Aug 15, 2013 (NEW OWNERSHIP)

May 08, 2013 (Follow-up)

Apr 23, 2013 (Routine)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Toxic substances properly identified, stored, used
  Chemical bottle stored next to food items. (Corrected On Site)
• Food properly labeled; original container
  Labels not provided on plastic squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Clean and organize storage shelves in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 10, 2012 (Follow-up)

Nov 29, 2012 (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)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(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)
• Warewashing facilities: installed, maintained, & used; test strips
  Warewash machine does not have a data plate.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)

Aug 15, 2012 (Follow-up)

Jul 25, 2012 (Routine)

• 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 5 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  Observed employee touching ready to eat foods with bare hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Handwashing sink in kitchen is station below the pizza oven which is not to easy accesible. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (Bar)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink. (Bar)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Soda gun holder and nozzles soil at bar. Door hinger on sandwich prep units are soil. Pizza oven redisue. Condiment container where needed. Roller cart soil. Refrigeration units where needed. Unclean food-contact surfaces
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). Sauces in hot holding not at proper temperature also rice. ( Rice and sauces 113 degree)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Observed large container of tomato sauce sitting on table for cooling.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  No label on condiment containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Observed container store in ice used for drinks at bar.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Unclean non food contact equipment top of dish machine, filter under hood and counter tops and vents inside of walk in ref.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor soil with grease and residue under equipment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)