Jun 05, 2013 (Follow-up)

May 14, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  PROVIDE A SCOOP HOLDER WTIH A HANDLE TO OBTAIN ICE. A CUP MAY NOT BE USED IN ORDER TO PREVENT CONTAMINATION OF ICE.SODA GUNS HAD SYRUP BUILD-UP AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  ALL HOT FOOD MUST BE 140.0 DEGEREES PRIOR TO BEING PLACED ON THE STEAM TABLE. THE STEAM TABLE IS A HOT HOLDING UNIT ONLY. IT SHOULD NOT BE USED TO HEAT UP FOOD.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  ESTABLISHMENT HAD AN EXCESSIVE AMOUNT OF FLIES IN THE FOOD PREP AREA AT VISIT. BACK DOOR DOES HAVE A SCREEN IN PLACE. PEST CONTROL MEASURES MUST BE INCREASED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Dec 11, 2012 (Follow-up)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).

Dec 05, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Handwashing sink at bars found unclean. (Corrected On Site)
• Food separated and protected
  Raw foods stored above ready to eat foods in the reach-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Soda nozzles at both bars found unclean with heavy build-up. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food stored on the floor of the walk-in refrigerator. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Utensils for service not inverted to prevent contamination by hands. (Corrected On Site)
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Walls in kitchen area on the side with fryers and stove have grease/oil and dust accumulated throughout.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 16, 2012 (Follow-up)

• Food separated and protected
  Raw burgers stored over ready to eat items.
• Warewashing facilities: installed, maintained, & used; test strips
  The warewash machine is not reaching the minimum wash and rinse temperature of 120F as cited 7/19/12.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s) as cited 7/19/12.
• Toilet facilities: properly constructed, supplied, & cleaned
  The toilet room doors are not closing tightly as cited 7/19/12.

Jul 19, 2012 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty. Deborah A. Enten: Prometric Certificate #1695796; Examination Date 2/20/2012 (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Correct response to questions
  The establishment's business license is not conspicuously posted in the establishment. (Corrected On Site)
• Management awareness; policy present
  The establishment does not have 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 5 CALENDAR DAYS)
• Proper use of restriction and exclusion
  The establishment does not have an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hands clean and properly washed
  No proper handwashing was observed by kitchen employees since the kitchen handwashing sink was blocked and according to management and other employees, it has been blocked at least since the night before. Therefore no handwashing sink was immediately accessible for handwashing as required. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  The kitchen handwashing sink is unclean; various bits of debris are in the sink's bowl. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  The kitchen handwashing sink is piled up with items at least two (2) feet above the sink. Boxes and other items are on the floor blocking this sink and it is practically impossible to reach it. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  At least four (4) handwashing sinks do not have handwashing signage posted. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Utensils placed in the dishwash machine are not being sanitized. The chlorine sanitizer concentration in the dishwash machine was measured at 10 ppm. Items are now being washed, rinsed, and sanitized in the 3-compartment sink. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The bottom shelf of the reach-in freezer is unclean. Gunk is in the bottom of the soda gun holsters at both bars. (Corrected On Site)
• Proper cooling time & temperatures
  In the reach-in refrigerator, macaroni and cheese and mashed potatoes that were cooked at approximately 2:00 PM or earlier were measured at temperatures ranging from 48-138 degrees Fahrenheit at approximately 8:45 PM. The person in charge is unaware of the proper cooling times, temperature, and procedures but is now familiar. (Corrected On Site)
• Proper cold holding temperatures
  Guacamole, mayonnaise, cut romaine lettuce, and other food items are held at improper temperatures in the refrigerators. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The ambient air temperature of the reach-in refrigerator was measured at a temperature above 41 degrees Fahrenheit and the food items held within were not maintained at the proper temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  The establishment is cooling cooked food in containers at least 10 inches deep and no stirring, ice baths, or any other appropriate cooling methods are in use. (Corrected On Site)
• Thermometers provided & accurate
  There is no thermometer in the white reach-in freezer and the outdoor produce walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Buckets of onions are unlabeled. The plastic flour and sugar bins are unlabeled. (Corrected On Site)
• Insects, rodents, & animals not present
  There is a gap around the pipes in the wall near the steps leading to the office. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  The name of the establishment's pest exterminator and the pest control control were not provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  The rear kitchen door is open for ventilation and there is no screen or other barrier installed to prevent the entry of pests. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  The cook is wearing a bracelet on each wrist. (Corrected On Site)
• Personal cleanliness
  The dishwasher is not wearing a hair restraint. (Corrected On Site)
• In-use utensils: properly stored
  A metal cup which is used as an ice scoop is resting on its side in an ice bin. The cup should be replaced by an ice scoop. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  The plates on the top shelf in the kitchen are stored with the food-contact surfaces unprotected; these items should be covered or inverted. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The rubber gasket on the reach-in refrigerator door is deteriorating and loose. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Aluminum foil is lining the shelf under the steam table and another shelf in the kitchen; the alumnium foil must be removed and not replaced. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are badly chipped; the edges are not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine was not reaching the minimum wash and rinse cycle temperatures of 120 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chlorine test strips are available to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  There is no hot water (110 degrees Fahrenheit or above) at handwashing sink and 3-compartment sink on the 2nd level. (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)
• Sewage & waste water properly disposed
  The name of the establishment's grease collection contractor and grease collections contract was not provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  The toilet room doors are not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  The name of the establishment's trash collection contractor and trash collection contract was not provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is lighting (blown bulbs) in neither the reach-in freezer nor the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)