Sep 20, 2014 (Restoration)

Sep 18, 2014 (Complaint)

• Proper eating, tasting, drinking, or tobacco use
  Employee was observed drinking from an uncovered container in the food preparation area. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Food contact surfaces left inside the hand washing sink in the kitchen. (Corrected On Site)
• Insects, rodents, & animals not present
  Rodent (Rat) droppings observed at several places inside the facility.
• Plumbing installed; proper backflow devices
  No mop sink is observed installed in the facility at visit.
• Physical facilities: installed, maintained, & clean
  Cove based tiles by the walk-in refrigerator door area not in good repair.
• Adequate ventilation & lighting; designated areas used
  Inadequate lighting provided at the dish washing area.

Aug 13, 2014 (Follow-up)

• Personal cleanliness
  Employee not restraining hair while working in the kitchen. (Corrected On Site)

Aug 08, 2014 (Routine)

• Hands clean and properly washed
  EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  NO HANDWASHING SIGNS SEEN AT THE HANDWASHING SINKS IN THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  RAW FOOD STORED ABOVE READY TO EAT FOOD/UNCOVERED FOOD ITEMS IN THE REACH-IN AND WALK-IN COOLERS (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES: UNCLEAN CAN OPENER/MOLD BUILT UP IN THE ICE MACHINE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY UNIT ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS HELD IN CONTAINERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  THE RESTAURANT CHEF COULD NOT FOUND A THERMOMETER AT THE ESTABLISHMENT TO CHECK ON FOOD TEMPERATURES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  NUMEROUS UNLABELED PLASTIC BOTTLES OF OILS, HERBS, SAUCES LEFT ON COUNTERS (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  NO HAIR RESTRAINTS WORN BY SOME CREW MEMBERS(CORRECT VIOLATION WITHIN 45 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 KITCHEN: FLOORS, WALLS, UTENSILS,SHELVES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 13, 2013 (Follow-up)

Aug 07, 2013 (Follow-up)

Jul 31, 2013 (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. Mauricio Olvera: Prometric Certificate Number 1729683; Exam Date 9/27/2012. (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. I 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 did not provide proof of an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the bar handwashing sink and kitchen handwashing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no soap at the bar handwashing sink. (Corrected On Site)
• Food separated and protected
  In the walk-in refrigerator, raw fish is stored diced tomatoes and raw beef is stored above sauces and chopped vegetables. (Corrected On Site)
• Food separated and protected
  The salsa and other food items at the wait station are uncovered. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The dishwash machine's sanitizer indicator indicates that sanitizer needs to be added therefore the utensils are not being properly sanitized. Until the sanitizer is added e-mail address, the utensils are being cleaned and sanitized in the 3-compartment sink. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  There is mold growing on the ice maker's plastic drip maker. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper hot holding temperatures
  Pork on the steam table is held at an improper temperature. The item is being reheated on the stove. (Corrected On Site)
• Proper cold holding temperatures
  Andouille sausage is stored at an improper temperature in the under-counter refrigerator. The sausage was place on ice to cool. (Corrected On Site)
• Thermometers provided & accurate
  There are no visible thermometers in the under-counter refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  The person in charge was unable to provide a food thermometer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There are unlabeled plastic squeeze bottles of unknown liquids in the kitchen and at the wait station. There is also an unlabeled plastic bin of a flour-like product in the storage room. (Corrected On Site)
• Insects, rodents, & animals not present
  Mouse droppings were observed on a box on the floor in the syrup pump room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  There are openings in the ceiling and wall in the ice maker room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  A bag of pinto beans and plastic bins of food are stored on the floor in the storage room. Boxes of soda syrup are stored on the floor in the soda pump room. (Corrected On Site)
• In-use utensils: properly stored
  The ice scoop in the ice bin at the bar is stored with the handle touching the ice. Another ice scoop is stored unprotected (exposed) on top of the ice maker. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Plates are stored unprotected (exposed) on the top kitchen shelf. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Pots are stored on the floor in the storage room. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are chipped on the corners. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chemical test strips available to measure the concentration of quaternary ammonium sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There is no visible data plate installed on the dishwash machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Grease has accumulated on the bottom of the ventilation hood filters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Backpacks are stored on the shelves in the storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 02, 2013 (Follow-up)

Mar 19, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  CUTTING BOARD IN THE BAR AREA CONTAINED DEEP CREVICES AND STAINS. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS STORED IN THE WALK AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  ALL ITEMS MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  ESTABLISHMENT MUST PROVIDE LOCKERS OR A SEPERATE SPACE FOR EMPLOYEES CLOTHING AND PERSONAL ITEMS. THEY MAY NOT BE STORED IN THE DRY STORAGE AREA.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  FLOORS CONTAINED DEBRIS AND DUST IN CORNERS AND BASEBOARDS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 04, 2012 (Routine)

• No bare hand contact with ready-to-eat foods or approved
  Food employee observed making bare hand contact with ready to eat foods. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (Corrected On Site)
• Food separated and protected
  Raw shell eggs, meats, and seafood stored above ready to eat foods in the walk-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Soda nozzles found with heavy syrup build-up at the bar(s). (Corrected On Site)
• Proper reheating procedures for hot holding
  Improper reheating of cheese sauce that is being held hot. (Corrected On Site)
• Food properly labeled; original container
  Ingredient bins not labeled with common name of food product. (Corrected On Site)

Jun 04, 2012 (Preoperational)

• 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. (Corrected On Site)
• Consumer advisory provided for raw or undercooked foods
  A consumer advisory notice is needed (Ceviche).(issued) (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No easily accessible and readable data plate on the dishmachine(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)