May 27, 2014 (Follow-up)

May 19, 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. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Open employee beverage is stored among food contact surfaces. Employee water bottles are stored on food contact surfaces in dish area and in line cooler. (Corrected On Site)
• Hands clean and properly washed
  Observed food handler open soda, take a drink, set the soda on the prep table and continue to work with food contacts without performing a hand wash. (Corrected On Site)
• Hands clean and properly washed
  Hands are washed for less than 10 seconds on multiple occasions. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  Observed multiple employees contacting ready to eat foods with bare hands. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Hand washing sinks on the line are observed to be used to rinse off equipment and food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Hand washing reminder signs are not posted at any hand sink on first level. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Paper towels not present at hand sink at bar. (Corrected On Site)
• Food obtained from approved source
  Shellstock (Mussels) are destroyed in the presence of the inspector. The bag bares no shell stock tag. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Shellstock observed with no shell stock tags affixed to the containers. Some stock is out of original containers are cannot be identified. All unidentifiable shellstock is destroyed in the presence of the inspector. (Corrected On Site)
• Food separated and protected
  Improper hierarchy observed in walk in cooler. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Chemical sanitizer at bar reads 0ppm. Chemical sanitizer in buckets reads above 200 ppm. Sanitizer is Chlorine. (Corrected On Site)
• Proper hot holding temperatures
  Sauces on table top temp below 135 degrees F. Manager confirms the sauces are reheated and held for later service. (Corrected On Site)
• Proper cold holding temperatures
  Multiple items in walk in cooler are holding above 41 degrees F. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Chemical is stored with foods beneath coffee station. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  Establishment is performing Reduced Oxygen Packaging on foods without HACCP plan, variance, or written approval. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  Establishment is performing Reduced Oxygen Packaging without a Variance, HACCP Plan, and written Approval from Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  Thermometer not present inside bar reach in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Squeeze bottles of oils and sauces that are not easily recognizable are not marked with common name. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Food is stored on floor in walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food Handlers are wearing bracelets and watches. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloths are not stored in sanitizer solution when not in use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Utensils are stored in standing water less than 135 Degrees F. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Utensils are stored with mouth contact portion facing up and handles down. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Food containers are stacked wet in dish area. Food containers are not inverted in dish area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards observed with heavy ware to surfaces. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Tin foil and linens are used to line non-food contact shelving. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Test strips are not available. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  Hot water not available at hand sink in employee men's room. (Corrected On Site)
• Hot & cold water available; adequate pressure
  Cold water not available at hand sink in dish area. Water temperature reads 140 degrees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Sprayer hose at triple sink is in poor repair and leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mop not hung to air dry after use. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Floor in poor repair in men's restroom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 22, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) SODA GUN AND HOLDER AT THE BAR CONTAINED SYRUP BUILD-UP. 2) ICE MACHINE HAD SLIGHT MOLD BUILD-UP. 3) CUTTING BOARD WAS DAMAGED AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.3) PROVIDE AN ICE SCOOP WITH A HANDLE FOR THE LARGE ICE MACHINE ON LOWER LEVEL.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 06, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator (s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)