Oct 17, 2014 (Routine)

• Management awareness; policy present
  NO EMPLOYEES HEALTH POLICY FOR FOOD-BORNE ILLNESS IN PLACE, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site)
• Hands clean and properly washed
  EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN COOLERS AT THE THE BURGERS LINE SHOP (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES: UNCLEAN ICE BOX IN THE COFFEE SHOP, UNCLEAN PREP TABLE WITH RTE FOOD (Corrected On Site)
• Proper cold holding temperatures
  COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY, IN THE DELI/BURGERS DEPARTMENT, ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS HELD IN PLASTIC CONTAINERS ARE NOT LABELED WITH DATES AND CONTENTS (Corrected On Site)
• Thermometers provided & accurate
  NO THERMOMETERS AVAILABLE AT THE TIME OF THE INSPECTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  OBSERVED MANY FOOD PRODUCT CONTAINERS STORED ON FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  NO HAIR RESTRAINTS WORN BY THE PIC (Corrected On Site)
• Wiping cloths: properly used & stored
  THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  CLEANED DISHES AND POTS ARE NOT STORED IN A MANNER THAT ALLOWS AIR DRY (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE AT THE TIME OF THE INSPECTION(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE STORE: KITCHEN FLOOR, WALK-IN COOLERS,EQUIPMENTS,UTENSILS (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  NO HOT WATER AT 110 DEGREES F AT SOME HANDWASHING SINKS(CORRECT VIOLATION WITHIN 24HRS)
• Sewage & waste water properly disposed
  THERE IS NO AIR GAP AT THE 3-COMPARTMENT SINK MAIN PIPE LEADING TO THE FLOOR DRAIN (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jul 25, 2014 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(Observed dirty cutting boards thru-out.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Observed fruit fly activity in dry -storage room.(CORRECT VIOLATION WITHIN 5 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)
• Nonfood-contact surfaces clean
  Use non-toxic paint to paint shelves where dry-storage is located.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Observed cooked food with no exhaust system (DOSA).Provide proper ventillation for exhaust system.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 10, 2014 (Follow-up)

Jun 09, 2014 (Follow-up)

• Food-contact surfaces: cleaned & sanitized
  Mold present inside ice machine in coffee area. (Corrected On Site)
• Proper cold holding temperatures
  Multiple cold holding foods temp above 41 degrees F in the following areas: Walk in cooler on 1st level, salad bar on first level, reach in cooler in coffee bar on first level. (CORRECT VIOLATION WITHIN 24 HOURS PER R SUDLER)
• Insects, rodents, & animals not present
  Small number of fruit flies observed by doorway from line to back hallway on first level. Pest application June 3rd. Cleanliness issues leading to harborage issues have been addressed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jun 02, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Employee beverage located in prep area with no lid or straw. Employee water bottle located on prep table. (Corrected On Site)
• Hands clean and properly washed
  Observed employee answer telephone with gloved hands and return to work without performing glove change with hand wash. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink in cheese area is used as a dumping/prep sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food in good condition, safe, unadulterated
  Two cans observed with deep dents to seams and sides in dry storage area. (Corrected On Site)
• Food separated and protected
  Ground chicken stored over liquid eggs. Raw fish stored over ready to eat foods. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice machine (Coffee area), can opener (Cheese area), interior of reach in coolers (Coffee Area) observed unclean.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold foods in multiple locations are not held at or below 41 degrees in the following areas: Walk in cooler in salad bar prep area, walk in cooler in main kitchen area, ice baths on line, and salad bar due to over stocking.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Two walk in coolers hold above 45 degrees F. Food within these units holds above 41 degrees F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Significant ice buildup in walk in freezer. Frozen condensation on ceilings, shelves, and food products. Excessive ice buildup indicates unit issue. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  Thermometers not present inside all coolers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Honey for consumer self dispensing is not provided with labels indicating the ingredients, any warning labels about pasteurization and use by/sell by dates. Foods not for immediate consumption on site must be labeled with this information. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Small flies observed in coffee area and line area of hot and cold bars on street level. Unidentifiable insects observed on walls in coffee area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Foods on display for consumer self service in various areas of grocery store are not shielded or protected from possible contamination.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Boxes of food stored on floor of walk in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food handlers are wearing watches, bracelets, and multiple rings.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloths are not stored in buckets in between uses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards observed with heavy ware and scratching. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Data plate on washing machine ready 150 for wash temp. Wash temp on gauge reads 110 degrees F. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Fan guards in several walk in coolers, ceiling vents in downstairs produce area, and exteriors of equipment throughout have accumulation of dirt/dust/debris. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Hand washing sink in bakery area of main kitchen reaches 97 degrees F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Wall behind triple sink in main kitchen has mold growth. Drains observed unclean in several areas. Floors in walk in freezer and in dry storage area on loading dock observed unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Lights over open produce in produce back of house are not shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 23, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(Clean inside ice-machine.) (Corrected On Site)
• 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)
• Proper date marking & disposition
  Food items not date marked.Label plastic spray bottles in deli. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Provide vents near Grill Station in deli upstairs and clean.(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)
• Physical facilities: installed, maintained, & clean
  Repair kick plate inside wlk in refrigerator. (Corrected On Site)

Oct 22, 2013 (Follow-up)

Oct 16, 2013 (Follow-up)

• Plumbing installed; proper backflow devices
  Hot water temperature at bakery hand washing sink and service line handwashing sink observed less than 100 oF (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Oct 15, 2013 (Follow-up)

• Compliance with variance, specialized process, and HACCP plan
  No HACCP plan approved by DC Departement of Health at sushi bar.
• Plumbing installed; proper backflow devices
  Hot water temperature at handwashing sink is not 100 oF.(24 hours notice issued to correct this violation)

Oct 07, 2013 (Routine)

• Food separated and protected
  Raw eggs stored together with ready to eat food in under counter refrigerator located at Korean cafe area. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Numerous cutting boards are not in a good repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food items held at improper temperature . (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  No proper date marking for food items stored in under counter refrigerator located at Korean Cafe. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  No HACCP plan approved by DC Departement of Health at sushi bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  The establishment does not provide document which shows obtain a variance from the DC Health Departement (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Walk-in-refrgirator located in back of produce area observed 51 o F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in display refrigerator for Salsa & Dips, pizza prep-refrigerator, reach-in-ice cram freezer and sea food display refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Numerous Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 05, 2013 (Complaint)

• Hands clean and properly washed
  HAND SINK WAS NOT OPERABLE AT VISIT IN THE BURGER VENUE. ALL HAND SINKS MUST BE OPERABLE AT ALL TIMES TO ENSURE PROPER HAND WASHING. ALL HAND SINKS THROUGH OUT PREMISES MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  CUTTINGS BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD DRAWERS MUST BE 41.0 DEGREES OR BELOW AT ALL TIMES. FOOD ITEMS IN THE COLD DRAWERS WERE ELEVATED AT VISIT. THESE ITEMS MAY BE STORED ON ICE OR MOVED TO ANOTHER COLD UNIT IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  CLEAN EXTERIOR OF ALL WHITE STORAGE BINS AND EXTERIOR OF ALL TRASH CANS WHERE NEEDED.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  TWO COMPARTMENT SINK IN THE MAIN KITCHEN HAD A LEAK AT VISIT. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  DRAINS CONTAINED FOOD PARTICLES AND DEBRIS AT VISIT. CLEAN DRAINS IN ORDER TO ELIMINATE ATTRACTION FOR PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 05, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  The handwashing sinks in the meat department and at the coffee bar are being used for dumping. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  An effective system for keeping lots of shellstock tagged and separated is not presently in place in the seafood department.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Thermometers provided & accurate
  Thermometer installed in the rear of various under-counter refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer visible in various under-counter refrigerators on the hot line (where concepts are located). No working thermometer in the open refrigerated display case(s) (deli/meat area).
• Insects, rodents, & animals not present
  Fruit flies/gnats observed in various food preparation areas throughtout the establishment.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food products stored on the floor of the walk-in freezer shared by meat/seafood. (Corrected On Site)
• Personal cleanliness
  Food employee observed with hair outside of hat, not effectively restraining the hair. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Some of the cutting boards appear to be very worn with grooves throughout.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  In the dishwasing area of the prepared foods kitchen mold was found on many of the walls, and on the ceiling. There was also mold observed on the wall (Caulking) behind one of the 2-comp. sinks in prepared foods, and behind the 3-comp. sink in the meat department.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Food spillage (liquid) in the bakery walk-in refrigerator located in the prepared foods kitchen. (Corrected On Site)
• Plumbing installed; proper backflow devices
  Pipe underneath the 3-compartment dishwashing sink, in the prepared foods department, is leaking water on to the floor.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  The caulking around the 3-compartment sink in the meat department is detached from the wall.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)