Oct 20, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  CUP AND WARES IN HAND SINK AT BAR AREA. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  DEBRIS AND DIRT IN REACH IN REFRIGERATOR. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  ALUMINUM FOIL USED ON DRY STORAGE SHELVES. (Corrected On Site)

Jul 07, 2014 (Follow-up)

Jun 30, 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
  Hand washing sinks at the service line and dish washing area have been blocked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Ready-to-eat foods not date marked while being stored in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Aug 22, 2013 (Follow-up)

Aug 16, 2013 (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 does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper use of restriction and exclusion
  The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the front counter handwashing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There are pitchers in and in front of the front counter handwashing sink. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  There is a heavy accumulation of mold on the interior of the ice maker. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Detergent and bleach are mixed then placed in a container to store wiping cloths. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The ambient air temperature of the display refrigerator was measured at 58 degrees Fahrenheit; yogurt is kept in the unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  There are no visible thermometers in under-counter refrigerator at the front counter, sandwich prep refrigerator, reach-in refrigerator, and reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There are unlabeled plastic squeeze bottles of syrups and unlabeled plastic bins of ground coffee at the front counter while there are unlabeled plastic squeeze bottles of oils in the sandwich prep refrigerator.
• Contamination prevented during food preparation, storage, & display
  Plastic bins of coffee are stored on the floor at the front counter and a case of sugar is stored on the floor in the kitchen. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Cases of disposable cups and disposable napkins are stored on the floor in the rear of the establishment. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are scratched especially along the edges and need to be resurfaced or replaced. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Aluminum foil is lining the shelf above the ice maker and the shelves in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no test strips available to measure the concentration of chlorine sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  There is no hot water (at least 110 degrees Fahrenheit) at the kitchen handwashing sink; the hot water is turned off at this sink. (CORRECT VIOLATION WITHIN 24 HOURS)
• Adequate ventilation & lighting; designated areas used
  There is no light (blown bulb) in the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is inadequate lighting in the kitchen. The light intensity at the prep counters (cutting boards) was measured at 34.6 lux and the light intensity at the 3-compartment sink was measured at 35.2 lux. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 06, 2013 (Routine)

• Wiping cloths: properly used & stored
  ALL WIPING CLOTHS WERE NOT STORED IN THE SANITIZER AT VISIT. (Corrected On Site)
• Nonfood-contact surfaces clean
  CLEAN AND ORGANIZE ALL STORAGE AREAS TO REMOVE CLUTTER, IN ORDER TO PREVENT HABORAGE FOR PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 17, 2012 (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. (Corrected On Site)
• Food properly labeled; original container
  Unlabeled working food containers inside the reach-in refrigerator.(Labeled) (Corrected On Site)