Aug 22, 2014 (Restoration)

• Plumbing installed; proper backflow devices
  Hand washing faucet located next to register leaking. Management working to fix the issue.

Aug 21, 2014 (Routine)

• Hands clean and properly washed
  Food employees not washing hands between tasks.
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink in the rear of the kitchen.
• Food separated and protected
  Raw meats and seafood observed stored above ready to eat foods.
• Food-contact surfaces: cleaned & sanitized
  Knives and other utensils observed unclean (encrusted with food residue).
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Proper date marking & disposition
  Prepared ready to eat food items stored in the refrigerator are not labeled with the date.
• Proper cooling methods used; adequate equipment for temperature control
  Sandwich prep refrigerator appears to not be maintaining proper cold holding temperature.
• Approved thawing methods used
  Shrimp observed thawing in still/stagnant water in the 3-compartment sink.
• Approved thawing methods used
  French fries observed slacking at room temperature.
• Food properly labeled; original container
  Ingredient bins not labeled with the common name of the ingredient stored inside.
• Contamination prevented during food preparation, storage, & display
  Food observed stored on the floor of the walk-in freezer.
• Personal cleanliness
  Food employees observed wearing unclean aprons or no apron at all while working with open food.
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
• In-use utensils: properly stored
  Knives stored between equipment when not in use.
• Single-use/single-service articles: properly stored & used
  Single use containers are being reused for food storage.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cardboard boxes used to store open food (egg rolls).
• Plumbing installed; proper backflow devices
  Faucet at front counter is lieaking water from the knob.
• Plumbing installed; proper backflow devices
  No air gap provided at the pipes locatd under the 3-compartment sink leading to the floor drain.
• Physical facilities: installed, maintained, & clean
  Missing/damaged tiles observed on the walls in the rear of the kitchen area.

Mar 27, 2014 (Follow-up)

• Management awareness; policy present
  The establishment does not have an employee health policy regarding the prevention of foodborne illness.
• Proper use of restriction and exclusion
  The establishment does not have an employee health policy for the prevention of foodborne illness.
• Adequate handwashing sinks properly supplied and accessible
  Hand washing sink located next to 3-part sink blocked by utensils.
• Proper hot holding temperatures
  Hot food item such as chicken wings held at improper temperature.

Mar 21, 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.
• Adequate handwashing sinks properly supplied and accessible
  MAKE HANDSINK ACCESSIBLE FOR USE. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  CLEAN SHELVES WHERE NEEDED PAY ATTENTION TO WALK-IN BOX.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• 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)
• Approved thawing methods used
  OBSERVED SHRIMP NOT PROPERLY THAWING.EGGS NOT STORED PROPERLY.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  EVIDENCE OF MICE DROPPINGS OBSERVED BEHIND FREEZER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Dec 16, 2013 (Follow-up)

Dec 09, 2013 (Complaint)

• Management awareness; policy present
  The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provide the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview form.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper use of restriction and exclusion
  The establishment does not have an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Hand washing sink located next to 3-part sink blocked by utensils. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold foods such as chicken, shrimp and onion not held at proper temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Unlabeled squeeze bottle and unlabled plastic buckets observed in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food items stored on the floor in walk-in-refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Rusted shelf observed in walk-in-refrgirator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Leaking water observed on ceiling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unclean counter and floor observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 19, 2013 (Routine)

• Management awareness; policy present
  NO EMPLOYEE HEALTH POLICY ON FILE AT CALL (Corrected On Site)
• Insects, rodents, & animals not present
  ROACH ACTIVITY SEEN IN KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site)
• Nonfood-contact surfaces clean
  DIRTY EXTERIOR OF FOOD CONTAINERS (Corrected On Site)

Apr 24, 2013 (Routine)

Dec 05, 2012 (Routine)

• Food separated and protected
  RAW MEAT STORED WITH WOOTON IN FREEZER. (Corrected On Site)
• Proper date marking & disposition
  STIR FRIED MEAT WITH VEGETABLE NOT LABELLED AND DATED IN REFRIGERATOR. (Corrected On Site)
• Approved thawing methods used
  SHRIMP IS THAWING IN PACKAGE AND STILL WATER. (Corrected On Site)
• Food properly labeled; original container
  FLOUR CONTAINER NOT LABELLED. (Corrected On Site)

May 29, 2012 (Follow-up)

May 23, 2012 (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. (Corrected On Site)
• Proper use of restriction and exclusion
  The establishment does not have an employee health policy or can not provide proof of a policy that includes exclusion of a food employee diagnosed with an infectious agent specified in section 300.3 of the DC Food Code. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Food handler/employee was observed eating in a food preparation area. (Corrected On Site)
• Hands clean and properly washed
  Employee observed not washing hands befor preparing food after eating on the service line. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink. (Corrected On Site)
• Food separated and protected
  Raw meats and eggs stored above ready to eat foods in various sections of the walk-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Dishes not being sanitized.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper hot holding temperatures
  Chicken wings and french fries held at out at room temperature.(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)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food employees observed not wearing proper hair restraints. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Ice scoop stored inside of ice. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single use containers (i.e. Tofu Containers) are being reused to store food products inside.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) (Corrected On Site)
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)