Mar 12, 2014 (Restoration)

• Sewage & waste water properly disposed
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Waste food disposal stopped working at inspection time, notice for repair of replacement pending follow up at unannounced duration.

Mar 11, 2014 (Routine)

• Correct response to questions
  No DC Certified Food Protection Manager is on duty. Person in charge cannot demonstrate knowledge.
• 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.
• Proper eating, tasting, drinking, or tobacco use
  Employee was observed eating a sandwich on prep table where pizza is made.
• Hands clean and properly washed
  Employee observed not washing hands before preparing pizza after eating on prep table.
• Adequate handwashing sinks properly supplied and accessible
  Handsink in dish/prep/cook area not used due to water being shut off because of leaking pipes.
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink in toilet.
• Food-contact surfaces: cleaned & sanitized
  Pizza pans from last night left unclean and observed used to for day-time service.
• Food-contact surfaces: cleaned & sanitized
  Walk-in walls have buildup of dust.
• Proper cold holding temperatures
  All items in walk-in refrigerator are held at improper temperature between 48-52 F and for over 4 hours. Owner stated thermostat was set to incorrect temperature and adjusted it, however no measurable temperature change noticed. All TCS foods disposed and approximated amounts: Pizza sauce 23 gal Red pepper 3 lb Green pepper 2 lb Mushrooms 1 lb Red onion 1 lb sliced tomato 5 lb shredded mozzarella 15 lb pizza dough small 143 each pizza dough large 49 each feta cheese 1 lb mozzarella ball 4 lb ranch dressing 1.5 gal meatball 5# fries 4 bags chicken wings 10 lb parmesan cheese 2 lb pasta 1 lb pizza cooked 3 each garlic 3 lb butter 1 lb
• Proper date marking & disposition
  Prepared items stored in walk-in refrigerator are not dated and held for over 24 hours.
• Toxic substances properly identified, stored, used
  Cans of spray paint stored on same shelf as dishes. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Walk-in refrigerator not holding temperature of 41 F or less. Observed at 50 F.
• Thermometers provided & accurate
  No thermometer for staff use provided to check food temperatures.
• Thermometers provided & accurate
  No thermometer in reach-in refrigerators.
• Insects, rodents, & animals not present
  Back door not adequately sealed to prevent pest entry.
• Insects, rodents, & animals not present
  Multiple holes in ceilings, walls, and floor providing pest entry.
• Personal cleanliness
  No hair restraint observed upon entering the establishment.
• Wiping cloths: properly used & stored
  Wiping cloths not stored in sanitizer.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Shelves in dish area are rusted.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting board is deeply grooved, discolor with food debris, and stored dirty.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution.
• Nonfood-contact surfaces clean
  Shelves in dish area have heavy grease and dust buildup.
• Plumbing installed; proper backflow devices
  Water turned off to 3-compartment sink and handsink in kitchen due to both leaking. Mop sink water used to wash dishes in a pot.
• Sewage & waste water properly disposed
  Garbage disposal not operable.
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered receptacle in toilet room.
• Physical facilities: installed, maintained, & clean
  Significant grease buildup on walls.

Sep 25, 2013 (Follow-up)

• Management awareness; policy present
  NO EMPLOYEE'S HEALTH POLICY SIGNED BY ALL CREW MEMBERS (Corrected On Site)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)

Sep 17, 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 handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.(issued) (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The temperature of the walk in refrigerator was 55.6 F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  Food ingredient containers were mislabeled.(labels corrected) (Corrected On Site)
• Insects, rodents, & animals not present
  The back door was opened with out a screen door.(door closed) (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Plastic eating utensils for self-service were not inverted.(inverted) (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 02, 2012 (Follow-up)

• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order.

Aug 01, 2012 (Restoration)

Jul 31, 2012 (Complaint / Follow-up)

• Hands clean and properly washed
  Employees not capable or properly cleaning and sanitizing hands - hot water temperature at handwashing sink 100 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Food items not properly protected from contamination. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces - can opener & holder - encrusted/dried food particle;, reach-in refrigeration unit - spills and evidence of roaches. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Pizza oven encrusted with dried food particles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Reach-in refrigeration unit registering a temperature of 67 degrees F and not capable of maintaining foods at the proper temperature of 41 degrees F or below. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Reach-in refrigeration unit not keeping adequate temperature control - temperature 67 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer(s) inside walk-in & reach-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Evidence of roaches observed inside establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Rear exit door open - No screen door available.
• Personal cleanliness
  Food handlers not wearing hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  Inadequate hot water temperature - no hot water (110 degrees Fahrenheit or above) at any sink(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order. Leaking pipes under 3-compartment sink and handsink located at food preparation area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  No self-closure device on the toilet room door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Hood and filters above pizza over - dust and dried particles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)