Oct 27, 2014 (Follow-up)

Jul 21, 2014 (Routine)

• Warewashing facilities: installed, maintained, & used; test strips
  Sanitizer chemical concentration in the dishwasher measured to be at 0 ppm at visit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jan 27, 2014 (Follow-up)

• Wiping cloths: properly used & stored
  Wiping cloths kept in sanitizer soluation that has more concentration of sanitizer chemical (hypochlorous acid) than what is required in the regulation. (Education provided). (Corrected On Site)
• In-use utensils: properly stored
  Knives stored in sanitizer solution together with wiping cloths between uses. (Corrected On Site)

Jan 15, 2014 (Follow-up)

• Correct response to questions
  No Certified Food Protection Manager is on duty. (Manager presented enrollment document for the kitchen managers to the food safety manager training class, during inspection).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Mildew observed in the ice machine plastic drip panel. Note: Remove all ice before start cleaning the plastic panel. Clean and sanitize all surfaces inside of the ice making machine after cleaning the panel and before start producing ice again. Clean and sanitize the inside of the ice machine regularly. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food items (sliced cheese for cold sandwiches, sliced tomatoes. chopped lettuce, tuna salad, etc) held at improper temperature at the prep refrigerator located next to the grill. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jan 09, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Cutting boards are not in a good repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Mold observed in the ice machine plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food items such as chicken wings and tuna salad held at improper temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in prep-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Unlabeled plastic squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food items such as lettuce stored on the floor in the kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  One employee prepare food in the kitchen but have no hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloths not stored in proper sanitizer solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  No air gap for spray hose located in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jul 23, 2013 (Follow-up)

Jul 15, 2013 (Complaint)

• 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 person in charge did not provide proof of 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
  There is no employee health policy for the prevention of foodborne illness available. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper eating, tasting, drinking, or tobacco use
  There are 2 beverages in glasses without lids in the kitchen. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There are no paper towels at one of the bar handwashing sinks. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no soap at one of the bar handwashing sinks. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage in one of the toilet rooms. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  The mussels' shellstock tags are not being maintained for a minimum of 90 days. According to the person in charge, most of the tags are discarded after a week. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Partially cooked chicken wings are stored above fruit and vegetables in the walk-in refrigerator. Raw beef and raw fish are stored above lettuce in the walk-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  There is an accumulation of gunk in the bottom of the soda gun holsters. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Various food items in the sandwich prep refrigerator and under-counter refrigerator are held at improper temperatures. Food items were either placed on ice or in the walk-in refrigerator to cool to the proper temperatures. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The ambient air temperature of the under-counter refrigerator at the waiter station was measured at 48 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  There are no thermometers in the under-counter refrigerator at the waiter station, reach-in freezer, and pizza prep refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  The thermometers in the sandwich prep refrigerator and under-counter refrigerator (in the kitchen) are broken. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There are unlabeled plastic squeeze bottles of various food items in the kitchen. (Corrected On Site)
• Insects, rodents, & animals not present
  There is an open in the ceiling at the waiter station and above the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Jugs of oil, cases of fries, and cases of canned tomatoes are stored on the floor throughout the establishment. Buckets of pickles and cases of tuna and crabmeat are stored on the walk-in refrigerator floor. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wet wiping cloths are stored on the cutting boards instead of in sanitizing solutions. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Buckets are stored inside the ice makers. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  The plates on the top kitchen shelf are stored with the food-contact surfaces exposed (unprotected). (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards are not smooth; the edges are chipped and there are numerous grooves along the cutting surface. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cardboard is lining shelves in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chemical test strips available to measure the concentration of chlorine sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Grease droplets have formed on the bottom of the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There is no air gap beneath the spray hose above the garbage disposal unit (food waste grinder). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  The toilet room door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  One of the dumpsters is missing a lid. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is no lighting (blown bulb) in the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 10, 2012 (Restoration)

Aug 09, 2012 (Complaint)

• 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)
• Proper use of restriction and exclusion
  The establishment does not have an employee health policy or can not provide proof of policy that includes exclusion of a food employee when diagnosed with an infectious agent specified in section 300.3 of the DC Food Code. (Corrected On Site)
• No bare hand contact with ready-to-eat foods or approved
  Food employee observed making bare hand contact with ready to eat foods.
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sinks throughout establishment. (Corrected On Site)
• Approved thawing methods used
  Raw meats and seafood thawing out at room temperature.
• Thermometers provided & accurate
  No visible thermometers found inside of various reach-in/under-counter refrigerators and freezers throughout the establishment.
• Insects, rodents, & animals not present
  Live roaches found throught the establishment. Mice droppings found in the dry storage area.
• Insects, rodents, & animals not present
  No kick plate on the rear door leading to outside, tiles missing on the wall/floor underneath the dishwasher, and hole in wall behind the pizza oven.
• Contamination prevented during food preparation, storage, & display
  Food stored on the floor of the walk-in refrigerator and in the dry storage area.
• In-use utensils: properly stored
  Ice cream scoop sitting in container of still water - No dipper well provided.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Nonfood-contact surfaces clean
  Food debris found inside of the reach-in freezers at the bottom, and on the floors underneath the shelves in dry storage.
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered receptacle in toilet room.
• Physical facilities: installed, maintained, & clean
  Floor behind pizza oven found with hole. Tiles missing on the floors/walls behind the dishwasher and mop sink area.

Mar 19, 2012 (Follow-up)

Mar 12, 2012 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Management awareness; policy present
  The person in charge is not aware of the Health Department's reporting requirements for employees diagnosed with specific foodborne illnesses.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  No employee handwashing observed.(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)
• Insects, rodents, & animals not present
  Mice droppings observed on floors and shelves of kitchen and storage areas.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food stored on the floor.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Knives stored between cardboard and pizza peels are stored on top of oven.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Floors and shelves have an accumaulation of dust, dirt, grease and mice droppings build up.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)