Aug 25, 2014 (Follow-up)

• Sewage & waste water properly disposed
  Garbage disposal installed at the bottom of wash sink in 3 compartment sink.

Aug 12, 2014 (Routine)

• Food separated and protected
  Raw chicken stored above lettuce. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator. No thermometer in reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Working containers holding cut produce not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Prep cook wearing watch while preparing food. (Corrected On Site)
• Nonfood-contact surfaces clean
  Inside of refrigerator in basement has food spills at the bottom. Inside soda drain board has dried up soda syrup and mold. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Garbage disposal unit (food waste grinder) installed inside 1st compartment of 3 compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Areas behind ice machine, beside soda machine, and window seal up front have food debris. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 16, 2013 (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.(issued) (Corrected On Site)
• Adequate ventilation & lighting; designated areas used
  Light bulb(s) in basement area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 27, 2013 (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.(issued) (Corrected On Site)
• Hands clean and properly washed
  Employees were not washing their hands.(hands washed) (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jul 23, 2012 (Follow-up)

Jul 17, 2012 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  OBSERVED FRUIT FLY ACTIVITY ON PREMISE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  CLEAN FLOORS AND OVERHEAD CEILING(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 23, 2012 (Follow-up)

• Food separated and protected
  Uncovered food items found in the reach-in cooler. (Corrected On Site)
• Proper date marking & disposition
  Prepared food items in the reach-in cooler are not labeled for dates and contents (Corrected On Site)

Jan 20, 2012 (Routine)

• Correct response to questions
  The person in charge's Certified Food Protection Manager certificate issued by the DC Department of Health was not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site)
• Management awareness; policy present
  The person in charge could not provide proof of an employee health policy or can not provide proof of policy. I provided the establishment with a copy of the DC Food Code Employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper use of restriction and exclusion
  No proof of an employee health policy for foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper eating, tasting, drinking, or tobacco use
  A partially eaten steak and cheese sandwich was on the table in the kitchen. (Corrected On Site)
• No bare hand contact with ready-to-eat foods or approved
  An employee is slicing onions and touching the onions with his bare hands. Some of these onions may be served raw on sandwiches. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the handwashing sinks in the establishment. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The coffin-style freezers in the basement need to be defrosted. The interior of the ice machines need to be cleaned. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  All food items in the sandwich prep refrigerator are held at improper temperatures. These items must be moved to a properly functioning unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  The sliced cheeses in the reach-in refrigerator are not dated to reflect the date on which the cheeses were sliced. (Corrected On Site)
• Proper date marking & disposition
  The sliced cheeses that are not date marked were not discarded. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The sandwich prep refrigerator is not maintaining foods at the proper temperatures and the unit's ambient air temperature was measured at almost 60 degrees Fahrenheit. The food in the unit should be transferred to a unit that is holding the proper temeperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  There are no visible thermometers in the upright reach-in freezer and the sandwich prep refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Sleeves of plastic cups are stored less than 6 inches above the floor on the bottom shelf of the storage racks in the basement. Portions of the sleeves are hanging over the edge of the shelves and are almost touching the floor. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The bottom of the interior of the reach-in refrigerator in the basement is rusting. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chemical test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The mop sinks that are installed in the establishment are not approved. The sinks do not meet NSF standards for commercial establishments. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  No garbage disposal unit (food waste grinder) is installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  An old deep fryer that is no longer in use is stored in the basement. Various items are stored in the basement creating a sizeable amount of clutter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)