Feb 11, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Hand sink used for other purposes. (Corrected On Site)
• Food separated and protected
  Food items left unprotected from contamination. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s) at hot bar. (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
  Chemicals stored over food items in dry food storage. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Lables not provided on plastic squeeze bottles and seasonal containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Food grade containers are not used to store food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 01, 2013 (Follow-up)

Sep 26, 2013 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty. FOOD SAFETY MANAGER: Insun Kim (DC DOH Certified Number FS-57042; Expiration Date 7/14/2016) (Corrected On Site)
• Management awareness; policy present
  The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper use of restriction and exclusion
  The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Food debris is in the basin of the service line handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Cut vegetables are stored uncovered in the walk-in refrigerator. (Corrected On Site)
• Proper hot holding temperatures
  Baked chicken and steak are held at improper temperatures on top of the stove and hamburger patties are held at improper temperatures on top of the grill. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  The food items on the fruit bar and salad bar are held at improper temperatures. Ice is used at both bars to keep food cold however all the ice has melted and the establishment's ice machine is out of order. All food was removed from both the fruit bar and salad bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  There are no thermometers in the sandwich prep refrigerator and under-counter refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There are unlabeled plastic bins of dry food and plastic squeeze bottles containing sauces in the kitchen. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Sushi, cabbage, and tofu are displayed uncovered on the side of the salad bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  The wiping cloths are stored on the cutting boards and no sanitizing solutions are prepared. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  The cleaned pans are placed to dry on the storage racks in a position that allows water to accumulate on the lip of the inverted pans. Also the flatware is placed in bus pans to dry and water accumulates in the bottom of the bus pans which can result in further wet nesting. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  The plastic buckets that originally contained yogurt and other food items are being reused to store sauces and other food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Packs of disposable carry-out containers are stored on the floor adjacent to the reach-in refrigerator across from the hot bar. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  The disposable knives and forks at the self-service counters are stored flat in open containers and the food-contact surfaces are exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are chipped and have numerous pits on the surfaces. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The door handles on two (2) of the reach-in refrigerators are either broken or missing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The establishment's ice machine is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chemical test strips available to measure the concentration of either quaternary ammonium or chlorine sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The handwashing sink in the corner across from the cooking units on the service line is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mold is accumulating on the caulk and wall at the 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 17, 2012 (Follow-up)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(REPEAT-SUSHI)

Sep 17, 2012 (Routine)

• Proper cold holding temperatures
  SUSHI IS OUT OF TEMPERATURE.
• Consumer advisory provided for raw or undercooked foods
  NO CONSUMER ADVISORY.
• Physical facilities: installed, maintained, & clean
  WALK-IN REFRIGERATER AND SANDWICH STATION ARE OUT OF TEMPERATURE (T=48).

Feb 16, 2012 (SWEEP)

• 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)
• Hands clean and properly washed
  Observed employee washing hands without taking the gloves off.(hands properly washed) (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Some prepared food items on the self-service food bar were not covered. (food guards were provided) (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No sanitizer solution in use.(chlorine sanitizing solution made and used) (Corrected On Site)