Oct 31, 2014 (Follow-up)

Oct 22, 2014 (Routine)

• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  (CORRECT VIOLATION WITH 45 CALENDAR DAYS)sanitizer is not filtering proepely to the water in the rinse sink

Apr 11, 2014 (Follow-up)

Mar 27, 2014 (Follow-up)

Mar 24, 2014 (Follow-up)

• Correct response to questions
  No Certified Food Protection Manager is on duty.
• Proper eating, tasting, drinking, or tobacco use
  Employee was observed eating chip in prep area.
• Hands clean and properly washed
  Employee observed washing hands at hand sink along front line that is inoperable and without soap.
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sinks.
• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink.
• Personal cleanliness
  Employee were observed lacking adequate hair restraints.
• Hot & cold water available; adequate pressure
  Running water (hot and cold) was observed lacking at inoperable handsinks on line.
• Plumbing installed; proper backflow devices
  Garbage disposal is inoperable.

Mar 18, 2014 (Complaint)

• Management awareness; policy present
  No documented Employee Health Policy present on site. Manager cannot identify all 5 of the food borne illnesses that require reporting. Documents presented on site. (Corrected On Site)
• Hands clean and properly washed
  Observed multiple employees wash hands for less than 20 seconds on multiple occasions. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand washing reminder sign is not present at hand sink on line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Observed employee use hand sink to wash a thermometer used to temp cooking chicken on flat top. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Automatic hand washing system does not provide a wash of at least 20 seconds, nor a water temperature of 110 degrees for proper hand washing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Onions are stored in direct contact with cases of raw chicken in walk in cooler. No adequate separation between onions and raw chicken in a pan on shelves of same walk in cooler. Raw, whole muscle meat is stored above pre cooked red meat in walk in cooler. (Corrected On Site)
• Proper hot holding temperatures
  Cooked chicken temps below 135 degrees F on hot table on line. Manager removed and reheated the product to adequate temperature. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Spray bottle of chemical is stored on prep table next to food preparation and food contact surfaces. (Corrected On Site)
• Thermometers provided & accurate
  Thermometers not present on interior of two reach in refrigerators on line. (Corrected On Site)
• Personal cleanliness
  Employees working with food are wearing watches and bracelets. (Corrected On Site)
• Wiping cloths: properly used & stored
  Buckets of sanitizer are not at proper concentration, per manufactures instructions. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single service items are not stored inverted in storage area. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards observed with heavy ware and staining that impede proper cleaning. (Corrected On Site)
• Hot & cold water available; adequate pressure
  Hot water (at least 110 degrees F) is not available at hand sink on line.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Garbage disposal is not functional. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Employee belongings are stored with food contact surfaces, rather than in designated area. (Corrected On Site)
• Adequate ventilation & lighting; designated areas used
  Lights over food and food contact surfaces are not shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 17, 2013 (Complaint)

• No bare hand contact with ready-to-eat foods or approved
  Observed employee performing many task and did not wash hands upon returning to preping food items or change gloves. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Clean floor where needed to remove standing water. (Corrected On Site)

Nov 07, 2013 (Complaint)

• Hands clean and properly washed
  RESTROOM DID NOT HAVE HOT WATER. ESTABLSIHMENT WAS ISSUED A SUMMARY SUSPENSION.
• Hot & cold water available; adequate pressure
  RESTROOM DID NOT HAVE HOT WATER. ESTABLSIHMENT WAS ISSUED A SUMMARY SUSPENSION

Nov 07, 2013 (RESTORATION)

Nov 05, 2013 (Complaint)

• Hands clean and properly washed
  DURING TIME OF VISIT NO EMPLOYEES WASHED THEIR HANDS. SEVERAL EMPLOYEES DID CHANGE GLOVES HOWEVER, DID NOT WASH HANDS PRIOR TO PLACING ON NEW GLOVES. EMPLOYEES WERE MONITORED FOR AN EXTENSIVE PERIOD OF TIME. MANAGER WAS INFORMED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  ESTABLISHMENT HAD IMPROPER HOT HOLDING TEMPERATURES AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS STORED IN THE WALK-IN UNIT MUST BE DATED AND LABELED. (Corrected On Site)
• Consumer advisory provided for raw or undercooked foods
  ESTABLISHMENT MUST POST OR LIST A CONSUMER ADVISORY ON THE MENU FOR UNDER COOKED BEEF.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  ALL EMPLOYEES WORKING WITH FOOD INCLUDING MANAGER'S MUST WEAR A HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  SANITIZING SOLUTION WAS NOT ADAQUATE AT VISIT. SANITIZER MUST BE ADAQUATE AT ALL TIMES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  FAN COVERS IN THE WALK-IN UNIT CONTAINED DUST.
• Physical facilities: installed, maintained, & clean
  FLOOR DRAIN NEAR THE THREE COMPARTMENT SINK CONTAINED DEBRIS AND FOOD PARTICLES AT VISIT. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 08, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  ALL HANDSINKS MUST BE ACCESSIBLE FOR EMPL0YEE USE. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces( Clean and or replace cutting boards where needed. Clean inside beverage dispenser. (Corrected On Site)

Jan 23, 2012 (Follow-up)

Jan 18, 2012 (Complaint)

• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)CHICKEN AND BEEF ON THE FRONT LINE BELOW 140 DEGREES
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)SOURCREAM AND GUACOMOLE ABOVE 41 DEGREES ON THE BACK LINE BEHIND THE COUNTER
• Personal cleanliness
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)EMPLOYEES NOT WEARING HAIR RESTRAINTS ON THE LINE OR AT THE GRILL

Nov 28, 2011 (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)
• Adequate handwashing sinks properly supplied and accessible
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Handsink in the kitchen blocked
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).Pork on the the steam table behind the line at 131. Remove and reheat until internal temp reaches 165 degrees for 15 sec (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).Sourcream on the reachin unit behind the line at 51 degrees. (Corrected On Site)
• Personal cleanliness
  Employee at the grill not wearing a hair restraint (Corrected On Site)