Jun 09, 2014 (Routine)

• Hands clean and properly washed
  PAPER TOWEL DISPENSER WAS NOT OPERABLE AT THE HAND SINK AT VISIT. ALL HAND SINKS MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES. IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  ALL HAND WASHING SINKS MUST HAVE AN EMPLOYEE HAND WASHING SIGN.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  FOOD MUST BE PROTECTED FROM CONTAMINATION AT ALL TIMES. SOUP IN THE EMPLOYEE CAFE WAS NOT COVERED AND PROTECTED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• 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-contact surfaces: cleaned & sanitized
  CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. MANAGER STATED BOARDS ARE ON ORDER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  ICE MACHINE AT THE SODA DISPENSING UNIT CONTAINED SLIGHT MOLD (EMPLOYEE CAFE). BASE OF CAN OPENER IN THE FOOD PREP AREA CONTAINED FOOD PARTICLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS AND DISCARDED IF FOUR OR MORE HOURS HAVE PASSED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  WIPING CLOTHS MUST BE STROED IN ADAQUATE SANITIZER IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  GLASS DISH MACHINE AT THE BAR DID NOT HAVE ADAQUATE SANITIZER AT VISIT. MACHINE MUST HAVE ADAQUATE SANITIZER AT ALL TIMES IN ORDER TO ENSURE PROPER SANITATION OF GLASSES. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  FLOOR DRAINS THROUGH OUT CONTAINED FOOD PARTICLES AND DEBRIS. DRAINS MUST BE KEPT CLEAN IN ORDER TO PREVENT ATTRACTION OF PEST.

Nov 29, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the handwashing sinks on the cook line. (Corrected On Site)
• Proper cold holding temperatures
  Seafood items in the under counter refrigerator are held at improper temperatures. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The ambient air temperature of the under counter refrigerator is above 41 degrees Fahreneheit and the items held within are held at improper temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  One brown cutting board is chipped on the corner and a plastic cutting board is chipped along the edges. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The large ice maker is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is no light (blown bulb) in the reach-in refrigerator in the hallway. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 26, 2012 (Follow-up)

Jan 04, 2012 (Routine)

• Correct response to questions
  Neither the Certified Food Protection Manager certificate issued by the DC Department of Health nor the establishment's business license are conspicuously posted in the establishment for patrons/customers to view. (Corrected On Site)
• Management awareness; policy present
  The person in charge did not communicate an employee health policy for foodborne illness. I provided a copy of the DC Food Code employee medical referral, interview and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper use of restriction and exclusion
  No employee health policy for foodborne illness communicated. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the handwashing sinks in the service/cooking area and staff toilet rooms. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The temperature sensitive strip was placed in the dishwash machine and did not register at least 160 degrees Fahrenheit during 2 final rinse cycles indicating that utensils and food-contact surfaces are not being properly sanitized. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  The red snapper was held at an improper temperature in the under counter refrigerator. (Corrected On Site)
• Insects, rodents, & animals not present
  There are missing ceiling tiles in the polish room and above the entrance of the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  One of the cooks and an employee chopping onions are wearing watches on their wrists. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  The plates and bowls in the service/cooking area and the plates in rolling storage cart in the dishwash area are stored with the food-contact surfaces unprotected and need to be inverted or covered. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The smaller ice machine's metal drip panel is rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are chipped and have divots and grooves on the surfaces. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The reach-in refrigerator at the kitchen entrance is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  The interior of the dishwash machine at the exit area has a buildup of lime. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)