Apr 18, 2014 (Follow-up)

Apr 15, 2014 (Follow-up)

• Proper cold holding temperatures
  Potentially hazardous foods in three refrigeration units do not hold below 41 degrees F. See Temperature Recordings for more information. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS Per J Coleman)

Apr 10, 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. Documents provided to managers on site. (Corrected On Site)
• Hands clean and properly washed
  No hand washing observed on site. Employees were coached on importance of hand washing and proper procedures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Hand sink is blocked by chemicals stored in basin. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand washing reminder sign is not present at hand sink on line. (Corrected On Site)
• Food separated and protected
  Raw chicken and raw pork are stored over ready to eat products in walk in cooler. (Corrected On Site)
• Proper cold holding temperatures
  Cold holding, potentially hazardous foods temp above 41 degrees in multiple areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  No potentially hazardous foods, intended to be held for more than 24 hours are date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Chemical is stored in a position to contaminate food packages. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Foods observed cooling in reach in refrigerators inside deep, plastic wrapped pans. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Cooler unit on line is holding at 52 degrees F. Second cooler unit is holding at 48 degrees F. Foods inside these refrigerators temp above 41 degrees F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food handler observed wearing bracelet while making food. (Corrected On Site)
• Wiping cloths: properly used & stored
  No sanitizer buckets are available for employee use. Wiping cloths are let on counters when not in use. (Corrected On Site)
• Wiping cloths: properly used & stored
  Observed cloth towel in direct contact with food. observed coffee filters used as liners for food containers holding cheeses and cut herbs. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Portable cutting boards have excessive ware that make the surfaces not easily cleanable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Observed multiple employees wash hands in triple sink. (Corrected On Site)
• Plumbing installed; proper backflow devices
  Plastic containers and tin foil is affixed to plumbing at triple sink, grease trap, and prep sink. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Employee water bottles are stored on prep tables (corrected on site) Employee shoes are stored in a cabinet behind the sushi line. Lockers are provided but not used for these items (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Lights along front line over open food containers and prep areas are not shatter resistant, coated, or shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Two units on front line produce excessive heat and are not provided with a hood system. Air temperature on front line is very warm.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 30, 2013 (Follow-up)

Oct 25, 2013 (Routine)

• Correct response to questions
  No DC-Issued certified food protection manager. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  No parasite destruction letter from sushi fish supplier. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  No PH logs and PH test Strips for Sushi.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  The establishment serving sushi but not obtained variance or HACCP plan approval from DC DOH. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 15, 2013 (Follow-up)

Feb 20, 2013 (Routine)

• Hands clean and properly washed
  HAND SINK IN THE FOOD PREP AREA WAS BLOCKED AT VISIT. HAND SINK MUST BE ACCESSIBLE TO EMPLOYEES AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site)
• Food separated and protected
  ALL FOOD STORED IN THE WALK IN AND REACH IN UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. THE COLD SALADS THAT ARE PREPARED DAILY WERE NOT IN COMPLIANCE AT VISIT. THE SALADS MUST BE STORED IN THE COLD UNITS ONCE PREPARED IN ORDER TO MAINTAIN TEMPERATURE COMPLAINCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL FOOD STORED IN THE WALK-IN UNIT MUST BE DATED AND LABELED AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Approved thawing methods used
  FOOD MAY NOT BE THAWED AT ROOM TEMPERATURE. THAWING METHODS ARE AS FOLLOWS: 1)BY COOKING 2)UNDER COLD RUNNING WATER 3)IN THE MICROWAVE 4)IN THE COLD UNIT.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  ALL FOOD STORED IN THE WALK IN UNITS MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 17, 2012 (Preoperational)

• Proper use of restriction and exclusion
  NO EMPLOYEES' HEALTH RECORD. (Corrected On Site)