Nov 07, 2014 (Restoration)

• Compliance with variance, specialized process, and HACCP plan
  The establishment does not have an approved HACCP plan for sushi rice process. (REPEAT)
• Variance obtained for specialized processing methods
  The establishment does not have an approved variance from DC DOH for sushi rice process. (REPEAT)
• Toilet facilities: properly constructed, supplied, & cleaned
  Certificate of occupancy is only for 1st floor and basement. Restroom is located in the basement and customers have to walk through an area where warewashing sink, refrigeration and freezer units, food storage shelving and ice machine are all located. Per Area Supervisor Mrs. Coleman the establishment must install a partition or some type of separation to provided division between food equipment and access way to basement restroom.
• Physical facilities: installed, maintained, & clean
  Damaged lower walls and glue boards covering walls were observed. Taped (i.e. black duct tape) tiles were observed in corner next to exhaust hood and in basement around piping. (REPEAT)
• Physical facilities: installed, maintained, & clean
  Unclean walls were observed around food equipment. Unclean floor perimeters were observed in basement. (REPEAT)

Nov 05, 2014 (Follow-up)

• 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. (Corrected On Site)
• Food separated and protected
  Raw eggs were observed stored over beverage in refrigeration unit in basement. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean surfaces were observed on the ice machine drip panel in basement.
• Compliance with variance, specialized process, and HACCP plan
  The establishment does have an approved HACCP plan for the sushi rice process. The establishment has obtained a pH meter, but there was no buffer solution and distilled water present.
• Variance obtained for specialized processing methods
  The establishment does not have an approved variance from DC DOH for the sushi rice process.
• Insects, rodents, & animals not present
  Live roaches were observed crawling in a menu, on walls and on glue board. Small flies were observed on surfaces in basement.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards stored on prep surfaces were observed stained, scratched and scorned.
• Physical facilities: installed, maintained, & clean
  Damaged lower walls were observed in various location. Glue boards were observed covering damaged walls. Taped (i.e. black tape) tiles were observed in corner next exhaust hood and in basement around piping.
• Physical facilities: installed, maintained, & clean
  Unclean walls were observed around food equipment in various locations.

Oct 29, 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. Sample copies provided in English and Spanish.
• Proper eating, tasting, drinking, or tobacco use
  Employee cups and water bottles were observed stored on prep tables.
• Hands clean and properly washed
  No handwashing was observed by employees between changes in tasks.
• No bare hand contact with ready-to-eat foods or approved
  Female cooks were observed handling/plating customers food with bare hands.
• Adequate handwashing sinks properly supplied and accessible
  Dirty customer trays, utensils and cups were observed stored in handsink in prep area.
• Required records available: shellstock tags, parasite destruction
  No receipts/invoices or letters observed from suppliers.
• Food separated and protected
  Raw eggs were observed stored over veggies in refrigeration units in basement and raw beef and raw salmon were stored in the same container in prep area refrigeration unit. Uncovered water pitcher used to store and dispense water for customers were observed.
• Food-contact surfaces: cleaned & sanitized
  Unclean food equipment (i.e. cooking equipment, shelving, refrigeration unit and ice machine) were observed in prep area and basement warewashing area.
• Food-contact surfaces: cleaned & sanitized
  Female employees were observed cleaning food equipment at 3 bay sink in basement without the use of a sanitizing solution.
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Consumer advisory provided for raw or undercooked foods
  A consumer advisory notice was lacking on paper menus.
• Compliance with variance, specialized process, and HACCP plan
  The establishment does not have an approved HACCP plan for the sushi rice process. There where no log, pH meter, distilled water and buffer solution present.
• Variance obtained for specialized processing methods
  The establishment does not have an approved variance from DC DOH for the sushi rice process.
• Thermometers provided & accurate
  No visible thermometers were observed in refrigeration and freezer units.
• Food properly labeled; original container
  Unlabeled squeeze bottles were observed in refrigeration units in prep area.
• Insects, rodents, & animals not present
  Rodent feces were observed on flooring in various locations within the establishment. Small flies were observed on surfaces in basement.
• Contamination prevented during food preparation, storage, & display
  Splash guard is lacking between handsink and sushi prep table.
• Personal cleanliness
  Female cook was observed handling/plating customers food with bare hands and polished fingernails.
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
• In-use utensils: properly stored
  Utensils were observed stored in a container of standing water next to rice cooker in prep area near grill.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards in use and stored were observed stained, scratched and scorned.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Warewashing facilities: installed, maintained, & used; test strips
  Improper warewashing of food equipment and utensils was observed at warewshing sink in basement. Correct method explained to establishment personnel.
• Nonfood-contact surfaces clean
  Unclean surfaces were observed on the exterior of cooking equipment, food equipment and sinks handles.
• Physical facilities: installed, maintained, & clean
  Severely damaged walls were observed in basement.
• Physical facilities: installed, maintained, & clean
  Unclean floors, walls and ceiling were observed in prep area. Unclean floor perimeters were observed in basement.

Feb 21, 2014 (Follow-up)

• Correct response to questions
  FOOD MANAGER EXPIRED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper use of restriction and exclusion
  NO DOCUMENT FOR PRACTICING POLICY. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  UNABLE TO PROVIDE RECENT LETTER FROM SUPPLIER. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Consumer advisory provided for raw or undercooked foods
  CONSUMER ADVISORY ONLY IN END OF MANU NOT NATABLE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  UNABLE TO PROVIDE A SUSHI PROCESSING PLAN AND GET APPROVED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Feb 05, 2014 (Routine)

• Proper use of restriction and exclusion
  NO DOCUMENTION SHOWN PRACTICE OF REPORTING AND EXCLUSION POLICY. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  UNABLE TO PROVIDE PARASITE DESTRUCTION LETTER FROM SUPPLIER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Consumer advisory provided for raw or undercooked foods
  CONSUMER ADVISORY ON MENU IS TOO SMALL TO READ(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  NO VARIANCE PROCESS PLAN APPROVED(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  NO PH METER OR TEST STRIPS BUT SHOWED A CHLORINE TEST STRIP(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  NO THERMOMETER AT REFRIGERATION UNITS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 17, 2013 (Follow-up)

Apr 03, 2013 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER IN THE FOOD PREP AREA. OPEN CONTAINER WAS CITED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  PROVIDE A SCOOP WITH A HANDLE IN ORDER TO OBTAIN ICE. ICE MAY BECOME CONTAMINATED WTIH EMPLOYEES FINGERS OR HAND IF A CUP IS USED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  SMALL CUTTING BOARD IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ITEMS STORED IN THE REACH IN REFRIGERATORS MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Nov 30, 2012 (Routine)

• Food separated and protected
  Food not protected from contamination. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice machine unclean in corners downstairs. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Reach in freezer has accumulation of frost. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Door on upright freezer is defective located downstairs. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

May 14, 2012 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean exterior of deep fat fryers upstairs inside of the kitchen
• Physical facilities: installed, maintained, & clean
  Floors downstairs and upstairs contain food debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)