Nov 17, 2014 (Follow-up)

Nov 12, 2014 (Follow-up)

• Correct response to questions
  Observed the DC issued Certified Food Protection Manager is not on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  The hand washing sink located in the dishwashing area is blocked with utensils, which prevents the accessibility for hand washing. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Nov 04, 2014 (Routine)

• Time as a public health control: procedures & records
  Pizza is left on countertop. All are maintained under 70 degrees, but there is no proof of prep time. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Cleaning supplies stored on same shelving above pizza sauce. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Working containers in walk in not labeled (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Food debris on floor of walk in and bottom side of prep table. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Missing tiles and broken tiles throughout establishment (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Old or unused equipment stored in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Food debris on floor under prep table and around front counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jul 21, 2014 (Follow-up)

• Plumbing installed; proper backflow devices
  No air gap present at 3 compartment sink.
• Sewage & waste water properly disposed
  Garbage disposal attached to 3 compartment sink. There is very limited space in dish area. 3 compartment sink does not have drain board or any other place to relocate the garbage disposal to.

Jun 17, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Employee was observed drinking from an uncovered container in the food preparation area.
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink in employee bathroom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Handsink blocked in kitchen area by dishes and 3-compartment sink.
• Thermometers provided & accurate
  No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Working containers stored at the bottom of the walk in refrigerator did not have a proper label. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Boxed cheese stored on the floor in the walk in container. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Sponges used for cleaning equipment in 3-compartment sink.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards worn down and have deep cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  No air gap present at 3 compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Garbage disposal is attached to 3 compartment sink. Garbage disposal has a direct connection to potable water system.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Large hole in ceiling above where sodas and pizza boxes were stored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unclean floors and shelves underneath the front counter.

Jan 09, 2014 (Follow-up)

• Personal cleanliness
  Employee was not wearing hair restraint.(worn) (Corrected On Site)
• Plumbing installed; proper backflow devices
  The u-pipe under the hand sink in the rear was disconnected.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 04, 2013 (Routine)

• Hands clean and properly washed
  HAND SINK MUST HAVE DISPOSAL PAPER TOWELS AT ALL TIMES.
• Food separated and protected
  PIZZA WAS NOT STORED PROPERLY AT VISIT. PIZZA WAS STACKED IN THE FREEZER WITH NO SEPERATION, BAKING PAPER, FOOD WRAP OR FOIL MAY BE USED. IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS STORED IN THE WALK-IN UNIT MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  ESTABLISHMENTS HAD EVIDENCE OF ROACHES AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  ALL FOOD MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  FAN COVER IN THE WALK-IN UNIT CONTAINED HEAVY DUST BUILD.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 13, 2012 (Initial)

• Management awareness; policy present
  No Employee’s health policy for Food borne Illness. The establishment did not provide proof of an employee health policy for food-borne illness. I provided the person in charge with a copy of the DC Food Code Employee Medical referral, interview, and reporting agreement forms. (Corrected On Site)
• Consumer advisory provided for raw or undercooked foods
  The establishment must let customers know that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. (Corrected On Site)