Feb 25, 2014 (Follow-up)

• Proper cold holding temperatures
  Food items on line temp above 41 degrees. Some food containers are overfilled and therefore not maintaining temperature properly. Other items are recently prepped and placed directly into cold wells rather than allowing items to cool in units designed to cool foods. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards throughout establishment have grooves, heavy ware and surfaces that are no longer cleanable. (Corrected On Site)
• Adequate ventilation & lighting; designated areas used
  Table top flat top is located on a prep table with no hood overhead. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 20, 2014 (Routine)

• Hands clean and properly washed
  EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Food debris and utensils in the handwashing sink(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN AND WALK-IN COOLERS (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/CAN OPENER/ICE BOX/PREP TABLE/UTENSILS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS CONTAINERS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
• Food properly labeled; original container
  NUMEROUS UNLABELED PLASTIC BOTLES/CONTAINERS OF SPICES OR SAUCES (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  FOOD PRODUCTS AND CONTAINERS STORED ON FLOOR IN THE KITCHEN & IN THE WALK-IN COOLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  THE WIPING CLOTHS ARE LEFT ON COUNTER AND NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTIING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  NO ADEQUATE HOT WATER AT 110 DEGREES F AT ALL SENSORED DEVICES HANDSINKS(CORRECT VIOLATION WITHIN 24HRS)

Aug 28, 2013 (Follow-up)

• Food-contact surfaces: cleaned & sanitized
  Glass dishmachine sanitizer concentration observed 0 PPM.

Aug 20, 2013 (Routine)

• Food separated and protected
  ALL FOOD MUST BE COVERED AND PROTECTED AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION. SEVERAL ITEMS STORED IN THE WALK-IN UNIT WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) SEVERAL CUTTING BOARDS WERE IN POOR REPAIR. 2) CAN OPENEER AND BASE CONTAINED FOOD PARTICLES AND DEBRIS. (Corrected On Site)
• Proper cold holding temperatures
  ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ONE UNIT WAS NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  GLASS DISH MACHINE AT THE CENTER BAR ON THE LOWER LEVEL DID NOT PASS THE STRIP TEST AT VISIT. GLASSES MUST BE WASHED IN ANOTHER MACHINE UNTIL THIS UNIT IS REPAIRED IN ORDER TO ENSURE PROPER SANITATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  FAN COVERS IN THE PREP WALK-IN UNIT CONTAINED DUST BUILD-UP AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  GARBADGE DISPOSAL WAS NOT OPERABLE AT VISIT. GARBADGE DISPOSAL MUST BE OPERABLE AT ALL TIMES IN ORDER TO DISPOSE OF FOOD WASTE. MANAGER STATED THEY ARE WAITING FOR THE UNIT TO BE REPAIRED COMPANY HAS BEEN CONTACTED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Dec 17, 2012 (Follow-up)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(REPEAT - FAILURE TO COMPLY)
• Hot & cold water available; adequate pressure
  No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). (Corrected On Site)

Dec 10, 2012 (Complaint)

• No bare hand contact with ready-to-eat foods or approved
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Noted employee inside of the kitchen cutting carrots and celery for condiments without gloves.Noted employee handling bottom of tooth picks that are inserted into sandwiches with her bare hands
• Food-contact surfaces: cleaned & sanitized
  cutting boards on the sandwich units need to be replaced(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Coleslaw and salsa on the prep line above 41degrees/ Shrimp at the pasta station above 41 degrees
• Nonfood-contact surfaces clean
  shelving inside of prepared food walkin refrigerator contains dried food particles(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  Hot water only at the handsink next to the dishwasher. All other handsinks have a reading of 75 degreesNo hot water (110 degrees Fahrenheit or above) at 2-compartment sink(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Apr 04, 2012 (Follow-up)

Mar 20, 2012 (Routine)

• Correct response to questions
  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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  No employee handwashing observed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  Food employees are contacting ready to eat foods with bare hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Several of the automatic handwash sinks are not reaching the proper temperatures.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Approved thawing methods used
  Shrimp and spinach observed thawing in standing water.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)