Aug 20, 2014 (Follow-up)

• Hands clean and properly washed
  Female employee was observed rinsing hands at handsink without using soap and 20 second handwashing procedure was not conducted. (Corrected On Site)
• Proper cooling time & temperatures
  Salads on salad bar and chicken salad in refrigeration unit on prep line were not properly cooled. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)

Aug 12, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Male employee (cook) was observed drinking out of an open container in prep area. Open beverage containers were observed stored in prep area. (Corrected On Site)
• Hands clean and properly washed
  No handwashing was observed during task changes and prior to glove use by employees during inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  Female employee was observed putting ice directly on top of lettuce on self-service salad bar with her bare hands. Lettuce was discarded by management. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink at handsink in warewashing/prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink in warewashing/prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink in warewashing/prep area.
• Food separated and protected
  A large bucket of raw chicken was observed stored over cartons of raw eggs in walk-in refrigeration unit. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean surfaces were observed on the interior of the ice machine and on the ice chute and soda nozzle fixtures at soda fountain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Employee was observed cleaning food equipment at warewashing sink, but not sanitizing. Employee filled compartment with water, but when measured the concentration was 0ppm. Management refilled sink and concentration was measured at 50 ppm (Corrected On Site)
• Proper cooking time and temperatures
  Par cooked breakfast meat items and chicken wings were observed during inspection. Management was instructed that par cooking does require prior approval from the DC DOH and instructed to discontinue the process. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) sitting out in prep areas with and without ice baths and on self service salad bar were held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Date markings were observed lacking on prepped food items in refrigeration units throughout the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Plastic shopping bags were observed being used for food storage in walk-in refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Faucet and faucet necks were observed leaking at warewashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Wash solution at warewashing sink was measured at 93 degrees. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unclean flooring was observed under and along perimeters around food equipment in various locations. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Cardboard was observed lining floor in warewashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 03, 2014 (Restoration)

• Sewage & waste water properly disposed
  Direct connection exists between grease trap and three compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 02, 2014 (Routine)

• Management awareness; policy present
  No documented employee health policy. Manager cannot demonstrate knowledge.
• Proper eating, tasting, drinking, or tobacco use
  Manager is eating a sandwich behind the line by cashier station. Observed employee drink beverage while in dish room.
• Hands clean and properly washed
  No hand washing observed throughout visit. Observed employees eat and drink without hand wash when returning to handle food/dishes.
• Adequate handwashing sinks properly supplied and accessible
  Paper towels not present at hand sink on line. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice machine has visible pink mold growth. Shelves of walk in cooler are moldy. Can opener is dirty.
• Proper hot holding temperatures
  Multiple hot holding foods temp below 135 degrees F.
• Proper cold holding temperatures
  Multiple cold holding foods temp above 41 degrees F.
• Proper date marking & disposition
  No potentially hazardous foods intended to be held for more than 24 hours are date marked.
• Consumer advisory provided for raw or undercooked foods
  No consumer advisory present for raw/under cooked shell eggs. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Multiple chemicals are not labeled.
• Toxic substances properly identified, stored, used
  Chemicals are stored in a position to contaminate utensils and food contact surfaces.
• Proper cooling methods used; adequate equipment for temperature control
  Reach-in cooler is holding temperature at 48 degrees F. Foods inside reach in all temp above 41 degrees F.
• Thermometers provided & accurate
  Thermometer not present in reach in freezer.
• Food properly labeled; original container
  Unidentifiable foods in squeeze bottles do not bare common names.
• Contamination prevented during food preparation, storage, & display
  Foods in walk in cooler are uncovered.
• Wiping cloths: properly used & stored
  Observed employee use sponge to clean wok (food contact surface).
• Wiping cloths: properly used & stored
  Wiping cloths are not stored in buckets of sanitizer between uses.
• Utensils, equipment & linens: properly stored, dried, & handled
  Containers are wet nesting in dish area.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cardboard lines shelves housing utensils and equipment.
• Warewashing facilities: installed, maintained, & used; test strips
  Test kit not available.
• Warewashing facilities: installed, maintained, & used; test strips
  Employee combines bleach and soap in one basin of triple sink to act as wash and sanitize.
• Hot & cold water available; adequate pressure
  Establishment has no hot water. Manager explains it is hot in the morning but during peak times it falls below 100 degrees F.
• Sewage & waste water properly disposed
  Direct connection exists between grease trap (sewage) and triple sink.
• Physical facilities: installed, maintained, & clean
  Grossly excessive buildup of dirt and grease in mop closet. Floors beneath equipment have buildup of food and debris.
• Physical facilities: installed, maintained, & clean
  Employee cell phones are stored on food contact surfaces, not in lockers provided.
• Physical facilities: installed, maintained, & clean
  Mop not hung to air dry in mop closet.
• Physical facilities: installed, maintained, & clean
  Cardboard lines floors in dish room.

Dec 02, 2013 (Follow-up)

Nov 22, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) note: A copy of the DC DOH Food Code employee reporting agreement, interview and medical referral forms were distrabuted (Corrected On Site)
• Hands clean and properly washed
  Employee touching face while preparing food. (Corrected on site) (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces (can opener). (Corrected on site) (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). Corrected on site) (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected on Site) (Corrected On Site)
• Proper date marking & disposition
  Bag of Parmesan Cheese was opened last week per manager and was not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected on Site) (Corrected On Site)

Mar 22, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  DIRTY UTENSILS,DIRTY ICE SCOOP (Corrected On Site)
• Proper hot holding temperatures
  HOT FOOD HELD AT 122 DEGREE (F) (Corrected On Site)
• Nonfood-contact surfaces clean
  EXTERIOR OF ALL FOOD CONTAINERS ARE DIRTY. (Corrected On Site)
• Plumbing installed; proper backflow devices
  NON WORKING GARBAGE DISPOSAL(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 12, 2012 (Routine)

• Proper date marking & disposition
  Food items/containers stored inside refrigeration units not properly date-marked. (Corrected On Site)
• Food properly labeled; original container
  Food items/containers stored inside refrigeration units not properly labelled. (Corrected On Site)
• In-use utensils: properly stored
  Ice scoop stored atop shelf unprotected. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single service self-serve containers not protected from possible contamination. (Corrected On Site)
• Nonfood-contact surfaces clean
  Unclean non-food contact surfaces - display and storage shelves and cases and equipment. (Corrected On Site)
• Hot & cold water available; adequate pressure
  Low water pressure at hot water faucet on handsinks.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor in need of cleaning. (Corrected On Site)

Jan 09, 2012 (Follow-up)

Dec 30, 2011 (Routine)

• Hands clean and properly washed
  Observed employee conducting handwashing using the three compartment sink, Corrective action conducted during the inspection, proper handwashing station set-up at the prep sink until handsink is repaired. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Kitchen and service line handsink in poor repair, excessive water leakage present. Prep sink set-up located on the service/cook line for proper handwashing until main handsink has been repaired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces observed such as,mold observed on ice machine's plastic drip panel,can opener blade,soda dispenser tubes(pink slime present). Corrective action conducted during the inspection all items cleaned and sanitized. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s) located on the grill. Items stored in pan with hot water on the grill during the inspection. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Observed chemicals stored on shelving unit with clean ware used to store food items. Chemicals removed and stored properly during the inspection. (Corrected On Site)
• In-use utensils: properly stored
  Observed knife stored between refrigeration unit and the wall between use. Knife removed cleaned and sanitized during the inspection. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Observed rust present on the walk-in refrigeration unit shelving units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Observed dirt present on walk-in refrigeration unit fanguard covers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Observed water temperature at sinks below 110F at call, temperatures between 99F-101F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Observed excessive leakage present at the kitchen handsink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed unclean kitchen lightshield covers, located in the kitchen prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed ceiling tiles located in the kitchen area in poor repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)