Jul 25, 2014 (Follow-up)

• Proper cold holding temperatures
  Cold food item(s) in produce walk-in and refrigeration units along cooking/prep lines held at improper temperature(s).

Jul 16, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Cook was observed using finger to taste food cooking on stove instead of using a utensil. (Corrected On Site)
• Hands clean and properly washed
  No handwashing was observed during tasking changes by employees prepping and handling food in kitchen areas. (Corrected On Site)
• No bare hand contact with ready-to-eat foods or approved
  Bare hand contact was observed by employees prepping and handling ready-to-eat food items along cooking/prep line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  Shellstock identification tags were not attached to containers of shellstock (mussels and clams) observed in walk-in refrigeration unit. Items were discarded by management. (Corrected On Site)
• Food separated and protected
  A large container of ice was observed stored in ice machine in kitchen. Ice in machine is used for customers beverages. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Sanitizer concentration at warewashing machines was measured at 0 ppm. Machines were repaired by company during inspection. (Corrected On Site)
• Proper cooking time and temperatures
  Par cooked fish was observed stored on shelf on cooking/prep line, but no written approval for process from DC DOH was observed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) along cooking/prep line and in walk-in refrigeration unit were held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Time as a public health control: procedures & records
  Time is being used in lieu of temperature for food items stored in ice baths along cooking/prep line, but no identification or written procedure is in place and has been approved by DC DOH. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  The establishment does not have variance approval from DC DOH for par cooking. Application provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Refrigeration units along cooking/prep line and walk-in produce unit were not maintained at a temperature of 41 degrees or below. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Employees handling food in kitchen were observed lacking hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Utensils were observed stored in containers of standing water (temp. 91 degrees) in prep areas. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Multi-use utensils (i.e. large pots) were not stored in manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Pre-set tableware on tables in seat area were not stored in manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Bag of reused (cleaned and sanitized) oyster that are being used to garnish plates were observed in refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards in use were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Wash solution at 3 compartment sink was measured at 99 degrees. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Unclean flooring (i.e. dead roaches and water) was observed in kitchen and warewashing areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 24, 2014 (Follow-up)

Feb 18, 2014 (Routine)

• No bare hand contact with ready-to-eat foods or approved
  Observed food hander contact parsley to be used as a ready to eat garnish without using gloves or a barrier. Observed bartender cut lemons and limes for garnishes at bar without gloves. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink in salad area has no paper towels. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Designated hand sink is not present at bar, due to a plumbing issue at original hand sink. Manager converted a dump sink to a hand sink to satisfy requirement. (Corrected On Site)
• Food separated and protected
  Raw food stored at improper hierarchy throughout kitchen and bar. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice machine has orange/tan mold present on drop plate. Can opener blade has dried, encrusted food debris. Slicer has food remnants left on blade. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Unlabeled spray bottle of chemical observed beneath hand washing sink in dish area. (Corrected On Site)
• Food properly labeled; original container
  Squeeze bottles and containers of food outside of original containers do not bare common name labels. (Corrected On Site)
• Personal cleanliness
  Hair restraint not worn by dishwasher handling clean dishes. (Corrected On Site)
• Personal cleanliness
  Food handlers wearing watches and bracelets during food preparation. (Corrected On Site)
• In-use utensils: properly stored
  Utensils stored in standing water at room temperature. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Containers not stored inverted in dish area. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Tin foil lines shelves and grill area on line. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards have visible ware and deep grooves that make the surfaces no longer cleanable.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Pipes inserted directly into trains and hand below the flood level of those floor drains at triple sink, 2-compartment sink in bar area, and below ice machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mop not hung to air dry after use. (Corrected On Site)
• Adequate ventilation & lighting; designated areas used
  Lights above dessert prep and inside milk walk in are not shielded.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 22, 2013 (Follow-up)

Feb 08, 2013 (Complaint)

• Correct response to questions
  Neither the establishment's basic business license nor the certified food protection manager certificate are posted in a conspicuous location for customers. (Corrected On Site)
• Hands clean and properly washed
  The employees handling raw fish are changing gloves without washing their hands in between glove changes. (Corrected On Site)
• No bare hand contact with ready-to-eat foods or approved
  The employees that are cutting bread are not wearing gloves. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the bar handwashing sink, kitchen handwashing sink, and toilet rooms' handwashing sinks. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Shellstock tags were on file dating back to December 5, 2012 were on file in one batch and tags for 2011 were on file in other batches however tags for October and November of 2013 could not be located. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  The establishment is conducting vacuum packaging of various food items and has not obtained a variance to conduct this activity. Cease and desist this activity immediately. A "Do Not Use This Equipment" notice was placed on the equipment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  The establishment is conducting vacuum packaging but does not have a HACCP plan approved by the Department of Health. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  Canned tuna was vacuum packaged while thawed and is not held frozen. (Corrected On Site)
• Variance obtained for specialized processing methods
  The establishment must apply for and receive a variance before conducting specialized processing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  There is no thermometer in the ice cream freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There are unlabeled plastic food containers and an unlabeled plastic spray bottle of an unidentified liquid in the baking area; an unlabeled plastic squeeze bottle of a mystery liquid is in the cooking area. (Corrected On Site)
• Insects, rodents, & animals not present
  A few mouse droppings were observed on the floor in the chemical storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Cases of food are stored on the walk-in freezer floor. (Corrected On Site)
• Personal cleanliness
  Two (2) employees preparing food in the cooking area were wearing a bracelet on their wrists. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Plates and other utensils are stored on the top counters in the kitchen with the food-contact surfaces exposed (unprotected). (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Cases of paper towels are stored on the storage room floor. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards have numerous grooves and not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's wash cycle temperature only reached 138 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Dust and grease have accumulated on the interior of the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  The handwashing sink adjacent to the walk-in refrigerators has very low water pressure. The plumber is on site. (Corrected On Site)
• Toilet facilities: properly constructed, supplied, & cleaned
  The employee toilet room door is not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  There is no covered receptacle for the disposal of feminine hygiene products in the employee toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 26, 2012 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (Corrected On Site)

Jul 20, 2012 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Air gap not provided between floor drain and pipe in pastry/bakery area and under sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards needs replaced or resurface. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Blown bulb (inadequate lighting) in walk-in freezer. (Corrected On Site)

Feb 15, 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 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Improper cooling process method. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Observed food in pan stored on floor. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Door on small refrigerator is defective locate near ice machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Wall switch on walk in cooler is defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)