May 12, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces (Corrected On Site)
• 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)

Feb 18, 2014 (Follow-up)

Feb 11, 2014 (Routine)

• Correct response to questions
  Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Eye wash stations are installed at hand sinks.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  Establishment is not able to provide proof of parasite destruction for raw/uncooked fish used in sushi.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Uncased, non hermetically sealed ground beef is stored above ready to eat bread in walk in freezer. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Shelves inside walk in cooler have heavy mold growth present. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel (Metro Diner). (Corrected On Site)
• Proper cold holding temperatures
  Foods on salad bar in insufficient ice bath temp above 41 degrees. Foods inside display cooler temp above 41 degrees, due to a malfunctioning unit. Items were removed and discarded from display unit. (Corrected On Site)
• Time as a public health control: procedures & records
  Pizzas at pizza station are prepared and left out at room temperature until they are cooked. Time is not used properly, no logs or written procedures exist to ensure safety of the food.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Spray bottles (2) of chemicals are unlabeled in chemical cage in dry storage area. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  Variance has not yet been obtained for the use of vinegar in the sushi rice as a preservative (Bamboo).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  Variance has not yet been requested in writing for the use of vinegar in sushi rice as a preservative. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Pasta observed cooling in walk in cooler inside a deep metal hotel pan, sealed with plastic wrap. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Display cooler is malfunctioning with an internal temperature of 60 degrees.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  Thermometer inside sushi station reach in is not functioning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Oil, vinegar (Salad bar), white chocolate, chocolate, caramel (Coffee area), salt, flour, pepper (Back of house main kitchen) observed removed from their original packaging without common name labels.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Two cheeses on display in pizza station have no sneeze guard. Insufficient sneeze guard on hot station housing pasta in pizza station. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food employees observed not wearing hair restraints while working with open food (Bamboo). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food employees observed wearing jewelry (bracelets)(Bamboo)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth used to continuously wipe milk wand is left on counter when not in use. (Corrected On Site)
• In-use utensils: properly stored
  Knives stored in a container of still water. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Reach in refrigerator is installed directly on the floor beneath the cabinet in the coffee area. Unit does not allow for cleaning beneath equipment or on the sides.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting board heavily worn in pizza station. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Tin foil lines grill table in prep area of back of house. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cut broccoli stored inside of a cardboard box on the line. (Bamboo) (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  Warewashing machine near Bamboo is not reaching proper wash temperature. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The rinse cycle on the warewashing machine is not reaching the proper temperature. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Heavy buildup on back splash of range in main kitchen. Exterior doors of reach in refrigerator in back of house is dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Air gap not present beneath hand sink in coffee station. Incoming pipes from sink basin are inserted directly into floor drain, and fall below the flood level of the drain. Pipe from basin of prep sink in pizza area is inserted directly into floor drain, and falls below the flood level of the drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Ceiling tiles in pizza area and dry storage have thick dust buildup. Floors in dry storage area are sticky with buildup beneath shelves and in corners.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor/step on the front/inside of the walk-in refrigerator of the metro diner is damaged. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Lights inside display coolers by pizza station are not shielded or coated. Light shield missing inside walk in freezer. Light shield damaged outside of walk in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 01, 2013 (Follow-up)

Sep 26, 2013 (Routine)

• Food separated and protected
  ALL FOOD MUST BE PROTECTED AT ALL TIMES. RAW CHICKEN WAS STORED OVER READY TO EAT FOOD AT VISIT. ALL FOOD MUST BE COVERED AND PROTECTED FROM CONTAMINATION. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  INTERIOR OF ICE MACHINES CONTAINED CALCIUM BUILD-UP AROUND THE ICE CHUTE(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. ONE REACH IN UNIT WAS ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPEATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL FOOD STORED IN THE REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Feb 16, 2012 (Sweep)

• Hands clean and properly washed
  Employee did not wash hands before changing gloves. (Corrected On Site)
• Proper cold holding temperatures
  Improper cold holding temperatures observed. (Corrected On Site)
• Washing fruits & vegetables
  Vegetables not properly washed. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Warewash area not clean. (Corrected On Site)