Aug 13, 2014 (Routine)

• Food separated and protected
  Raw shell eggs are stored over ready to eat food items in walk in cooler. (Corrected On Site)
• Food separated and protected
  Food items are stored directly in contact with ice/water. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Labels are not provided on dry food storage containers and condiments. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food containers are stored on floor in side walk in cooler. (Corrected On Site)

Mar 31, 2014 (Follow-up)

• Sewage & waste water properly disposed
  A cross connection exists from 3 compartment sink to grease trap. Work order on site for 3 compartment sink grease trap connection.

Mar 25, 2014 (Restoration)

• In-use utensils: properly stored
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Ice cream scooped on site in kitchen, no running water dipperwell for ice cream scooper storage.
• Sewage & waste water properly disposed
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS ) Work order on site for for 3 compartment sink and grease trap connection compliance.

Mar 25, 2014 (Restoration)

• Correct response to questions
  No Certified Food Protection Manager on site. No supporting documentation to show manager is going though steps to obtain Accredited Program Certificate and DC Issued Certificate. (repeat)
• Toxic substances properly identified, stored, used
  Medication is stored, not in a sealed, labeled container, with food in white reach in refrigerator.(repeat) (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Linens in direct contact with multiple foods.(repeat) (Corrected On Site)
• Nonfood-contact surfaces clean
  Exteriors of equipment, in between equipment have heavy grease accumulation.(repeat)
• Sewage & waste water properly disposed
  Cross connection exists from triple sink to grease trap. No documentation present to show work order has been placed.(repeat)
• Physical facilities: installed, maintained, & clean
  Walls behind equipment have excessive grease accumulation.(repeat)
• Adequate ventilation & lighting; designated areas used
  Light not shielded or shatter proof in reach in refrigerator.(repeat)
• Adequate ventilation & lighting; designated areas used
  Grease buildup present on hoods.(repeat)

Mar 24, 2014 (Routine)

• Correct response to questions
  Certified Food Protection Manager certificate has expired. No other CFPM at establishment. Manager did not respond sufficiently to demonstration of knowledge questions.
• Proper eating, tasting, drinking, or tobacco use
  Employees observed eating in kitchen on cutting boards in prep area.
• No discharge from eyes, nose, and mouth
  Observed three employees on site, working with food, with runny noses, coughing, and blowing noses.
• Hands clean and properly washed
  No hand washing observed on site throughout visit. Observed several employees blow their nose into tissues and cough into hands without performing a hand wash. Employees return to food handling tasks.
• No bare hand contact with ready-to-eat foods or approved
  Upon entry to back of house, observed employee handling ready to eat foods with bare hands. Observed employee reach into food container and pull out food to garnish her employee meal with bare hands.
• Food separated and protected
  Improper hierarchy observed in reach in coolers, walk in cooler and reach in freezer.
• Food separated and protected
  Unsanitary containers is stored in direct contact with ice in ice machine. Ice is used as food. Ice bin in bar has soda lines that run through the ice. Ice is used as food in bar.
• Food-contact surfaces: cleaned & sanitized
  Shelves inside reach in freezer have visible food buildup present.
• Proper date marking & disposition
  Potentially hazardous foods intended to be held for more than 24 hours are not date marked.
• Toxic substances properly identified, stored, used
  Chemicals are stored on top of dish machine. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Medications (2) are stored inside white reach in refrigerator in a position to contaminate foods.
• Thermometers provided & accurate
  Thermometer is not present inside reach in refrigerator on line.
• Food properly labeled; original container
  Containers of bulk foods that are not easily recognizable do not bare common name labels. Squeeze bottles on line do not have common name labels.
• Insects, rodents, & animals not present
  Grease accumulation and buildup combined with unsanitary conditions of floors have created harborage conditions.
• Insects, rodents, & animals not present
  Mouse droppings observed in corner of bar, and on shelving housing pots and pans in back of house.
• Contamination prevented during food preparation, storage, & display
  Food in bowls and containers is stored on floor in kitchen and near triple sink where contamination risk is present.
• Contamination prevented during food preparation, storage, & display
  Linens are used as food lids for food in reach in coolers.
• Personal cleanliness
  Employee bagging ready to eat oranges in dining room is not wearing a hair restraint.
• Personal cleanliness
  Food handlers are wearing watches and bracelets.
• Wiping cloths: properly used & stored
  Sponges are in use at bar and at dish station.
• In-use utensils: properly stored
  Utensils are stored in standing water in two areas of kitchen.
• Nonfood-contact surfaces clean
  Non food contact surfaces of shelves in kitchen, areas in between equipment are dirty.
• Sewage & waste water properly disposed
  Cross connection exists from triple sink basins to grease trap. No air gaps present between pipes from equipment used to wash equipment and sewage system.
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered waste receptacle provided in ladies room.
• Physical facilities: installed, maintained, & clean
  Excessive buildup of grease underneath equipment and behind equipment. Walls observed dirty.
• Physical facilities: installed, maintained, & clean
  Lockers are not provided for employees personal belongings. Tablets, purses, cell phones, clothes are stored with food and food contact equipment.
• Adequate ventilation & lighting; designated areas used
  Light in white reach in cooler is not shielded.
• Adequate ventilation & lighting; designated areas used
  Hoods have grease buildup and dripping grease.

Nov 25, 2013 (Routine)

• Hands clean and properly washed
  Employees observed touching their face while preparing food. (Corrected on Site) (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Kitchen hand washing sink was obstructed by the service preparation counter. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Trash can missing near the kitchen hand washing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  Containers that contain sauces at the cook line does not have labels. (CORRECT VIOLATION WITHIN 45 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
  Employees washing hands in 3-compartment sink. Hand soap located above the 3-compartment sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) (Corrected On Site)
• Adequate ventilation & lighting; designated areas used
  Dust and grease accumulation on surface of vent filter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 02, 2013 (Follow-up)

Jul 25, 2013 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  EMPLOYEE WAS DRINKING FROM AN OPEN CONTAINER AT VISIT. EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  ALL FOOD STORED IN THE WALK IN UNIT MUST BE COVERED AND PROTECTED AT ALL TIMES. RAW EGGS MUST NOT BE STORED OVER READY TO EAT FOODS IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOODS WERE REMOVED FROM THIS UNIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  DISH MACHINE DID NOT PASS THE CHEMICAL STRIP TEST AT VISIT. ESTABLISHMENT MUST USE AN ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Sep 27, 2012 (Routine)

• Food separated and protected
  EGGS WERE NOT STORED PROPERLY AT VISIT. EGGS MUST BE STORED ON LOWER SHELVES TO PREVENT CONTAMINATION OF OTHER FOODS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  LINENS MAY NOT BE USED TO COVER FOOD. A FOOD GRADE MATERIAL OR FOOD FOOD GRADE CONTAINER MUST BE USED.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED IN THE SANITZING SOLUTION AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 22, 2012 (Routine)

• Food separated and protected
  Eggs stored over top of ready to eat foods inside of the walkin refrigerator (Corrected On Site)
• In-use utensils: properly stored
  Knives stored in between the walkin in refrigerator and and the table stored against it(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)shelving inside the kitchen contains dust