Sep 09, 2014 (Follow-up)

Aug 18, 2014 (Routine)

• Correct response to questions
  The food safety manager (certified food protection manager) certificate issued by the Department of Health is not conspicuoulsy posted in the establishment next to the establishment's basic business license. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the handwashing sinks in the men's toilet room and dishwash area. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There are cleaning compounds and utensils in the bar and upstairs handwashing sinks. (Corrected On Site)
• Food separated and protected
  Raw shell eggs are stored above ground beef in the walk-in refrigerator and raw fish is stored above vegetables in the under-counter refrigerator drawer on the cook line. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Slime mold is accumulating on the ice chute on the interior of the ice maker. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  The dishwash machine's final rinse cycle temperature did not reach a minimum temperature of 180 degrees Fahrenheit therefore the utensils placed in the unit are not being properly sanitized. Utensils are being sanitized in the 3-compartment sink until the unit is repaired. (Corrected On Site)
• Proper date marking & disposition
  The sliced mozzarella cheese that was not date marked was not discarded. (Corrected On Site)
• Proper date marking & disposition
  The sliced mozzarella cheese in the walk-in refrigerator is not date marked and is normally held for 2 days. (Corrected On Site)
• Toxic substances properly identified, stored, used
  There are unlabeled plastic spray bottles of cleaning compounds in the wait station area. (Corrected On Site)
• Thermometers provided & accurate
  The dial thermometer outside the upstairs walk-in refrigerator is out of order. Another thermometer was placed inside the unit. (Corrected On Site)
• Food properly labeled; original container
  There are unlabeled plastic squeeze bottles of food items at the bar and cook line. There are unlabeled bins of food in the upstairs storage room and upstairs prep area. (Corrected On Site)
• Wiping cloths: properly used & stored
  Dry wiping cloths are stored on the cutting boards and counters. (Corrected On Site)
• In-use utensils: properly stored
  An ice scoop is stored unprotected atop the ice maker. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  The plates on the top shelf in the cooking area are stored with the food-contact surfaces unprotected (exposed) and need to be inverted or covered. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Some of the cutting boards are badly scratched and heavily stained (discolored). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The final rinse cycle temperature of the dishwash machine did not reach the required minimum temperature of 180 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine did not reach the required minimum rinse cycle temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Lime is built up on one spray nozzle arm inside the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There is no air gap above the floor drain beneath the 3-compartment sink across from the dishwash machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Sep 16, 2013 (Follow-up)

• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
• Hot & cold water available; adequate pressure
  NO ADEQUATE HOT WATER AT 110 DEGREES F AT BATHROOMS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Sep 12, 2013 (Routine)

• Proper cold holding temperatures
  Potentially hazardous cold food items on the front line were in the danger zone.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Time as a public health control: procedures & records
  No written procedures for time as a public health control for potentially hazadous cold food items on the front line.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Nov 13, 2012 (Preoperational)

• Management awareness; policy present
  The establishment does not have an employee health policy for the prevention of foodborne illness. I provided a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms which were reviewed and completed. (Corrected On Site)
• Proper use of restriction and exclusion
  The establishment does not have an employee health policy regarding the prevention of foodborne illness. (Corrected On Site)
• Toilet facilities: properly constructed, supplied, & cleaned
  The toilet room door is not self-closing. A self-closing device was installed during teh inspection. (Corrected On Site)