Jul 01, 2014 (Follow-up)

Jun 25, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  no signage at the handsink in the kitchen (Corrected On Site)
• Food separated and protected
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw food stored over ready to eat foods inside of the reach-in unit
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. Unclean food-contact surfaces(can -opener attached to the table)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s)(food on the sandwich prep) .(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no date label on foods inisde of the reach-in unit
• Proper cooling methods used; adequate equipment for temperature control
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)sandwich prep unit not a proepr temp
• Nonfood-contact surfaces clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)steam table unit and cooking equipment contains grease and debris
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors and walls inisde of the main kitchen contain debris and grease. floors behind both bars contain debris

Sep 17, 2013 (Follow-up)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)

Aug 06, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.3-comp sink attached being used as a handwash sink????
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)PHF foods not dated or labeled inside of the refrigeration units
• Nonfood-contact surfaces clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)exterior of all equipment contains grease and dried food particles
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors and walls contain dried food particles

Apr 25, 2012 (Follow-up)

• Proper cold holding temperatures
  Some cold food items held at improper temperatures. (Corrected On Site)
• Proper date marking & disposition
  Prepared food items are not labeled for dates and contents. (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)

Mar 16, 2012 (Routine)

• Correct response to questions
  Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site)
• Management awareness; policy present
  The establishment does not have an employee health policy for the prevention of foodborne illnesses. I provided the establishment with a copy of the DC Food Code employee medical referral, interview, and reporting agreement 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 illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  The cook picked up the lettuce and sandwich with her bare hands and also sliced the sandwich without wearing gloves. (Corrected On Site)
• Food separated and protected
  Raw chicken is stored above ground beef in the reach-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The bar's soda gun holsters have a buildup of gunk. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  The food items stored on ice are held at improper temperatures. (Corrected On Site)
• Thermometers provided & accurate
  There is no visible thermometer in the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  The plates on the top kitchen shelf are stored with the food-contact surfaces unprotected and need to be covered or inverted. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are discolored and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The shelves above the 3-compartment sink are losing their coating and are rusted in the exposed areas. Aluminum foil is lining the bottom shelf under the table adjacent to the steam table. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The 3-compartment sink has only one drainboard. A handwashing sink is installed in the space adjacent to the sink compartment where a drainboard for sanitized equipment would be installed. The handsink will have to be moved. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  The interior of the dishwash machine has a buildup of lime and food debris. Smoke particulate matter has built up on the ventilation hood filters above the grill. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There is no air gap beneath the spray hose at the garbage dispoaal unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  The floor beneath the bar equipment is unclean and moisture is accumulating. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is no lighting (blown bulb) in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)