MOMIJI RESTAURANT, 505 H ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 17, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Apr 10, 2014 | Routine | 9 | 11 | Details / Comments |
Apr 17, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Interior surfaces of warewashing machine were observed unclean. (REPEAT). - Compliance with variance, specialized process, and HACCP plan
Establishment does not have an approved HACCP plan from DC DOH for sushi rice process. Establishment's sushi bar observed set up for service. (REPEAT).
CEASE & DESIST SUSHI OPERATION UNTIL HACCP PLAN HAS BEEN APPROVED BY DC DOH.
ALL ITEMS FROM PREVIOUS INSPECTION HAVE BEEN ABATED EXCEPT (25-DCMR 1900.1 AND 25-DCMR 1010.1).
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink) | 126.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (3-compartment sink) | 151.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Broth (Hot Holding Unit) (Hot Holding) | 144.0F |
| (Refrigerator - under counter) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -18.0F |
Apr 10, 2014 (Routine)
Violations:
- 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. Sample copy provided. (Corrected On Site) - Proper eating, tasting, drinking, or tobacco use
Employee observed drinking out of an open container at sushi bar. (Corrected On Site) - Hands clean and properly washed
No handwashing observed by employees between task changes. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Employees observed using bare hands while prepping at sushi bar. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink at sushi bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink at sushi bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink at sushi bar and 2nd floor bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw meats and seafood items were observed stored intermingling with veggies, sauces, noodles and other food items in various refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Interior of warewashing machine and soda gun and soda gun holder were observed unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Date markings were observed lacking on prep ready-to-eat food items in various refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment does not have an approved HACCP plan from DC DOH for sushi rice process. Establishment does not have documented logs, pH test kit and distilled water to test sushi rice.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Establishment does not have an approved variance from DC DOH for sushi rice process. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled food storage container and squeeze bottles were observed in various refrigeration units and in prep areas. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food prep employees observed lacking hair restraints. (Corrected On Site) - In-use utensils: properly stored
Knives were observed stored between slicer and prep table.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Straws on bar top area not stored in manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board in use were observed scratched and scorn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Warewashing machine is lacking temperature gauges. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean exterior surfaces of food and non-food equipment were observed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink at sushi bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CEASE & DESIST SUSHI OPERATION UNTIL A HACCP PLAN IS SUBMITTED AND APPROVED AND AN APPROVED VARIANCE FROM DC DOH.
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
HACCP AND VARIANCE PAPERWORK PROVIDED.
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 130.0F |
| Rice (Rice Steamer) (Hot Holding) | 140.0F |
| Hot Water (3-compartment sink) | 136.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Soup (Steam Table) (Hot Holding) | 158.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 34.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 38.0F |
| (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
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