Aug 19, 2014 (Follow-up)

Jul 21, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Open employee beverages stored in position to contaminate food/food contact surfaces. (Corrected On Site)
• Hands clean and properly washed
  Employees do not wash hands for at least 20 seconds with soap and hot water. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No hand sink present in preparation area by secondary triple sink. Only one sink exists for entire back of house. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(REPEAT)
• Adequate handwashing sinks properly supplied and accessible
  Hand sinks used for purposes other than hand washing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Soap and paper towels are installed at secondary triple sink, rather than at hand sink. Hands shall not be washed in this sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Raw chicken is stored over ready to eat foods in walk in cooler. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice machine, can opener, soda nozzles unclean. (Corrected On Site)
• Proper hot holding temperatures
  Potentially hazardous foods on hot bar hold below 135 degrees F. (Corrected On Site)
• Proper cold holding temperatures
  Potentially hazardous foods on cold bar and in walk in cooler temp above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  No prepped products are dated. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Chemicals observed unlabeled. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  Sushi pH logs are not kept according to HACCP Plan.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS).
• Proper cooling methods used; adequate equipment for temperature control
  Walk In cooler holds at a temperature above 41 degrees F. Foods inside unit hold above 41 degrees F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Foods not in original containers are not name labeled. (Corrected On Site)
• Insects, rodents, & animals not present
  Dead, decaying mouse observed on glue trap in sushi area. (Corrected On Site)
• Insects, rodents, & animals not present
  Mouse droppings observed on floors and inside cabinets. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food not stored protected in walk in freezer. (Corrected On Site)
• Personal cleanliness
  Food handlers wear bracelets. (Corrected On Site)
• Personal cleanliness
  Food handlers do not wear hair restraints. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloths are not stored in sanitizer buckets between use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Utensils stored in standing water. Utensils stored on dirty surface. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Shelves are lined with tin foil and cardboard. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Non- Food Contact surfaces of equipment are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mop not hung to air dry after use. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Multiple holes/openings in ceilings and walls. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(REPEAT)
• Physical facilities: installed, maintained, & clean
  Floors observed unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Hoods unclean on line.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Lights in kitchen and on line are not shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(REPEAT)

Mar 16, 2014 (Restoration)

• Adequate handwashing sinks properly supplied and accessible
  No hand washing sink in 3-part sink area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Unlabeled squeeze bottle observed in the kitchen. (Corrected On Site)
• Insects, rodents, & animals not present
  Openings on ceiling observed above water heater. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food items stored on the floor in walk-in-refrigerator. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Scratched cutting boards observed in the kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  No air gap between 3-part sink under drain pipe and floor drain. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered receptacle in ladies toilet room. (Corrected On Site)
• Adequate ventilation & lighting; designated areas used
  Missing light shield observed above 3-part sink area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 14, 2014 (Complaint)

• Correct response to questions
  Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the handwashing sinks in the kitchen and service line. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There are no handwashing sinks at the 3-compartment sinks and one of the handwashing sinks is only used for food preparation.
• Adequate handwashing sinks properly supplied and accessible
  A paper towel dispenser and soap dispenser are installed at the 3-compartment sink used for food preparation and no handwashing sink is immediately accessible.
• Adequate handwashing sinks properly supplied and accessible
  Wiping cloths and buckets of sanitizing solution are stored in the service line handwashing sink.
• Food separated and protected
  Raw frozen squid tubes are stored above broccoli and frozen vegetables in the walk-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold is accumulating on the chute in the interior of the ice maker.
• Proper hot holding temperatures
  Many of the hot food items at the hot bar are held at improper temperatures. Items out of compliance were removed from service.
• Proper cold holding temperatures
  Many of the cold food items at the salad bar are held at improper temperatures and were removed from service. The sushi chef is displaying all the sushi rolls on a counter top at room temperatures; all items were removed from service.
• Food additives: approved & properly used
  The sushi chef is adding rice vinegar to to the sushi rice without a variance or approved HACCP plan.
• Toxic substances properly identified, stored, used
  An unlabeled plastic spray bottle of unknown content is sitting on the grease interceptor. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  The sushi chef is adding rice vinegar to the sushi rice and has not received a variance for this process; the sushi rice is held at room temperature. Cease and desist this activity until the establishment has received a variance.
• Variance obtained for specialized processing methods
  The establishment does not have a variance or an approved HACCP plan for adding rice vinegar to sushi rice in order to maintain the sushi rice without temperature control.
• Food properly labeled; original container
  Numerous plastic squeeze bottles of sauces are unlabeled in the kitchen, sushi bar, and sandwich prep area. (Corrected On Site)
• Insects, rodents, & animals not present
  There are openings in the ceiling above the electric panel, water heater, and ice maker. There are missing ceiling panels in the rear of the establishment.
• Contamination prevented during food preparation, storage, & display
  Buckets and trays of food are stored on the floor in the walk-in refrigerator. Containers of food were stored on the kitchen floor. (Corrected On Site)
• Personal cleanliness
  A number of food employees were observed not wearing hair restraints while preparing food. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wet wiping cloths are stored on cutting boards and counter tops instead of in the prepared sanitizing solutions. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Plastic soy sauce buckets and plastic mozzarella cheese buckets are reused to store chicken, feta cheese, olives, parmesan cheese. All buckets should be discarded after they are emptied of their original contents - do not reuse the buckets.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are not smooth; the edges are chipped and the surfaces are discolored. The display boards for the sushi rolls are weathered; the wood beneath the coating is exposed and the corners are chipped. The wooden boards should be properly sealed or discarded.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Aluminum foil is lining shelves and a counter in the kitchen and on the service line. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  Food debris is in the sanitizing solution in the 3-compartment sink. The rinse solution in the 3-compartment sink is cloudy and sudsy. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwasher is washing the utensils under running water only and no detergent solution is set up in the 3-compartment sink.
• Hot & cold water available; adequate pressure
  There is no hot water at any sink in the establishment. (Corrected On Site)
• Plumbing installed; proper backflow devices
  The handwashing sink in the kitchen is missing a hot water knob therefore employees can not turn on any hot water. Both the service line handwashing sink and garbage disposal unit are leaking.
• Plumbing installed; proper backflow devices
  There are no air gaps above the floor drains at the 3-compartment sinks and garbage disposal unit (food waste grinder). The drain pipes are recessed into the floor drains.
• Toilet facilities: properly constructed, supplied, & cleaned
  There are no covered receptacles for the disposal of feminine hygiene products inside two (2) of the stalls in the women's toilet room. The trash cans are not covered.
• Adequate ventilation & lighting; designated areas used
  The ceiling light tubes above the drying rack at the garbage disposal unit are unshielded.

Jul 25, 2013 (Follow-up)

Jul 09, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)SHELVES WERE RUSTED IN THE WALK IN UNIT. 2) CUTTING BOARDS CONTAINED STAINS AND CREVICES. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 3) INTERIOR OF ICE MACHINE CONTAINED SLIGHT MOLD AND SLIME. 4)COOKING OIL WAS VERY DARK AT VISIT. COOKING OIL MUST BE CHANGED FREQUENTLY.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. FOOD MUST BE 140.0 DEGREES PRIOR TO BEING PLACE ON THE HOT TABLE. THE HOT UNIT IS TO MAINTAIN THE TEMPERATURE ONLY NOT HEAT UP THE FOOD.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. COLD FOOD ITEMS IN THE DELI AREA WERE NOT IN COMPLIANCE AT VISIT. ALL SALADS PREPARED IN THE MORNING MUST BE STORED IN THE COLD UNIT PRIOR TO SERVING IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL FOOD STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Approved thawing methods used
  FOOD WAS NOT BEING THAWED PROPERLY AT VISIT. PROPER THAWING METHODS ARE AS FOLLOWS. 1)BY COOKING 2)UNDER COLD RUNNING WATER 3) IN THE REFRIGERATOR 4)IN THE MICROWAVE(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  CLOTHS USED TO WIPE FOOD CONTACT SURFACES MUST BE STORED IN A SANITIZING SOLUTION IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  COLD SIDE OF THE FAUCET AT THE HAND SINK WAS NOT OPERABLE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  DRAINS CONTAINED FOOD PARTICLES, DEBRIS, AND OBJECTS. DRAINS MUST BE KEPT CLEAN IN ORDER TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 23, 2012 (Follow-up)

Mar 15, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's ice chute.(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 cooling methods used; adequate equipment for temperature control
  Walkin refrigerator temperature at 60 degrees(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  Provide a PH meter to test the acidity of the sushi rice(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single-service items not stored in plastic sleeves.(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)
• Nonfood-contact surfaces clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean exterior of all equipment inside the kitchen, grill and deepfat fryer next to the sushi bar
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)replace missing ceiling tile inside of the kitchen. Clean walls and floors thru out the kitchen