Aug 29, 2014 (Complaint)

• Management awareness; policy present
  NO WRITTEN EMPLOYEES HEALTH POLICY FOR FOODBORNE ILLNESS IN PLACE, A DOH COPY GIVEN TO THE PIC STILL INCOMPLETE (Corrected On Site)
• Hands clean and properly washed
  EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS (Corrected On Site)
• Proper hot holding temperatures
  HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper cold holding temperatures
  COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARA HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  NUMEROUS UNLABELED PLASTIC SQUEEZE BOTTLES LEFT ON KITCHEN COUNTER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  FLIES COMING FROM THE BACKROOM DUMPSTERS ARE SEEN IN THE KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  CLEANED UTENSILS ARE NOT STORED IN A MANNER THAT ALLOWS AIR DRY(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  NO ADEQUATE HOT WATER AT 110 DEGREES F FOUND AT SOME HANDSINKS IN THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 24HRS)
• Sewage & waste water properly disposed
  THERE IS NO AIR GAP AT THE 3COMPARTMENTS SINK MAIN PIPE LEADING TO THE FLOOR DRAIN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Aug 26, 2014 (Follow-up)

Aug 08, 2014 (Follow-up)

• Correct response to questions
  NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Correct response to questions
  NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jul 25, 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)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s) in walk-in, reach-in and drawer refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Reach-in,walk-in and drawer refrigerators not keeping the required 41 degree F or below internal food temperature(s) at visit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS).
• Thermometers provided & accurate
  No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Fly stick trap hanged above food prep area. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Plastic containers and lids not covered or inverted when stored at the serving line area. (Corrected On Site)
• Nonfood-contact surfaces clean
  Inside of dish washing machine not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered receptacle in female restroom.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mold observed along caulk line at the 3-part sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Detached cove base tiles observed in the basement. Hole on the wall observed at dining area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Cover for the light bulbs at the basement food prep and dish washing area has been missing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 23, 2013 (Follow-up)

Dec 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. (Employee Health Policy form provided) (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(boiled eggs) held at improper temperature(52 degree F, measured) at the refrigerator-over the counter. (Relocated to the walk-in refrigerator and put on ice to cool it down quicker). (Corrected On Site)
• Proper date marking & disposition
  Squeeze bottles holding salad dressings stored in the reach-in refrigerator at the service line not labelled and date marked. Chopped onions, carrots, etc stored in the walk-in refrigerator not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Cooked hot tofu being cooled down in drawer refrigerator at 140 degree F (measured). (Relocated to the walk-in refrigerator and put on ice to cool it quicker) (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single use items such as forks, spoons and knives not displayed to customers in a manner that prevents contamination.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 22, 2012 (Follow-up)

Feb 03, 2012 (Routine)