Aug 06, 2014 (Complaint)

• Hands clean and properly washed
  Observed employees not washing hands periodically. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Food containers left uncovered in prep area. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• 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 are not provided on dry food storage containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Observed food handler not wearing hair restraint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Refrigeration not capable of maintaining proper cold food temperature at front area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Data plate not provided on dish machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed employee shoes stored behind sushi bar on stand. (Corrected On Site)

Jun 13, 2014 (Follow-up)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  The establishment has not cease and desist sushi rice process. Sush rice observed held in rice steamer at 120 degree F at visit.
• Plumbing installed; proper backflow devices
  The drain sewer line for the 3-compartment sink has been leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jun 05, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Employees were observed drinking out of open cups in food prep areas. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Shellstock in cold holding unit along prep line was missing the shellstock tag. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Shellstock tags for mussels are not being maintained on file in the establishment for 90 days. (Corrected On Site)
• Food separated and protected
  Raw animal products (i.e. chicken, beef, seafood, etc) were observed intermingling with each other and other food items that were raw and ready-to-eat in walk-in refrigeration unit and refrigeration unit at sushi bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean surfaces were observed on interior of soda gun holders at bars and on shelving in walk-in refrigeration unit. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Date markings were lacking on potentially hazardous ready-to-eat food items in walk-in refrigeration unit and in refrigeration units at sushi bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  The establishment does not have an approved HACCP plan for sushi rice process. The establishment has not been maintaining log for sushi rice. Sushi rice present during inspection was discarded. Establishment was instructed to cease current sushi rice process. If they want to continue storing rice at room temperature then they must submitted the proper paperwork and receive approval from DC DOH. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  The establishment does not have variance approval for sushi rice process. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Straw stored in containers on bar top are not stored in manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Aluminum foil and napkins were observed lining shelving in kitchen and at bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Date plates were lacking on both warewashing machines. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  3 compartment sink piping was observed leaking onto the floor below. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Adequate air gaps were lacking between piping under 3 compartment sink and floor drains below in kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mop was observed stored on a pipe near 3 compartment sink in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Employee personal items were observed stored in dry storage room, under prep table in kitchen and in refrigeration unit at sushi bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 19, 2014 (Follow-up)

• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  No HACCP plan and DOH approval letter for the sushi menu available on site. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Foods stored on floor in walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards not clean to sight and have deep cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 03, 2014 (Routine)

• 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)
• Food separated and protected
  Food items sitting out at room temperature. (Corrected On Site)
• Proper date marking & disposition
  Labels not provided on food containers stored inside walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Box of bleach stored on top of food item in box. (Corrected On Site)
• Food properly labeled; original container
  Labels not provided on squeeze bottles and conditments. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on cutting board and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 12, 2013 (Follow-up)

Jul 29, 2013 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty.(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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  Provide a parasite destruction letter for sushi and pH meter test strip for rice.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Label and date all food as to its content.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Apr 08, 2013 (Follow-up)

Mar 22, 2013 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  EMPLOYEE WAS NOT DRINKING FROM A CLOSED CONTAINER AT VISIT. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  SODA GUN AND HOLDER CONTAINED SYRUP BUILD UP AT VISIT. SODA GUNS AND HOLDERS MUST BE KEPT CLEAN AT ALL TIMES IN ORDER TO PREVENT ATTRACTION OF PEST. NO ITEMS MAY BE STORED IN THE ICE IN ORDER TO PREVENT CONTAMINATION OF ICE. A BOTTLE WAS STORED IN THE ICE IN THE SUSHI AREA AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Approved thawing methods used
  ESTABLISHMENT NOT THAWING PROPERLY AT VISIT. PROPER THAWING METHODS ARE AS FOLLOWS: 1) IN THE COLD UNIT. 2) UNDER COLD RUNNING WATER 3) BY COOKING. 4) IN THE MICROWAVE.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  ALL FOOD MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 18, 2012 (Follow-up)

Dec 10, 2012 (Complaint)

• Correct response to questions
  No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink used for other purposes. (Corrected On Site)
• Food separated and protected
  Food item not protected from contamination. (Corrected On Site)
• Proper date marking & disposition
  Food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  Common names not provided on condiments and working containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Seperate storage not provided for personal items. (Corrected On Site)