Oct 17, 2014 (Follow-up)

Oct 01, 2014 (Routine)

• Hands clean and properly washed
  EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  UNCOVERED FOOD ITEMS EVERYWHERE IN THE KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE ESTABLISHMENT, UNCLEAN UTENSILS, DIRTY FILFY PREP TABLE WITH READY TO EAT FOOD(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS IN THE REACH-IN AND WALK-IN COOLERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  NO THERMOMETERS FOUND AT THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  FLIES OBSERVED IN THE KITCHEN (Corrected On Site)
• Personal cleanliness
  NO HAIR RESTRAINS WORN BY FOOD HANDLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 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 FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN FLOOR, WALLS, CEILING, EQUIPMENTS, UTENSILS, DOOR KNOBS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 27, 2014 (Follow-up)

Feb 20, 2014 (Complaint)

• Management awareness; policy present
  The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provide the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview form.(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 illness.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Uncovered food items stored in reach-in-refrigerator. (Corrected On Site)
• Proper date marking & disposition
  No proper date marking for potentially hazardous foods stored in walk-in-refrigerator. (Corrected On Site)
• Plumbing installed; proper backflow devices
  No air gap at spray hose in 3-part sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  Trash observed out side the dumpster. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 05, 2013 (Routine)

• Management awareness; policy present
  NO EMPLOYEE HEALTH POLICY ON FILE
• Personal cleanliness
  EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site)
• Wiping cloths: properly used & stored
  NO SANITIZING SOLUTION FOR WIPING CLOTH (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  DIRTY FLOORS IN KITCHEN (Corrected On Site)

Apr 12, 2013 (RESTORATION)

• Food-contact surfaces: cleaned & sanitized
  OWNER HAS PLACED AN ORDER FOR NEW CUTTING BOARDS. HE STATED THEY WILL BE HERE IN FIVE TO TEN BUSINESS DAYS.
• Physical facilities: installed, maintained, & clean
  CONTINUE TO CLEAN WALLS THROUH FOOD PREP AREA.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 11, 2013 (Routine)

• Correct response to questions
  THE DC CERTIFIED FOOD PROTECTION MANAGER WAS NOT ON PREMISES AT TIME OF VISIT.
• Proper eating, tasting, drinking, or tobacco use
  AN OPEN BEVERAGE WAS CITED IN THE FOOD PREP AREA. EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER IN THE FOOD PREP AREA AT ALL TIMES.
• Hands clean and properly washed
  HAND SINK REAR OF FOOD PREP AREA WAS BLOCKED. ALL HAND SINKS MUST BE ACCESSIBLE TO EMPLOYEES AT ALL TIMES IN ORDER ENSURE PROPER HANDWASHING
• Food separated and protected
  MANY FOOD ITEMS STORED IN THE REACH IN UNITS WERE NOT COVERED AND PROTECTED AT VISIT. ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINTATION.
• Food-contact surfaces: cleaned & sanitized
  FOOD CONTACT SURFACES WERE VERY DIRTY AT VISIT. 1) CUTTING BOARDS IN VERY POOR REPAIR. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS, DIRT AND CREVICES IN ORDER TO PEVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 2)INTERIOR OF REACH IN UNITS CONTAINED SPILLAGE OF OLD BLOOD FROM MEATS, FOOD PARTICLES AND DEBRIS. 3) INTERIOR OF ICE MACHINE CONTAINED MOLD. 4) ICE SCOOPS WERE NOT STORED PROPERLY.5) GASKETS CONTAINED FOOD PARTICLES, DIRT AND DEBRIS.6) PROVIDE A KNIFE HOLDER FOR KNIVES. KNIVES MAY NOT BE STORED BETWEEN EQUIPMENT
• Proper hot holding temperatures
  ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. MANY HOT FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT.
• Proper date marking & disposition
  MANY ITEMS STORED IN THE REACH IN UNITS WERE NOT DATED AND LABELED AT VISIT.
• Insects, rodents, & animals not present
  LIVE ROACHES OBSERVED AT VISIT. EVIDENCE OF ROACHES AND MICE OBSERVED AT VISIT. LAST REPORT FROM THE PEST CONTROL COMPANY WAS DATED 03/01/2012
• Nonfood-contact surfaces clean
  THE FOLLOWING NON-FOOD CONTACT SURFACES WERE VERY DIRTY AT VISIT. 1) ALL LOWER SHELVES OF PREP TABLES AND LEGS OF PREP TABLES. 2) ALL DOOR HANDLES TO REACH IN UNITS. 3)WALLS THROUGH OUT FOOD PREP AREA CONTAINED DIRT, FOOD SPLATTER AND GREASE. 4)EXTERIOR OF THREE COMPARTMENT SINK. 5) ALL STORAGE AREAS WERE CLUTTERED AND UNCLEAN.
• Physical facilities: installed, maintained, & clean
  FLOORS THROUGH OUT FOOD PREP AREA CONTAINED DIRT, MICE DROPPINGS, ROACHES, AND DEBRIS. ALL CORNERS, AND BASEBOARDS UNDER AND BEHIND EQUIPMENT WERE VERY DIRTY AT VISIT.

Mar 15, 2012 (Follow-up)

Feb 27, 2012 (Routine)

• Management awareness; policy present
  NO EMPLOYEES' HEALTH RECORD.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  CUTTING BOARD AT SANDWICH STATION IS DIRTY AND HAS CREVICES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  READY-TO EAT FOOD NOT DATED IN REFRIGERATOR. (Corrected On Site)