Apr 18, 2014 (Follow-up)

Apr 10, 2014 (Follow-up)

• Proper cold holding temperatures
  Cold drawers cited on inspection conducted on 4/3/14 were not holding food at adequate temperature. All TCS foods out of temperature discarded. Items discarded by 1/6 pans: 4 pasta, 1 shrimp raw, 1 chicken, 1/2 Andouille, 1/2 swordfish, 1 portabella, 1 deli meat, 1 Roma tomatoes, 2 cheese, 1 mozzarella, 1 stir fry vegetables. Items discarded by 1/9 pans: 1 feta, 1 mushroom, 1 red pepper, 1 artichoke, 1 crab, 1 carrot, 1 garlic. Items discarded by pounds: 2 shredded lettuce, 1 Swiss cheese, 2 Parmesan cheese, 1 cheese.
• Proper cooling methods used; adequate equipment for temperature control
  Refrigeration unit not able to maintain adequate temperature. A sign was posted and the unit may not be used until repaired and re-inspected. A repair person had arrived before the end of the inspection, but the unit did not reach adequate temperature before the inspection ended.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 03, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  AN EMPLOYEE WAS DRINKING FROM AN OPEN CONTAINER AT VISIT (Corrected On Site)
• Food separated and protected
  ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  ALL PREPARED FOOD STORED IN THE WALK-IN UNIT MUST BE COVERED AND PROTECTED AT ALL TIMES. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLAINCE WITH DC CODE. 1) CUTTING BOARDS WERE IN POOR REPAIR. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 2) INTERIOR OF REACH IN FREEZERS CONTAINED SPILLAGE AND FOOD PARTICLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD DRAWERS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL PREPARED FOODS MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site)
• Personal cleanliness
  ALL EMPLOYEES WORKING WITH FOOD MUST WERE A HAIR RESTRAINT. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  THE DISH MACHINE DID NOT PASS THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE ALL ITEMS UNTIL THE MACHINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  THE HOT WATER IN THE RESTROOMS WAS NOT AT THE PROPER TEMPERATURE AT VISIT. A TEMPERATURE OF 100.0 DEGREES MUST AT ALL SINKS THROUGH OUT ESTABLISHMENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Oct 15, 2013 (Follow-up)

• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NO LABELED FOR DATES AND CONTENTS (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE VCUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)

Sep 18, 2013 (Routine)

• Correct response to questions
  The person in charge provided a certificate 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.(instruction issued)(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.(issued) (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No soap or papaer towels at bar hand washing sink.(provided) (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Cutting boards needed resurfacing, cleaning and sanitizing; nozzle holders and liners inside glass/beverage coolers, at the bar(s) needed cleaning and sanitizing.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in walk-in refrigerator.(provided) (Corrected On Site)
• Food properly labeled; original container
  Food ingredient containers were not labeled.(labeled) (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  The data plate on the ware wash machine could not be read. There were no data plates on the glass washers at the bars.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mold on the wall in the ware wash area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)