Oct 06, 2014 (Routine)

• Food separated and protected
  Raw eggs stored on rack above produce in walk-in refrigerator. (Corrected On Site)
• Food separated and protected
  Food items stored in uncovered containers in reach-in refrigerators. (Corrected On Site)
• Variance obtained for specialized processing methods
  No variance approval obtained from DC DOH to prepare and hold sushi rice at room temperature. Observed acidified sushi rice being held at room temperature. Sushi rice has been discarded during this inspection. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Cloth and paper towels used as food contact surfaces to handle food during preparation and holding at the cookline area. Use approved food grade food contact material to handle food. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wet wiping cloths stored at room temperature over counter top between uses. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Plastic single use containers in cardboard boxes stored on floor next to the hand washing sink. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Personal cellphone apparatus left on counter at the cookline during visit. (Corrected On Site)

Jun 10, 2014 (Follow-up)

Jun 03, 2014 (Routine)

• Proper use of restriction and exclusion
  THE BUSINESS HAS NO WRITTEN EMPLOYEES HEALTH POLICY FOR FOODBORNE ILLNESS, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site)
• Hands clean and properly washed
  FOOD HANDLERS EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  FOOD DEBRIS AND UTENSILS LEFT IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  UNCOVERED FOOD ITEMS IN CONTAINERS IN THE REACH-IN AND WALK-IN COOLERS (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/MOLD BUILT IN ICE BOX/UCLEAN SODA SPRAY NOZZLES/CAN OPENER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS IN CONTAINERS ARE LABELED WITH DATES AND CONTENTS(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 OPERATING WITHOUT A VARIANCE IN PLACE APPROVED BY DC DOH. NO DAILY pH LOG MAINTAINED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  MULTIPLE UNLABLED PLASTIC SQUEEZE BOTTLES OF SPICES,HERBS AND OIL(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  NO HAIR RESTRAINTS WORN BY SOME FOOD HANDLERS (Corrected On Site)
• Wiping cloths: properly used & stored
  THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE AT THE TIME OF THE INSPECTION(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  ACCULULATION OF GREASE AND DUST ON PARTS OF THE GRILL VENTILATION HOOD(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN FLOOR/EQUIPMENTS/PREP TABLE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  THERE IS NO ADEQUATE AIR GAP AT THE GARBAGE DISPOSAL PIPE LEADING TO THE FLOOR DRAIN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  EMPLOYEES PERSONAL CLOTHING AND BELONGINGS ARE STORED NEXT TO FOOD PRODUCTS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 05, 2012 (Preoperational)