Jul 29, 2014 (Follow-up)

Jul 18, 2014 (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)
• 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)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at the sushi area handwashing sink. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  The establishment's parasite destruction letter for fish obtained from True World Foods is dated September 23, 2010. A current parasite destruction letter is needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Raw shell eggs in the cook line under-counter refrigerator are stored above vegetables and sauces. Raw shrimp and raw fish fillets are stored above raw vegetables in the walk-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold is accumulating on the ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Various food items in the sushi display refrigerators are held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food additives: approved & properly used
  The establishment is adding rice vinegar to its sushi rice without a variance or an approved HACCP plan. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  The establishment is holding sushi rice at room temperature and adding rice vinegar to the rice used in the sushi rolls. The establishment does not have a variance from the Department of Health for this process. CEASE AND DESIST THIS PROCESS. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  The establishment has not obtained a variance for an acidified rice process and does not have an approved HACCP plan for acidified rice. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  The ambient air temperature of the sushi display refrigerators and cook line under-counter refrigerator were measured at temperatures ranging from 47-60 degrees Fahrenheit. Most of the food items in the sushi display refrigerators are held at improper temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Approved thawing methods used
  Shrimp is thawing in a bucket of water that is resting on the counter of one of the kitchen sinks. (Corrected On Site)
• Thermometers provided & accurate
  There are no visible thermometers in the ice cream freezer and cook line under-counter refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There are numerous unlabeled plastic squeeze bottles of sauces and oils in the sushi prep area and cook line under-counter refrigerator. (Corrected On Site)
• Insects, rodents, & animals not present
  The establishment's most recent pest control service report is not available. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  There is an opening in the ceiling above the shower stall in toilet room near the mop sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Buckets of pickled ginger are stored on the storage floor. Containers of food are stored on the walk-in freezer floor. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wet wiping cloths are stored on cutting boards and no wiping cloth solutions are prepared. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Packs of paper towels are stored on the storage room floor. (Corrected On Site)
• Gloves used properly
  The sushi chefs and cooks continued to use the plastic gloves without changing them. One employee was observed rinsing a glove off then resuming handling food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are scratched and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Aluminum foil is lining the shelves of the storage table adjacent to the deep fryer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  The water pressure at the bar (alcohol) handwashing sink is very low; water is just trickling out of the faucet. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There is no air gap above the floor drains beneath the 3-compartment sink, sushi area prep sink, and dishwash machine. The units' drain pipes are recessed into the floor drains. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  The door of the toilet room near the mop sink is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Food debris is accumulating in the corner on the floor beneath the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is no lighting (blown bulb) in the beverage refrigerator and display refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Grease, dust, and smoke particular matter are accumulating on the exhaust hood filters. Grease is accumulating on the sprinklers beneath the exhaust hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  The light intensity in the kitchen and dishwashing area in inadequate and both area are very dim. LIGHT INTENSITY: 3-compartment sink 224 lux; under-counter refrigerator cutting board (kitchen) 94 lux; dishwash machine drainboards 33.5 lux/37.4 lux. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 17, 2014 (Routine)

• Food-contact surfaces: cleaned & sanitized
  INTERIOR OF STORAGE CONTAINERS AND FREEZERS ARE DIRTY (Corrected On Site)
• Insects, rodents, & animals not present
  OPENING IN REAR DOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site)
• Wiping cloths: properly used & stored
  NO SANITIZING AGENT FOR WIPING CLOTHS (Corrected On Site)

Sep 09, 2013 (Follow-up)

• Variance obtained for specialized processing methods
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Provide a written variance for the special process of sushi rice, submit to Dept of Health within 45days

Sep 03, 2013 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• No bare hand contact with ready-to-eat foods or approved
  Employee preparing sushi without gloves (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces/soda gun holder(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).Raw fish at the sushi bar above 41 degrees. Discard
• Compliance with variance, specialized process, and HACCP plan
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no Haacp plan for the preparation of sushi rice
• Variance obtained for specialized processing methods
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)provide a written variance for the specialize processing
• Proper cooling methods used; adequate equipment for temperature control
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)sushi display cases above 41 degrees
• Contamination prevented during food preparation, storage, & display
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)food sitting on the floor inside of the walkin units
• Personal cleanliness
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Employee not wearing hair restraint at the sushi bar
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  remove cardboard from shelving inside of the walikn unit(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)sanitizer on the dishmachine is not working properly. Sanitizer is not registering on the test strip
• Nonfood-contact surfaces clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Cabinet spaces contain debris
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under and around equipment contain debris

Nov 23, 2012 (Routine)

• Management awareness; policy present
  EMPLOYEE HEALTH POLICY NOT IN ESTABLISHMENT.
• No bare hand contact with ready-to-eat foods or approved
  EMPLOYEES OBSERVED NOT WASHING HANDS BETWEEN TASK (Corrected On Site)
• Personal cleanliness
  ALL EMPLOYEES MUST WEAR A HAIR RESTRAINT (Corrected On Site)
• Wiping cloths: properly used & stored
  NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
• Nonfood-contact surfaces clean
  DIRTY NON FOOD CONTACT SURFACES-EXTERIOR OF STOVE (Corrected On Site)