Nov 14, 2014 (Restoration)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (REPEAT) (Corrected On Site)

Nov 13, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Employees beverage cups were observed stored on table and shelf in prep areas.
• Hands clean and properly washed
  No handwashing was observed by employee between changes in tasks.
• Adequate handwashing sinks properly supplied and accessible
  Front counter handsink was observed being used for dumping, refilling water pitches and rising wiping cloths.
• Food in good condition, safe, unadulterated
  Gnawed packages of sugar were observed on shelving under hot holding unit.
• Food separated and protected
  Uncovered ice bin was observed in beverage prep area. Beverage prep area is located in customer seating area. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food equipment and food storage shelving, interior of refrigeration units, interior of warewashing machine, knife racks can opener and microwave were observed.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Proper date marking & disposition
  Date markings were observed lacking on prepped food items stored in refrigeration units.
• Proper date marking & disposition
  Expired food items were observed stored in refrigeration units.
• Time as a public health control: procedures & records
  Cooked and raw foods to be prepared/cooked on wok were observed stored on rack and not maintained hot or cold. The establishment is not maintaining time temperature logs.
• Variance obtained for specialized processing methods
  The establishment does not have an approved variance from the house prepared vinegar based sauces that are stored on shelving in storage area. Variance Request Form provided.
• Proper cooling methods used; adequate equipment for temperature control
  Improper cooling of rice and chicken was observed. Foods were observed tightly wrapped.
• Insects, rodents, & animals not present
  Rodent feces were observed on shelving and flooring in various locations. Open poison was observed under shelving.
• In-use utensils: properly stored
  Knives were observed stored in seams between cold holding units in prep area. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single service containers and utensils stored on front line were not stored in manner to prevent from contamination.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Soy sauce and chicken ingredient buckets were observed being reused for other food storage.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Damaged cutting boards with staining, scratching and scoring were observed in use.
• Nonfood-contact surfaces clean
  Unclean food equipment handles and heat lamp were observed.
• Plumbing installed; proper backflow devices
  Leaking handles and faucet fixtures were observed at both handsinks.
• Physical facilities: installed, maintained, & clean
  Unclean ceilings, vents, generators and flooring were observed in various locations.
• Physical facilities: installed, maintained, & clean
  Damaged ceiling was observed over wok.

May 27, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Handsink not accessible for employee use.(Provide soap at handsink.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(Cutting Boards).Observed dirty gaskets inside reach-in refrigerator.Observed dirt build up inside ice-machine.
• Toxic substances properly identified, stored, used
  All combustible items must be protecte.(CO2) beverages.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Evidence of roaches observed(dead) inside rear kitchen prep area near Fire Ansul Room.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Leak at Garbage Disposal area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Repair overhead ceiling near Fire Ansul system. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 06, 2014 (Follow-up)

• Proper cooling methods used; adequate equipment for temperature control
  Cooked chicken and shrimp being cooled down over countertop at room temperature. (Corrected On Site)
• Approved thawing methods used
  Frozen meat observed being thawed over countertop at room temperature. (Corrected On Site)

Dec 30, 2013 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Rodent droppings observed on floor areas in coffee room, behind the walk-in units and employee belongings storage room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Bottled drink packages stored directly on the floor. (Relocated and stored onto the rack).
• Wiping cloths: properly used & stored
  Wiping cloths not stored in sanitizing solutions between uses. Wiping cloths are soiled with visible food debris and dirts. (Discarded).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solutions at the 3-compartment sink, dish-washing machine and sanitizing solution bucket for wiping cloths.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)

Nov 13, 2013 (Follow-up)

Nov 08, 2013 (Routine)

• Insects, rodents, & animals not present
  Observed dead roaches on wall behind coca-cola machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Delime and Descale dishmachine calcium build up present.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 24, 2012 (Follow-up)

Sep 17, 2012 (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)
• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink in line area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Mineral buildup inside ice machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No working thermometer found in several reach-in refrigerators and freezers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Two (2) live roaches near the mop sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS per J. Coleman)
• Contamination prevented during food preparation, storage, & display
  Food boxes stored on the floor of the walk-in freezer. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Establishment is re-using single use containers for food storage.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)