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Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
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OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
14. - No current parasite destruction letter provided. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 904.2 | If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified in Section 903 may substitute for the records specified in Section 904.1. |
15. - Raw fish and raw chicken stored together in walk-in-refrigerator. Manager placed the fish to its designated place during the inspection. (Corrected On Site) | 802.1(a)-(b) | Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. PFood shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. PFood shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P |
29. - No current approved HACCP plan from DC Health. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1010.1 | A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf |
32. - No current approved HACCP plan from DC Health.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 4103.1 | A variance shall be requested in writing and be accompanied by the appropriate fee. |
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 812.2 | Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4. |
44. - Clean utensils stored in the kitchen and at counter in sushi bar not covered or inverted. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2203.2 | Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted. |
49. - Ice built inside reach-in-freezer located in the basement. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1903.1 | Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
51. - Leaking water observed at 3-part sink faucet in the basement. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 2418.1 | A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Chicken (Walk-in Refrigerator) (Cold Holding) | 38.0F | (Reach-in Freezer) (Cold Holding) | -11.0F | (Reach-in Freezer) (Cold Holding) | -2.0F | (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Hot Water (Handwashing Sink - kitchen) | 113.0F | Hot Water (Handwashing Sink - Dishwash area) | 110.0F | Hot Water (Handwashing Sink - Sushi bar) | 110.0F | Hot Water (3-compartment sink) | 120.0F |
Hot Water (3-compartment sink) | 122.0F | Fish - Catfish (Walk-in Refrigerator) (Cold Holding) | 40.0F | Chicken Chop (Walk-in Refrigerator) (Cold Holding) | 38.0F | Rice steamed (Hot Holding) | 140.0F |
Gravy (Hot Holding) | 142.0F | Salmon (Refrigerator - sushi display) (Cold Holding) | 41.0F | Tuna (Refrigerator - sushi display) (Cold Holding) | 40.0F | ||
Inspector Comments:
Correct cited violations within 5 and 14 calendar days. If you have any questions, please contact the main office to speak with an area supervisor at (202)535-2180 or email the area supervisor at food.safety@dc.gov for further direction. |
Kiyoto Kondo | 02/25/2021 | |
Person-in-Charge (Signature) | (Print) | Date |
Temesgen Jemaneh | 422 | 02/25/2021 | |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |