Aug 12, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Hand sink used for other purposes. (Corrected On Site)
• Food separated and protected
  Seperate raw foods from ready to eat food items. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Toxic substances properly identified, stored, used
  Test strips improperly stored. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Remove plates, bowls stored near hand sink to prevent contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Use food grade containers to store food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 07, 2014 (Follow-up)

• Correct response to questions
  No Certified Food Protection Manager is on duty, with DC Issued certificate or other accredited certification (repeat). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Apr 01, 2014 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty, with DC Issued certificate or other accredited certification.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Re-wrapped raw meat is stored over seafood and ready to eat noodles in reach in freezer. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Soda nozzle at bar, slicer, and cutting boards are dirty. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Chemical is stored on top of dish machine. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Employee Medication is stored next to food and above food contact surfaces in kitchen. (Corrected On Site)
• Approved thawing methods used
  Frozen steak observed thawing at room temperature. (Corrected On Site)
• Thermometers provided & accurate
  Thermometer not present inside reach in. (Corrected On Site)
• Personal cleanliness
  Employee in bar, preparing food, is not wearing hair restraint. (Corrected On Site)
• Wiping cloths: properly used & stored
  Sponges in use at bar. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Dishes are stored in close proximity to hand sink and are at risk for contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting board surfaces have deep pits and heavy ware. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Shelving is dusty/dirty in back of house. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Pipes are held together with mailing tape at triple sink. Faucet is repaired with duct tape. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Cross connection exits between triple sink basins and grease trap. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered waste receptacle available in ladies room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floors and walls have heavy buildup throughout establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 25, 2013 (Routine)

• No bare hand contact with ready-to-eat foods or approved
  Employee had touched cooked steak and cooked noodles with their bare hands.(CORRECTED IMMEDIATELY)
• Adequate handwashing sinks properly supplied and accessible
  No soap at hand washing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No paper towels at hand washing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperatures. Shrimp and spring rolls held in room temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Mouse droppings found in a cabinet located across the front service line. (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)
• Warewashing facilities: installed, maintained, & used; test strips
  Employees observed washing hands in 3-compartment sink. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Employees not measuring chlorine sanitizer with test kit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) (Corrected On Site)

Aug 02, 2013 (Follow-up)

Jul 25, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  ICE MACHINE CONTAINED MOLD ON AND BEHIND THE DRIP PANEL.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS STORED IN THE REACH IN UNIT MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  THE DISH MACHINE DID NOT PASS THE CHEMICAL STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Sep 28, 2012 (Routine)

• Correct response to questions
  THE CERTIFIED FOOD MANAGER HAS PASSED AN APPROVED COURSE. THE ORIGINAL CERTIFICATE AND TEST SCORE MUST BE SUBMITTED TO THE DC GOVERNMENT IN ORDER TO OBTAIN THE DC CERTIFIED FOOD MANAGERS CARD. ALONG WITH THE FOLLOW ITEMS 1) MONEY ORDER FOR 35.00 DOLLARS 2)TWO FORMS OF ID ONE MUST BE A PHOTO ID. BRING THE ABOVE ITEMS TO 899 NORTH CAPITOL STREET NE MONDAY-FRIDAY 8:30 AM-4:00 PM
• Food-contact surfaces: cleaned & sanitized
  SODA GUNS AND HOLDERS IN THE SUSHI AREA CONTAINED HEAVY SYRUP BUILD-UP AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ONE COLD UNIT WAS ELEVATED AT VISIT. IT WAS THE PREP UNIT ACROSS FROM THE DISH WASHER. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Approved thawing methods used
  FOOD WAS NOT BEING THAWED PROPERLY AT VISIT. THAWING METHODS ARE AS FOLLOWS 1)BY COOKING 2)IN THE REFRIGERATOR 3)IN THE MICROWAVE 4)UNDER COLD RUNNING WATER.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)

Feb 22, 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. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)HANDWASHING SINK IN THE KITCHEN BLOCKED
• Proper date marking & disposition
  DATE AND LABEL ALL POTENTIALLY HAZARDOUS FOODS INSIDE OF THE REACH IN REFRIGERATOR (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(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 WITH 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)WALLS INSIDE THE KITCHEN CONTAIN SPILLAGE