Aug 20, 2014 (Follow-up)

Jul 16, 2014 (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. (Corrected On Site)
• Management awareness; policy present
  The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  Both cooks handled raw meats and other food items without washing their hands frequently. The person in charge needs to establish and monitor a proper handwashing policy. (Corrected On Site)
• No bare hand contact with ready-to-eat foods or approved
  Both cooks were observed picking up ready-to-eat food items with their bare hands then placing them on plates to be served to customers. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the handwashing sinks at the bar and cook line/salad prep section. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no soap at the bar's handwashing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing sink at the barista station. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  There is mold on ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  The sliced tomatoes and hard boiled eggs at the under-counter refrigerator in the salad prep area are held at improper temperatures. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  The establishment is vacuum packaging various types of raw meat and does not have a HACCP plan that has been approved by the Department of Health. CEASE AND DESIST THIS ACTIVITY IMMEDIATELY. All remaining vacuum packaged items have been embargoed in order to provide the establishment time to log in all of the items prior to disposal. (Corrected On Site)
• Variance obtained for specialized processing methods
  The establishment is vacuum packaging numerous types of raw meats and has not obtained a variance from the Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  The digital displays of all of the under-counter refrigerators on the cook line and salad prep area are blank. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  There is no thermometer in the white coffin style freezer, refrigerator drawers at bar, and the barista station refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  The plastic squeeze bottles of various food items in the salad prep area are unlabeled. (Corrected On Site)
• Food properly labeled; original container
  A large pan containing about 50 pounds of raw mussels was stored in the walk-in refrigerator without the original tags or any other identification. The whole container of mussels was discarded. (Corrected On Site)
• Insects, rodents, & animals not present
  There is an opening in the ceiling above the employee lockers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  A splash guard is needed at the cook line/salad prep area handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are badly scratched and have numerous grooves; most of them should be resurfaced or replaced. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The wiping cloth sanitizing solution contains debris and is not clean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's wash and rinse temperatures and final rinse cycle pressures are not in compliance with the manufacturer's recommendations. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's final rinse temperature was measured above the maximum 194 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's wash cycle temperature did not reach the minimum 160 degrees Fahrenheit as recommended on the unit's data plate. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's final rinse cycle pressure is not in compliance. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There are inadequate air gap above the floor drains beneath the dishwash machine and the 1st prep sink in the cooler. There are no air gaps above the rims of the prep sinks in the cooler and the 3-compartment sink in the dishwash area; at each sink the spray hoses are suspended below the rim of the sinks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is no lighting (blown or missing bulbs) in the cooking area reach-in refrigerator and the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 15, 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. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces (Corrected On Site)
• Food properly labeled; original container
  Food containers stored in preparation areas were not labeled.
• Utensils, equipment & linens: properly stored, dried, & handled
  Serving plates and bowls not inverted for drying and dry storage.

Nov 27, 2012 (Follow-up)

Sep 26, 2012 (Complaint)

• Proper eating, tasting, drinking, or tobacco use
  SEVERAL OPEN BEVERAGE CONTAINERS WERE OBSERVED IN THE KITCHEN AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER TO PREVENT CONTAMINATION. PLASTIC WRAP MAY NOT BE USED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CHEF STATED NEW BOARDS ARE ON PREMISES. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  ICE MACHINE CONTAINED SLIGHT MOLD BUILD-UP AT ICE CHUTE BEHIND THE DRIP PANEL. (SMALL MACHINE)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Mar 28, 2012 (Routine)