May 05, 2014 (Follow-up)

• Sewage & waste water properly disposed
  Garbage disposal is installed in basin of triple sink. Work order present (repeat)

Apr 28, 2014 (Follow-up)

• Food-contact surfaces: cleaned & sanitized
  Dishes are not sanitized at triple sink after cleaning. Manager does not have sanitizer solution. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold foods temp above 41 degrees in reach in cooler well. Foods are above cooling line. (repeat) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Sewage & waste water properly disposed
  Garbage disposal is installed in basin of triple sink. (repeat)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Apr 17, 2014 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. The person in charge can not identify the infectious agents which require ill employees to be excluded from a food establishment in the District of Columbia. The person in charge can not identify the symptoms caused by a foodborne illness or infection.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  No Hand washing observed throughout the establishment. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink blocked in back of house. (Corrected On Site)
• Proper cold holding temperatures
  Cold food items held at improper temperatures in reach in cooler.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  No potentially hazardous foods intended to be held for longer than 24 hours are date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Unlabeled chemical inside spray bottle. Managers cannot identify contents name.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Medicines (Vitamins and eye drops) are stored above food and food contact containers. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Food is stored in restroom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Observed cashier handle food on front line without hair restraint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloths are not stored in sanitizer buckets when not in use. Sanitizer buckets are not set up. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Napkins line food inside containers to soak up moisture. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Utensils stored in standing water. (Corrected On Site)
• Gloves used properly
  Gloves are re used. (Corrected On Site)
• Plumbing installed; proper backflow devices
  Hand sink in restroom is not functional. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Garbage disposal installed at triple sink basin. Pipe from triple sink goes directly into floor drain with no air gap. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 28, 2013 (Follow-up)

Oct 22, 2013 (Routine)

• Food separated and protected
  EGGS MUST BE STORED ON THE LOWER SHELVES OF THE REACH IN UNIT IN ORDER TO PREVENT CONTAMINATION OF READY TO EAT FOOD. EGGS WERE STORED OVER TOMATOES AT VISIT. FOOD WAS STORED IN THE RESTROOM AT VISIT. NO FOOD MAY BE STORED IN THE RESTROOM. ALL FOOD MUST BE REMOVED IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  EMPLOYEE WAS WIPING FOOD CONTACT SURFACE WITH HER BARE HAND. A SANITIZED CLOTH MUST BE USED TO WIPE FOOD CONTACT SURFACES AT ALL TIMES.
• Proper cold holding temperatures
  ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. COLD UNIT WHERE EGGS ARE STORED WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT AND DISCARDED IF FOUR OR MORE HOURS HAVE PASSED.
• Proper date marking & disposition
  ALL FOOD STORED IN THE REACH IN UNIT MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)