Mar 27, 2014 (Complaint)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).Potato salad on the salad bar above 40 degrees (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors inside of prepared foods prep kitchen under euqipment contian debris

Jan 24, 2014 (Follow-up)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). Potato salad observed cold holding to 46 degrees F in salad bar. (Corrected On Site)
• Food additives: approved & properly used
  The establishment is adding rice vinegar to sushi rice without a variance or a HACCP plan approved by the DC Dept. of Health.
• Compliance with variance, specialized process, and HACCP plan
  The establishment is adding rice vinegar to sushi rice in order to store the rice at room temperature and does not have a variance from DC Dept. of Health. Note: Variance application was submitted but has not been approved. White rice pH 4.01 observed.
• Plumbing installed; proper backflow devices
  There are no air gaps above the floor drains beneath the 3-part sinks in the bakery and ware washing area. There are no air gaps beneath the spray hoses at the garbage disposal unit and the 3- part sink in the produce prep area. Note: manager provided invoices/job order from Ferguson Enterprises, Inc.

Jan 14, 2014 (Complaint)

• Required records available: shellstock tags, parasite destruction
  The establishment's parasite destruction letter for frozen fish (salmon) used for sushi is over 90 days old; letter from E.C. Phillips & Son, Inc. is dated July 1, 2013. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  The cherry stem clams displayed on ice in the seafood section do not have the shellstock tag with the clams. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  The dishwash machine's chlorine sanitizer concentration was measured at 10 ppm. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Utensils placed in the dishwash machine are not being sanitized because the chlorine sanitizer concentration is not in compliance. The 3-compartment sink will be used until the unit is repaired. (Corrected On Site)
• Proper hot holding temperatures
  Pizza and calzone on display in the pizza area are held at improper temperatures. (Corrected On Site)
• Proper cold holding temperatures
  Lettuce and potato salad at the salad bar are held at improper temperatures. (Corrected On Site)
• Food additives: approved & properly used
  The establishment is adding rice vinegar to sushi rice without a variance or a HACCP plan approved by the DC Department of Health. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  The establishment is adding rice vinegar to its sushi rice and does not have a variance from the Department of Health. Brown rice pH = 4.16. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  The establishment does not have a variance or HACCP plan approved the Department of Health for its acidified rice process. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Approved thawing methods used
  Salmon and whole chicken are thawing in sinks under running water however the food is not submerged under water. (Corrected On Site)
• Thermometers provided & accurate
  Two (2) of the digital thermometer displays in the meat section display refrigerator are blank and another of the digital thermometers in the unit reads 119 degrees Fahrenheit. The dial thermometer outside the produce walk-in refrigerator is reading -40 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The storage shelves in the rear of the establishment (near the bakery) are not sealed or coated and are deteriorating. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The rotisserie chicken racks are too large to be fully immersed in the sink compartments of the 3-compartment sink in the warewashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine is not dispensing adequate concentrations of chlorine sanitizing solutions. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There is no data plate visible on the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  The interior of the dishwash machine has a buildup of lime. Flour is spilled on the bottom storage shelf in the rear of the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There are no air gaps above the floor drains beneath the 3-compartment sinks in the bakery and warewashing area. There are no air gaps beneath the spray hoses at the garbage disposal unit (food waste grinder) and the 3-compartment sink in the produce prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jan 13, 2014 (Routine)

• Personal cleanliness
  EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site)
• Wiping cloths: properly used & stored
  NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
• Nonfood-contact surfaces clean
  FOOD STORAGE CONTAINERS ARE DIRTY (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  DIRTY STAINED WALLS IN STORAGE ROOM NEAR DUMPSTER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

May 08, 2013 (Complaint)

Apr 09, 2013 (Restoration)

Apr 09, 2013 (Complaint)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Exterior of equipment inside of the prepared food kitchen contains grease(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Hansink inside of the prepared foods section is leaking(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floors throught out the prepared food section contains grease and food debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 27, 2012 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces interior of ice machine use for icing fish, change lining in deli display case,defrost and clean small freezer at juice bar,roller dollies and condiment container in bakery and deli kitchen. Delime interior of dishwashing machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Consumer advisory provided for raw or undercooked foods
  No consumer advisory in sushi area. (Corrected On Site)
• Water & Ice from approved source
  Hot water at several handwashing sink in different department were not at 110 fahrenheit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Door on refrigerator in department where juice is made do not close tight. No plate on dish washing machine.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  No labels on condiment containers in deli prep kitchen and bakery. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Shield at pastried self service operations is not adequate to protect the food from contamination.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored in bucket(s) and not in sanitizing solution in area where juice drinks are made.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single-service items unprotected at counter in soup self service area. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards in fish, bakery, deli kitchen, deli, produce and meat department soil with scratches.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s) for dish washer.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Dust on exhaust fan in walk in box of cheese and deli prep department.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Grill and catch pan, stove, oven and Hobart oven dried food, grease and soil.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Pipe under handwashing sink in cheese department leaks.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Exhaust above dish wash machine in dish wash area and filter in deli kitchen soiled.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)