Oct 16, 2014 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  No hand washing signage for hand washing located in the kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Scratched cutting boards observed(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jul 25, 2013 (Follow-up)

Jul 10, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• In-use utensils: properly stored
  Knives stored inbetween colding hold unit and small refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 04, 2013 (Routine)

• In-use utensils: properly stored
  Knives stored between refrigerator and counter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Floors and shelves have dirt accumulation.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 14, 2012 (Follow-up)

• Food separated and protected
  UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN COOLER (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES/CAN OPENER AND ICE BOX DROP PANNEL
• Proper cold holding temperatures
  SOME COLD FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)

Aug 07, 2012 (Routine)

• Correct response to questions
  Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site)
• Management awareness; policy present
  The establishment did not provide proof of an employee health policy regarding the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper use of restriction and exclusion
  The establishment did not provide an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  The cook is handling the chips with her bare hands. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice is building up on the walk-in freezer floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Mold was observed on the ice maker's chute and metal drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  The dishwash machine's rinse cycle is not reaching the data plate's minimum recommended temperature of 120 degrees Fahrenheit for proper sanitizing. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Romaine and greenleaf lettuce are held at improper temperatures in the under counter refrigerator. (Corrected On Site)
• Toxic substances properly identified, stored, used
  There is an unlabeled plastic spray bottle of cleaning solution at the bar. (Corrected On Site)
• Thermometers provided & accurate
  There is no visible thermometer in the under counter refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There is an unlabeled plastic squeeze bottle of oil on the kitchen shelf. (Corrected On Site)
• Insects, rodents, & animals not present
  There are openings in the ceiling outside the kitchen due to missing tiles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Linen cloths are laid on romaine lettuce, greenleaf lettuce, and cucumbers in the cold holding units. (Corrected On Site)
• Personal cleanliness
  The cook is not wearing a hair restraint. (Corrected On Site)
• Wiping cloths: properly used & stored
  The wiping cloths are stored on the cutting boards and counters; no wiping cloth solutions have been prepared. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cardboard is lining storage rack shelves in the kitchen. Aluminum foil is lining shelves in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's wash solution temperature did not reach 120 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chlorine test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's wash and rinse cycle temperatures did not reach the data plate's minimum recommended temperature of 120 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  There is no hot water (110 degrees Fahrenheit or above) at the women's toilet room handwashing sink. (CORRECT VIOLATION WITHIN 24 HOURS)
• Plumbing installed; proper backflow devices
  There is no air gap beneath the spray hose above the garbage disposal unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is no lighting (blown bulb) in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)