image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  KUSSHI
Address  2309 Wisconsin AVE NW
City/State/Zip Code  WASHINGTON, DC 20007
Telephone
 (202) 333-3986
 E-mail address  anlin35@hanaro.com
Date of Inspection
 04
/
 23
/
 2024
    Time In
 01
:
 25
PM     Time Out
 03
:
 45
PM  
License Holder  KUSSHI GEORGETOWN LLC
License/Customer No.  
License Period
 04 
/
 23 
/
 2024 
 - 
 05 
/
 21 
/
 2024 
 Type of Inspection
 Change of Ownership
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  1 R  0
Priority Foundation Violations  7 COS  1 R  0
Core Violations  8 COS  1 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Good Friends 
D.C. licensed sewage & liquid waste transport contractor:
 Grease Zappers 
D.C. licensed pesticide operator/contractor:
 Bradford Pest Control ( recent visit on 04/18/2024) 
D.C. licensed ventilation hood system cleaning contractor:
 NA 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  KUSSHI    Establishment Address  2309 Wisconsin AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  203.1 Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs. Such certified food protection managers shall be deemed in compliance with Section 201.2(b). P  
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms. (Corrected On Site)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea. (Corrected On Site)  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  
10. - There is no hot water (at least 100 degrees Fahrenheit) at the handwashing sink(s) at food preparation in the basement.  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
14. - The establishment did not provide a current parasite destruction letter. (Correct Violation Within 14 Calendar Days)  904.1 Except as specified in Sections 903.2 and 904.2, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain these records in the food establishment for ninety (90) calendar days beyond the time of service or sale of the fish. Pf  
15. - Food is not covered in a manner to protect from cross contamination.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  802.1(c)-(h) Food shall be protected from cross contamination by: (c) Cleaning equipment and utensils as specified in Section 1901 and sanitizing as specified in Section 2002; (d) Except as specified in Section 802.2, storing the food in packages, covered containers, or wrappings; (e) Cleaning hermetically sealed containers of food of visible soil before opening; (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified in Section 3103; and (h) Separating fruits and vegetables, before they are washed as specified in Section 806 from ready-to-eat food.  
22. - Cold food items are held at improper temperatures inside low boy refrigerator. Cold food items are relocated to another cooler. (Corrected On Site)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 14 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  
29. - HACCP verification was conducted because the establishment was seeking renewal of Variance. During inspection establishment personnel was unable to demonstrate knowledge of HACCP during inspection. No documented correct actions and verification on logs. No buffer solution and distilled water were present for use. Cease and desist the operation of Acidified Rice until the establishment has submitted and received an approval by DC DOH.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  4104.2(b) If the Department grants a variance as specified in Section 4102, or a HACCP Plan is otherwise required as specified in Section 4202, the licensee shall: Maintain, and provide to the Department upon request, records specified in Section 4205.1(d) and (e) that demonstrate the following are routinely used: (1) Procedures for monitoring critical control points; Pf (2) The actual monitoring of the critical control points; Pf (3) Verifications of the effectiveness of an operation or process; Pf and (4) Necessary corrective actions if there is failure at a critical control point. Pf  
32. - The establishment has not obtained a variance for an acidified rice process and does not have an approved HACCP plan for acidified rice. CEASE AND DESIST THIS PROCESS. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4103.2 A request for a variance shall contain the following information, which shall be retained in the Department's file on the food establishment: (a) The specified provision(s) of this Code from which the variance is requested; (b) The reasons why the requirements of the provision(s) cannot be met; (c) Alternative measures that will be taken to ensure a comparable degree of protection to public health, safety, and the environment if a variance is granted; (d) Whether a HACCP Plan, as specified in Section 4202 is involved that includes information specified under Section 4205 that is relevant to the variance request; (e) The length of time for which the variance is requested; and (f) A statement that the party applying for the variance will agree to comply with the terms of any variance, if one is granted.  
33. - The refrigerator has not been able to keep interior ambient air temperature at 41 degree F or less during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1600.1 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf  
36. - There is no visible thermometer in the Sushi refrigerator, and freezers.(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.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
53. - The toilet room does not have a covered receptacle for the disposal of feminine hygiene products.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2707.1 A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.  
53. - Observed the single occupancy restrooms designated with gender specific signs as “Male” and the other “Female”. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3101.2 All single-occupancy toilet rooms shall display gender-neutral signs on the door that read "Restroom," or have a universally recognized pictorial indicating that persons of any gender may use each restroom, in accordance with 4 DCMR Section 802.2.  
56. - The district ventilation hood license was provided at the time of inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1509.5 The licensee shall maintain on the premises a copy of the establishment's professional service contract and service schedule, which documents the following information: P (a) Name and address of its District-licensed ventilation hood system cleaning contractor; P (b) Frequency and extent of ventilation hood system cleaning services provided under the contract; P and (c) Date and time of ventilation hood system cleaning services were last provided to the establishment. P  
62. - Facility was operating without license. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  4300.1 No person shall operate a food establishment without a valid license to operate issued by the Mayor. Pf  
62. - The licensee did not post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in section. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4306.3 All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Crab meat (Refrigerator - sushi display) (Cold Holding) 38.0F Spicy Tuna (Refrigerator - sushi display) (Cold Holding) 39.0F (Under-counter Refrigerator) (Cold Holding) 37.0F Tuna (Under-counter Refrigerator) (Cold Holding) 38.0F
(Sandwich Prep Refrigerator) (Cold Holding) 39.0F Eel (Sandwich Prep Refrigerator) (Cold Holding) 37.0F (Sandwich Prep Refrigerator) (Cold Holding) 38.0F Chicken (Sandwich Prep Refrigerator) (Cold Holding) 39.0F
Shrimp raw (Sandwich Prep Refrigerator) (Cold Holding) 40.0F (Walk-in Freezer) (Cold Holding) -5.0F (Freezer) (Cold Holding) 5.0F (Reach-in Refrigerator) (Cold Holding) 38.0F
(Reach-in Refrigerator) (Cold Holding) 40.0F Eel (Reach-in Refrigerator) (Cold Holding) 37.0F Salmon (Refrigerator) (Cold Holding) 36.0F (Sandwich Prep Refrigerator) (Cold Holding) 37.0F
Tofu (Sandwich Prep Refrigerator) (Cold Holding) 40.0F Brussel sprout (Sandwich Prep Refrigerator) (Cold Holding) 40.0F (Refrigerator) (Cold Holding) 38.0F Noodles (Refrigerator) (Cold Holding) 38.0F
(Walk-in Refrigerator) (Cold Holding) 38.0F Tuna (Walk-in Refrigerator) (Cold Holding) 35.0F (Refrigerator - sushi display) (Cold Holding) 40.0F Hot Water (Final Rinse Cycle - Warewashing Machine) 121.0F
(Refrigerator) (Cold Holding) 52.0F Salmon (Refrigerator) (Cold Holding) 52.0F Octopus (Refrigerator) (Cold Holding) 51.0F Hot Water (Handwashing Sink - Dishwash area) 108.0F
Hot Water (Handwashing Sink - Sushi bar) 108.0F Hot Water (Handwashing sink (toilet room)) 105.0F Hot Water (Handwashing Sink (kitchen)) 115.0F    
Inspector Comments:
Correct cited violations within 14 Calendar-day.

No objection for business license.

If you have any questions, please contact the area supervisor by emailing food.safety@dc.gov with your inquiry details.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Manager 04/23/2024
 Person-in-Charge (Signature) (Print) Date
    Mengestayhu Akeklat 607  04/23/2024 
  Inspector (Signature) (Print) Badge # Date
    2023