Jul 25, 2014 (Follow-up)

Jul 15, 2014 (Routine)

• Correct response to questions
  Neither the Certified Food Protection Manager certificate issued by the DC Department of Health nor the establishment's business license are conspicuously posted in the establishment. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the kitchen handwashing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing sink on the service line/salad prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Raw ground beef is stored above fruit and vegetables in the reach-in refrigerator on the cook line. (Corrected On Site)
• Proper hot holding temperatures
  Rice and grilled chicken are held at improper temperatures on the steam table. (Corrected On Site)
• Proper cold holding temperatures
  Many of the food items held in the under-counter refrigerator on the cook line and the salad prep unit (on ice) are held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  The food items held in the under-counter refrigerator on the cook line are at improper temperatures; most of the items are held above 41 degrees Fahrenheit. All items were removed from the unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  There are no visible thermometers in the under-counter refrigerators on the cook line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There are numerous unlabeled plastic squeeze bottles of unspecified food contents on the service lines. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  There are holes in the wall above the paper towel dispenser above the kitchen handwashing sink. There are openings in the ceiling above the refrigeration units on the cook line and the other reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Boxes of salt are stored in the toilet room. All have been removed. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Containers of cooking oil are stored on the floor behind the cooking units. (Corrected On Site)
• Personal cleanliness
  An employee that is preparing sandwiches is wearing a watch on her wrist. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Disposable lids and clean utensils are stored in the toilet room. All items are being removed from the toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are badly chipped and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Aluminum foil is lining the bottom shelf of the prep table across from the toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chemical test strips available to measure the concentration of quaternary ammonium sanitizing solutions. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The individual compartments of the 3-compartment sink are not large enough to immerse the baking trays. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The garbage disposal unit (food waste grinder) is connected to the drain of the kitchen handwashing sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  The toilet room door is propped open. (Corrected On Site)
• Toilet facilities: properly constructed, supplied, & cleaned
  The toilet room opens directly into a food preparation area which is in direct violation of section 1209.5 of International Building Code. A prep table is facing the door of the toilet room. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is no exhaust hood above the panini grill. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is no light (blown bulbs) inside the open display refrigerator, reach-in freezers, and reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 08, 2013 (Follow-up)

Oct 24, 2013 (Follow-up)

• Correct response to questions
  NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Correct response to questions
  NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  FOOD CONTAINER NOT DATE MARKED
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS
• Plumbing installed; proper backflow devices
  NO HANDWASHING SINK INSTALLED BEHINGD THE PREP SALAD AREA THE DELI

Oct 17, 2013 (Routine)

• Food separated and protected
  Food containers are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  Food containers are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  No hand sink is provided behind prep salad area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Sep 14, 2012 (Follow-up)

Aug 01, 2012 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  EMPLOYEE WAS NOT DRINKING FROM A CLOSED CONTAINER AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  ALL FOOD STORED IN THE COLD UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  ICE MACHINE CONTAINED SLIGHT CALCIUM BEHIND THE DRIP PANEL(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS MUST BE MAINTAINED AT 41.O DEGREES OR BELOW AT ALL TIMES. ONE UNIT WAS ELEVATED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS STORED IN THE COLD UNITS MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)