Jun 04, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Open employee beverages observed in dish room. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand wash reminder sign not present at all hand sinks.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink blocked in dish.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food obtained from approved source
  Reduced Oxygen Packaged foods are present on site. Manager explains these items are purchased from a manufacturer. No documents or invoices present to support claim. Products discarded in the presence of the inspector. (Corrected On Site)
• Food obtained from approved source
  Documentation not present for source of ROP items. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  Tags are not kept in chronological order, nor are they marked with date last used. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Shellstock tags not affixed to shellstock. (Corrected On Site)
• Food separated and protected
  Ground meat stored over/with whole meat in walk in cooler. (Corrected On Site)
• Proper cooling time & temperatures
  Sauce temps 93 degrees F after two hours of cooling process (confirmed by manager). (Corrected On Site)
• Proper cold holding temperatures
  Cold foods temp above 41 degrees F in multiple areas of restaurant. (Corrected On Site)
• Proper date marking & disposition
  Multiple items throughout the kitchen observed without date marks. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Sanitizer buckets not labeled. Chemicals observed unlabeled. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  Sushi rice is prepared with vinegar for preservation without Approved HACCP Plan, Variance, and Approval Letter. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  Variance not granted by department for Sushi Rice.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Line equipment not holding temperature cold enough to maintain foods 41 degrees or below.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Working containers of foods are not labeled with common name. (Corrected On Site)
• Wiping cloths: properly used & stored
  Sanitizer concentration not adequate in bucket on line. (Corrected On Site)
• Wiping cloths: properly used & stored
  Linens/towels in direct contact with food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Ice scoops in bar stored with handles in contact with ice. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  Dish rinse reads 200 degrees F. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Exteriors of equipment on line on first level are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Garbage disposal on first floor out of service. Faucets leak at dish stations on second floor. Pipe leaking in bar on first level. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Direct connection exists at triple sink on first floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floors in bar and kitchen on first floor are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Lights over food contacts in dish on first floor not shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 20, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No paper towel for Handwashing sinks . (Corrected On Site)
• Food separated and protected
  Raw eggs stored above ready to eat foods in walk-in-refrgirator. (Corrected On Site)
• Variance obtained for specialized processing methods
  No HACCP plan approved by DC Health-Departement for sushi. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  Thermometer gauge is not working in warwashing machine located in sushi bar area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Unlabeled plastic squeeze bottle observed in sushi bar. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No data plate for warewashing machine locate at sushi bar area. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)

Feb 25, 2013 (Follow-up)

Feb 13, 2013 (Routine)

• Correct response to questions
  The establishment's business license is not posted in a conspicuous location in the establishment. (Corrected On Site)
• Food separated and protected
  Raw whole fish is stored beneath raw chicken in the walk-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The temperature of the quaternary ammonium sanitizing solution was measured at 62 degrees Fahrenheit. (The manufacturer's directions require a temperature of 65-75 degrees Fahrenheit.) (Corrected On Site)
• Proper cold holding temperatures
  The spring mix lettuce in the refrigerator drawers is held at improper temperatures. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  The establishment has a vacuum packaging machine on the premises however it does not have a variance. The equipment is not in use. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  The establishment has not submitted a HACCP plan for specialized processing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  There is no thermometer in the reach-in refrigerator in the kitchen prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There are unlabeled plastic squeeze bottles of unknown liquids on the cooking line. (Corrected On Site)
• Personal cleanliness
  Cooks are wearing watches and bracelets on their wrists. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Plates and bowls are stored with their food-contact surfaces exposed (unprotected) on the top shelf on the cook line. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are badly chipped and cracks exist in some of the cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's pressure gauge is out of order. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  There is no rinse water compartment set up and dishes are being spray rinsed after washing before sanitizing. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's wash cycle temperature was measured below 150 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  The interior of the dishwash machine has a heavy accumulation of lime. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  There is no hot water at the handwashing sinks in the women's toilet room and the downstairs dishwash area. (CORRECT VIOLATION WITHIN 24 HOURS)
• Physical facilities: installed, maintained, & clean
  The dishwash machine downstairs is not in use and needs to be removed from the premises. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)