Oct 22, 2013 (Follow-up)

Oct 17, 2013 (Complaint)

• Correct response to questions
  The Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site)
• Management awareness; policy present
  The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper use of restriction and exclusion
  The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the bar handwashing sink. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  The shellstock tags for the raw oysters and raw clams have not been maintained for the last 90 days. Only the tags for the shellfish currently on site are available. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Raw quail eggs are stored above peanut butter and dessert fillings in the walk-in refrigerator. (Corrected On Site)
• Food separated and protected
  Vegetables in the produce walk-in refrigerator are stored uncovered. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The temperature of the quaternary ammonium sanitizing solution in the 3-compartment sink was measured at less than 75 degrees Fahrenheit. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The utensils that are being washed in the dishwash machines are not being sanitized because the final rinse cycle temperatures did not exceed 140 degrees Fahrenheit. Items should be washed and sanitized in the 3-compartment sinks until the dishwashing equipment is repaired. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The bottom of the bar's soda gun holsters are unclean. (Corrected On Site)
• Proper cold holding temperatures
  Lettuce and sliced tomatoes in the under-counter refrigerator on the cook line are held at improper temperatures. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  The establishment is vacuum packaging various types of food and has not obtained a variance from the Department of Health. Cease and desist this activity immediately. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  The vacuum packaged salmon in the walk-in refrigerator is not frozen. Cease and desist immediately the practice of storing vacuum packaged fish thawed. (Corrected On Site)
• Variance obtained for specialized processing methods
  The establishment is conducting reduced oxygen packaging without a HACCP plan approved by the Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  The ambient air temperature of the under-counter refrigerator on the cook line was measured above 41 degrees Fahrenheit and various food items in the unit are held at temperatures above 41 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  The wash cycle dial thermometer on the exterior of the stationary rack dishwash machine is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  There are no visible thermometers in under-counter refrigerators in the salad prep area and cook line. There is no thermometer in the ice cream freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There are unlabeled plastic bins of chocolates on the storage rack between the walk-in refrigerators and unlabeled plastic squeeze bottles of oils are stored in the salad prep area. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Linen cloths are covering various types of lettuce in the under-counter refrigerators in the salad prep area. The establishment was cited for this violation on its previous inspection so apparently this is a standard procedure. Cease this activity. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  A case of Italian sausage is stored on the walk-in refrigerator floor. (Corrected On Site)
• Personal cleanliness
  One of the employees that is preparing salads in the salad prep area is wearing a metal bracelet on her wrist. (Corrected On Site)
• Personal cleanliness
  At least three (3) employees that were handling food were observed not wearing a hair restraint. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloths are stored on cutting boards on the cook line and no wiping cloth sanitizing solution is prepared. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Trays and plates are stored with the food-contact surfaces exposed (unprotected) on the top shelves of the salad prep area, cook line, and dishwash area. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The brown cutting boards are badly chipped on the corners. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The pressure gauges on the stationary rack dishwash machine is out of order; the indicator is stuck below 0 p.s.i. Neither the wash cycle temperature nor the final rinse cycle temperatures are reaching the required levels on either dishwash machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The wash cycle temperature did not reach a minimum of 150 degrees Fahrenheit in the dishwash machines. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The final rinse cycle temperature did not reach 180 degrees Fahrenheit in the dishwash machines. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no usable chemical test strips available to measure the concentration of quaternary ammonium sanitizing solutions. The test strips that were provided had gotten wet in their container. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There is no air gap beneath the pipes leading into the floor drains beneath the bar's handwashing sink and 3-compartment sink. The pipes extend down below the rim of the drains. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There is no hot water (at least 110 degrees Fahrenheit) at the handwashing sink at the kitchen entrance. (CORRECT VIOLATION WITHIN 24 HOURS)

Apr 17, 2013 (Follow-up)

Apr 08, 2013 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  A EMPLOYEE WAS OBSERVED DRINKING FROM AN OPEN CONTAINER AT VISIT. EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT.1) CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 2) SHELVES IN THE WALK IN UNIT CONTAINED RUST. A NON-TOXIC PAINT MAY BE USED.3)SODA GUNS AND HOLDERS AT THE BAR CONTAINED SYRUP BUILD UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  BREAD MAY NOT BE COVERED WTIH CLOTH NAPKINS. CLOTH NAPKINS ARE NOT A FOOD GRADE MATERIAL. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT.WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  DISH MACHINE DID HAVE ADAQUATE HOT WATER FOR SANITIZING. HOWEVER, BOTH MACHINES NEED TO BE ADJUSTED OR REPAIRED TO ENSURE THE HOT WATER IS TOUCHING ALL SURFACES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Dec 05, 2011 (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)
• Proper eating, tasting, drinking, or tobacco use
  Employee was observed drinking from an uncovered container in the food preparation area. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Keep handsink behind the bar clear at all times (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)