Jun 16, 2014 (Follow-up)

• Proper cold holding temperatures
  Cold food item(s) in refrigerated counter tops and refrigerated drawers along front line were held at improper temperature(s). (REPEAT)
• Insects, rodents, & animals not present
  Small flies were observed in bar area flying from under mats on bar top when moved at time of inspection. (REPEAT)

Jun 11, 2014 (Follow-up)

• Required records available: shellstock tags, parasite destruction
  Mussels on line have no shell stock tags. Two bags of oysters in walk in cooler and one container of oysters in walk in cooler do not have shell stock tags. Unidentifiable shellstock is destroyed in the presence of the inspector. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Drip plate of both ice machines on lower levels observed unclean. Interior of large ice machine is unclean.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold foods on front line temp above 41 degrees F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Small flies observed in bar area landing on walls, cabinets, wine bottles, and wine corks. No pest application was performed since the last inspection report on 6/6/14.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Rotting wood observed beneath beer taps. Floors unclean in bar. Both these items create harborage areas for fly activity and breeding. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 06, 2014 (Routine)

• No bare hand contact with ready-to-eat foods or approved
  Employee was observed garnishing food with bare hands in along service line. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Shellstock was observed stored in a cooler and refrigerated drawer along service line without shellstock identification tags/labels. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Drip panels of ice machines in basement and ice bin in wait staff prep area were observed unclean. Unclean surfaces were observed on the interior of the warewashing machine in kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) in refrigeration units along service line were held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Date markings were lacking on some ready-to-eat prepped food items in refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Prepared food items in refrigeration units were observed held past 7 calendar days. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Refrigeration unit along service line was not maintained at 41 degrees or below. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Small flies were observed in bar area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  A pot containing stock that was cooling was observed stored on the floor in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloths were observed stored on prep tables along service line. (Corrected On Site)
• In-use utensils: properly stored
  In use utensils in prep areas were observed stored in containers of standing water. Container in prep area along cooking line in kitchen was measured at 83 degrees. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Food equipment and utensil on shelving in warewashing area, wait staff prep area and wine glass in bar area were not stored in a manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Tableware outside on tables and in wait staff prep area in outdoor seating area were not stored in a manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Straws in containers on bar top were not stored in manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards on prep tables and stored in warewashing area were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  The ground in outdoor recycle areas and outdoor kitchen were observed unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unclean surfaces (i.e. walls, floors and ceilings) were observed in warewashing/bakery area, prep room in basement, dry storage room in basement and in bar area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Damaged walls were observed in basement prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 18, 2013 (Follow-up)

• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink. (Corrected on Site) (Corrected On Site)
• Personal cleanliness
  Mannager did not have hair restraint. (Corrected on Site) (Corrected On Site)
• Garbage & refuse properly disposed, facilities maintained
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean ground area around and under the dumpster(s).

Nov 12, 2013 (Routine)

• Hands clean and properly washed
  ONE HAND SINK DID NOT HAVE DISPOSABLE PAPER TOWELS AT VISIT. ALL HAND SINKS MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  THE TAG MUST REMAIN WITH ALL SHELL STOCK UNTIL THE ENTIRE SUPPLY IS GONE. THE TAG MUST THEN BE RETAINED ON PREMISES FOR 90 DAYS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD DRAWERS ON THE LINE WERE NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARODUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  ALL FOOD STORED IN THE WALK-IN UNIT MUST ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES.
• Contamination prevented during food preparation, storage, & display
  CLOTH NAPKINS MAY NOT BE USED TO COVER FOOD DUE TO POSSIBLE CONTAMINATIONS. (Corrected On Site)
• Personal cleanliness
  ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  THE DISH MACHINE DID NOT HAVE SANITIZER AT VISIT. THE DISH MACHINE MUST HAVE SANITIZER AT ALL TIMES IN ORDER TO ENSURE PROPER SANITATION. (Corrected On Site)
• Garbage & refuse properly disposed, facilities maintained
  GROUNDS OF THE DUMPSTER AREA WEREE UNCLEAN AT VISIT. (Corrected On Site)

Aug 28, 2013 (Follow-up)

Aug 19, 2013 (Routine)

• Food separated and protected
  ALL OPENED DRY FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION. ESTABLISHMENT MUST PROVIDE A SCOOP WITH A HANDLE TO OBTAIN ICE FROM THE BAR. A METAL CUP MAY NOT BE USED DUE TO ICE MAY BECOME CONTAMINATED WITH THE FINGERS AND HAND.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  LARGE WHITE CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  CAN OPENER AND BASE ON THE LOWER LEVEL CONTAINED RUST AND FOOD PARTICLES AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ONE COLD UNIT AND COLD DRAWER WERE NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  FOOD MAY NOT BE COVERED WITH CLOTH NAPKINS. NAPKINS ARE NOT A SANITARY FOOD GRADE MATERIAL, BAKING PAPER OR PLASTIC WRAP MAY BE USED.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  BOTH DISH MACHINES FAILED THE STRIP TEST AT VISIT. DISH MACHINES MUST HAVE SANITIZER PRESENT AT ALL TIMES AFTER THE FINAL RINSE IN ORDER TO MAINTAIN PROPER SANITATION. TECHNICIAN ARRIVED AT TIME OF VISIT IN ORDER TO ADDRESS THIS ISSUE. (Corrected On Site)
• Hot & cold water available; adequate pressure
  THE TEMPERATURE OF THE HOT WATER WAS NOT IN COMPLIANCE WITH DC CODE AT VISIT. HOT WATER MUT BE AT LEAST 110.0F DEGREES AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  ESTABLISHMENT MUST PROVIDE A HAND WASHING SIGN FOR THE EMPLOYEE RESTROOM ON THE LOWER LEVEL.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  FLOORS, BASEBOARDS, AND DRAINS UNDER AND BEHIND EQUIPMENT WERE UNCLEAN AT VISIT. THESE AREAS MUST BE KEPT CLEAN IN ORDER TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 17, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Handsink on the main line is blocked. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Shellstock tags not attached to lots of shellfish found on the main line and in the "fish cabinet" located downstairs. Shellstock tags not stored in proper chronological order.(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)
• Compliance with variance, specialized process, and HACCP plan
  Estabishment is pickling/jarring vegetables, vacuum packaging, performing sous vide, and smoking meats (sausage).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) CEASE AND DESIST OPERATION UNTIL FURTHER NOTICE - EMBARGO ORDER ISSUED.
• Variance obtained for specialized processing methods
  Variance has not been requested to perform, smoking, pickling, vacuum packaging and sous vide processes within the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food employee observed not wearing a hair restraint while working with food.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards (various) are worn with grooves and stains throughout.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Food debris observed on the floor underneath shelves in the dry storage area. (Corrected On Site)

Nov 05, 2012 (Routine)

• Food separated and protected
  Observed uncovered food containers. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards have deep cuts and scratches. (resurface). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Clean non food contact surfaces where needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Hot water knob on sink is defective in rear area. Three(3)compartment sink leaks at bottom in rear area (bakery). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 11, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  CUTTING BOARDS ON THE LINE AND THE ICE MACHINE/Unclean food-contact surfaces
• Compliance with variance, specialized process, and HACCP plan
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)NO HAACP PLAN IN PLAC FOR SOUS VIDE
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)WALLS AND FLOORS AT THE END OF THE LINE CONTAIN GREASE AND FOOD DEBRIS

Mar 21, 2012 (Follow-up)

Feb 02, 2012 (Routine)

• Physical facilities: installed, maintained, & clean
  DISPOSER AT WAREWASHER AREA DOES NOT WORK.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)