Aug 05, 2014 (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)
• Proper eating, tasting, drinking, or tobacco use
  Employee was observed drinking from an uncovered container in the food preparation area.(CUP DISCARDED) (Corrected On Site)
• Hands clean and properly washed
  No hand washing.(HANDS WASHED) (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s), Bronzino fish, held at improper temperature(44.9 F.(Temperature decreased to 39.3 F) (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Temperature inside under counter reach in refrigerator across from grill was 44.5 F.(lowered to 34.3 F) (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards needed resurfacing or replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 10, 2014 (Follow-up)

• 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. (Correct items within 45 days from inspection conducted on 4/3/14)
• 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 FROM INSPECTION CONDUCTED ON 4/3/14)

Apr 03, 2014 (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.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Items stored in handsink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handsink behind bar. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Prep table in front of handsink. Table moved. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Shellstock stored out of bag on ice without tag. Shellstock identified. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Rinse cycle on mechanical dishwashing machine reaches 130 F based on gauge reading. Unit states temperature must reach 180 F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Server station refrigerator used for cream, milk, and lemon storage holding inadequate temperature of 50 F. Items removed and discarded. Sign posted stating "Do Not Use This Equipment". (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting board deeply scored. Discarded (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)
• Warewashing facilities: installed, maintained, & used; test strips
  Maximum wash temperature achieved based on guage reading and probe thermometer was 130 F.

Nov 29, 2012 (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. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Store raw meat on bottom shelf not over ready to eat food items. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Food properly labeled; original container
  Common names not provided for containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Observed food prep employee wearing a watch. (Corrected On Site)

Mar 29, 2012 (Follow-up)

Mar 16, 2012 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  EMPLOYEES WERE OBSERVED DRINKING FROM OPEN CONTAINERS IN THE FOOD PREP AREA AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  EMPLOYEES WERE OBSEREVED CHANGING GLOVES WITHOUT WASHING THEIR HANDS AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL FOOD STORED IN THE WALK IN AND REACH IN COLD UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  EMPLOYEES WORKING WITH FOOD MUST WERE A HAIR RESTRAINT AT ALL TIMES. SEVERAL EMPLOYEES WERE NOT WEARING HAIR RESTRAINTS AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. DRY CLOTHS WERE STORED IN THE COLD UNITS. CLOTHS USED TO WIPE SPILLS WERE NOT IN THE SANITIZING SOLUTION AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  DISH MACHINE DID NOT PASS THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE SANITIZING METHOD TO ENSURE PROPER SANITIZING UNTIL MACINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  THE FOLLOWING NON-FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VSIT. 1)FAN COVERS IN THE WALK IN UNITS CONTAINED DUST BUILD UP.2) FAUCET AT (3) COMPARTMENT SINK WAS LEAKING. 3)STORAGE AREAS CONTAINED FOOD PARTICLES AND DEBRIS-PAY ATTENTION TO AREAS WHERE PLATES ARE STORED.
• Physical facilities: installed, maintained, & clean
  FLOORS UNDER AND BEHIND EQUIPMENT CONTAINED FOOD PARTICLES, DIRT AND DEBRIS AT VISIT. FLOORS SHOULD BE CLEAN UNDER AND BEHIND EQUIPMENT TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)