Oct 08, 2014 (Follow-up)

• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Plumbing installed; proper backflow devices
  The hand washing sink at the dish washing area has a clogged drain. (Corrected On Site)

Sep 29, 2014 (Complaint)

• Food-contact surfaces: cleaned & sanitized
  CLEAN INSIDE ICE-MACHINE TO REMOVE DEBRIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single-service items not stored in plastic sleeves.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  USE NON-TOXI PAINT TO PAINT SHELVES INSIDE WALK-IN BOX WHERE WATER IS STORED.
• Physical facilities: installed, maintained, & clean
  SEAL BASE OF WALL AT HANDSINK NEAR FIRE EXTIQUISHER.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  CLEAN FLOORS UNDER, BEHIND AND AROUND ALL EQUIPMENT WHERE NEEDED. REPAIR/REPLACE KICK PLATE AT WALK-IN BOX AT KITCHEN/PREP AREA. BREAK DOWN BOXES TO PREVENT HARBORAGE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 16, 2014 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• 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. A copy of the DC DOH Food Code employee interview, reporting agreement and medical referral forms were distributed at the time of the inspection.
• Hands clean and properly washed
  Employees observed touching hair and face while conducting food prep. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Time as a public health control: procedures & records
  The food facility claimed that they were using time as a control but were not documenting the times that the potentially hazardous foods were placed out on display or on the steam tables at the time of the inspection. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Bulk food containers were not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Mouse droppings observed on the floor underneath the storage shelving and in the cabinets of the front service counter. Rat droppings near trash compactor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Holes to ceiling and wall surfaces throughout the kitchen areas. Note: holes/penetrations observed around the fire suppression sprinklers , above the vent hood units
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Damaged gasket to walk-in refrigerator unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Food items not stored on shelving with 6 inch legs. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• 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)
• Hot & cold water available; adequate pressure
  No hot water (110 degrees Fahrenheit or above) at 3-compartment sink(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  No hot running water of 110F in hand washing sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  Lids to waste grease containers are not closed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Exposed wires to electrical panel in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 24, 2013 (Follow-up)

Dec 23, 2013 (Follow-up)

• Adequate handwashing sinks properly supplied and accessible
  The hand washing sink at the 3-compartment sink area is blocked with plastic pans. (Unblocked). (Corrected On Site)
• Proper cold holding temperatures
  Cold food items(salad, cheese cakes, milk) held at improper temperature(53 degree F) at the display refrigerator. (Products have been removed from the unit and placed inside the walk-refrigerator to be kept at 41 degree F or below at all times). Note: Do NOT use the unit to store potentially hazardous food items until it maintains a temperature of 41 degree F or below. (CORRECT VIOLATION WITHIN 24 HOURS). (Corrected On Site)
• Proper cold holding temperatures
  Cold food items (cooked vegetables) held at improper temperature on edges of the salad bar. (put them inside the cold well). (Corrected On Site)
• Insects, rodents, & animals not present
  Rodent droppings observed on floor areas under the wire racks in the kitchen. Note: Ecolab pest exterminator's last visit was made on 12/11/2013 as seen on the paper report.(CORRECT VIOLATION WITHIN 24 HOURS).

Dec 17, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  The hand washing sink at the 3-compartment sink area is blocked. This hand washing sink is not supplied with cold water. This hand washing sink is not supplied with paper towel. (CORRECT VIOLATION WITHIN 24 HOURS)
• Proper hot holding temperatures
  Hot food items (marinara sauce and brown sauce) held at improper temperature on the stove (130 degree F). (Immediately reheated to temperature greater than 165 degree F on the stove to be hot held at 135 degree F or above). (Corrected On Site)
• Proper cold holding temperatures
  Cold food items (salad and cheese cakes) held at improper temperature( 52 degree F, measured) in the display refrigerator. Note: products were relocated to another properly working refrigerator to keep them at 41 degree F or below at all times. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in the pizza prep reach-in refrigerator. Indicative thermometer in the reach-in freezer is broken. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Rodent droppings observed at several places through out the facility ( on floor areas under the pizza holding cabinet, under the pizza prep refrigerator, under the wire racks, under the pizza dough prepping table and cook line). Note: no dead or live rodent observed during this inspection. Last visit made by the pest exterminator from 'ECOLAB' pest control company was on 12/12/2013 as seen on the paper report. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Door gaskets for the reach-in freezer not in good repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 20, 2013 (Routine)

• Proper use of restriction and exclusion
  DIDN'T FILL THE FORM ONE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  DEBRIS ON FOOD OPERATION SURFACE AND AREA. (CLEAN FOOD CONTACT/OPERATION SURFACE) WHEN FINISH EACH FOOD ITEM. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  COLD FOOD AT BUFFET DISPLAY ARE OUT OF TEMPERATURE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  DEBRIS AND WATER ON FLOOR IN KITCHEN (CORRECT VIOLATION WITHIN 4 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  GASKET AT SWANDWICH STATION IS IN POOR SHAPE, EMPLOYEE STATED THE TRAPPER/FILTER/GRILL IN GREASE TRAPPER IS IN POOR SHAPE.(CORRECT IN 45 DAY) WALK-IN AND REACH-IN ARE OUT OF TEMPARATURE (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Feb 27, 2013 (Routine)

Feb 27, 2013 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink. (Make handsink accessible)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Clean floors and repair or replace broken tiles.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 17, 2012 (Follow-up)

Apr 04, 2012 (Routine)

• Correct response to questions
  Neither the Certified Food Protection Manager certificate issued by the DC Department of Health nor the establishment's business license is conspicuously posted in the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  There is no soap at the handwashing sink in the dishwash area. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There are no paper towels at the handwashing sinks in the dishwash area and kitchen. (Corrected On Site)
• Food separated and protected
  A bucket of pooled eggs is stored on the shelf above carrots, squash, and grapes in the walk-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The utensils are being placed on the shelf to dry after they have been improperly washed and improperly rinsed. No sanitizing solution was set up in the 3-compartment sink. (Corrected On Site)
• Proper hot holding temperatures
  Sausage and pepper, sausage links, and meat lasagna were held on the hot buffet and steam table at improper temperatures. (Corrected On Site)
• Proper cold holding temperatures
  Tuna salad and seafood salad at the cold buffet are held at improper temperatures. (Corrected On Site)
• Thermometers provided & accurate
  The dial thermometer on the exterior of the pizza prep refrigerator is indicating a temperature of -40 degrees Fahrenheit; none of the items held within the unit are frozen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There is an unlabeled plastic squeeze bottle of oil on the pizza prep refrigerator counter. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Pans of food are stored on the walk-in refrigerator floor. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wet wiping cloths are stored on counters on the service line. Bucket of wet wiping cloth are stored under the counters and there is only a small amount of sanitizing solution in the buckets. Most of the cloths are not immersed in any sanitizing solution. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  The disposable plates at the open display refrigerator are stored with the food-contact surfaces exposed and need to be inverted or covered. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The shelves in the reach-in refrigerator and above the 3-compartment sink are rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwasher is rinsing the dishes under a spray hose and no rinse water is set up in the 3-compartment sink. (Corrected On Site)
• Adequate ventilation & lighting; designated areas used
  There is no lighting (blown bulb) in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)