LIGHTER RESTAURANT, 1400 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 25, 2014 | Follow-up | 1 | 2 | Details / Comments |
|
Aug 19, 2014 | Follow-up | 4 | 1 | Details / Comments |
|
Aug 11, 2014 | Routine | 6 | 14 | Details / Comments |
|
Oct 16, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Sep 20, 2013 | Routine | 6 | 5 | Details / Comments |
Aug 25, 2014 (Follow-up)
Violations:
- Compliance with variance, specialized process, and HACCP plan
No HAACP for sushi preparation.( repeated violation) - Variance obtained for specialized processing methods
No variance for sushi preparation.(repeated violation) - Personal cleanliness
No hair restraint wore by employees. (Corrected On Site)
CFPM- SUN YOUNG KIM, FS- 61737, EXP- 10/28/2015.
FAILUE TO CORRECT 5 DAYS NOTICE. (FURTHER ACTION SHALL BE TAKEN)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Cheese (Open Display Refrigerator) (Cold Holding) | 40.0F |
| Tomatoes sliced (Open Display Refrigerator) (Cold Holding) | 43.0F |
| Green Peppers (Open Display Refrigerator) (Cold Holding) | 41.0F |
| Mushrooms (Open Display Refrigerator) (Cold Holding) | 42.0F |
| (Refrigerator) | 39.0F |
| (Freezer) | 16.0F |
| (Refrigerator - reach-in) | 31.0F |
| Hot Water (Handwashing Sink - Service Line) (Hot Holding) | 110.0F |
| Hot Water (3-compartment sink) | 115.0F |
Aug 19, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Observed improper cold holding temperatures. (Corrected On Site) - Proper date marking & disposition
Ready-to-eat held refrigerated are not clearly marked and labeled. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
No HACCP for sushi preparation. ( repeat violation)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
No variance for sushi preparation.(Repeat Violation)CORRECT WITH IN 5 DAYS. - Sewage & waste water properly disposed
Garbage disposal attached to the dish washing part of the 3-comparmnt sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - SUN YOUNG KIM, FS# - 61737, EXP. 10/28/2015.
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 105.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | -4.0F |
| Diced Tomatoes (Refrigerator - display) (Cold Holding) | 43.0F |
| Cheese (Refrigerator - display) (Cold Holding) | 44.0F |
| Butter (Refrigerator - display) (Cold Holding) | 46.0F |
| Pork (Hot Holding) | 165.0F |
| Beef (Hot Holding) | 170.0F |
| Chicken (Hot Holding) | 140.0F |
| Soup (Hot Holding) | 166.0F |
| Rice (Hot Holding) | 147.0F |
| Vegetables - cut (Cold Holding) | 41.0F |
| Cucumbers (Cold Holding) | 42.0F |
Aug 11, 2014 (Routine)
Violations:
- 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) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.No paper towels at handwashing sink.No soap at handwashing sink.(provided) (Corrected On Site) - Food separated and protected
Scoop inside ice used for beverages.(removed) (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
No consumer advisory notice for sushi preparation.(issued) (Corrected On Site) - Toxic substances properly identified, stored, used
Pest sprays stored on shelf with equipment in the rear.(removed) (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
No HACCP for sushi preparation.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
No variance for sushi preparation. - Thermometers provided & accurate
No thermometer in reach-in refrigerator(s).(provided) (Corrected On Site) - Insects, rodents, & animals not present
Fruit flies in sushi area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
No pest control service provided.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
All employees were not wearing hair restraints.(worn) (Corrected On Site) - Personal cleanliness
Food handler wearing fingernail polish.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Bowl used to scoop rice from container in the rear.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Surface under the microwave oven was not cleanable.(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).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Leak from garbage disposal. Garbage disposal not attached to the drain board.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The coffee station counter top and cabinets needed claening.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Worn light bulbs overhead prep table in the rear.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The DC CFM is Sun Young Kim: NRAWEF; F-105732 will expire 10/20/17.
Correct items stated within 5 and 45 days.
Instructions given to request change of ownership.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 103.5F |
| Chicken Chop (Grill) (Cooking) | 185.4F |
| Beef (Stove) (Cooking) | 139.4F |
| (Refrigerator - sushi display) | 38.2F |
| (Reach-in Freezer) | -24.0F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 144.9F |
| (Reach-in Refrigerator) | 38.0F |
| Onions cooked (Refrigerator - counter top) (Cold Holding) | 43.9F |
| Ham (Refrigerator - counter top) (Cold Holding) | 43.2F |
Oct 16, 2013 (Follow-up)
Violations:
- Variance obtained for specialized processing methods
No variance has been requested. - Plumbing installed; proper backflow devices
Hot water knob defective at hand sink front area is defective. - Sewage & waste water properly disposed
Garbage disposal stored directly inside of three (3) compartment sink.
Certified Food Manger Young Park FS#51093 expire 8-14-14.
RECOMMEND RECHECK ITEMS ON 45 DAY NOTICE STILL INEFFECT ON NEXT VISIT.OTHER VIOLATIONS WAS ABATED.
Sep 20, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food separated and protected
Raw shell eggs and chicken stored above ready to eat foods in the reach-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
No variance has been obtained for use of vinegar in sushi rice as a preservative. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
No variance has been requested for the use of vinegar in sushi rice as a preservative. - Thermometers provided & accurate
No thermometer in reach-in refrigerator (open display).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit flies heavily observed within the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
Ice scoop stored with handle inside of ice. (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) - Plumbing installed; proper backflow devices
Hot water knob broken at handwashing sink near the cash register. Water leaking from pipe at handwashing sink in the dishwashing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbage disposal is installed directly inside of one of the compartmens of the 3-compartment sink and not in the drain board. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Reach-in Freezer) | -4.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 28.0F |
| Sushi Rice (Table) (Holding) | 137.0F |
| Tofu (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| (Refrigerator - sushi display) | 38.0F |
| Rice (Rice Steamer) (Hot Holding) | 177.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Sprouts (Cooked) (Refrigerator - counter top) (Cooling) | 58.0F |
| (Refrigerator - reach-in) | 38.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - reach-in) | 38.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - reach-in) | 38.0F |
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