Aug 07, 2014 (Complaint)

• Food separated and protected
  Raw foods sitting directly on top of cooked foods inside of the walk-in refrigerator
• Food-contact surfaces: cleaned & sanitized
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)all food contact surfaces through out the entire restaurant need to be cleaned(cutting boards,reach-in units and can-openers)
• Proper cold holding temperatures
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• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Proper date marking & disposition
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)TCS foods inside of the walk-in refrigerator do not have a date or label
• Proper cooling methods used; adequate equipment for temperature control
  Reach-in unit in the kitchen at 65 degrees(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in walk-in refrigerator(s).No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)dead roaches on glue traps in the basement
• Contamination prevented during food preparation, storage, & display
  Food sitting out on sides of the hot bar(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)utensils stored inside if foods in the walkin refrigerator
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)paint peeling on shelving used to store dry Goods
• 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)
• Sewage & waste water properly disposed
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Garbage disposal not working at time of call
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)kitchen prep and basement contains dried food debris on the walls and floors

Jul 14, 2014 (Routine)

• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  No hair restraint worn by food handler. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Shelf holding clean pots/ pans needed covering or painting. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No sanitizing set up at 3 compartmnet sink. (Corrected On Site)
• 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)
• Nonfood-contact surfaces clean
  Dust on hood above bread oven.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 15, 2014 (Routine)

• Food separated and protected
  Raw meats stored above produce in walk in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Containers throughout restaurant were not labeled with food name and date of preparation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Spices were not covered in grill and walk in refrigerator area. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  No sneeze guards on buffet line.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards were worn, stained, and had deep cuts in them in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order Hot water handle leaking water. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floors and walls very unclean from spills of food.

Nov 06, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  UNCOVERED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD SURFACES THROUGHOUT THE KITCHEN/PREP TABLE/CAN OPENER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  NO THERMOMETERS IN THE REACH-IN COOLERS/CHEF NOT USING ANY THERMOMETERS TO CHECK FOOD TEMPS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  NO HAIR RESTRAINTS WORN BY ANY OF THE CREW MEMBERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  THE REACH-IN COOLER IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Oct 04, 2013 (Follow-up)

Oct 04, 2013 (Restoration)

Oct 02, 2013 (Complaint)

• Correct response to questions
  No DC Certified Food Protection Manager on duty when arriving to begin inspection. (Corrected On Site)
• 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.
• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink(s).
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink.
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.
• Food-contact surfaces: cleaned & sanitized
  Dishes are not being sanitized after washing.
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  Prepared foods stored under refrigeration overnight not properly labeled and date marked.
• Insects, rodents, & animals not present
  One (1) live roach observed in the bar area.
• Personal cleanliness
  Food employee observed preparing food while not wearing a hair restraint. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting board at the end of the cooking area is heavily worn and stained.
• Warewashing facilities: installed, maintained, & used; test strips
  No legible data plat is affixed to the warewashing machine.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Warewashing facilities: installed, maintained, & used; test strips
  No 2- or 3-compartment sink is provided in the bar area.
• Nonfood-contact surfaces clean
  Walls and floors in the food preparation area and stairwell found unclean with spillage observed througout.
• Plumbing installed; proper backflow devices
  Handwashing sink in the downstairs food preparation/warewashing area is not in working order (does not have running water).

Sep 14, 2012 (Follow-up)

Aug 01, 2012 (Routine)

• Food separated and protected
  FOOD STORED IN THE WALK IN UNIT WAS NOT COVERED AND PROTECTED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)CAN OPENER AND BASE CONTAINED FOOD PARTICLES, DEBRIS, AND DIRT. 2)GASKETS CONTAINED HEAVY FOOD PARTICLES AND DEBRIS. 3) INTERIOR OF REACH IN UNITS CONTAINED SPILLAGE. 4)ITEMS WERE STORED IN THE ICE AT VISIT. NO ITEMS MAY BE STORED IN THE ICE TO PREVENT CONTAMINATION.
• Proper hot holding temperatures
  ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT. 1)LENTILS-125.0 2)VEGETABLES-132.0 3)CHICKEN BREAST-138.0 4)CURRY CHICKEN-129.8 5)SPINACH-135.0(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  FOOD WAS NOT UNDER ADAQUATE SNEEZE GUARD AT VISIT. FOOD ON BUFFET MUST BE UNDER AN ADAQUATE SNEEZE GUARD AT ALL TIME TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  ALL FOOD STORED IN THE WALK-IN UNIT AS WELL AS DURING PREPARATION MUST BE ELEVATED 6 INCHES ABOVE THE FLOOR AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. NO SANITIZING BUCKETS WERE OBSERVED. CLOTHS MUST BE STORED IN CHEMICAL SANITIZER IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  CUTTING BOARDS WERE IN POOR CONDITION AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  FLOORS UNDER AND BEHIND EQUIPMENT CONTAINED GREASE, DIRT, AND DEBRIS. CORNERS AND BASEBOARDS WERE ALSO UNCLEAN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)