Sep 22, 2014 (Follow-up)

Sep 18, 2014 (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)(instructions issued)
• 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.(issued) (Corrected On Site)
• Toxic substances properly identified, stored, used
  Cleaning chemicals stored on the same shelf with food ingredients.(removed) (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Cooked chicken,covered, in a large container, was being cooled on the counter top.(transferred to shallow pans and placed in the reach in refrigerator) (Corrected On Site)
• Approved thawing methods used
  Frozen beef being thawed at room temperature.(refrigerated) (Corrected On Site)
• 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)

Oct 18, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)HOT WATER KNOB AT THE HANDSINK IN THE KITCHEN BROKEN.NO HOT ATER AT THE HANDSINK
• Food separated and protected
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)EGG STORED OVER READY TO EAT FOODS INSIDE OF THE WALKIN UNIT
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)CAN-OPENER AND BASE INSIDE OF THE KITCHEN CONTAINS DRIED FOOD PARTICLES
• Proper date marking & disposition
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)NO DATE OR LABEL ON COOKED CHICKEN OR BEEF INSIDE OF THE WALKIN UNIT
• Approved thawing methods used
  FISH SITTING OUT ON THE TABLE INSIDE OF CONTAINER OF WATER(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)MICE DROPPINGS CITED ON TOP OF THE DISHWASHER
• 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)
• Nonfood-contact surfaces clean
  SHELVING INSIDE OF THE KITCHEN NEXT TO THE REACH-IN UNIT CONTAINS DUST(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No hot water (110 degrees Fahrenheit or above) at handsink in the kitchen).

Mar 18, 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.(issued) (Corrected On Site)
• Food properly labeled; original container
  The working containers of food ingredients were not labeled.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 14, 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. Employees are not aware of the requirement to report diagnoses of foodborne illnesses or symptoms of foodborne illnesses to the person in charge. Policy discussed and forms issued in english and spanish. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Utensils stored in the bar handwashing sink, items removed and unit cleaned. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Observed unclean food-contact surfaces such as; the interior of the ice machine, food transportation cart,margarita dasher tray(COS),kitchen food shelving units throughout. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Observed cold food item(s) held at improper temperature(s)located on ice on the kitchen cook service line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Observed improper cooling methods of containers of rice cooling in large portions covered at room temperature. Corrective action conducted during the inspection. (Corrected On Site)
• Approved thawing methods used
  Observed whiting fish thawing at room temperature in the kitchen area. Corrective action conducted during the inspection fish returned to the refrigeration to complete thawing process. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Observed food preparation employees wearing jewelry while preparing food. Jewelry removed during the inspection and proper handwashing conducted. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. Sanitizing solution provided and wiping cloths stored in sanitizer during the inspection. (Corrected On Site)
• 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)
• Nonfood-contact surfaces clean
  Observed grease and debris build-up present on kitchen cooking equipment, oven,grill and stove. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Observed water temperature below 110F located at the kitchen handwashing sink 102F at call. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  Covered receptacle not provided in the female toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed food debris present under and behind kitchen equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)