Aug 27, 2014 (Follow-up)

Aug 19, 2014 (Follow-up)

Aug 12, 2014 (Routine)

• Food separated and protected
  All food items are not wrapped and protected from contamination. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  Prepared food items are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Mar 31, 2014 (Follow-up)

• Hands clean and properly washed
  Food employee observed washing hands in the 3-compartment sink. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (REPEAT)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)

Mar 21, 2014 (Routine)

• Correct response to questions
  Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(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. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  No parasite destruction letter is provided from the supplier to show that the fish that is being served raw has been frozen at the appriate temperature for the correct amount of time. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Raw eggs and fish are not properly separated in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  Establishment has not obtained a variance nor submitted a HACCP plan for the use of vinegar in sushi rice as a preservative. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  A written request for a variance has not been submitted for the use of vinegar in sushi rice as a preservative. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  The under counter refrigerator/sandwich prep unit is not maintaining its temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer inside of the under counter refrigerator on the cooking line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single-use containers are being reused for food storage (i.e. tofu buckets, etc.)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Straws at the bar are not protected from contamination (unwrapped). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards are heavily worn and stained. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floors behind and underneath equipment observed unclean with dirt, oil, and other food debris throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 02, 2013 (Follow-up)

Jul 25, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  PROVIDE A KNIFE HOLDER FOR KNIVES. KNIVES MAY NOT BE STORED BETWEEN EQUIPMENT. REPLACE DAMAGED CUTTING BORADS. CUTTING BOARDS MUST BE FREE OF STAINS, AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  DISH MACHINE DID NOT PASS CHEMICAL STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Sep 27, 2012 (Routine)

• Hands clean and properly washed
  HAND SINK DID NOT HAVE SOAP AT VISIT AND WAS BLOCKED. SINK MUST BE ACCESSIBLE AT ALL TIMES TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  EMPLOYEE WAS OBSERVED HANDLING READY TO EAT FOOD WITH BARE HAND CONTACT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  SEVERAL FOOD ITEMS WERE NOT COVERED AND PROTECTED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  SEVERAL FOOD ITEMS WERE NOT DATED AND LABELED IN THE COLD UNITS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  SEVERAL EMPLOYEES WERE NOT WEARING A HAIR RESTRAINT AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  DISH MACHINE DID NOT PASS THE STRIP TEST. ESTABLISHMENT MUST USE AN ALTERNATIVE METHOD TO SANITIZE ALL ITEMS UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jan 24, 2012 (Initial)

• 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)
• In-use utensils: properly stored
  Observed knives stored between equiptment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting board needed to be resurfaced or replaced. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  A bowl was used to scoop flour.(removed)Spoons used to dispense condiments at the cooks station needed cleaning to remove build-up.(cleaned) (Corrected On Site)
• Nonfood-contact surfaces clean
  Stainless steel surfaces of work stations needed cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  The hood and vents overhead the cooking unit needed cleaning to remove dust and grease build-up. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)