Nov 21, 2014 (Follow-up)

• Food separated and protected
  Raw chicken stored above ready to eat foods. Items relocated. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice maker lid has duct tape on the interior. (Pending 5 day notice)
• Variance obtained for specialized processing methods
  The establishment does not have a variance for sushi rice held at room temperature. The establishment has contacted Mr. Gibson to begin variance process. (Pending 45 day notice.)
• Contamination prevented during food preparation, storage, & display
  Food is stored less than six inches from the ground in the walk-in freezer. ( Pending 45 day notice)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  A prep table in the sushi station is lined with aluminum foil. (Pending 45 day notice)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The hand sink and 3-compartment sink behind the bar are not sealed to the wall. (Pending 45 day notice)
• Plumbing installed; proper backflow devices
  The soda gun holsters drain into the 3-compartment sink. (Pending 5 day notice)

Nov 13, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Employees were eating on the main cook line and sushi station. Manager spot to employees about not eating in cooking areas. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Handsinks were obstructed. Obstruction removed. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Raw chicken and raw beef is stored above ready to eat foods and raw shrimp. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's ice chute. Handles and interiors of reach-in units are dirty. Ice maker lid has duct tape on the interior. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  Sushi rice is acidified to hold at room temperature but the establishment does not have a HACCP plan or variance for this process. Contact Arian Gibson at arian.gibson@dc.gov to being variance request process. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  The establishment does not have a variance for sushi rice held at room temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food is stored less than six inches from the ground in the walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  A prep table in the sushi station is lined with aluminum foil. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Food is stored in plastic grocery bags. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The hand sink and 3-compartment sink behind the bar are not sealed to the wall. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The soda gun holsters drain into the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jun 12, 2014 (Follow-up)

Jun 12, 2014 (Follow-up)

Jun 12, 2014 (Follow-up)

• Plumbing installed; proper backflow devices
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)pipes leading from 3-comp sink appear to be cemented to the drain.

Jun 05, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No handwashing signage at handwashing sink in the sushi station
• Food separated and protected
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw chicken above ready to eat foods
• Food-contact surfaces: cleaned & sanitized
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's plastic drip panel.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Foods on the second sandwich unit above 41 degrees
• Compliance with variance, specialized process, and HACCP plan
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)establsihment does not have a haacp plan for acidification of sushi rice
• Variance obtained for specialized processing methods
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)provide a variance for acidification of sushi rice
• Thermometers provided & accurate
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)no ph meter available to check the ph on the sushi rice
• Insects, rodents, & animals not present
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)rodent droppings inside of the small storage area
• Personal cleanliness
  employee not wearing a hair restrain in the prep kitchen (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)bowls stored inside of the sugar bin
• Nonfood-contact surfaces clean
  exterior of all equipment contains food and grease on the line(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  water hose does not have a backflow prevention device(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors and walls throught out the kitchen contain dried food particles and grease

May 10, 2013 (Follow-up)

• Proper cold holding temperatures
  SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE HELD NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)

May 01, 2013 (Routine)

• Correct response to questions
  The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(instructions issued)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• 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.(issued)
• Variance obtained for specialized processing methods
  No variance for the process of sushi.(email variance form)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Working containers of sushi fish in the freeezer were not labeled.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Packaged single service items were stored on the floor in the off-site store rooom.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  There was grease build-up on the sides of the deep fat fryer and the floor under the cooking units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 24, 2012 (Follow-up)

Feb 03, 2012 (Complaint)

• Hands clean and properly washed
  Proper handwashing not observed by food preparation employees throughout. Observed food prep employee wash gloved hands in the mop sink rear food prep area. Proper handwashing discussed with management during the inspection and corrective action conducted during the inspection by employees. (Corrected On Site)
• No bare hand contact with ready-to-eat foods or approved
  Observed cook/line food preparation empolyee using bare hand contact to prepare shrimp tempura. Observed sushi prep cook prepare sushi rolls handling rice and seafood,using bare hand contact. Corrective action conducted during the inspection, discussed the importance of proper handwashing when donning gloves and in handling food items without using bare hand contact. Employees were instructed to properly conduct handwashing and to wear gloves or other means while preparing food items. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Handwashing sinks not accessible located throughout the establishment, container containing utensils stored in the kitchen handsink, towels stored in the bar handsink and pot washing conducted in the rear prep area handsink. Items removed from all handsinks and units cleaned during the inspection. (Corrected On Site)
• Food separated and protected
  Observed unprotected food containers located in the walk-in refrigeration unit. Observed food items located in the walk-in refrigeration unit stored in non-commercial food grade bags. Observed potentially hazardous raw animal food items stored above ready-to-eat food items such as; bags of raw beef stored above ready-to-eat pears, located in the upright reach-in refrigeration unit and walk-in refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces throughout the establishment such as; food preparation surfaces, refrigeration food shelving units, prep tables and counters, food transportation carts. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling time & temperatures
  Observed improper cooling of bowl of noodles with chicken and vegetables, located in the walk-in refrigeration unit 47F, noodles prepared on previous day for the next day's service. Noodles discarded during the inspection. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). Potentially hazardous food items stored at room temperature, soft shell crabs-87.2F and rice stored in a rice cooker stored on the floor of the rear prep area floor maintained at 134F, items discarded during the inspection. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s) of food items stored on the sandwich reach-in refrigeration unit, bean sprouts-57F,raw shrimp used to prepare shrimp tempura-44F. Observed improper ph level of sushi rice located at the sushi bar 7.0ph. (Corrected On Site)
• Proper date marking & disposition
  Date marking of refrigerated potentially hazardous food items not provided. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Observed employees personal care items, toothpaste and toothbrushes stored on the rear prep area equipment/food storage shelving units. Corrective action conducted during the inspection. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Observed chemicals stored in various areas throughout the establishment. Chemicals stored in one area away from food and or food preparation during the inspection. (Corrected On Site)
• Approved thawing methods used
  Observed improper thawing of potentially hazardous food items at room temperature located in the kitchen area. (Bowl of chicken and packages of tuna thawing at room temperature). (CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures. No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Observed unlabeled working food containers located in the rear dry food storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Observed food preparation employees wearing watches during food preparation. Watches removed during the inspection. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Observed dipperwell in poor repair located in the kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Observed cutting boards in poor repair,scoring and debris present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Observed rust present on refrigeration shelving units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Observed excessive dirt build-up present on warewashing dishracks. Observed unclean exterior of equipment throughout the establishment. Observed unclean refrigeration unit fanguard covers throughout. Observed unclean equipment shelving units throughout. Observed ice build-up present on the walk-in freezer door and walls Observed unclean exterior of working containers throughout Observed cluttered unclean food storage shelving units and walk-in refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed kitchen handsink not properly sealed to the wall. Observed improper ceiling material used in the 1st floor waiters station. Observed bar handsink hot water faucet fixture in poor repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed unclean lightshield covers dead insects present. Observed debris and dirt present behind and under the floor of equipment throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Observed improper storage throughout of employees clothing and other possessions, designated area not provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)