Nov 20, 2014 (Complaint)

• In-use utensils: properly stored
  Ice cream scoops stored in standing water at room temperature when they were not being used. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Plastic lids for drink cups stored face-up and uncovered at the service counter in the bar. (Corrected On Site)

Aug 14, 2014 (Follow-up)

• Food-contact surfaces: cleaned & sanitized
  Dish washer is not working properly.
• Consumer advisory provided for raw or undercooked foods
  No consumer advisory present during this inspection.

Jul 22, 2014 (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. Documents preented to manager on site. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Open employee beverages observed in positions that may contaminate food contact surfaces. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Paper towels not available at all hand sinks. (Corrected On Site)
• Food separated and protected
  Improper hierarchy observed in refrigeration drawers and walk in cooler. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice chute on self serve beverage dispense has pink mold growth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Dishwasher is not reaching proper ppm. Data plate indicates unit is low tempeature. Chemical hooked to machine is Sodium Hypochlorite. Test strip (Inspector Chlorine Strips) read 0ppm. Quaternary Test strips were also tested with 0ppm concentration.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  Burgers are par cooked and left on counter for service. Burgers temo 109 degrees F. No vairance is present for par cooking, foods are considered holding. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Multiple potentially hazardous foods intended to be held for more than 24 hours are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Consumer advisory provided for raw or undercooked foods
  Consumer advisory is not present. Establishment serves burgers cooked to rare and medium rare and serves undercooked eggs.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  Thermometers are not present inside all refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Sticky traps are installed over clean food contact surfaces in dish area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food handler observed wearing bracelet. (Corrected On Site)
• In-use utensils: properly stored
  Utensils are stored between equipment on unsanitary surfaces. Utensil is stored in standing water in front line area. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  Test strips are not available for Chlorine sanitizing dish machine.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)

Feb 05, 2014 (Routine)

• No bare hand contact with ready-to-eat foods or approved
  Food employee observed making bare hand contact with ready to eat foods. (Corrected On Site)
• Food separated and protected
  Raw shell eggs and chicken stored above ground beef in the walk-in refrigerator. (Corrected On Site)
• In-use utensils: properly stored
  Knife and dough scraper observed stored between equipment. Tongs and other utensils observed stored in standing water. (Corrected On Site)

Aug 19, 2013 (Follow-up)

Aug 15, 2013 (Follow-up)

• Food-contact surfaces: cleaned & sanitized
  The dishwash machine's sodium hypochorite sanitizer's chlorine concentration was measured at 0 ppm.

Aug 14, 2013 (Preoperational)

• Management awareness; policy present
  The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the person in charge with a copy of the DC Food Code employee interview, reporting agreement, and medical referral forms.
• Proper use of restriction and exclusion
  The establishment does not have any employee health policy for the prevention of foodborne illness.
• Thermometers provided & accurate
  The dishwash machine's thermometer is not function properly. The temperature indicator initially did not move during the wash and rinse cycles.
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chemical test strips available to measure the concentration of sanitizing solutions.
• Warewashing facilities: installed, maintained, & used; test strips
  There is no data plate installed on the dishwasher.
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's thermometer did not register any temperature once the wash cycle started.
• Plumbing installed; proper backflow devices
  The garbage disposal unit is out of order. The dishwash machine's waste water backed up causing an overflow with a strong sewer odor.