Jul 15, 2013 (Complaint)

• Correct response to questions
  No Certified Food Protection Manager is on duty. (Corrected On Site)
• Management awareness; policy present
  The establishment does not have an employee health policy regarding the prevention of foodborne illness. We provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper use of restriction and exclusion
  The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Sliced tomatoes, iceberg lettuce, tuna salad, and chicken salad are held at improper temperatures in one of the sandwich prep refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  There is no visible thermometer in the sandwich prep refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There are numerous unlabeled plastic squeeze bottles of condiments and oils on the sandwich prep refrigerator and prep table. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wet wiping cloths are stored on the cutting boards but no sanitizing solution is prepared for storage of the cloths while in use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  The ice scoop is stored in the ice maker and the handle is touching the ice. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Clean pans, bowls, and other utensils are stored in the mop sink. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Plastic tofu buckets are being reused to store various food items. All the buckets should be discarded when empty of their original contents. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Aluminum foil is lining the bottom shelf of a prep table on the service line. The wooden shelving units in the walk-in refrigeration are unsealed and should be coated or sealed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chemical test strips available to measure the concentration of chlorine sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There is no air gap beneath the spray hose above the garbage disposal unit (food waste grinder). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is no lighting (blown bulb) inside the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 10, 2013 (Follow-up)

May 16, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(Continue to clean and or replace cutting boards where needed.
• Proper date marking & disposition
  Label and Date all food inside walk-in coolers as to its content.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Provide a current extermination report for evidence of old mice droppings found in rear kitchen prep area.
• Physical facilities: installed, maintained, & clean
  Repair or replace overhead ceiling tiles at customer service area to minimize pest control.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 10, 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 policy that excludes food employees diagnosed with an infectious agent specified in section 300.3 of the DC Food Code. (Corrected On Site)
• Food separated and protected
  Raw Shell eggs stored above ready to eat foods. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Food stored less than 6 inches above the floor.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)