Oct 08, 2014 (Follow-up)

Sep 30, 2014 (Complaint)

• 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. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Paper towels/drying devices not present at all hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Hand washing reminder sign not present at all hand washing sinks including in restrooms used by employees. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink in oyster bar is blocked. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Dumping observed in hand sink in bar (evidence of ice, straws, etc...). Oyster display tank drains into hand sink in oyster bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  Shellstock tags are not kept in chronological order with date last served marked on tag. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Shelled eggs are stored above seafood in walk in cooler. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Sanitizing concentration at main dish machine reads 0ppm. Establishment shall use three compartment sink to wash, rinse, and sanitize dishes until machine is services and concentration reaches proper parts per million. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Potentially hazardous foods inside reach in cooler unit hold above 41 degrees F. Foods are removed from unit and iced or discarded. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Multiple chemicals observed unlabeled. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  Establishment is conducting Pickling. Shelf life of pickled product exceeds 7 days. Pickled product has been discarded in the presence of the inspector. Manager has chosen to limit the shelf life of the pickled product to 7 days only. Establishment is Curing ham on site to make "Country Ham" without Approved HACCP Plan and Variance granted by DC DOH. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  Establishment is performing Reduced Oxygen Packaging on site with out approved HACCP plan and Variance granted by DC DOH. Establishment is canning/jarring sauces in heat sealed containers. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  Variance for HACCP plan for Curing, ROP, Pickling, and Jarring/Canning has not been obtained by establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  Thermometers not present in two reach in coolers on line. (Corrected On Site)
• Food properly labeled; original container
  Several foods that are not easily identifiable, out of their original containers are not name labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  One live rat observed in dumpster area on separate level from establishment. No rodent activity observed within establishment. Contact pest control company to perform service. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food handler working oyster bar is not wearing hair restraint. (Corrected On Site)
• In-use utensils: properly stored
  Utensils stored in standing water at room temperature in multiple areas. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Containers are not stored in a position to allow for air drying in the dish area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Test strips not available for Quaternary Ammonium Sanitizing Solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Plumbing clogged at hand sink in prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Hot water not present at two hand sinks in bar areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 06, 2013 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink. (Corrected On Site)
• Food separated and protected
  Bottles stored inside of the ice used for consumption behind the bar (Corrected On Site)
• Adequate ventilation & lighting; designated areas used
  replace missing light covers overhead nex tot the dishmachine(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 01, 2013 (Preoperational)

• Adequate handwashing sinks properly supplied and accessible
  Paper towel dispensors required at ABC bars and prep kitchen, cease and desist placing disposable paper towels on counters and rim of handsinks.
• Nonfood-contact surfaces clean
  Dinning room equipment and surfaces unclean with construction debris and dust. Equipment not in place at call as required for review, all equipemnt, chairs, tables etc observed new and in wrappings from supplier.
• Plumbing installed; proper backflow devices
  Beverage nozziles at ABC bars observed draining into hand sinks, relocate lines to drain into provided sanitary sewer system and open sites below 3 compartment sink.
• Physical facilities: installed, maintained, & clean
  two sinks in the rear food prep and food contact cleaning area not properly sealed to wall for prevention of organic buildup and cleaning of adjacent surfaces.
• Adequate ventilation & lighting; designated areas used
  Inadequate lighting in the rear food contact cleaning site at sink site and adjacent prep table location.