Jan 24, 2014 (Routine)

• Toxic substances properly identified, stored, used
  Cleaning solution stored on same table as ready to eat food. (Corrected On Site)
• Variance obtained for specialized processing methods
  No variance for sushi process.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  Hand sink behind deli counter near slicers was 82 F(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 19, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  UNCOVERED FOOD ITEMS IN THE DELI REACH-IN COOLERS (Corrected On Site)
• Proper hot holding temperatures
  HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Time as a public health control: procedures & records
  COOKED PIZZA HELD AT ROOM TEMPERATURE AND NO RECORDS OR TEMP/TIME LOG MAINTAINED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  THORE DID NOT PROVIDE A APPROVED VARIANCE/HACCP PLAN FROM DOH FOR USE OF VINEGAR IN SUSHI RICE PREPARATION AS A PRESERVATIVE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  NO RECORD SHOWING VARIANCE REQUEST FOR USE OF VINEGAR IN SUSHI RICE PREPARATION AS A PRESERVATIVE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  NO HAIR RESTRAINTS WORN BY SOME COOK EMPLOYEES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  THE WIPING CLOTHS ARE LEFT ON COUNTER, NOT IN SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE BACK ROOM(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  NO ADEQUATE HOT WATER AT 110 DEGREES F IN 2SINKS IN THE DELI DEPRT (Corrected On Site)

Sep 16, 2013 (Follow-up)

• Variance obtained for specialized processing methods
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Sushi rice logs put in place until establishment Haacp plan is approved

Sep 09, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Handwashing sink blocked by carts in the specialty cheese area of the deli. (Corrected On Site)
• Food in good condition, safe, unadulterated
  Frozen food packages found damaged with food exposed (chitterlings). Dented cans observed for sale. (Corrected On Site)
• Food separated and protected
  Raw chicken observed above ready to eat foods in the Deli walk-in refrigerator. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Time as a public health control: procedures & records
  No records or time logs are maintained for pizza held at room temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  Establishment has not obtained, or provided proof of, an approved variance/HACCP plan from the health department for use of vinegar in sushi rice as a preservative. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  A variance has not been requested in writing for the use of vinegar in sushi rice. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in under counter reach-in refrigerator near the pizza prep area. No thermometer inside of the hot holding unit in the deli area. (Corrected On Site)
• Personal cleanliness
  Food employees observed not wearing a hair restraint while working with open food (produce, Starbucks). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single-use containers observed on the floor of the bakery department storage area. (Corrected On Site)
• Nonfood-contact surfaces clean
  Inside of meat display case observed unclean with mold and other build-up throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Floors underneath shelves and in corners of various walk-in refrigerator/freezers throughout the store found with trash,spillage or other food debris. (Corrected On Site)

Dec 11, 2012 (Follow-up)

• Proper cold holding temperatures
  SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)

Nov 30, 2012 (Complaint)

• Correct response to questions
  Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There are no handwashing signs at the handwashing sink in the Nuts Display area and the toilet rooms. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The walk-in freezer floors are unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer was found in the meat display refrigerator.
• Thermometers provided & accurate
  The digital thermometer display in the coffin style freezer is blank. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  The employee working in the Nuts Display section is not wearing a hair restraint. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards in the produce section and deli have numerous grooves and some are discolored. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The metal interior of the ice machine in the hallway near the seafood section is rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's final rinse cycle pressure was measured at 8 p.s.i. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's wash cycle temperature did not reach the minimum required temperature of 150 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  The interior of the dishwash machine needs to be delimed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

May 21, 2012 (Follow-up)

Mar 21, 2012 (Routine)

• Correct response to questions
  Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the handwashing sinks in the staff toilet rooms. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  A paper towel dispenser that contains paper towels is installed above the 3-compartment sink in the seafood section. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  There are food spills on the deli walk-in freezer floor and shelves. The deli walk-in refrigerator's compressor fan guards are coated with a thick layer of dust. There is a buildup of ice at the door on the floor of the walk-in freezer in the basement. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  Gravy in the hot holding display unit is held at an improper temperature. The pizzas under the heat display lamps are held at improper temperatures. (Corrected On Site)
• Proper cold holding temperatures
  Various items (chicken salad, honeydew melons, egg salad, etc.) at the salad bar are held at improper temperatures. Lettuce, tuna salad, and guacamole at the sandwich prep refrigerator are held at improper temperatures. (Corrected On Site)
• Consumer advisory provided for raw or undercooked foods
  There is no consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods in the sushi section; salmon rolls are offered for sale. I provided the establishment with a DC DOH-issued consumer advisory notice placard. (Corrected On Site)
• Thermometers provided & accurate
  There are no visible thermometers in the open display refrigerator that holds the "heat and serve" items and smoked ham. There is no visible thermometer in the raw meat display refrigerator in the meat cutting section. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  The digital display thermometer in one of the coffin style open refrigerators is blank therefore there is no indication of the unit's temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  A pack of ground beef with "sell by" date of 3/20/2012 was still displayed among similar items that had not exceeded their "sell by" dates. (Corrected On Site)
• Insects, rodents, & animals not present
  A large ceiling tile is missing above the door of the dairy walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Cases of food are stored on the floor of the walk-in freezer in the basement. (Corrected On Site)
• Personal cleanliness
  An employee that is preparing sandwiches is wearing a watch on her wrist. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards at the sandwich prep counter have numerous grooves and are not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's wash cycle did not reach a minimum temperature of 150 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  The exterior of the dishwash machine has a buildup of food residue and lime. There is a buildup of dust on the ventilation hood filters in the bakery. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)