Oct 20, 2014 (Follow-up)

Oct 14, 2014 (Routine)

• Management awareness; policy present
  Establishment has employee health policy that does not list the five foodborne illnesses that require reporting. Establishment was given a paper policy on site. (Corrected On Site)
• Food obtained from approved source
  Shell Stock tag is not stored with Shell stock on display. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Shell stock tags are not stored with date last sold.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Shell eggs are stored above raw meats in walk in cooler. Raw Chicken is stored above raw meat in walk in cooler. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Hot water sanitizing dish machine is not reaching 180 as the rinse (160 as the surface temperature) as gauged by inspector thermometer. Dishes exiting the machine are not receiving the proper amount of rinse temperature to ensure dishes are sanitized. (Corrected On Site)
• Proper hot holding temperatures
  Several temperature control for safety foods on display are not holding at 135 degrees F or higher. (Corrected On Site)
• Proper cold holding temperatures
  Multiple temperature control for safety foods across the front line do not hold at or below 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Multiple potentially hazardous foods intended to be held for more than 24 hours are not date marked in several areas. Three foods observed to be past 7 day shelf life. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Soups observed cooling in large lexans in walk in cooler. Rice observed cooling in covered containers in walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Bulk containers of flours/sugars are not name labeled in refrigerated prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Foods on display in customer area have inadequate sneeze guards. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food handlers observed handling food while wearing watches/bracelets.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food handler observed not wearing hair restraint. Dish washer handling clean dishes is not wearing hair restraint. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Containers are stored wet in dish area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Multiple cutting boards have deep gouges, burns, and heavy ware that make the surfaces no longer easily cleanable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Shelves in dry storage are lined with cardboard. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  Hot water rinse of dish machine only reaches 154 degrees F. As measured by inspector "lolipop" thermometer. Temperature guage reaches 178 degrees. Manger explains guage is not functioning properly. (Corrected On Site)
• Nonfood-contact surfaces clean
  Rolling ice tote exteriors unclean. Shelving housing clean equipment is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Pipe at triple sink is leaking onto floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Water at two hand sinks (one in prep and one in main dish room) does not reach 100 degrees F. with mixing valve.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Walls and ceiling in triple sink area are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 03, 2014 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  Inoperable hand washing sink observed in the kitchen. (Corrected On Site)
• Food separated and protected
  Uncovered food items stored in walk-in-refrigerator. (Corrected On Site)
• Food properly labeled; original container
  Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 27, 2014 (Follow-up)

• Adequate handwashing sinks properly supplied and accessible
  The hand washing sink at the coffee station has not been supplied with hand washing soap. (Corrected On Site)

Feb 10, 2014 (Complaint)

• 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• 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)
• Proper eating, tasting, drinking, or tobacco use
  Female employee observed eating at front counter in coffee area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink in coffee area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Mineral buildup inside ice machines. Debris observed on interior of ice chute and on nozzels of soda fountains. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s)(Roasted Root Vegetable salad). (Corrected On Site)
• Proper date marking & disposition
  Prepared potentailly hazardous foods stored under refrigeration for more than seven (7) days. (Corrected On Site)
• Consumer advisory provided for raw or undercooked foods
  No consumer advisory provided for undercooked meats being served in the cafeteria. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  Establishment is using reduced oxygen packaging for food storage without the approval of the Health Department. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  A variance has not yet been requested for the use of reduced oxygen packaging within the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer observed inside of the under counter refrigerator (cofee bar and in the "...Woodlands" area). (Corrected On Site)
• Food properly labeled; original container
  Ingredient bins observed unlabeled with the common name of the ingredient stored inside. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Rodent droppings observed in one section under a counter in the coffee service area. Gnats/fruit flies observed lightly in the downstairs warewashing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS Per J. Coleman)
• Contamination prevented during food preparation, storage, & display
  Insufficient food gaurds for pastries in the middle of the food court, and for breads and chips on display at each of the hot food service counters (including the coffee area). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food employees observed not wearing hair restraints (coffee bar and cold prep kitchen). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  During pauses in use, in use utensils area being stored in standing water. Ice scoop observed stored in ice machine in coffee area. Knives observed stored in seams of shelf along cooking line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Equipment and and utensils not properly air dried before storage. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Beverage stirrers in customer condiment area are not store in a manner to prevent contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards were observed heavily worn and scorn in various locations throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Door of warming unit along cooking line observed being held closed with a string. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  No hot water at one of the downstairs kitchen handsinks. (Corrected On Site)
• Plumbing installed; proper backflow devices
  Pipe is leaking water underneath the hand washing sink near the downstairs 3-compartment sink.
• Physical facilities: installed, maintained, & clean
  Floors underneath shelving in the dry storage area observed unclean and ceiling over 3 compartment sink in basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Gaps observed around piping going through ceiling ice machine area in rear area of cooking line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 04, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Make handsink accessible. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Clean walls to remove heavy spillage.Repair handsink near main kitchen. (Corrected On Site)

Feb 27, 2013 (Complaint)

• Wiping cloths: properly used & stored
  NO SANITIZING SOLUTION FOR WIPING CLOTH (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  DIRTY FLOORS IN PREP ROOM (Corrected On Site)

Jun 01, 2012 (Complaint)

• Hands clean and properly washed
  Employees were not washing their hands.(hands washed) (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.No soap at handwashing sink.No paper towels at handwashing sink.(provided) (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Eating utensils in the customer service area were not inverted.(inverted) (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single-service items not stored in plastic sleeves. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards needed to be resurfaced or replaced. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Rubbermaid cart(s) needed cleaning.(cleaned) (Corrected On Site)