Jul 26, 2014 (Restoration)

• Food-contact surfaces: cleaned & sanitized
  Counters used for pots and pans storage above the three compartment sink site unclean with accumulation of food debris, oils and dead roaches. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Food contact utensils observed inside of a dirty tray with nonfood related tools such as wrenches and pliers in the storage room far rear corner of the food service facility. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Wall area at pass through for kitchen to bar/service area unclean with food splash and debris.

Jul 24, 2014 (Complaint)

• Correct response to questions
  No DC CFPM on duty at beginning of inspection. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Open employee beverage stored above food and food contact surfaces. (Corrected On Site)
• Hands clean and properly washed
  Hands are not washed after employees touch clothing and body parts.
• Hands clean and properly washed
  Hands washed by employees for less than 20 seconds and with cold water only.
• Adequate handwashing sinks properly supplied and accessible
  Mop sink is used for hand washing on two occasions. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand sinks (2) Blocked. (Corrected On Site)
• Food obtained from approved source
  Mussels in freezer and reach in do not have tags. Mussels discarded. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Shell stock tags are not kept on file.
• Food separated and protected
  Food is stored in ice used as food inside ice machine. (Corrected On Site)
• Food separated and protected
  Improper hierarchy observed in reach in coolers, species are not separated. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice machine has mold present. Can Opener is dirty. Knives and interiors of reach in coolers are unclean.
• Proper cooking time and temperatures
  Chicken is cooked and ready to serve at 104 degrees F. (Corrected On Site)
• Proper cooling time & temperatures
  Chicken, prepared at 12 noon temps 68 degrees. Current time 5:25 PM. Product discarded. (Corrected On Site)
• Proper cold holding temperatures
  Potentially hazardous foods across line temp above 41 degrees F.
• Proper date marking & disposition
  No prepped items are date marked.
• Toxic substances properly identified, stored, used
  Medications stored with and above food. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  Sushi rice pH logs are not kept.
• Thermometers provided & accurate
  No thermometer available for taking temperatures of foods.
• Thermometers provided & accurate
  Working thermometers are not present in all refrigeration units.
• Food properly labeled; original container
  Food out of original container is not labeled.
• Insects, rodents, & animals not present
  Mouse droppings observed throughout back of house in corners and on equipment. Live roach observed in dish area. Fruit flies observed in dry storage area.
• Personal cleanliness
  Food handlers wear bracelets on line.
• Wiping cloths: properly used & stored
  Wiping cloths are not stored in sanitizer buckets when not in use.
• In-use utensils: properly stored
  Utensils stored in standing water. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Plastic ware is not stored with handles facing same direction to avoid contamination. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards observed heavily scratched and worn.
• Warewashing facilities: installed, maintained, & used; test strips
  Test strips not available.
• Nonfood-contact surfaces clean
  Exteriors of equipment unclean.
• Plumbing installed; proper backflow devices
  Pipe from water heater leaks (drains) into a pan on the floor.
• Physical facilities: installed, maintained, & clean
  Floors, walls and ceilings are unclean.
• Adequate ventilation & lighting; designated areas used
  Lights over line are not shielded.

May 14, 2013 (Follow-up)

• Food separated and protected
  UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS
• Proper cold holding temperatures
  SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)

Apr 02, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  FOOD DEBRIS AND UTENCILS IN THE HAND WASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site)
• Proper cold holding temperatures
  SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  ACCUMULATIONS OF GREASE AND DUST ON PARTS OF THE GRILL VENTILATION HOOD(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 21, 2012 (Follow-up)

Dec 14, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink behind bar.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean non- food-contact surfaces filters under hood.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper date marking & disposition
  No pull dated on ready to eat foods.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Observed cutting boards with crevices.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Shelving at bar,in prep area and bottom of deep fat fryer dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 10, 2012 (Follow-up)

Jul 30, 2012 (Routine)

• Management awareness; policy present
  The establishment did not provide proof of an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper use of restriction and exclusion
  The establishment did not provide proof of an employee health policy regarding the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the bar handwashing sink. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Items placed in the dishwash machine are not being properly sanitized according to the dishwash machine's data plate requirement of 120 degrees Fahrenheit minimum rinse temperature. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold is accumulation on the ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Sushi fish items in the sushi display refrigerator are held at improper temperatures. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  The establishment is preparing sushi rice and holding at room temperature without a variance or HACCP plan. No pH logs are maintained and the pH test strips provided are not measured in increments of 0.1. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  There are no visible thermometers in the reach-in refrigerator and reach-in freezer. (Corrected On Site)
• Food properly labeled; original container
  There are unlabeled plastic flour bins on the storage area and unlabeled plastic containers of sauces and nuts on the kitchen counter. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Linen cloths were covering and in direct contact with the sushi rice in the rice steamer and greenleaf lettuce in the reach-in refrigerator. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloths are stored on the cutting boards and countertops but no sanitizing solutions have been prepared. (Corrected On Site)
• In-use utensils: properly stored
  The ice scoop is stored unprotected on top of the ice maker. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  The plates are stored with the food-contact surfaces exposed in the sushi prep area and on the top kitchen shelf. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  There are no chlorine test strips available to measure the concentration of sanitizing solutions for wiping cloth and dishwash machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  There is a heavy accumulation of grease on the ventilation hood filters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There is no air gap beneath the spray hose above the garbage disposal unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  The ceiling light tubes above the 2-compartment sink and prep table in the prep area are unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)