Apr 28, 2014 (Follow-up)

Apr 22, 2014 (Complaint)

• No bare hand contact with ready-to-eat foods or approved
  Observed employee not washing hands. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  Food containers are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Remove chemical from food item on storage shelf. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator. No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Labels not provided on plastic bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Remove buckets of food containers from floor in side walk in cooler. (CORRECT VIOLATION WITHIN 45 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
  Inavert eatware to prevent contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Refrigerator not capable of maintaining proper cold holding temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Feb 01, 2014 (Restoration)

• Management awareness; policy present
  No employee Health policy. (Corrected On Site)
• Sewage & waste water properly disposed
  No air gap above the dish wash machine's floor drain. Management working to fix the issue during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Pipes and electrical conduits are exposed throughout the basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 30, 2014 (Complaint)

• Correct response to questions
  No Certified Food Protection Manager is on duty.
• Management awareness; policy present
  The establishment does not have an employee health policy regarding the prevention of foodborne illness. We provided the establishment with a copy of the DC Food Code employee medical referral and reporting agreement forms.
• Hands clean and properly washed
  The cooks and salad preparer handled food for a considerable period and no handwashing was observed.
• No bare hand contact with ready-to-eat foods or approved
  The chef was observed touching fries and cooked angus beef with his bare hands. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  A handwashing sink is needed in the basement. A meat grinder and slicer are stored in the basement and a small prep table is installed outside the walk-in refrigerator.
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the handwashing sinks in the women's toilet room and bars. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no soap at the bars' handwashing sinks. (Corrected On Site)
• Food separated and protected
  Raw salmon, raw chicken, raw shell eggs, and raw beef are stored above vegetables in the under-counter refrigerator, walk-in refrigerator, and reach-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Dust is built up on walk-in refrigerator's compressor fan guard.
• Food-contact surfaces: cleaned & sanitized
  Food is encrusted on the cooking surfaces of many of the sauté/frying pans.
• Food-contact surfaces: cleaned & sanitized
  Lime is built up on the interior of the ice maker. Mold is accumulating on the ice maker's metal drip panel.
• Food-contact surfaces: cleaned & sanitized
  The chlorine concentration of the dishwash machine sanitizer was measured at 0 ppm.
• Food-contact surfaces: cleaned & sanitized
  Cleaned utensils are not sanitized; the dishwash machine's rinse cycle temperature and chlorine based sanitizing solution are not in compliance.
• Proper cold holding temperatures
  Various food items (chicken and spinach) are held at improper temperatures in the under-counter refrigerator across from the stoves and grill. Duck fat is held at room temperature in bus pans in the basement.
• Toxic substances properly identified, stored, used
  Plastic spray bottles of various cleaning solutions are unlabeled. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Espresso cleaners are stored adjacent to and above containers of tea in the basement. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The ambient air temperatures of some of the refrigeration units were measured at temperatures above 41 degrees Fahrenheit and food items in some units were held at improper temperatures.
• Thermometers provided & accurate
  There are no thermometers in the two (2) of the freezers in the basement. (Corrected On Site)
• Insects, rodents, & animals not present
  Live and dead roaches were observed throughout the basement.
• Insects, rodents, & animals not present
  Proof of the establishment's most recent pest control service was not provided.
• Insects, rodents, & animals not present
  There is a large opening in the ceiling above the ovens, a hole in the wall by the steps leading into the basement, and numerous openings in the basement ceiling.
• Contamination prevented during food preparation, storage, & display
  Buckets of food are stored on the walk-in refrigerator floor. Shortening and containers of food are stored on floor and steps outside the kitchen. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Linen cloths are covering and contacting lettuce in the salad prep refrigerator. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  There is a gap between the top and bottom panel of the ice maker and loose debris and dust can fall on to the ice.
• Personal cleanliness
  Neither the chef nor manager are wearing hair restraints and both are handling food or cooking. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloths are dry and resting on cutting boards. No sanitizing solution for the wiping cloths is prepared.
• Single-use/single-service articles: properly stored & used
  Numerous plastic containers are being reused to store food after they have been emptied of their original food contents.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are badly chipped and have numerous grooves that can not be cleaned or sanitized. A wooden cutting board at the 2nd floor bar is cracked. Each needs to be replaced.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The seal of the under-counter refrigerator drawer across from the stove is deteriorating.
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chemical test strips available to measure the concentration of the chlorine sanitizing solutions.
• Warewashing facilities: installed, maintained, & used; test strips
  Neither the dishwash machine's wash cycle nor rinse cycle reached a minimum temperature of 140 degrees Fahrenheit as required by the unit's data plate operating requirements.
• Nonfood-contact surfaces clean
  There is a heavy accumulation of dust on the sides of the ovens. Grease is encrusted on the deep fryers and back of the grill. Mineral is built up on the bottom of the center compartment of the 2nd floor bar's 3-compartment sink.
• Plumbing installed; proper backflow devices
  There is no air gap above the dishwash machine's floor drain.
• Toilet facilities: properly constructed, supplied, & cleaned
  The toilet room doors are not closing tightly.
• Physical facilities: installed, maintained, & clean
  Clothing, shoes, and other employee belongings are stored on racks and throughout the basement. No lockers are provided.
• Physical facilities: installed, maintained, & clean
  There is a heavy accumulation of dust on the fan guard adjacent to the oven and the wall adjacent to the oven. Dust and grease are built up on the pipes under and outside of the ventilation hood. Grease is built up on the walls in the kitchen. The floor beneath the cooking units and cook line refrigeration units are unclean.
• Physical facilities: installed, maintained, & clean
  Pipes and electrical conduits are exposed throughout the basement and many are loose.
• Physical facilities: installed, maintained, & clean
  Cans of paint are stored on a shelf near the ice maker in the basement.
• Physical facilities: installed, maintained, & clean
  There is an uncovered floor drain near the ice maker in the basement.
• Adequate ventilation & lighting; designated areas used
  Grease droplets are accumulating on the ventilation hood filters.
• Adequate ventilation & lighting; designated areas used
  No lockers are provided for storage of employee clothing and possessions.

Jan 15, 2014 (Follow-up)

Jan 10, 2014 (Routine)

• Food separated and protected
  Refrigerate large amounts of foods untill use, and keep covered or wrapped to prevent contamination. (Corrected On Site)
• Proper date marking & disposition
  Food containers are not date marked in refrigerator and walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  Thermometers are not placed in all refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food containers not elevated 4 to 6 inches above floor in basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Observed employee wearing jewerly (watch) while preparing food. (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
  No air gap between floor drain and pipe under garbage disposal sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 06, 2013 (Follow-up)

Jul 29, 2013 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Rodent proof door at downstairs location.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 22, 2013 (Follow-up)

• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jan 31, 2013 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the person in charge with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (Corrected On Site)
• Proper use of restriction and exclusion
  The establishment does not have an employee health policy for the prevention of foodborne illness. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There are no paper towels at the 2nd floor bar's handwashing bar. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the 2nd floor bar's handwashing sink and women's toilet room handwashing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing sink at the 1st floor bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  There is no soap at the 2nd floor bar's handwashing sink. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  The establishent is not maintaining the shellstock tags for mussels for at least 90 days. All tags are discarded with the empty bags. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  In the reach-in refrigerator, raw shell eggs are stored above desserts and sauces and raw salmon while raw salmon and raw beef above cooked chicken. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Utensils placed in the dishwash machine are not being properly sanitized due to the unit not reaching the recommended sanitizing rinse temperature. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold is accumulating on the ice maker's metal drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Romaine lettuce and spring mix lettuce are held at improper temperatures in the salad prep refrigerator. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Cleaning supplies are stored on the top shelf in the dishwash area above clean utensils. (Corrected On Site)
• Thermometers provided & accurate
  There are no thermometers in the ice cream freezers and display freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  There is an opening in the floor in the corner under the ventilation hood. A loose (hanging) ceiling tile has left an opening in the ceiling immediately in front of the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Linen wiping cloths are laid atop pans of lettuce in the salad prep refrigerator. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Containers of food are stored on the walk-in refrigerator floor and walk-in freezer floor. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are chipped and have numerous grooves. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The ice maker's slidiing doors have been replaced by seafood container lids and the lids are taped to the ice maker leaving an opening in the front of the unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine is not reaching a minimum temperature of 140 degrees Fahrenheit as recommended for both the wash and rinse cycles. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The establishment does not have chemical test strips to measure the concentration of chlorine or quaternary ammonium sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  There are large grease droplets accumulating on the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  There is no hot water at the 2nd floor bar's 3-compartment sink; the hot water is turned off completely at this sink. (CORRECT VIOLATION WITHIN 24 HOURS)
• Plumbing installed; proper backflow devices
  The garbage disposal unit is out of order; the urinal overflows when flushed. (CORRECT VIOLATION WITHIN 5 DAYS)
• Plumbing installed; proper backflow devices
  There is no air gap beneath the spray hose above the garbage disposal unit (food waste grinder). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  The toilet room doors are not closing tightly. There is an approximately 3.5 inch gap under the men's toilet room door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  The wall around the fire protection system is grease stained. Dust has accumulated on the outer vents of the ventilation hood. The ceiling area immediately in front of the ventilation hood has an accumulation of dust. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  There is a dip in the floor at the 1st floor bar and the floor has deteriorated around the dip in the floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Two (2) old refrigerators and an old piece of equipment that are no longer in use are stored in the basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  There are no lockers provided in the establishment. Clothes are hung from racks in the basement and shoes are stored on the basement floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 30, 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. (Corrected On Site)
• No bare hand contact with ready-to-eat foods or approved
  Employee on the line preparing salad with bare hands(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  A pan of sliced tomatoes stored on top of trash can. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(Reach in freezer behind the bar contains an ice build up.Mineral buildup inside ice machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Date and label all cooked foods stored inside of the walkin refrigerator downstairs
• Thermometers provided & accurate
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s).
• Contamination prevented during food preparation, storage, & display
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)food items sitting on the floor inside the storeroom and the walkin refrigerator
• In-use utensils: properly stored
  Knives stored in between reachin refrigerators. Store utensils inside of the sanitize solution when not in use (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
  Replace missing ceiling tiles in the kitchen above the oven(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)