Aug 28, 2014 (Complaint)

• Hands clean and properly washed
  Employees do not follow proper hand washing procedure. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No hand sink is present in dish washing area. Establishment has one hand sink on the line that is in a separate area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink in restroom does not have paper towels. (Corrected On Site)
• Food separated and protected
  Multiple foods are not covered to protect from contamination. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Containers are not being sanitized after cleaning and rinsing. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Dicing equipment stored unclean. Can opener unclean. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Thermometer is not sanitized before use on different products. (Corrected On Site)
• Proper hot holding temperatures
  All foods in steam bath (All Potentially Hazardous) temp below 135 degrees F. Manager confirms a majority of the foods are reheated on the steam table. Steam table is not designed to reheat foods. Establishment must use other methods to ensure reheating is done within 2 hours to 165 degrees F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Bacon and cheese in reach in refrigerator temp above 41 degrees F. Cut melons in display case temp above 41 degrees F. (Corrected On Site)
• Proper date marking & disposition
  No date marking observed. Potentially hazardous foods intended to be held for more than 24 hours are not date marked. (Corrected On Site)
• Thermometers provided & accurate
  Thermometer not present inside reach in cooler on line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Multiple house flies and small fruit flies observed in back of house landing on triple sink, equipment and food. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Plastic knives are not stored in same direction to avoid contact with end of knife used for food. Single serve containers are not stored inverted on cook line to protect from contamination. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards are heavily worn and burned. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Four cooking units in back of house are not commercial units. Heavy ware and chipping observed on units. Units used in a commercial establishment must be approved. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Test strips not available. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Faucets of triple sink, exteriors of equipment, and can rack are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Garbage disposal is in poor repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Garbage disposal is installed in the basin of the three compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  Toilet room is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Walls observed unclean with heavy grease splatter. Floors unclean in corners and beneath equipment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Holes and openings present in walls and ceilings of back of house. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Lights not shielded over dish area and food storage area in back of house. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 10, 2014 (Follow-up)

• Proper hot holding temperatures
  Hot food items(curry chicken, lamb, rice, chick peas, marinara sauce, gyro, alfredo sauce) held at improper temperature(s)on the steam table. (Corrected On Site)
• Proper date marking & disposition
  Ready-to-eat foods not date marked in the reach-in refrigerator. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Food contact surfaces (slicer) stored on sewer line by the 3 compartment sink. (Corrected On Site)

Feb 27, 2014 (Follow-up)

• 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 45 CALENDAR DAYS)
• Proper hot holding temperatures
  Hot food items(lamb, chicken, chickpeas, etc) held at improper temperature(s) in the steam table.(Reheated to temperature more than 165 degree F) (Corrected On Site)
• Proper date marking & disposition
  Ready-to-eat foods not date marked in the refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Feb 18, 2014 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No paper towel provided at hand washing sinks. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Meat slicer not cleaned and sanitized after each use. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Utensils not properly washed-rinsed-sanitized in the 3 compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Piece of gyro left on slicer at room temperature. (Discarded). (Corrected On Site)
• Proper date marking & disposition
  Ready-to-eat foods not date marked while being stored in the walk-in refrigerator.
• Approved thawing methods used
  Frozen gyro observed being thawed at room temperature in the back kithcen. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Dry foods such as rice, onion, etc stored on floor. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloths not placed in sanitizing solution between tasks. They are placed over counters at several places through out the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Food contact surfaces stored on under sewer line (drain pipes of the 3-part sink) and on the floor. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single use forks & knives in cardboard boxes stored on floor. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Chopping boards surfaces are not clean to sight and have deep cuts. (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)
• Toilet facilities: properly constructed, supplied, & cleaned
  The flushing system of the water closet in the employee and customer unisex restroom not operational. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Light bulb cover above shelving unit in the back kitchen is missing.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Exhaust fan (home grade) fan with no duct to vent smoke outside is attached on wall. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 04, 2013 (Follow-up)

Aug 29, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  Label and date all food where needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Continue to increase pest control measures for fruit flies in rear kitchen.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Aug 23, 2012 (Restoration)

Aug 22, 2012 (Follow-up)

• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).
• Toxic substances properly identified, stored, used
  Cleaning chemicals and liquid pesticides stored with food products and supplies. (Corrected On Site)
• Insects, rodents, & animals not present
  Live roaches, flies, and mice droppings found within the rear food prep/storage area of establishment.
• Personal cleanliness
  Food employees observed not wearing hair restraints.
• In-use utensils: properly stored
  Knives stored between equipment on the service line. (Corrected On Site)
• Adequate ventilation & lighting; designated areas used
  Small cooking unit used for cooking of many menu items are not hooded.

Aug 02, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handsink in toilet room. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Handsink on main service line used for dumping beverages. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No soap for handwashing provided.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  NO thermometer inside of the under-counter refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  Thermometer installed in the rear a under-counter refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Flies in the rear food preparation area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mops not stored in a position that allows them to properly air dry when not in use.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 26, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Hand sink not accessible to. (Corrected On Site)
• Food separated and protected
  Raw potentially hazardous food not separated from ready to eat food. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)