Sep 08, 2014 (Follow-up)

Sep 05, 2014 (Complaint)

• Proper eating, tasting, drinking, or tobacco use
  Employees drink from closed beverage containers that are stored in positions to contaminate food and equipment. (Corrected On Site)
• Hands clean and properly washed
  Employees do not perform proper hand washing procedure.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  Employee mixes rice with bare hands. Manager immediately discarded rice and coached employee. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink observed used as equipment washing area on front line.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Paper towels not present at men's room hand sink. (Corrected On Site)
• Food separated and protected
  Unwrapped, raw foods in walk in freezer are not stored according to proper hierarchy. Food is stored on floor in walk in freezer. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Can opener observed unclean. Ice machine interior observed unclean. Shelves inside walk in cooler have mold growth. (Corrected On Site)
• Proper hot holding temperatures
  Multiple foods on line and in hot holding units temp below 135 degrees F. Manager removed foods out of temperature and reheated to proper temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Potentially hazardous foods on line, in one reach in cooler, and inside walk in cooler temp above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Time as a public health control: procedures & records
  Potentially hazardous foods that are being held for time as a public health control are not logged in temperature/time log.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Employee medications are stored on shelf above prep table and next to food contact surfaces. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Walk in cooler is holding at 52 degrees. Potentially hazardous foods that temp above 41 degrees are voluntarily discarded by manager. Cooler is not maintaining temperature low enough to keep foods cold at or below 41 degrees F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Foods are cooling in deep pans, covered by other hot pans in walk in cooler. (Corrected On Site)
• Personal cleanliness
  Food handler preparing sushi wears watch. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Boxes of single service, food contact containers are stored on the floor in the dining room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cardboard is used to line shelves housing clean food contact equipment. (Corrected On Site)
• Nonfood-contact surfaces clean
  Exteriors of equipment, including fryers, ovens, refrigerators, handles, knobs, observed greasy and unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Plumbing beneath hand sink in prep area in poor repair. Plumbing beneath triple sink is in poor repair.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floors and walls observed unclean, particularly in back of house by storage racks and on cook line beneath equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Ceiling tiles missing in back of house. Floor tiles missing in back of house. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Lights over open/not protected food equipment not shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 20, 2014 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  Hand washing sink blocked by cart. (Corrected On Site)
• Food separated and protected
  Raw eggs stored above ready to eat foods in walk-in-refrgirator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on the ice machine. (Corrected On Site)
• Proper cooking time and temperatures
  Spicy chicken is not cooked to proper temperature. (Corrected On Site)
• Proper hot holding temperatures
  Hot food items held at improper temperature. (Corrected On Site)
• Proper cold holding temperatures
  Cold food items held at improper temperatures. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloths stored on counters and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Scratched cutting board observed in the service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

May 03, 2014 (Restoration)

• Proper cold holding temperatures
  Temperature control for safety foods in sandwich cooler temp above 41 degrees F. Products were discarded in the presence of the inspector. (repeat) (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  The establishment does not have an approved HACCP Plan for Sushi Rice Process (Variance and HACCP plan were submitted Jan 2014. Comments were sent to establishment by DOH but no response was received to complete the approval process). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor tiles damaged in multiple areas of kitchen. (repeat)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unclean flooring observed under cooking equipment and perimeters around food equipment throughout. (repeat) (Corrected On Site)

May 02, 2014 (Restoration)

• Food separated and protected
  Raw chicken was observed stored with sausage in walk-in refrigeration unit.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s) in sandwich prep unit.
• Proper date marking & disposition
  Prepared ready to eat foods observed stored in refrigeration units were lacking date markings.
• Compliance with variance, specialized process, and HACCP plan
  The establishment does not have an approved HACCP plan for sushi rice process. (Variance and HACCP plan were submitted in January 2014. Comments were sent to the establishment by DC DOH, but no response was received to complete the approval process).
• Food properly labeled; original container
  Items in reach-in refrigeration unit (repackaged desserts) in customer area are lacking ingredient labeling.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Various shelving units was observed rusted.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards were observed heavily worn with stains and grooves throughout.
• Nonfood-contact surfaces clean
  Unclean exterior surfaces of cooking equipment was observed.
• Plumbing installed; proper backflow devices
  There are inadequate air gaps at the pipes leading to the floor drains from the 3 compartment sinks.
• Physical facilities: installed, maintained, & clean
  Floor tiles are missing under cooking equipment.
• Physical facilities: installed, maintained, & clean
  Unclean flooring was observed under cooking equipment and perimeters around food equipment throughout.

May 01, 2014 (Complaint)

• Proper eating, tasting, drinking, or tobacco use
  Employee observed eating food in the food preparation area. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Open beverage cup observed near the sushi station and next to exposed food products. (Corrected On Site)
• Hands clean and properly washed
  Food employees observed not washing hands between tasks (employees had to be prompted to wash hands).
• Adequate handwashing sinks properly supplied and accessible
  Container of sanitizer solution and wiping cloths observed stored inside of the handwashing sink. (Corrected On Site)
• Food separated and protected
  Raw shelled eggs and raw fish stored above ready to eat foods in the walk-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  In use cooking utensils, and "cleaned" cooking utensils stored for later use observed unclean with food debris on them.
• 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 foods observed stored under refrigeration with no date marking.
• Time as a public health control: procedures & records
  Ready to eat foods observed held out at room temperature with no records of the procedures and logs of the times in which food is held without temperature control.
• Toxic substances properly identified, stored, used
  Containers of chemical cleaners and sanitizer bucket observed with no labeling containing the common name of the chemical stored inside.
• Toxic substances properly identified, stored, used
  Various chemicals observed stored with food products and/or food containers. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Chicken wings stored in buckets that were previously used to store detergent.
• Compliance with variance, specialized process, and HACCP plan
  The establishment is using vinegar in sushi rice as a preservative with no variance from the DC DOH (Variance and HACCP plan were submitted in January 2014 and comments were sent to the establishments and no response has been provided to the DOH to complete the approval process).
• Thermometers provided & accurate
  No working thermometer observed inside of two (2) of the reach in refrigerators.
• Personal cleanliness
  The sushi chef is not wearing an effective hair restraint (only has a head band tied around the forehead).
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution (on the sandwich line).
• In-use utensils: properly stored
  In use cooking utensils observed stored inside of still/stagnant water in the sushi area. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Cleaned equipment and utensils are stored in an unclean location (dirty bins).
• Single-use/single-service articles: properly stored & used
  Aluminum foil sheets stored less than 6-inches above the floor. (Corrected On Site)
• Gloves used properly
  Food employee observed not changing gloves when changing tasks (observed touching face with gloves on and returning to cooking). (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Various shelves throughout the establishment are not smooth, some have rust on them, others are lined with aluminum foil.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards observed heavily worn and stained with stains and grooves throughout.
• Plumbing installed; proper backflow devices
  There is an inadequate air gap at the pipe leading to the floor drain from the 3-compartment sink.
• Physical facilities: installed, maintained, & clean
  There are missing floor tiles in front of the deep fryer area.
• Physical facilities: installed, maintained, & clean
  Floors underneath equipment observed unclean with food debris throughoght.
• Physical facilities: installed, maintained, & clean
  Food employee personal items stored in the food preparation area (shoes, handbag, and medications).

Jan 02, 2014 (Restoration)

Dec 31, 2013 (Complaint)

• 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.
• Food separated and protected
  Raw shell eggs stored together with ready-to-eat foods (cream, cheese, etc) in the sandwich prep refrigerator. (Corrected On Site)
• Food separated and protected
  Lettuce and spinach being washed in the 2-compartment washing sink while raw chicken also being washed in the sink. (Lettuce and Spinach discarded). (Corrected On Site)
• Proper hot holding temperatures
  Hot foods (chicken soup, hamburger, chicken) held at improper temperatures.
• Proper cold holding temperatures
  Potentially hazardous cold foods held at improper temperature on the salad bar and over counters at room temperature.
• Time as a public health control: procedures & records
  No written procedure, such as time log, provided during inspection to use time to control pontentially hazardous foods for safety.
• Proper cooling methods used; adequate equipment for temperature control
  No adequate refrigeration equipment provided at the salad bar.
• Approved thawing methods used
  Frozen mixed vegitables observed being thawed at room temperature over counter.
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
• In-use utensils: properly stored
  Tongs for sushi were stored, between uses, in standing water in plastic pan stored at room temperature.
• Nonfood-contact surfaces clean
  Equipment surfaces and floor areas through out the kitchen grossly soiled with grease and food debris.
• Plumbing installed; proper backflow devices
  The cold water faucet at the 3-compartment sink is broken.

Oct 15, 2013 (Follow-up)

Oct 02, 2013 (Routine)

• Food separated and protected
  Raw chicken stored above vegetable foods in walk-in-refrgirator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Cutting board at prep-refrigerator located at service line area is not in good repair.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food items such as ham, turkey and tuna salad held at improper temperature in prep-refrgirator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  No HACCP plan approved by DC Departement of Health for sushi. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Prep-refergirator located next to sushi bar observed 50 o F(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Unlabeled plastic squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloths stored on counters and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 07, 2013 (Complaint)

• Personal cleanliness
  EMPLOYEES NOT WEARING A HAIR RESTRAINT
• Nonfood-contact surfaces clean
  DIRTY STORAGE CONTAINERS (Corrected On Site)
• Hot & cold water available; adequate pressure
  HOT WATER IN HANDSINK 100 DEGREE (F) (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  DIRTY FLOORS IN KITCHEN. (Corrected On Site)

May 08, 2013 (Follow-up)

May 03, 2013 (Complaint)

• No bare hand contact with ready-to-eat foods or approved
  EMPLOYEE WAS OBSERVED PREPARING READY TO EAT FOOD WITH BARE HAND CONTACT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION. FOOD WAS NOT PROTECTED AT VISIT. HAND SINK IS NEXT TO PREP SINK LETTUCE WAS CONTAMINATED FROM HAND WASHING AT VISIT. PAPER TOWELS ARE STORED DIRECTLY OVER PREP SINK.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  SEVERAL CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES AND HAVE A SMOOTH SURFACE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(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. MANY ITEMS ON THE SALAD BAR WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  EVIDENCE OF ROACHES WERE OBSERVED AT VISIT. CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT. PAY ATTENTION TO HEAVY GREASE BUILD-UP UNDER WOK AREA, CORNERS AND BASE BOARDS, THE UNCLEAN FLOORS ARE AN ATTRACTION FOR PEST.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED IN SANITIZER AT VISIT. WIPING CLOTHS MUST BE STORED IN SANITIZER IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  THE FOLLOWING NON FOOD CONTACT SURFACES WERE VERY UNCLEAN AT VISIT. 1)FAN COVERS IN THE WALK-IN UNIT CONTAINED HEAVY DUST BUILD-UP 2)ALL STORAGE AREAS CONTAINED FOOD PARTICLES AND DEBRIS.3) LOWER SHELVES OF PREP TABLES CONTAINED DIRT AND FOOD PARTICLES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  CLEAN WALLS THROUGH OUT WHERE NEED TO REMOVE DIRT AND FOOD SPLATTER.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  PROVIDE LOCKERS OR A SEPERATE SPACE FOR EMPLOYEES PERSONAL ITEMS. SHOES, PURSES AND OTHER PERSONAL ITEMS MANY NOT BE STORED IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 28, 2012 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Slime inside of the ice machine and dried food particles on the can-opener(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold salads on the sald bar and deli line above 41 degrees(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cooked foods inisde of the walkin refrigerator not dated or labeled
• Contamination prevented during food preparation, storage, & display
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)open cans of food stored inside of the walkin refrigerator and reach in refrigerators
• 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)
• Warewashing facilities: installed, maintained, & used; test strips
  (CORRECT VIOLATION WITH 45 CALENDAR DAYS)3-comp sink not set up properly
• Nonfood-contact surfaces clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)exterior of all equipment inside of the kitchen contains grease and dried food particles
• Physical facilities: installed, maintained, & clean
  hole in the wall next to the water heater(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors and wallls behind the line and inside of the kitchen contains water,grease and dried food particles
• Adequate ventilation & lighting; designated areas used
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)replace missing light cover inside of the kitchen

Jan 09, 2012 (Complaint)

• 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)
• Proper eating, tasting, drinking, or tobacco use
  Observed employee drinking beverage while handling food. (Corrected On Site)
• Hands clean and properly washed
  Observed employee not washing hands before changing gloves. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper cold holding temperatures
  Chicken salad sitting out at room temperature. (Corrected On Site)
• Proper date marking & disposition
  Food containers not date marked inside refrigerator and walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in walk-in refrigerator(s). No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Common names not provided on seasonal containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Food grade containers not provided to store food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unclean floor behind and under equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)