Apr 08, 2014 (Follow-up)

Apr 02, 2014 (Routine)

• Correct response to questions
  The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  Observed employee wash hands for 8 seconds. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand sinks are blocked on multiple occasions. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Towels not available at hand sink in bar. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Shellstock tags are not dated when last sold from Establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Lobster bodies in walk in freezer are contaminated from dripping condenser fluid from Freezer unit. Bodies are discarded. Containers of food are stored inside ice used as a food in beverages. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Can opener is dirty (corrected on site). Ice machine has visible mold present on interior and drop plate. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Sanitizer at triple sink of bar tests well above manufacture specifications. (Corrected On Site)
• Proper cold holding temperatures
  Temperature control for safety foods temp above 41 degrees in reach in on line. Foods discarded. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  Establishment is pickling foods on site for the purpose of preservation. Manager confirms foods are held up to three weeks. Establishment does not have HACCP Plan or Variance. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  Establishment is performing Pickling for the use of preservation without HACCP Plan and Variance Granted from Health Department. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Reach in refrigerator is holding at 48 degrees. Foods inside reach in refrigerator temp above 41 degrees. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Working containers of spices/oils are not name labeled on shelf in dry storage. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Multiple fruit flies present in prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  Food employee is wearing bracelets. (Corrected On Site)
• In-use utensils: properly stored
  Utensils are stored in standing water (room temperature) on line in two areas. (Corrected On Site)
• Nonfood-contact surfaces clean
  Shelving housing dry storage items in main kitchen has visible oil and dust buildup. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 18, 2013 (Follow-up)

Jun 10, 2013 (Routine)

• Food separated and protected
  ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION. ITEMS WERE NOT STORED PROPERLY AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  SEVERAL CUTTING BOARDS WERE IN POOR CONDITION AT VISIT. ALL CUTTING BOARDS MUST BE FREE OF STAINS AND HAVE A SMOOTH SURFACE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS STORED IN THE WALK-IN UNIT MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site)
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION AT ALL TIMES WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  DISH MACHINE DID NOT PASS THE STRIP TEST AT VISIT. THE ECOLAB TECHNICIAN WAS ON PREMISES AND WAS ABLE TO ADJUST THE MACHINE. THE WATER LEVEL ON THE FINAL RINSE WAS TO LOW. (Corrected On Site)

Jan 18, 2013 (Routine)

• Proper date marking & disposition
  FOOD IN WALK IN NOT LABELED AS TO PULL OFF DATE. (Corrected On Site)
• Thermometers provided & accurate
  NO THERMOMETER IN REACH IN UNIT (Corrected On Site)

Nov 05, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Shellstock found in walk-in refrigerator without tag attached. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (Corrected On Site)
• Consumer advisory provided for raw or undercooked foods
  No consumer advisory posted for raw and undercooked foods. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(under counter)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Dead roach observed inside of handwashing sink in the warewashing area. (Corrected On Site)

Feb 02, 2012 (Routine)

• Consumer advisory provided for raw or undercooked foods
  There is no consumer advisory notice posted (raw oyster bar).(issued) (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The inside bottom of the stainless utensil drawer and the utensils needed cleaning and sanitizing. (cleaned and sanitized) (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  The data plate on the warewash machine was not readable. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)