Jul 23, 2012 (Initial)

Jun 04, 2012 (Preoperational)

• Correct response to questions
  There is no Certified Food Protection Manager on duty. Francesco Amadeo: ServSafe Certificate Number 9040101; Date of Examination 4/28/2012.
• Management awareness; policy present
  The establishment does not have an employee health policy for the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee interview, reporting agreement, and medical referral forms.
• Proper use of restriction and exclusion
  The establishment does not have an employee health policy regarding the prevention of foodborne illnesses.
• Compliance with variance, specialized process, and HACCP plan
  The establishment plans to operate as a brewery and has not submitted or obtained a variance from the Department of Health in order to brew alcoholic beverages.
• Insects, rodents, & animals not present
  There are openings and cutouts in the kitchen walls. A gap at the ceiling wall juncture above the kitchen entrance needs to be closed. There is a gap in the wall around a duct. Other holes in the wallS and ceiling of the establishment need to be sealed.
• Plumbing installed; proper backflow devices
  The service sink that is installed is not constructed of approved materials.
• Sewage & waste water properly disposed
  No garbage disposal unit (food waste grinder) is installed in the establishment.
• Toilet facilities: properly constructed, supplied, & cleaned
  There is no toilet located on the 2nd floor of the establishment in the area covered by the certificate of occupancy. The only toilets are on the 2nd floor and in the front of the building which requires walking outside of the building and up to the 2nd floor of the front of the building. Either the certificate of occupancy should be amended to approved use of the 1st floor of the building or a toilet needs to be installed on the 2nd floor in the area already approved on the certificate of occupancy.
• Physical facilities: installed, maintained, & clean
  There are exposed electical conduits throughout the ceiling in the establishment.
• Adequate ventilation & lighting; designated areas used
  The ceiling light tubes are unshielded.