Aug 26, 2014 (Follow-up)

Aug 18, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  TOOLS IN HAND SINK (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  NO PAPER TOWEL AT HAND SINK. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  DIRT AND DEBRIS ON SHELVES IN WALK-IN. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  THERMOMETER AT REACH-IN DOES NOT WORK. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  MOUSE DROPPING SEEN AT CORNER AREA. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  DIRT AND MOUSE DROPPING AT CORNER AREA. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 23, 2014 (RESTORATION)

Apr 21, 2014 (Complaint)

• 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.Note: I provided the establishment with a copy of the DC Food Code employee reporting agreement, interview, and medical referral forms.
• Hands clean and properly washed
  Employees have not been washing hands between switching tasks.
• Adequate handwashing sinks properly supplied and accessible
  The hand washing sink located next to the 3-compartment sink has not been supplied with running hot and cold water.
• Adequate handwashing sinks properly supplied and accessible
  The hand washing sink by the cooking line has been blocked. (see picture).
• Food separated and protected
  Dry foods (rice, flour, breading materials) stored in opened original container (paper bags) exposed to contamination.
• Food separated and protected
  Foods (fried chicken and potatoes) stored on top of chest freezer, open to the air, unprotected in the basement room.
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces
• Food-contact surfaces: cleaned & sanitized
  Cutting boards are not clean to sight and worn out.
• Proper hot holding temperatures
  Hot food items(fried chicken wings and cooked rice) held at improper temperature(s),( observed stored at room temperature).
• Proper date marking & disposition
  Ready-to-eat foods stored in walk-in cooler not date marked.
• Proper cooling methods used; adequate equipment for temperature control
  Cooked steaks being cooled down in deep plastic container at room temperature over coutertop.
• Insects, rodents, & animals not present
  Rodent droppings observed at serveral places through out the facility.
• Contamination prevented during food preparation, storage, & display
  Foods observed being stored directly on floor in walk-in freezer.
• Wiping cloths: properly used & stored
  Wiping cloths not stored in sanitizing solution between uses.
• Utensils, equipment & linens: properly stored, dried, & handled
  Food contact surfaces stored under sewer line. (see picture)
• Single-use/single-service articles: properly stored & used
  Single-service items unprotected at counter.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cooked chicken and french fries stored directly on cardboard boxes. These cardboard boxes are not designed to be used as such.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Nonfood-contact surfaces clean
  Non-food contact surfaces (shelving units, floor areas, wok and grill areas) to preclude accumulation of soil and residues.
• Sewage & waste water properly disposed
  No garbage disposal unit (food waste grinder) installed.
• Physical facilities: installed, maintained, & clean
  Employee personal belongings stored at food preparation site.
• Physical facilities: installed, maintained, & clean
  Cluttered and under construction staircase leading to the basement from the back door of the first floor (ideal condition for rodent breading and harborage).
• Physical facilities: installed, maintained, & clean
  Damaged walls and detached or missing cove base tiles observed at several places through out the facility

Jul 30, 2013 (Complaint)

• Correct response to questions
  NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Management awareness; policy present
  NO EMPLOYEE HEALTH POLICY ON FILE
• Adequate handwashing sinks properly supplied and accessible
  CLUTERED HAND SINK . NOT ACCESSIBLE FOR HANDWASHING (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  DIRTY UTENSILS AND EQUIPMENT (Corrected On Site)
• Thermometers provided & accurate
  NON WORKING THERMOMETERS IN REACH IN UNITSNo thermometer provided to check food temperatures. (Corrected On Site)
• Insects, rodents, & animals not present
  MICE ACTIVITY ON PREMISES -DROPPING OBSERVED UNDER SINK IN KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  EMPLOYEE NOT WEARING A HAIR RESTRAINT. (Corrected On Site)
• Wiping cloths: properly used & stored
  NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
• Nonfood-contact surfaces clean
  DIRTY EXTERIOR OF REFRIGERATIOIN UNITS (Corrected On Site)
• Plumbing installed; proper backflow devices
  NO GARBAGE DISPOSAL IN FACILITY(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  NO HAND DRYING TOWELS IN BATHROOM (Corrected On Site)
• Garbage & refuse properly disposed, facilities maintained
  GARBAGE AND DIRT IN EXTERIOR STAICASE( REAR BUILDING)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  DIRTY FLOOR ESPECIALLY IN EMPLOYEE BATHROOM(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  NO LIGHT IN BATHROOM(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 08, 2012 (Follow-up)

May 09, 2012 (Routine)

• Proper use of restriction and exclusion
  NO EMPLOYEES HEALTH FILE. (Corrected On Site)
• Food separated and protected
  RICE IN OPENED BAG. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  AS PEST ACTIVITY PRESENT, ALL FOOD CONTACT SURFACE SHOULD BE CLEANED AND SANITIZED.
• Proper date marking & disposition
  FRIED EGG ROLLS NOT DATED. (Corrected On Site)
• Insects, rodents, & animals not present
  MICE DROPPING AND DEAD ROACH SEEN AT REAR AREA.
• Physical facilities: installed, maintained, & clean
  REAR AREA FOUND MICE DROPPING AND DEAD ROACH. NO GARBAGE DISPOSER.

Jan 23, 2012 (Follow-up)

Jan 18, 2012 (Follow-up)

• Proper cold holding temperatures
  RAW ONION, CUT LETTICE AND HAM ARE OUT OF TEMPERATURE (T=59).
• Physical facilities: installed, maintained, & clean
  THE SMALL SANDWICH STATION TEMPERATURE IS 60 F. REPAIR IT WITHIN 5 DAYS.