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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 |
2. - The DC health issued food safety manager certificate expired on 09/18/2021. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 203.3 | A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P |
16. - The concentration of the chlorine-based sanitizing solution is not in compliance.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1813.2 | A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)]. |
23. - Some temperature control for safety foods intended to be held for more than 24 hours are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1007.1 | Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf |
36. - There is no visible thermometer in one of the reach-in refrigerators located at the sushi bar. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 1524.2 | Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3. |
37. - Working containers of foods that are not easily recognizable are not name labeled. (Labeled at call) (Corrected On Site) | 803.1 | Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified. |
Sanitizer: Chlorine, 00 ppm, 0.0 pH, 130.0°F |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Hot Water (Dishwashing Machine - Final Rinse Cycle) (Cold Holding) | 130.0F | Hot Water (Handwashing Sink - Sushi bar) | 114.0F | Hot Water (Handwashing Sink (kitchen)) | 121.0F | Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
Hot Water (Handwashing sink (toilet room)) | 108.0F | Hot Water (3-compartment sink (Bar)) | 116.0F | Hot Water (3-compartment sink) | 124.0F | (Walk-in Refrigerator) | 39.0F |
(Reach-in Refrigerator) | 38.0F | (Refrigerator - sushi display) | 40.0F | (Reach-in Refrigerator) | 41.0F | (Walk-in Refrigerator) | 2.0F |
Dumplings (Walk-in Refrigerator) (Cold Holding) | 39.0F | Vegetables - cut (Walk-in Refrigerator) (Cold Holding) | 40.0F | Beef (Walk-in Refrigerator) (Cold Holding) | 39.0F | Chicken (Walk-in Refrigerator) (Cold Holding) | 38.0F |
Tofu (Reach-in Refrigerator) (Cold Holding) | 39.0F | Vegetables - cut (Reach-in Refrigerator) (Cold Holding) | 40.0F | Chicken (Reach-in Refrigerator) (Cold Holding) | 39.0F | Calamari (Reach-in Refrigerator) (Cold Holding) | 38.0F |
Sauce (Reach-in Refrigerator) (Cold Holding) | 38.0F | Pork belly (Hot Holding Unit) (Hot Holding) | 161.0F | Peanut Sauce (Hot Holding Unit) (Hot Holding) | 165.0F | Miso Soup (Hot Holding Unit) (Hot Holding) | 174.0F |
Inspector Comments:
Correct cited violations within 5 and 14 calendar-days. If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details. |
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Yen Lim | 10/20/2021 |
Person-in-Charge (Signature) | (Print) | Date |
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Alemayehu Tekleselassie | 029 | 10/20/2021 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |