Jul 16, 2014 (Follow-up)

Jul 10, 2014 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  There is no hand washing signage at the hand washing sink locate at warewashing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Uncovered food item stored in walk-in-refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Can opener, blade area, not cleaned as needed to preclude accumulation of solid residues. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Inside surfaces of ice making machines ( in the kitchen and warehouse) not cleaned as needed (mildew observed). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item held at improper temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Minced garlic in oil was put on rack at room temperature. (Corrected On Site)
• Thermometers provided & accurate
  Broken thermometer in under counter refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Unlabeled food items such as sugar container observed in dry food storage area.. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Electric fly zapping facilities installed above 3-compartment sink, wire rack carrying food contact surfaces and vacuum packaging machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food items stored on the floor in walk-in-refrgirator, dry storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Scratched cutting boards observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Grease observed on exhaust hood filters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 11, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  NOT EVERY HAND SINK HAS A HAND WASH SIGN AT THE AREA. (Corrected On Site)
• Food separated and protected
  FEW NUTS CONTAINERS ARE NOT COVERED WELL IN FREEZER AND AN OPEN SALT PLASTIC BAG IN STORAGE AREA. (Corrected On Site)
• Personal cleanliness
  OBSERVED ONE EMPLOYEE HANDLING FOOD WITHOUT HAIR RESTRAINT. (Corrected On Site)
• Nonfood-contact surfaces clean
  ALUMINUM FOIL USED ON STOVE WITH FOOD RESIDUES, DEBRIS AND GREASE. iT SHOULD BE CHANGED NEW AT LEAST WHEN FINISHING EVERY DAY WORK. (Corrected On Site)

Jan 15, 2013 (Follow-up)

• Correct response to questions
  No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 24 HOURS)
• Management awareness; policy present
  The establishment does not have an employee health policy for the prevention of foodborne illness. I provided the person in charge with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 24 HOURS)
• Proper use of restriction and exclusion
  The establishment does not have an employee health policy regarding the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 24 HOURS)
• Food separated and protected
  Carrots and other vegetables were stored beneath seared lamb in the "expediter" walk-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The dishwash machine is out of order therefore utensils placed in the unit are not being sanitized. (CORRECT VIOLATION WITHIN 24 HOURS)
• Proper cooling time & temperatures
  Numerous food items are undergoing cooling and are currently held above 41 degrees Fahrenheit. The person in charge was unable to accurately denote when these food items were either placed in the walk-in refrigerators or when they dropped below 140 degrees Fahrenheit. There are no cooling logs provided and no one is closely monitoring the cooling. (CORRECT VIOLATION WITHIN 24 HOURS)
• Proper cold holding temperatures
  Food in the walk-in refrigerator are held at improper temperatures. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  A large turkey breast was vacuum packaged on the premises however there was no information to indicate the date by which it should be discarded. (CORRECT VIOLATION WITHIN 24 HOURS)
• Proper cooling methods used; adequate equipment for temperature control
  As food items which need to be cooled are cooked or seared, some are quickly wrapped in plastic then placed in the walk-in refrigerator to begin cooling. These food items should be placed in the refrigeration units unwrapped but properly protected once the cooling process begins. Beef wellington was left at room temperature to begin its cooling however no one was monitoring the point at which the food dropped below 140 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 24 HOURS) (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's wash cycle temperature was measured at l48 degrees Fahrenheit. (CORRECT VIOLATION WITH 24 HOURS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's final rinse cycle temperature was measured at 148 degrees Fahreneheit. (CORRECT VIOLATION WITHIN 24 HOURS)
• Plumbing installed; proper backflow devices
  The cold water knob at the kitchen handwashing sink is out of order. Only hot water is available at the sink. (CORRECT VIOLATION WITHIN 24 HOURS)

Nov 27, 2012 (Routine)

• Hands clean and properly washed
  Lack of handwashing observed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  Employees observed handling ready to eat items with bare hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing sink in chocolate room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Handwashing sink blocked by trash can. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling time & temperatures
  Cooked phf are not meeting the cooling curve.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Ready to eat, phf are not date marked. (Corrected On Site)
• Insects, rodents, & animals not present
  Mice droppings observed storage area near water heaters and delivery area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single-service items unprotected at counter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Gloves used properly
  Food handlers were not changing gloves between task.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Filter of ice machine is dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). (Corrected On Site)

Sep 05, 2012 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Around noon, many of the employees were eating food throughout the kitchen. A table of food was provided in one of the prep areas and employees sat in an area of the kitchen near the employee locker room and ate their lunch. Management must designate an area outside of the kitchen where employees can eat. (Corrected On Site)
• Hands clean and properly washed
  Employees were observed using gloves for extended periods. Very little handwashing was observed between glove changes. One employee was observed touching her face with her glove but did not discard the glove before resuming her task. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing sink in the "chocolate room" in the bakery area and rear prep area/warewashing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  A container of redskin potatoes in water is uncovered in the walk-in refrigerator. Various food items are uncovered in the bakery. (Corrected On Site)
• Food separated and protected
  Raw bacon is stored above containers of various types of vegetables and fruit in the reach-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold is accumulating on the ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  The interior of the reach-in refrigerator in the bakery are is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  The floor and shelves of the walk-in refrigerator in the bakery area is unclean. The compressor fan guards in walk-in refrigerator #1 are covered with dust. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Corned beef, sliced turkey, and bacon in the walk-in refrigerator and reach-in refrigerator are held at improper temperatures. (Corrected On Site)
• Proper date marking & disposition
  The lemon dill mayonnaise and shallots mayonnaise that are have a date of 8/20/2012 and stored in the under counter refrigerator was not discarded. (Corrected On Site)
• Food properly labeled; original container
  There are unlabeled rolling bins of flour and rice beneath the prep sink across from the cooking units. There are unlabeled food containers near the loading dock. (Corrected On Site)
• Insects, rodents, & animals not present
  Mouse droppings were observed on a wooden pallet in the storage room and near the loading dock. A dead mouse was found in a trap. The establishment must provide pest control service prior to follow-up inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  Three (3) employees that are preparing food are wearing a watch on their wrists. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Disposable flatware (knives, forks, and spoons) is stored in a container with the food-contact surfaces of the utensils exposed. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The shelf beneath the drainboard at the dishwash machine is lined with a double layer of cardboard. The interior of the ice maker in the warehouse/equipment storage area has a buildup of rust. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Many of the cutting boards have numerous grooves and are chipped along the edges. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chemical test strips to measure the concentration of chlorine sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There is no air gap beneath the spray hose above the garbage disposal unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The garbage disposal unit in the warehouse/equipment storage area is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  There is no covered receptacle for feminine hygiene products in the outer women's toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Water is leaking from the ceiling in the warehouse/equipment room and there is black mold on the ceiling in the rear of the room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 24, 2012 (Routine)

• Hands clean and properly washed
  No handwashing observed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Raw food stored above ready to eat items.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Equipment not being sanitized due to inadequate rinse temperature in the warewash machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  Establishment conduct ROP methods without a variance and HACCP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  Establishment conduct ROP methods without an approved variance and HACCP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Thermometers on warewash machine in warehouse are not working.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)

Apr 03, 2012 (Preoperational)

• Single-use/single-service articles: properly stored & used
  WARES ON SHELVES EXPOSED. (Corrected On Site)