Jun 13, 2014 (Complaint)

Jun 12, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  DIRTY EQUIPMNT AND CUTTING BOARDS (Corrected On Site)
• Food properly labeled; original container
  FOOD CONTAINERS ARE NOT LABELED(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site)
• Gloves used properly
  OBSERVED EMPLOYEE NOT CHANGING GLOVES FOR MULTIPE TASKS (Corrected On Site)
• Nonfood-contact surfaces clean
  DIRTY EXTERIOR OF STORAGE CONTAINERS (Corrected On Site)
• Toilet facilities: properly constructed, supplied, & cleaned
  OPEN BIRTHROOM DOOR .NO SELF CLOSING DEVICE
• Physical facilities: installed, maintained, & clean
  BROCKEN CEILING TILES IN BASEMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 05, 2013 (Follow-up)

• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTNETS (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)

Aug 20, 2013 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  NO HANDWASHING SIGNAGE AT THE KITCHEN SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  UNCOVERED FOOD ITEMS ALL OVER THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/CAN OPENER/ICE BOX/PREP TABLE/DIRTY RTE FOOD CONTAINERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Consumer advisory provided for raw or undercooked foods
  NO CONSUMER ADVISORY NOTICE POSTED IN THE ESTABLISHMENT. (Corrected On Site)
• Personal cleanliness
  NO HAIR RESTRAINTS WORN BY SOME CREW MEMBERS/NO USE OF GLOVES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  UNCLEAN NON FOOD SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 29, 2013 (Follow-up)

• Food separated and protected
  UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site)
• Proper cold holding temperatures
  SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED OOS ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)

Apr 17, 2013 (Routine)

• Food separated and protected
  UNCOVERED FOOD ITEMS IN THE REACH-IN & WALK-IN COOLERS (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  NO HAIR RESTRAINTS WORN BY SOME CREW MEMBERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 30, 2012 (Complaint)

• Management awareness; policy present
  The establishment does not have an employee health policy for the prevention of foodborne illnesses. I provided the person in charge 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 does not have an employee health policy rtegarding the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hands clean and properly washed
  The handwashing sink was blocked and there was absolutely no handwashing in the kitchen for an extended period while the cooks went from task to task. In addition, there was no soap or paper towels at this sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  The handwashing sink is blocked by a storage stand that a rice steamer rests on. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no soap at the handwashing sink in the kitchen. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There are no paper towels at the kitchen handwashing sink. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The improperly washed utensils are being placed on the drying rack without being sanitized. No sanitizing solution is being prepared. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The interiors of the reach-in refrigerator and reach-in freezer at the front of the establishment are unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  Partially cooked fried chicken wings, chicken strips, beef, and shrimp are held at room temperature at improper temperatures on a lower kitchen table shelf and the kitchen counter. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Raw chicken and raw shrimp are held at improper temperatures in the under counter refrigerator. (Corrected On Site)
• Toxic substances properly identified, stored, used
  A plastic squeeze bottle containing an unknow liquid is stored on the floor in the kitchen. (Corrected On Site)
• Thermometers provided & accurate
  There are no visible thermometers in the reach-in freezer and reach-in refrigerator at the front of the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  The rear door of the establishment was being kept open for ventilation although the door has the proper screen attachend. (Corrected On Site)
• Insects, rodents, & animals not present
  There is an opening in the basement storage room ceiling due to loose ceiling tiles. Also, the dirt/ground beneath the 1st floor is exposed and the wall needs to be constructed to close off the area that is exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  A wiping cloth is laid atop the cabbage in the reach-in refrigerator. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Three (3) cases of vegetables were stored on the kitchen floor for at least 38 minutes before they were moved. (Corrected On Site)
• Personal cleanliness
  Neither the cooks nor any other employee in the kitchen were wearing hair restraints when I entered the establishment. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloths are stored on various counters and no sanitizing solutions have been prepared. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cardboard is lining the shelf above the under counter refrigerator in the kitchen. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting board is discolored and has numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no test strips provided to measure the concentration of chlorine sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No wash solution is prepared and the 2-compartment sink is being used improperly to wash the utensils. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No rinse solution is set up in either the 2- or 3-compartment sinks and the utensils are being improperly rinsed under rotting water. (Corrected On Site)
• Nonfood-contact surfaces clean
  Grease is accumulating on the ventilation hood and pipes under the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The mop sink is not equipped with a floor drain. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  The toilet room door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  Grease residue is building up on top of the outdoor grease bin. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Old utensila and old equipment that are no longer used in the establishment are stored throughout the basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There are two (2) unshielded ceiling lights in the kitchen; one is above the steam table and the other is above the storage rack above the 2-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 10, 2012 (Follow-up)

Aug 02, 2012 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  NO LABEL ON THE FOODS INSIDE THE REFERIGERATOR.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  DRY FOODS EXPOSED AT DRY STORAGE AREA.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  OBSERVED DIRTY MOP SINK AND EQUIPMENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  LEAK UNDER 3-COMPARTMENT SINK.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)