May 09, 2014 (Restoration)

May 07, 2014 (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.
• Hands clean and properly washed
  Hand washing not performed by employees changing tasks.
• Adequate handwashing sinks properly supplied and accessible
  No hand washing sink available in kitchen and dish area. No hand sink available in downstairs bar. Manager confirms one section of the triple sink in all areas is used as a hand sink.
• Adequate handwashing sinks properly supplied and accessible
  Triple sinks at bars and main kitchen are used as hand sinks (one basin of sink is used).
• Food separated and protected
  Ice buckets filled with ice are stored beneath hand sink. Fruit Juices (sangrias) are stored in bar without lids to protect from contamination throughout the shift. Improper hierarchy observed in reach in coolers.
• Food separated and protected
  Ice used as food is stored in bin where soda hoses run through.
• Food-contact surfaces: cleaned & sanitized
  Heavy mold growth observed inside ice machine.
• Proper hot holding temperatures
  Temperature control for safety foods hold below 135 degrees F in hot well/water bath. (Corrected On Site)
• Proper cold holding temperatures
  Temperature control for safety foods hold above 41 degrees F in reach in cooler. (Corrected On Site)
• Proper date marking & disposition
  Multiple potentially hazardous foods intended for use more than 24 hours, are not date marked.
• Toxic substances properly identified, stored, used
  Bottle of chemical observed unlabeled in dish area. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Reach in refrigerator is not holding temperature. Foods inside temp above 41 degrees F.
• Food properly labeled; original container
  Bulk containers of foods (not easily recognizable) are not labeled.
• Insects, rodents, & animals not present
  Heavy amount of mouse droppings observed in corners of cook line and on non food contact surfaces.
• Contamination prevented during food preparation, storage, & display
  Linens (white towels) are in direct contact with food in reach in.
• Personal cleanliness
  Food handler working with food is wearing a bracelet. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloths are not stored in sanitizer buckets when not in use.
• In-use utensils: properly stored
  Utensils are stored in standing, 83 Degree F, water on the line. Scoop handles are in contact with food in containers. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Forks are not inverted in server area. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Interior of beer cooler in bar has excessive rust and is not longer cleanable.
• Warewashing facilities: installed, maintained, & used; test strips
  Test strips are not available.
• Nonfood-contact surfaces clean
  Sides and undersides of equipment have buildup on line. Glass rack has excessive buildup and mouse droppings.
• Plumbing installed; proper backflow devices
  No mop sink is provided.
• Sewage & waste water properly disposed
  Garbage disposal is installed in basin of triple sink. Pipes from triple sink basin are inserted directly into floor drain. Pipe from dishwasher is inserted directly into floor drain. Pipes at bar triple sinks drain into floors.
• Toilet facilities: properly constructed, supplied, & cleaned
  Covered waste receptacles are not available in ladies restrooms.
• Physical facilities: installed, maintained, & clean
  Floors and walls throughout establishment are observed unclean.
• Adequate ventilation & lighting; designated areas used
  Lights in kitchen over food prep and storage areas are not shielded.

May 29, 2013 (Routine)

Apr 01, 2013 (Routine)

• Correct response to questions
  The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Raw hamburger stored over ready to eat foods. (Corrected On Site)
• Proper date marking & disposition
  Food items not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  No garbage disposal provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Shield not provided for light bulb in walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)