Sep 24, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing sink at the small bar at the entrance to the establishment.(REPEATED VIOLATION)
• Food properly labeled; original container
  There are numerous unlabeled plastic squeeze bottles of unknown liquids and unlabeled plastic food bins in the kitchen and storage room. (REPEAT VIOLATIONS)(Corrected On Site)
• Personal cleanliness
  The dishwasher is not wearing a hair restraint. (REPAET VIOLATIONS) (Corrected On Site)
• Wiping cloths: properly used & stored
  A wiping cloth is stored on the cutting board at the salad prep station instead of in the bucket of sanitizing solution on the counter. (REPEATED VIOLATIONS) (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  The plates on the top shelves in the kitchen are stored with the food-contact surfaces unprotected.(REPEATED VIOLATION) (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  There is neither a 3-compartment sink nor a glass washing machine at the small bar.(REPEATED VIOLATION)

Jul 08, 2014 (Complaint)

• Correct response to questions
  No Certified Food Protection Manager is on duty. Esreban C. Lezama: ServSafe Certificate Number 11078763; Exam Date 5/19/2014. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  One of the handwashing sinks at the main bar is blocked by plastic squeeze bottles and pouring spouts. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing sink at the small bar at the entrance to the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  There are no paper towels at the bar handwashing sinks; the holders are empty. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no soap at the bar handwashing sinks. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the bar handwashing sinks and the men's and women's toilet room handwashing sinks. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Shellstock tags are not maintained on the premises for a minimum of ninety (90) calendar days after containers are empty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  The concentration of the dishwash machine's chlorine sanitizer was measured at 10 ppm during the rinse cycle. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Slime mold is accumulating on the interior of the ice maker. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  The utensils that are washed in the dishwash machine are not being sanitized because the sanitizing solution is not reaching the minimum required concentration. Utensils are now being washed, rinsed, and sanitized in the 3-compartment sink. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Cans of butane fuel are stored on shelves adjacent to and above containers of food in the storage room and near the rear door. (Corrected On Site)
• Food properly labeled; original container
  There are numerous unlabeled plastic squeeze bottles of unknown liquids and unlabeled plastic food bins in the kitchen and storage room. (Corrected On Site)
• Personal cleanliness
  The dishwasher is not wearing a hair restraint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  A wiping cloth is stored on the cutting board at the salad prep station instead of in the bucket of sanitizing solution on the counter. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  The plates on the top shelves in the kitchen are stored with the food-contact surfaces unprotected (exposed). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Cases of straws and disposable plastic cups are stored on the floor in storage room. Packs of clean wrapped linens are stored on the floor of the storage room closet. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  There is neither a 3-compartment sink nor a glass washing machine at the small bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's sanitizer concentration is not in compliance. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There are no air gaps or inadequate air gaps above the floor drains (2) at the main bar and beneath the 3-compartment sink and 2-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There is no hot water (at least 110 degrees Fahrenheit) at the men's and women's toilet room handwashing sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  The employee toilet room does not have a covered receptacle for the disposal of feminine hygiene products. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Cans of paint are stored on the floor at the entrance to the dishwash area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is an accumulation of dust on the ventilation hood filters above the stove across from the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 20, 2014 (Follow-up)

• Compliance with variance, specialized process, and HACCP plan
  No HACCP plan for sushi; recent for plan review observed, dated 6/17/2014.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (instructions issued)
• Variance obtained for specialized processing methods
  No variance for sushi; instructions issued.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Utensils at cooks station in room temperature standing water.(replaced with water temperature of 140 F) (Corrected On Site)

Jun 11, 2014 (Follow-up)

• Correct response to questions
  No Certified Food Protection Manager is on duty. No one could adequately demonstrate knowledge. DC CFPM arrived later during inspection. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Employees observed eating in the kitchen. Staff meeting held to inform staff that there is no eating in food prep areas and the bar has been designated as employee eating area. (Corrected On Site)
• No bare hand contact with ready-to-eat foods or approved
  There was bare hand contact with ready to eat sushi tuna. (Repeat violation)
• Food separated and protected
  Raw fish and beef were stored above ready-to-eat noodles and bottled beverages. Items were relocated. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice machine contained mold. Ice removed and ice machine cleaned and sanitized. (Repeat Violation) (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  Establishment does not have a HACCP plan for the preparation of sushi rice. The establishment has contacted the DOH and begun the process of writing a HACCP plan. (Pending 5 day notice)
• Variance obtained for specialized processing methods
  No variance available for sushi rice preparation. (45 day notice pending)
• Contamination prevented during food preparation, storage, & display
  Food stored in plastic bins on the floor of the walk-in refrigerator. Items moved. (Corrected On Site)
• Personal cleanliness
  Employees are not wearing hair restrains while preparing food. (Pending 45 day notice)
• Wiping cloths: properly used & stored
  Linens in contact with food. (Corrected On Site)
• In-use utensils: properly stored
  Utensils stored in standing water at 82.5 F. Utensils without handles are stored in bulk product. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Multiple cutting boards are deeply scored or melted creating an un-cleanable surface.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s). (Pending 45 day notice)
• Plumbing installed; proper backflow devices
  There is no air gap between the outflow piping and the floor drain below the preparation sink used for thawing. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jun 02, 2014 (Routine)

• 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)
• No bare hand contact with ready-to-eat foods or approved
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)employee handling food with bare hands (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)mussels on the line and inside of the walkin box with appropriate tags
• Food separated and protected
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw steak stored over ready to eat foods
• Food-contact surfaces: cleaned & sanitized
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Ice machine contians mold
• Proper cooling time & temperatures
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)scallops on the line at 80 degrees
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).cold foods on the prpe line above 41 degrees (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Establishment does not have an Haacp plan for preparation of susuhi rice
• Variance obtained for specialized processing methods
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)provide a variance for the acididfication of sushi rice
• Approved thawing methods used
  (CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)frozen beef sitting in the sink
• Personal cleanliness
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)chef not wearing hair restraints in the food prep area
• Warewashing facilities: installed, maintained, & used; test strips
  (CORRECT VIOLATION WITH 45 CALENDAR DAYS)Detergent sanitizer and and sanitizer must be the same agent. #-comp sink not set-up and employee did not know what sanitzer is being used.
• Warewashing facilities: installed, maintained, & used; test strips
  (CORRECT VIOLATION WITH 45 CALENDAR DAYS)No chemical test strips provided to measure the concentration of sanitizing solution(s).
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors underneath cookin units contain food debris

Sep 10, 2012 (Complaint)

• Correct response to questions
  NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Correct response to questions
  NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  EMPLOYEES MUST WASH HANDS AS OFTEN AS POSSIBLE (Corrected On Site)
• Food separated and protected
  UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN COOLER. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES/CAN OPENERS/SODA GUNS DISPENSER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  SOME COLD FOOD ITEMS IN THE REACH-IN & WALK-IN COOLERS 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 (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  THE GARBAGE DISPOSAL IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  NO AIR GAP BENEATH THE SPRAY HOSE ABOVE THE GARBAGE DISPOSAL(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 19, 2012 (Follow-up)

Apr 12, 2012 (Routine)

• No bare hand contact with ready-to-eat foods or approved
  EMPLOYEES WAS PREPARING READY TO EAT FOOD WITH BARE HAND CONTACT AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  ALL FOOD STORED IN THE COLD UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES. EGGS MUST BE STORED ON THE LOWER SHELVES IN THE WALK IN UNIT TO PREVENT CONTAMINATION OF OTHER FOODS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  INTERIOR OF ICE MACHINE CONTAINED SLIGHT MOLD AND SLIME BUILD-UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL FOOD STORED IN THE COLD UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Consumer advisory provided for raw or undercooked foods
  POST OR PROVIDE ON THE MENU CONSUMER ADVISORY FOR RAW AND UNDER COOKED FOODS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Approved thawing methods used
  FOOD WAS NOT BEING THAWED PROPERLY AT VISIT. THAWING METHODS ARE AS FOLLOWS: 1)BY COOKING 2)UNDER COLD RUNNING WATER 3)IN THE MICROWAVE 4)IN THE REFRIGERATOR(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  DISH MACHINE HAD CALCIUM BUILD UP AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  EMPLOYEE HAD A PERSONAL ITEMS IN THE BAR AREA AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)