accurate
  No working thermometer is visble inside of the reach-in refrigerator (seafood).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)