Oct 20, 2014 (Follow-up)

• Proper cold holding temperatures
  Cold food in the breakfast prep refrigerator between the oven and sauté at inadequate temperatures. Food may not be stored in unit. Food removed. Sign posted. Contact DOH to re-inspect and remove sign.
• Consumer advisory provided for raw or undercooked foods
  Establishment has posted consumer advisory sign but has not added reminder to the menu. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Refrigeration unit at inadequate temperature. Food may not be stored in unit. Food removed. Sign posted. Contact DOH to re-inspect and remove sign.

Oct 01, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE: 1) INTERIOR OF REACH IN UNITS CONTAINED FOOD PARTICLES AND SPILLAGE. 2) INTERIOR OF ICE MACHINE CONTAINED SLLIME BUILD-UP.
• Proper cold holding temperatures
  ALL COLD FOOD ITEMS AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL PREPARED FOODS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Consumer advisory provided for raw or undercooked foods
  CONSUMER ADVISORY WAS NOT LISTED ON THE MENU NOR POSTED IN THE ESTABLISHMENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  ESTABLISHMENT MUST PROVIDE A VARIANCE FOR VACUUM PACKING. THEY WERE PROVIDED WITH MR. GIBSON'S INFORMATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  DISH MACHINE FAILED THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE ALL ITEMS UNTIL MACHINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jul 23, 2013 (Follow-up)

• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (Corrected On Site)

Jun 20, 2013 (Complaint)

• 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)
• 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 eating, tasting, drinking, or tobacco use
  Food employee observed drinking in the food preparation area. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink (bar). (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's ice chute.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling time & temperatures
  Rice in the walk-in refrigerator not cooled to the proper temperature within allotted time frame.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Inadequate labeling and date marking of potentially hazardous ready-to-eat foods stored under refrigeraton.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in the under counter reach-in refrigerator at the bar.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food employees observed working with food while not wearing a hair restraint. (Corrected On Site)
• In-use utensils: properly stored
  Ice scoops stored with handles inside of the ice. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single-use containers are being reused for food storage.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• 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)
• Warewashing facilities: installed, maintained, & used; test strips
  No apparent detergent-sanitizer is available for warewashing and sanitizing in the same step at the 2-compartment sink.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Mold observed on the ceiling of the meat cutting area. Syrup spillage observed on the bottom of the refrigerator at the bar (main floor bar).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mops are not stored in a position that allows proper air drying when not in use.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 07, 2012 (Follow-up)

Nov 28, 2012 (Routine)

• Correct response to questions
  Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Food containers, items, packages stored on floor inside walk-in refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel and on ice chute. Lime & calcium deposits observed inside dishwashing machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Food items/containers/ packages not properly date-marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Consumer advisory provided for raw or undercooked foods
  No "consumer advisory" posted at establishment or on menu. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  No variance approved by DOH at establishment for "sous vide" operation at establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  No HACCP plan submitted to DOH for "sous vide" operation at establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  No variance request for "sous vide" operation on file with DOH. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer(s) located inside reach-in & in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Food items/containers and dry ingredient storage containers not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Pots/pans/bowls improperly stored on shelves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• 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)
• Nonfood-contact surfaces clean
  Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mops improperly stored at mop sink to dry. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Ceiling tiles in need of replacement - especially near walk-in refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)