Nov 20, 2012 (Routine)

• 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.
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).

Mar 14, 2012 (Follow-up)

Feb 15, 2012 (Routine)

• Correct response to questions
  Neither the Certified Food Protection Manager certificate issued by the DC Department of Health nor the establishment's business license are conspicuously posted in the establishment. (Corrected On Site)
• Management awareness; policy present
  The establishment does not have 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
  No employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  The cook is slicing bread and making ham sandwiches without wearing any gloves. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the handwashing sinks in the middle toilet room and the downstairs bar. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no soap at the handwashing sink at the downstairs bar. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There are no paper towels at the handwashing sink at the downstairs bar. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The coffin style freezer needs to be defrosted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  The chicken wings on the stove are held at improper temperatures. (Corrected On Site)
• Proper cold holding temperatures
  The spring mix lettuce is held at an improper temperature. (Corrected On Site)
• Proper date marking & disposition
  The sliced provolone cheese in the reach-in refrigeraotor is not date marked. (Corrected On Site)
• Proper date marking & disposition
  The sliced provolone cheese that was not date marked was not discarded. (Corrected On Site)
• Thermometers provided & accurate
  There are no visible thermometers in the coffin-style refrigerator and the under counter refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  There are openings in the kitchen ceiling above the reach-in refrigerators and under counter refrigerator due to loose tiles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  An electric pest contol device is installed above a table with clean utensils and clean linen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wet wiping cloths were stored either on top of a cutting board or in a bucket of water. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  The plates on the top kitchen shelf are stored with the food-contact surfaces exposed and need to be covered or inverted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The ice machine's drip panel and the interior wall have a abuildup of rust; lime is accumulating on the interior wall of the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The surfaces of the cutting boards are deteriorating and the cutting boards are chipped and have numerous cracks and divots. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chemical test strips available to measure the concentrations of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's wash temperature did not reach a temperature of at least 120 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's final rinse temperature did not reach a minimum temperature of 120 degrees Fahrenheit as require by the data plate instructions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There is no air gap beneath the spray hose over the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  The garbage disposal unit is directly connected to the 3-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)