Oct 16, 2014 (Follow-up)

Oct 10, 2014 (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. NOTE: EMPLOYEE HEALTH FORMS HAVE BEEN GIVEN TO THE MANAGER AT VISIT. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Employee observed drinking energy drink from an open container while handling foods in the kitchen at the cookline area. (Corrected On Site)
• Hands clean and properly washed
  Employees not washing hands between switching tasks. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  The hand washing sink used for purpose other than hand washing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink. (Corrected On Site)
• Food separated and protected
  Raw eggs stored together with bread in the reach-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Food contact surfaces not cleaned to sight and touch at visit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• 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 date marking & disposition
  Ready-to-eat foods stored for over 24 hours not date marked while being cold held in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  No variance approval obtained from Department of Health to store the acidified sushi rice at temperature danger zone.
• Food properly labeled; original container
  Working containers not labelled accordingly for the kind of contents they contain. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food in packages stored on floor in walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  The sneeze guard provided at the sushi display line not sufficient to protect the sushi rolls from possible contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Employee not wearing hair restraint while cooking food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Employee wearing dirty apron. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wet wiping cloths not stored in sanitizer solution between uses. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The 3-compartment sink not in good repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Wood cutting boards/display boards used to display sushi rolls at the serving line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Used utensils not properly washed-rinsed and sanitized at the 3-compartment sink during inspection. (Corrected On Site)
• Nonfood-contact surfaces clean
  Nonfood contact surfaces not cleaned as needed to prevent the accumulation of solids and residues. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  The hand washing sinks at the service and kitchen not supplied with running hot water (minimum 110 degree F). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Drain pipe for the hand washing sink located next to the 3-part sink has been leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jul 22, 2014 (Follow-up)

Jul 17, 2014 (Routine)

• Food separated and protected
  Elevate all food 6-8inches off floor.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(Clean inside ice-machine.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Observed flies and roaches at customer service area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single-service items not stored in plastic sleeves.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Paint shelves where needed. Use non-toxic paint to remove rust present where needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Seal Handsink(Base) inside Kitchen/Prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Leak at the 3-compartment sink.

Mar 20, 2014 (Routine)

• Food separated and protected
  Food items not covered and protected from contamination. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  Date mark food containers in side of reach in refrigerator. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Remove rust from bottom of stainless steel table in rear of kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Shield not provided for light bulb inside walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 12, 2013 (Follow-up)

Sep 05, 2013 (Routine)

• Correct response to questions
  CFPM CARD WAS EXPIRED. HE PASSED THE PROMETRIC EXAM ON 7/12/2013. IN ORDER TO OBTAIN A NEW DC CERTIFIED FOOD MANAGERS CARD. BRING THE FOLLOWING ITEMS TO 899 NORTH CAPITOL STREET. MONDAY-FRIDAY 8:30 AM-4:30 PM 1) CERTIFICATE AND TEST SCORE 2) CHECK OR MONEY ORDER FOR 35:00 DOLLARS 3) TWO FORMS OF ID ONE MUST BE A PICTURE ID.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  ALL FOOD AND CONDIMENTS ON DISPLAY MUST BE COVERED AND PROTECTED TO PREVENT CONTAMINATION AT ALL TIMES. ESTABLISHMENT DID NOT HAVE CURRENT LOGS FOR THE SUSHI RICE. LAST ENTRY WAS IN JULY. ESTABLISHMENT MUST HAVE CURRENT AND ACCURATE LOGS AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) ICE MACHINE CONTAINED MOLD BEHIND THE DRIP PANEL. 2) CAN OPENER AND BASE CONTAINED FOOD PARTICLES AND DEBRIS. 3) SEVERAL CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. ALL CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.
• Proper hot holding temperatures
  ALL HOT FOOD AND WARMERS MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD FOOD ITEMS AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELD AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED IN THE SANITIZER AT VISIT. WIPING CLOTHS MUST BE STORED IN SANITIZER WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATIONA.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 18, 2013 (Follow-up)

Jan 04, 2013 (Complaint)

• Food separated and protected
  Raw fish stored above ready to eat fruit salad in the sushi under-counter refrigerator. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  Establishment has no approved HACCP Plan for use of vinegar in Sushi rice. (Sushi chef has mentioned thaty he may be interested in using time as a public health control for sush rice as the establishment closes after lunch.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Cases of fruit stored on the floor in the dry storage area. (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)

Oct 03, 2012 (Follow-up)

Sep 11, 2012 (Routine)

• Food separated and protected
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Raw foods stored over ready to eat foods inside of the walkin refrigerator
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling time & temperatures
  grilled chicken on sandwich line at 100 degrees(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 cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Dead roaches on glue traps inside of the kitchen
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)refrigeration units on the line and under the sushi station are above 50 degrees
• Nonfood-contact surfaces clean
  clean all cabinet spaces under the line and the exterior of equipment inside of the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floors inside the kitchen and on the line under and around equipment contian trash and debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)