Jul 03, 2014 (Restoration)

Jul 02, 2014 (Routine)

• Hands clean and properly washed
  The chef not washing hands between switching tasks.
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink.
• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink.
• Food separated and protected
  Foods not separated and protected from contamination in walk-in refrigerator.
• Contamination prevented during food preparation, storage, & display
  Food stored on floor in the walk-in refrigerator.
• Wiping cloths: properly used & stored
  Wiping cloths not stored in sanitizing solution between uses.
• Utensils, equipment & linens: properly stored, dried, & handled
  Food contact surfaces stored on floor.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards have deep cuts/rough surfaces.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided.
• Hot & cold water available; adequate pressure
  No running hot and cold water at hand washing sink in the basement.
• Plumbing installed; proper backflow devices
  The floor drain at the vegetable prepration sink not draining properly.
• Plumbing installed; proper backflow devices
  Sewage back up observed at the sump pump area.
• Sewage & waste water properly disposed
  No air gap between the drains originating from the triple sink and the receiving sewer line.

Oct 23, 2013 (Follow-up)

Oct 18, 2013 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty. Kwanghun Ko: Prometric Certificate Number 1747592; Exam Date 2/10/2013 (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Management awareness; policy present
  The establishment does not have an employee health policy regarding the prevention of foodborne illness. I 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)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the handwashing sinks at the sushi bar and dishwash area. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  The handwashing sink in the dishwash area is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  The sushi chef was unable to provide a copy of its parasite destruction letter from its sushi fish supplier. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Various containers of food in the walk-in refrigerator are uncovered. (Corrected On Site)
• Proper cold holding temperatures
  An opened jar of mayonnaise was stored on a shelf at room temperature. The item was discarded. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  The establishment is adding rice vinegar to its sushi rice and is operating without a variance for this process. The sushi chef does not maintain pH logs and the pH test strips provided were measured in increments of 0.5. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  The establishment has not obtained a variance or HACCP plan approval for its sushi rice process. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  The ambient air temperature of the sushi display refrigerators were measured at 80 degrees Fahrenheit or higher. The units were turned off overnight. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There are unlabeled plastic squeeze bottles of mystery liquids in the kitchen and at the sushi bar. A plastic bin of grains is unlabeled in the basement. (Corrected On Site)
• Insects, rodents, & animals not present
  There is a gap beneath the rear door of the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  A pest control strip is suspended from the kitchen ceiling near the a cart with food and a heat lamp as well as near the cutting board of the under-counter refrigerator. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  A bag of onions is stored on the floor in the basement. Boxes of edamame and containers of food are stored on the walk-in freezer floor. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  A cutting board at the sushi bar is badly scratched and has numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Paper towels are lining the top shelf of the prep table across from the woks. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chemical test strips available to measure the quaternary ammonium concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Food residue is encrusted on the stove, oven, and deep fryers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  The kitchen floor is unclean especially around and under the cooking units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 28, 2012 (Preoperational)

• Physical facilities: installed, maintained, & clean
  Area outside of the back door where the trash is stored is in need of repair to prevent muddy conditions. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)