Jul 31, 2012 (Routine)

• Management awareness; policy present
  The establishment did not provide proof of an employee health policy for the prevention of foodborne illnesses. I provided the person in charge 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
  The establishment did not provide proof of an employee health policy regarding the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the bar handwashing sink. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The interior of the microwave oven is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Various food items in the refrigeration units are held at improper temperatures. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The ambient air temperature of the refrigeration units was measured at temperatures above 41 degrees Fahrenheit and some of the food items held within were measured above 41 degrees Fahrenheit.
• Thermometers provided & accurate
  There are no visible thermometers in the display refrigerator and coffin style freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  The plastic food bin under the table at the pizza oven is unlabeled. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Two (2) bags of flour are stored on the basement floor. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Tortillas are wrapped in linen cloth in the under counter refrigerator. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  A case of napkins and a case of disposable hinged containers are stored on the floor in the basement. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine is out of order. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chlorine test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Grease droplets are accumulating on the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The kitchen prep sink is leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  The toilet rooms' doors are not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  There is no covered receptacle in the women's toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  An old under counter refrigerator in the rear of the establishment, cash register in the basement, and other equipment that is no longer needed are stored in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  There are coffee beans spilled on the floor beneath the storage rack in the basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  The ceiling fan light bulb above the cutting boards and utensil storage rack is unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)