Sep 22, 2014 (Restoration)

Sep 18, 2014 (Complaint)

• Correct response to questions
  Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink.
• Food in good condition, safe, unadulterated
  Food stored in original metal cans after opening. (Corrected On Site)
• Food separated and protected
  Raw meat stored above produce in walk in refrigerator.
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces (cutting boards and food containers).
• Proper reheating procedures for hot holding
  Reheated food in microwave covered with plastic wrap.
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature (below 135 degrees F)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). Cold holding table is suppose to be filled with ice. No ice under food pans.
• Proper date marking & disposition
  Prepped food held over 24 hours in walk in not labeled.
• Food properly labeled; original container
  Large dry storage containers for flour and sugar not labeled.
• Insects, rodents, & animals not present
  Live roaches, mice droppings, and rat droppings present inside of restaurant.
• Insects, rodents, & animals not present
  Back door not sealed. Back door screen is broken.
• Insects, rodents, & animals not present
  Heavy live and dead roaches on pest sticky traps throughout store.
• Contamination prevented during food preparation, storage, & display
  Using trash bags and outside plastic bags to store food (mostly raw meat)
• Contamination prevented during food preparation, storage, & display
  Raw chicken and potatoes stored on floor.
• In-use utensils: properly stored
  Scoops used for flour and sugar left inside food bin and handles have contact with food.
• Nonfood-contact surfaces clean
  All shelving units (including shelves inside refrigeration units), inside microwave, cooking equipment, and grill area have heavy debris and/or grease.
• Garbage & refuse properly disposed, facilities maintained
  Unclean ground area around and under the dumpster(s). Heavy rat droppings, trash, and flies.
• Physical facilities: installed, maintained, & clean
  Floors, walls, and baseboards in kitchen are unclean.
• Physical facilities: installed, maintained, & clean
  Missing tiles in ceiling in kitchen
• Physical facilities: installed, maintained, & clean
  Old or unused equipment stored in the establishment.
• Adequate ventilation & lighting; designated areas used
  Unshielded light bulb in walk in and in hallway to back door

Apr 17, 2014 (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. (Corrected On Site)
• Hands clean and properly washed
  Observed employees not washing their hands before or in-between tasks.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Food stored in non-food grade storage bins in walk in.
• Contamination prevented during food preparation, storage, & display
  Food items stored on the floor in walk in refrigerator.
• In-use utensils: properly stored
  Knives stored on countertops throughout kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  Restroom door does not close on its own. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mops were left in mop bucket.
• Physical facilities: installed, maintained, & clean
  Floors and walls throughout the back of house are unclean.

Dec 06, 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. (CORRECTED ON SITE) (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECTED ON SITE)
• Proper date marking & disposition
  Bag of cheddar cheese located inside the walk-in refrigerator was opened the day before (per operator) was not date marked (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  Missing thermometer inside the chest freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Opening to wall surface leading to exterior located in the rear storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Missing ceiling tiles above the exhaust vent hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Mouse droppings observed on the floor near the cook line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 03, 2013 (Restoratioin)

Oct 02, 2013 (Restoration)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Proper date marking & disposition
  Prepared foods stored in the refrigerator for over 24-hours are not labeled and date marked. (Repeat)
• Proper cooling methods used; adequate equipment for temperature control
  Walk-in refrigerator is not maintaining an adequate cold holding temperature.

Oct 01, 2013 (Complaint)

• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)cooked foods inside of the walkin unit not dated or labeled
• Toxic substances properly identified, stored, used
  Pesticide chemicals stored under neath hot buffet table(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Provide effective extermiantion for roach activity
• Physical facilities: installed, maintained, & clean
  Floors inside of the kitchen and around cooking units contain grease and food debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 24, 2013 (Complaint)

• Food separated and protected
  Food not protected from contamination keep food covered or wrapped. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean upright freezer at bottom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Approved thawing methods used
  Improper thawing. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single service items not protected from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Clean non food contact surfaces where needed, including shelvings. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unclean floor behind, under and in corners of equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 18, 2013 (Routine)

• Food separated and protected
  eggs stored on the middle shelf inside of the walkin refrigerator (Corrected On Site)
• Proper date marking & disposition
  Cooked potentially hazardous foods are not dated or labeled (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single-service items unprotected at counter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  shelving inside of the walkin box is rusted(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 12, 2012 (Follow-up)

• Food separated and protected
  UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN COOLERS (Corrected On Site)
• Proper cold holding temperatures
  SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)

Dec 05, 2012 (Follow-up)

• Correct response to questions
  NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Correct response to questions
  NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  UNCOVERED FOOD ITEMS IN THE REACH IN COOLERS (Corrected On Site)
• Proper hot holding temperatures
  SOME HOT FOOD ITEMS ARE NOT HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)

Nov 30, 2012 (Complaint)

May 14, 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. (Corrected On Site)
• Proper use of restriction and exclusion
  Establishment does not have a current employee health policy that includes exclusion of employees diagnosed with an infectious agent specified in section 300.3 of the DC Food Code. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Dishwasher observed not sanitizing dishes. (Corrected On Site)
• Proper date marking & disposition
  Improper date marking of potentially hazardous foods stored in the walk in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Approved thawing methods used
  Uncooked meats observed thawing at room temperature.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).

Feb 14, 2012 (Routine)

• Hands clean and properly washed
  HAND SINK DID NOT HAVE PAPER TOWES AT VISIT. (Corrected On Site)
• Food separated and protected
  FOOD WAS STORED IN CANS IN THE WALK IN UNIT. ALL FOOD AND CONDIMENTS MUST BE REMOVED FROM CANS ONCE OPENED. ALL FOOD STORED IN THE WALK IN UNIT MUST BE COVERED AND PROTECTED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWIG FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)SHELVES IN THE WALK IN UNIT CONTAINED DEBRIS AND FOOD PARTICLES. 2)FAN COVER IN THE WALK IN UNIT CONTAINED HEAVY DUST BUILD-UP.3)INTERIOR OF MICROWAVE CONTAINED SPILLAGE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. SEVERAL ITEMS ON THE BUFFET WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL ITEMS ON THE COLD BUFFET WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  AREA AROUND DUMPSTER CONTAINED TRASH AND DEBRIS AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)