Oct 08, 2014 (Follow-up)

Sep 23, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(Clean all shelves where needed rust build-up present. Clean beverage gun-holsters to remove syrup and debris build-up.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Label and date all food as to its content(exterior of food bins.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Observed fruit-fly activity near coffee machine inside kitchen prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Observed rust presentat the dishmachine and behind Garbage Disposal unit. Observed dirt and grease under filters. Fan guards need to be cleaned.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Final Rinse temperature gauge not working properly.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

May 05, 2014 (Follow-up)

Apr 28, 2014 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  Hand wash reminder signs not present at multiple hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Paper towels not present at two hand sinks. (Corrected On Site)
• Food separated and protected
  Raw, shelled eggs stored above raw pork in walk in cooler. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice machine has mold growth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Can opener is dirty (corrected on site) Dicer stored dirty (Corrected on site)
• Proper cold holding temperatures
  Pork roast in walk in cooler measures well above 41 degrees F due to improper cooling from previous night. Tomatoes temp above 41 degrees in ice bath due to insufficient ice bath. (Corrected On Site)
• Proper date marking & disposition
  Multiple potentially hazardous foods (PHFs) in walk in are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Chemicals stored in a position that may contaminate food contact surfaces at bar and dish. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Several Chemicals in spray bottles are not labeled. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Pork roasts observed cooling in deep, metal hotel pans in walk in cooler, with plastic wrap and foil as covers. Manager confirms roast is cooling from last night. Roast is discarded in the presence of the inspector. (Corrected On Site)
• Approved thawing methods used
  Two instances of foods thawing in standing water observed. (Corrected On Site)
• Thermometers provided & accurate
  Thermometers not present in multiple refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Test strips not available.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Two compartment or three compartment sink is not available in bar where special events are held. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Shelves housing food contact surfaces are dirty in kitchen and bar. Sides/exteriors of equipment are dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  Covered trash can not present in ladies room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  Trash bins are overflowing, cardboard boxes stored in excess in garbage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Personal items are stored with dishes in dish room rather than in lockers provided. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Floors have buildup of dirt and debris in kitchen and inside walk in coolers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 17, 2014 (Routine)

• 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. Sample copy provided. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink at bar. Soap dispenser is location at other end of bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink at bar. Sanitary towel dispenser is located at other end of bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at some handwashing sinks in bar areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Uncovered food items were observed in refrigeration unit and on prep table in prep area. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Sanitizer concentration at warewashing machine in kitchen was measured at 0 ppm. Head Chef contacted company. Company repaired unit during inspection. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean soda gun holders were observed at bar and unclean ice machine lip was observed. (Corrected On Site)
• Food properly labeled; original container
  Unlabeled squeeze bottles were observed in prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Some employees in prep areas were lacking adequate hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Utensils in prep areas were observed stored in containers of standing water. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Food equipment on air dry rack in kitchen was not stored in a manner to prevent wet nesting. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unclean floor perimeters, walls and ceiling tiles around food equipment were observed in various locations. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 04, 2013 (Routine)

• Food separated and protected
  Container(s) of food not covered/protected from contamination. (Corrected On Site)
• Food properly labeled; original container
  Labels not provided on plastic squeeze bottles. (Corrected On Site)
• Nonfood-contact surfaces clean
  Top portion of deep fryer has accumulation of food debris. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 23, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Clean beverage gun holster to remove debris and syrup build-up behind bar.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  Label and Date all food bins where needed.
• Insects, rodents, & animals not present
  Provide effective extermination for fruit-fly activity observed near coffee area in rear kitchen prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Observed dishes on floor at call. Clen all shelves rust build-up. (Corrected On Site)
• Plumbing installed; proper backflow devices
  Final Rinse gauge not working at call.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Clean filters where needed to remove grease build-up to prevent grease fire. Clean fan guards at walk-in unit as needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 21, 2013 (Follow-up)

• Food-contact surfaces: cleaned & sanitized
  Cutting boards badly scratched and not clean.

Aug 06, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  CUTTING BOARDS CONTAINED CREVICES. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE IN ORDER TO PREVENT CROSS CONTAMINATION AND BACTERIAL GROWTH. PROVIDE A SCOOP HOLDER FOR ICE SCOOP. THE TOP OF THE MACHINE IS NOT A SANITARY SURFACE. SODD GUNS AND HOLDERS AT THE BAR CONTAINED SYRUP BUILD-UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  LARGE WHITE STORAGE BINS MUST BE LABELED AT TO CONTENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  FAN COVER IN THE WALK IN UNIT CONTAINED DUST BUILD-UP(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  OVER HEAD VENT RUSTED IN THE DISH ROOM(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 14, 2012 (Follow-up)

Oct 22, 2012 (Complaint)

• Correct response to questions
  Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  can opener at the front prep station/table that the cutting boards are stored contain debris(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  cold foods on the front prep station sandwich unit above 41 degrees(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cold food item(s) held at improper temperature(s).
• Nonfood-contact surfaces clean
  exterior of cooking equipment contains dust and debris at the first prep station(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  floors underneath grills and ovens at the first prep station contain trash and dbris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) fan cover inside of the walkin refrigerator at the first prep station contain debris
• Adequate ventilation & lighting; designated areas used
  missing light cover overhead inside of the dishwasher area(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)