Oct 29, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Observed the sanitizer level 500 PPM in the 3-compartment sink. ( direction posted from ECOLAB 150-400 PPM)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Observed Cold food item(s) held at improper temperature(s) in the service line refrigerator.( discarded on site) (Corrected On Site)
• Proper date marking & disposition
  Observed food ( cooked and chopped potato) not dated in the walk-in refrigerator. ( discarded on site) (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Observed under-counter refrigerator ISNOT maintaining the required temperature for cold holding. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Approved thawing methods used
  Observed improper thawing ( not in a running water) (Corrected On Site)
• Thermometers provided & accurate
  Observed No thermometer in under-counter refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Observed working containers not labeled. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Observed washed utensils stacked in a container which doesn't allow air drying. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Observed mops not placed in a drying position.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

May 06, 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 5 CALENDAR DAYS)
• Hands clean and properly washed
  Observed employee wash hands for 5 seconds. (Corrected On Site)
• Hands clean and properly washed
  Observed two employees change tasks without performing hand washes. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No Soap available at hand sink in downstairs bar (corrected).No Soap available at hand sink in upstairs bar.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Hand washing reminder sign not posted at both bar hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels available at several hand sinks. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Restaurant has one hand sink in back of house that served separate line, dish area, and prep area. Hand sink is inconvenient. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food obtained from approved source
  Two bags of mussels are present inside walk in cooler with no affixed shell stock tags. Shell stock was discarded and destroyed in the presence of the inspector. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Tags are not marked with date when last of stock is sold and tag filed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Improper hierarchy observed on line and in walk in cooler. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Can opener unclean (corrected on site). Ice machine has mold growth on ceiling. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  Several Temperature Control for Safety foods temp below 135 in several hot holding units. (Corrected On Site)
• Proper cold holding temperatures
  Several Temperature Control for Safety Foods hold above 41 degrees in multiple refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Chemicals are stored over toaster used for brunch. (Corrected On Site)
• Thermometers provided & accurate
  Multiple refrigerators housing Temperature Control for Safety Foods do not have internal thermometers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food handlers on line are wearing bracelets while handling food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloths are not placed back into sanitizer buckets when not in use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Containers and pans are wet nesting in dish area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards observed heavily worn, damaged, burned.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Manual ware washing sinks are not provided at either bar. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mops are not hung after use. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Personal items are stored with food contact surfaces, rather than in designated locker storage area. (Corrected On Site)
• Adequate ventilation & lighting; designated areas used
  Bulbs over line are not shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 28, 2014 (Routine)

• Food separated and protected
  MILK BOTTLE STORED IN EATING ICE. (Corrected On Site)
• Proper cold holding temperatures
  WALK-IN AND ONE SANDWICH STATION OT THE END PLACE ARE OUT OF TEMPERATURE SO AS FOOD STORED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• In-use utensils: properly stored
  ICE SCOUP CONTACTS ON WALL, USE GLASS IN SCOUPING ICE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  PATTY PAPER IN BROKEN PACKAGE AND STAINED WITH DRIPPING. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  WALK-IN AND ONE OF SANDWITH STATION ARE OUT OF TEMPERATURE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Mar 08, 2013 (Routine)

• Hands clean and properly washed
  HAND SINK DID NOT HAVE DISPOSABLE PAPER TOWELS AT VISIT. ALL HAND SINKS MUST HAVE DISPOSABLE PAPER TOWELS IN ORDER TO ENSURE PROPER HAND WASHING. (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-contact surfaces: cleaned & sanitized
  CAN OPENER CONTAINED FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  LEAK AT DRAIN PIPE NEAR DISH MACHINE. MANAGER STATED PART IS ON ORDER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  WALLS THROUGH OUT FOOD PREP AREA CONTAINED SPLATTER. CLEAN FLOORS UNDER AND BEHIND EQUIPMENT TO REMOVE FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 30, 2011 (Follow-up)