Sep 02, 2014 (Routine)

• Hands clean and properly washed
  EMPLOYEES ARE FREQUENTLY NOT WASHING HANDS BETWEEN TASKS (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  TRUE WORLD FOODS: THE ESTABLISHMENT DID PROVIDE A PARASITE DESTRUCTION LETTER FROM THIS CONTRACTOR (Corrected On Site)
• Food separated and protected
  UNCOVERED FOOD ITEMS ARE FOUND IN THE REACH-IN COOLERS (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES IN THE KITCHEN: THE ICE BOX CHUTE WITH MOLD BUILT UP(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper cold holding temperatures
  COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS IN THE REACH-IN COOLERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  NUMEROUS UNLABELED PLASTIC BOTTLES AND BINS ON COUNTER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  FOOD PRODUCTS STORED ON FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  NO HAIR RESTRAINTS WORN BY THE CHEF AND THE FOOD HANDLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  CLEANED DISHES AND POTS ARE NOT STORED IN THE MANNER THAT ALLOW AIR DRY(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  UNCLEAN NON FOOD CONTACT SURFACESTHROUGHOUT THE KITCHEN FLOOR, EQUIPMENTS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  THE HANDWASHING SINK IN THE KITCHEN IS CLOGGED AND OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

May 01, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  WIPING CLOTH IN HAND SINK.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Proper cold holding temperatures
  COLD FOOD IS OUT OF TEMPERATURE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Wiping cloths: properly used & stored
  WIPING CLOTH ON COUNTER. (Corrected On Site)

Jan 30, 2014 (Follow-up)

Jan 17, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).(Chicken)(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)
• Compliance with variance, specialized process, and HACCP plan
  NO CURRENT HACCP LOGS PRESENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  NO VARIANCE PROVIDED (PENDING) FOR SUSHI RICE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jul 23, 2013 (Follow-up)

Jul 12, 2013 (Follow-up)

Jun 24, 2013 (Routine)

• Correct response to questions
  Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site)
• Management awareness; policy present
  The establishment does not have an employee health policy regarding the prevention of foodborne illness. We provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper use of restriction and exclusion
  The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the handwashing sinks in the kitchen and service line. (Corrected On Site)
• Food separated and protected
  Raw shell eggs are stored above the cucumbers, carrots, and lettuce in the reach-in refrigerators (Corrected On Site)
• Proper hot holding temperatures
  Chicken is held at improper temperatures on the steam table and grill. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  The establishment adds rice vinegar to its sushi rice which is held at room temperature. It does not have an approved variance to conduct this activity. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  The establishment does not have an approved HACCP plan for its sushi rice process. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  The establishment has not applied for a variance for its sushi rice process. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Numerous plastic squeeze bottles of oils and sauces are unlabeled in the kitchen, on cooking equipment, and in the sushi prep area. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  A case of avocados, bag of rice, buckets of ginger, and jugs of cooking oils are stored on the floor throughout the establishment. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Two (2) sleeves of disposable cups are stored on the floor at the cash register. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Aluminum foil is lining the bottom shelf of the kitchen prep table. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chemical test strops available to measure the concentration of chlorine sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The mop sink's faucet is dripping. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  The unisex toilet room door and women's toilet room door are not closing lightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is no lighting (blown bulb) in one of the reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 11, 2013 (Routine)

• Thermometers provided & accurate
  THERMOMETERS MUST BE PROVIDED IN ALL COLD UNITS. (Corrected On Site)
• Personal cleanliness
  EMPLOYEE NOT WEARING A HAIR RESTRAINT. (Corrected On Site)

Aug 02, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  handsink blocked behind the line(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Cabbage sitting inside on crate uncovered (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).Honey bbq chicken at 120 degrees (Corrected On Site)
• Approved thawing methods used
  frozen shrimp sitting inside of cold water (Corrected On Site)
• Thermometers provided & accurate
  No thermometer provided to sushi rice acidity(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)knives stored in between refrigerator units

Feb 15, 2012 (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.(issued) (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.(issued) (Corrected On Site)
• Food properly labeled; original container
  Wrapped sushi items were not labeled.(labeled) (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Plastic forks were not inverted.(inverted) (Corrected On Site)