Aug 26, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). (Corrected On Site)
• Personal cleanliness
  Observed employee wearing watch while preping food. (Corrected On Site)
• Nonfood-contact surfaces clean
  Clean shelvings where needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Hot water knob on prep sink is defective on upper level. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 24, 2014 (Follow-up)

• 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)

Apr 11, 2014 (Routine)

• Management awareness; policy present
  The Business has no written employee's health policy for food-borne illness,a DOH copy is given to the PIC. (Corrected On Site)
• Hands clean and properly washed
  EMPLOYEES ARE NOT WASHING HANDS FREQUENTLY BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  NO HANDWASHING SIGNAGE AT THE HANDWASHINK SINK IN THE KITCHEN(CORRECT VIOLATION WITHIN 45 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)
• Food properly labeled; original container
  NUMEROUS UNLABELED PLASTIC BOTTLES OF SPICES AND SAUCES IN THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  MULTIPLE CONTAINERS OF FOOD PRODUCTS STORED ON FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(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, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  THE HANDWASHING SINK UPSTAIRS IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

May 30, 2013 (Follow-up)

May 17, 2013 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty. Ryan David Zaritsky: Prometric Certificate Number 1730536; Exam Date 10/25/2012. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Management awareness; policy present
  The establishment does not have an employee health policy regarding the prevention of foodborne illness. We provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper use of restriction and exclusion
  The establishment does not have an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  There are no paper towels at the front counter handwashing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the front counter handwashing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  The handwashing sink adjacent to the ventilation hood is blocked by a ladder. The front counter handwashing sink has a plastic bottle, some kind of pump or filter, and a box of plastic wrap blocking the sink. (Corrected On Site)
• Food separated and protected
  Raw shell eggs are stored above bottles of sauces in the walk-in refrigerator. (Corrected On Site)
• Time as a public health control: procedures & records
  Top round roast beef and ham are held under heat lamps and each item was maintained at less than 140 degrees Fahrenheit. There were no timers placed by the food items and there was no way of determining when these food items were removed from temperature control. Also no logs are maintained to list the periods or length of time that food is held without temperature control. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  There is no thermometer in the display refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There is an unlabeled plastic squeeze bottle of oil and unlabeled plastic bins of kidney beans and brown rice in the kitchen. (Corrected On Site)
• Insects, rodents, & animals not present
  There is an opening in the ceiling above the door leading to the front counter and dishwash area. Also there is a gap around the sprinkler in the same area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  The sandwich maker is wearing a bracelet on each wrist. (Corrected On Site)
• Personal cleanliness
  The carver and sandwich preparer are not wearing hair restraints. (Corrected On Site)
• Wiping cloths: properly used & stored
  The wiping cloths were stored on the counter and cutting boards instead of in sanitizing solutions. (Corrected On Site)
• In-use utensils: properly stored
  The ice scoop is stored unprotected on top of the ice bin. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The wooden boards in the walk-in refrigerator are not coated or sealed. One of the shelves at the front counter is lined with wax paper. (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 chlorine santizing solutions in the dishwash machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  The doors an interior of the dishwash machine have a buildup of lime. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  One of the toilet rooms does not have a covered receptacle for the disposal of feminine hygiene products. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  There is food debris on some of the shelves at the front counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is no lighting (blown bulb) in one of the reach-in freezers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jul 24, 2012 (Routune)

• Proper hot holding temperatures
  ROAST BEEF T=130. (PRACTICE TIME CONTROL). (Corrected On Site)
• Approved thawing methods used
  TURKEY WAS THAWING IN ROOM TEMPERATURE. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  DISPOSER AT PLAIN LEVEL NOT WORK.

Mar 21, 2012 (Follow-up)

Feb 21, 2012 (Routine)

• Hands clean and properly washed
  Observed employee not washing hands before returning to prep food. (Corrected On Site)
• Food separated and protected
  Food items not protected from contamination. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean ice machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  Potential hazardous food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)