Aug 19, 2014 (Follow-up)

Aug 11, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(Observed dirty cutting boards. Observed gaskets inside reach-in refrigerators where needed.) Observed personal items inside reach-in refigerator for customers.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single-service items not stored in plastic sleeves.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Apr 03, 2014 (Follow-up)

Mar 28, 2014 (Routine)

• Management awareness; policy present
  Employee health policy is not present on site. Manager explains they do not a specific policy that he is aware of. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  Observed food handler wash hands for 9 seconds. (Corrected On Site)
• Hands clean and properly washed
  Observed food handler move from organizing dishes in dish sink to cutting basil on a cutting board in prep area without performing a hand wash and glove change. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No hand washing sign in present at hand sink in restroom. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Paper towels not present at hand sink in front of house. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink in back of house has container of spinach, a can opener, a container of chemical inside basin that block the sink from use. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Soap not available at hand sink in back of house. (Corrected On Site)
• Food separated and protected
  Raw shelled eggs stored over ready to eat feta inside reach in cooler. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Can opener, soda nozzles, and milk shake spindle are observed dirty. (Corrected On Site)
• Proper reheating procedures for hot holding
  Hot holding unit (Manager cannot confirm this is a heat and serve unit) is used to reheat large batches of soup, beans, and meat sauce. Food handler explains foods were placed in the hot well at 8:00 AM. The current time is 10:10 AM. Foods have not yet reached 165 degrees F to satisfy proper reheating parameters. Foods were discarded in the presence of the inspector. Alternate reheating procedures shall be implemented to ensure parameters are met. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Time as a public health control: procedures & records
  Pizzas and strombolis (sausage, cheese, pepperoni) are held on a counter with a heated plate. The plate is not sufficient to maintain a temperature of 145 degrees F for the foods. Foods on plate temp 100-105 degrees F. Time shall be used as a public health control for those foods not held in temperature control. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  Thermometers are not present on interiors of multiple cold holding units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Bulk containers of not easily recognized food items are not labeled with common food name. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Mouse droppings observed inside cabinets on the front line under the hot well with single service items and beneath pipe lines from soda machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  Food handler observed working with foods without hair restraint. (Corrected On Site)
• In-use utensils: properly stored
  Utensil stored in standing, dirty water. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Food containers are stored on the floor. Cutting board stored on the floor. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting board observed heavily worn so the surface is no longer cleanable. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  Test strips for sanitizer are not available. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  Covered waste receptacle is not available in restroom used by females.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floors in kitchen have dirt and debris buildup. Walls in prep kitchen have splatter and food debris. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 25, 2013 (Routine)

• Management awareness; policy present
  The establishement does not have an employee health policy regarding the prevention of foodborne illness. I provide the establishment with a copy of the DC Food Code employee medical referral , reporting agreement and interview 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 illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Hand washing sink blocked by utensils. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in prep-in refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Unlabeled plastic squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Broken door observed in the ice machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Damaged door gasket observed in reach-in-refrgrator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

May 10, 2013 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Food separated and protected
  Provide a container to prevent contamination. Store all food in a food grade container. (Corrected On Site)

Oct 15, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink INSIDE OF THE RESTROOM
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.Some reachin units do not have thermometors(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 05, 2012 (Routine)

• Hands clean and properly washed
  Employees were not washing their hands between tasks.(hands washed) (Corrected On Site)
• Proper cooling time & temperatures
  A pan of cooked rice was being cooled at room temperature.(placed inside reach-in refrigerator) (Corrected On Site)
• Approved thawing methods used
  Bag of ground beef was being thawed at room temperature.(placed inside the reach-in refrigerator) (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The cold water handle at the handsink in the rear needed repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  The garbage was directly attached to the 3 compartment sink and attached to the drain board. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)