May 09, 2014 (Routine)

• 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)
• Physical facilities: installed, maintained, & clean
  Clean walls to remove dust pay attention to walls near Ice-Machine.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 02, 2013 (Routine)

• Required records available: shellstock tags, parasite destruction
  No parasite distraction letter from supplier for fish used for sushi. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  No proper wash, rinse and sanitize procedure followed in three compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  No date marking for potentially hazardous foods in walk-in-refergiirator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  No HACCP plan that approved by Departement of Health. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  Unlabeled plastic squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food items stored on the floor in walk-in referegirator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single service items stored on the floor id dry storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 17, 2013 (Follow-up)

Apr 08, 2013 (Routine)

• Hands clean and properly washed
  HAND SINKS WERE BLOCKED AT VISIT. HAND SINKS MUST BE ACCESSIBLE TO EMPLOYEES AT ALL TIMES AND USED FOR HAND WASHING ONLY.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  ALL FOOD STORED IN THE WALK IN UNIT MUST BE COVERED AND PROTECTED AT ALL TIME IN ORDER TO PREVENT CONTAMINATION. SEVERAL FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT.
• Proper cold holding temperatures
  ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. EGGS WERE NOT IN COMPLAINCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS STORED IN THE WALK AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Gloves used properly
  EMPLOYEES WERE OBSERVED TOUCHING TO MANY SURFACES WITH THEIR GLOVES. GLOVES SHOULD BE USED FOR A SINGLE TASK ONLY.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  THE TEMPERATURE OF THE HOT WATER MUST BE INCREASED THE TEMPERATURE AT VISIT WAS 102.0 DEGREES. THE HOT WATER TEMPERATURE MUST BE 110.0 DEGREES OR ABOVE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  THE FLOORS UNDER AND BEHIND ALL EQUIPMENT CONTAINED FOOD PARTICLES AND DEBRIS. CLEAN IN ORDER TO PREVENT ATTRACTION OF PEST. PAY ATTENTION TO CORNERS, BASE BOARDS, AND DRAINS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 22, 2012 (Complaint)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Food on the floor inside walk-in freezer and refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 27, 2012 (Restoration)

Jun 25, 2012 (Complaint)

• Correct response to questions
  The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing sink provided on the main service line.
• Food in good condition, safe, unadulterated
  Food stored in freezer walk-in found completely thawed and not holding proper temperature for an unknown length of time and contiued to be sold to the public.
• Required records available: shellstock tags, parasite destruction
  No parasite destruction letter provided by vendor of sushi fish.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Proper cooling methods used; adequate equipment for temperature control
  Frozen foods in walk-in freezer found completly thawed.
• Proper cooling methods used; adequate equipment for temperature control
  Walk-in Freezer and Refrigeration units malfunctioning and not providing proper freezing and cold holding temperatures.
• Thermometers provided & accurate
  No thermometer in under counter refrigerator.
• Insects, rodents, & animals not present
  Fruit flies/gnats found in the rear food preparation area.
• Contamination prevented during food preparation, storage, & display
  Food stored on the floor of the walk-in freezer.
• Personal cleanliness
  Food employees observed not wearing proper hair restraints.
• In-use utensils: properly stored
  Knives on the service line stored in between equipment, not on a clean surface. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Nonfood-contact surfaces clean
  Floors under tables in kitchen area found unclean with dirt and other food debris throughout.