Aug 08, 2013 (Restoration)

Aug 07, 2013 (Follow-up)

• Correct response to questions
  No Certified Food Protection Manager is on duty. (REPEAT)
• Food separated and protected
  Raw meats stored above ready to eat foods in the under counter refrigerator (drawer).
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (REPEAT)
• Compliance with variance, specialized process, and HACCP plan
  Establishment has not obtained a variance from the health department for the use of reduced oxygen packaging.
• Variance obtained for specialized processing methods
  A variance has not been requested in writing for the use of reduced oxygen packaging.

Jun 18, 2013 (Compliant)

• 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 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Shield for light buld in side reach in refrigerator not provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 09, 2012 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty. Limited food preparation is occurring and the person in charge is not scheduled to appear until 2:00 PM; the establishment does not open until 5:00 PM. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Management awareness; policy present
  No an employee health policy for the prevention of foodborne illness was communicated. I provided the establishment with a copy of the DC Food Code Employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper use of restriction and exclusion
  No employee health policy for the prevention of foodborne illnesses communicated. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  There is no soap at the handwashing sinks at the bar, grill, kitchen, and dishwash area. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There are no paper towels at the handwashing sinks in the staff men's toilet room (garage), bar, grill, bakery area, and dishwash area. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the handwashing sinks in the women's toilet room, staff men's toilet room (garage), bar, grill, bakery area, and dishwash area. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  The shellstock tags for mussels and clams are not available. They are maintained at another location. Tags were sent over. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Food separated and protected
  There are bins of uncovered food in the produce walk-in refrigerator. Pans of cooked meat and desserts are uncovered in another walk-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold is accumulating on the ice machine's drip panel and interior wall adjacent to the drip panel bolts. The chest freezer and reach-in freezer need to be defrosted. Units are now being defrosted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Consumer advisory provided for raw or undercooked foods
  There is no consumer advisory notice on the menu regarding the health risks associated with the consumption of raw or undercooked animal foods. I provided the establishment with a DC DOH issued consumer advisory notice placard. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  The establishment is conducting vacuum packaging of various food items without haveing obtained a variance from the Department of Health. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  The establishment does not have an approved HACCP plan from the Department of Health in order to use its vacuum packaging equipment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  Salmon and other fish has been vacuum packaged and is stored in the seafood walk-in refrigerator thawed. The items need to be discarded. (Corrected On Site)
• Thermometers provided & accurate
  There are no visible thermometers in the chest freezer and reach-in freezer adjacent to it. (Corrected On Site)
• Food properly labeled; original container
  Numerous small plastic food containers are unlabeled on the shelf across from the grill and in the bakery. (Corrected On Site)
• Insects, rodents, & animals not present
  There is a loose ceiling tile above the dishwash machine creating a sizeable opening. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  A case of spinach is stored on the produce walk-in refrigerator floor and a box of baguettes is stored on the seafood walk-in refrigerator floor. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  The plates on the top shelves in the baking area and service counter are stored with the food-contact surfaces exposed. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are not smooth and have pits and grooves in them. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The shelves in the under counter refrigerator in the baking area are rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's wash temperature did not reach the minimum 125 degrees Fahrenheit as listed on the data plate. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  The interior and outer doors of the dishwash machine, the handwashing sink at the bar, and the 3-compartment sink at the bar needs to be delimed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  There is no water at the handwashing sinks at the bar and in the dishwash area. One sink has been turned on and the plumber is working on the other. (Corrected On Site)
• Hot & cold water available; adequate pressure
  There is no hot water (110 degrees Fahrenheit or above) at the handwashing sinks at the bar and in the dishwash area. (Corrected On Site)
• Toilet facilities: properly constructed, supplied, & cleaned
  There is no covered receptacle in the women's toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  The staff men's toilet room door does not have a self-closing device. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  No lighting (blown bulb) in the display refrigerator in the baking area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)