Nov 10, 2014 (Follow-up)

Nov 05, 2014 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Faucet at 2-compartment sink is in disrepair (leaking water at the neck/bent); water is leaking from the basin under the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jan 15, 2013 (Complaint)

• Proper cold holding temperatures
  TOMATOE HELD AT 53 DEGREES (F) (Corrected On Site)
• Personal cleanliness
  NO HAIR RESTRAINT (Corrected On Site)
• Wiping cloths: properly used & stored
  MULTI PURPOSE USE OF WIPING CLOTHS AND NO SANITIZING AGENT (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  WET AND SLIPPERY FLOOR IN KITCHEN (Corrected On Site)

Jan 10, 2013 (Complaint)

• Correct response to questions
  No Certified Food Protection Manager is on duty. Michael Donkor: ServSafe Certificate Number 9423338; Date of Examination 9/29/2012. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• 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 does not have 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 service line handwashing sinks. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Knives are placed in the service line handwashing sinks. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The quaternary ammonium sanitizing solution was measured at a concentration of 0 ppm. (Corrected On Site)
• Proper cooling time & temperatures
  Lettuce and other food items that have been chopped or cut within the last hour are on the service line or in other refrigeration units and ready for service. These food items have not been cooled to 41 degrees Fahrenheit or below. The establishment has to ensure that all potentially hazardous foods that have been handled at room temperature are held at the proper temperatures before service. (Corrected On Site)
• Proper cold holding temperatures
  Lettuce and other food items are held at improper temperatures in various refrigeration units. All items were removed from three (3) units whose ambient air temperatures were substantially higher than 41 degrees Fahrenheit. These items were either placed on ice, discarded, or moved to units that were maintaining the proper ambient air temperatures. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Two (2) of the open display refrigerators and the small under counter refrigerator in the kitchen had ambient air temperatures well above 41 degrees Fahrenheit. All food items in the units were held at improper temperatures. Two (2) of the units' ambient air temperatures are now in compliance. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There are a number of unlabeled plastic containers of nuts, cranberries, chips, and other unidentified food items stored on the top shelf in the kitchen. (Corrected On Site)
• Insects, rodents, & animals not present
  There is a missing ceiling tile adjacent to one of the light fixtures; there is another gap in the ceiling near the same light fixture. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting board is scratched and discolored. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The handwashing sink adjacent to the 3-compartment sink is draining slowly. The water overflowed when the faucet was left running for an extended period. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  The garbage disposal unit (food waste grinder) is directly connected to the 2-compartment sink's drain. That particular sink compartment is used to wash vegetables; lettuce is currently being rinsed in the sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is a missing ceiling light fixture cover in the kitchen above the prep tables. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 21, 2012 (Routine)

• Food separated and protected
  Food items not protected from contamination. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Refrigeration not capable of maintaining cold food at 41 degrees or below. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 02, 2012 (Complaint)

• Proper cold holding temperatures
  Cut red tomatoes online at 46degrees. Remove from line and place inside of a shallow pan to cool properly (Corrected On Site)