| OBSERVATIONS |
25 DCMR |
CORRECTIVE ACTIONS |
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2. - The Certified Food Protection Manager Identification Card issued by the Department expired 5/23/2018.
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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
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3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness.
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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.
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5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.
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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
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8. - The sushi station employee did not wash his hands using warm water due to the hot water being turned off at the sushi station handsink.
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401.2 |
Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (a) Rinse under clean, running warm water; P (b) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (c) Rub together vigorously for at least ten (10) to fifteen (15) seconds while: (1) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (2) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (d) Thoroughly rinse under clean, running warm water; P (e) Immediately follow the cleaning procedure with thorough drying using a method specified in Section 3002. P
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8. - The manager did not wash his hands between handling screen inside the men's urinal and the test strips container for pH.
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402.1 |
Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P
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9. - An employee was using his bare hands to handle ready to eat lettuces when not in the process of washing the lettuce.
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800.2 |
Except when washing fruits and vegetables as specified in Section 806 or as specified in Section 800.4 food employees shall not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. P
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10. - There is no hot water at the sushi station or bar hand sinks.
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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
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10. - The bar handsink is obstructed with items stored in the basin.
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2414.1 |
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
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13. - Vacuum packaged eel and white tuna was fully thawed while still in the reduced oxygen packaging and holding at 59 F and 56 F respectively.
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600.1 |
Food shall be safe, unadulterated, and, as specified in Section 1101, honestly presented.
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15. - Raw animal foods are stored above uncovered ready to eat foods in the prep refrigerator. Raw chicken is stored above raw shrimp. Ready to eat egg rolls are stored on raw egg carton trays.
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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. P
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16. - Mold was observed on the ice maker's plastic drip panel.
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1900.1 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
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22. - In the sushi reach-in refrigerator temperature control for safety foods temp above 41 degrees F. Eel, salmon, and tuna were holding at 59 F, 55 F, and 56 F respectively. Foods such as canned mushrooms, canned corn, and cut cabbage were stored without temperature control on the cook line. These foods were holding at 73 F, 55 F, and 59 F respectively.
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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
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29. - The establishment could not provide the HACCP plan for conducting sushi rice acidification. There are no records of sushi rice pH and temperature available. There is no distilled water for sushi rice testing.
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4104.2(a) |
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: (a) Comply with the HACCP Plan and procedures submitted and approved as the basis for the variance. P
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32. - The variance for sushi rice acidification expired on 4/30/2016.
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4103.1 |
A variance shall be requested in writing and be accompanied by the appropriate fee.
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33. - The sushi reach-in refrigerator is not maintaining adequate food temperatures. There is inadequate refrigeration on the cook line and temperature control for safety foods are stored without temperature control.
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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
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38. - There are mice feces throughout the establishment. Mice feces were observed on a plate, on the sushi counter and prep table, on shelving holding plate, on single service paper bags, and on shelves holding open containers of food on the cookline. Mice feces in excess of fifty were on the floor near a container holding flour. There are trapped dead roaches at the dish area handsink. There are several unsealed openings in the kitchen which create harborage conditions.
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3210.1 |
The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf
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39. - A bag of rice is stored on the floor in the kitchen.
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816.1 |
Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.
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43. - Scoops without handles are stored in food.
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810.1 |
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.
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49. - The handles of several reach-in refrigerators have food debris build up.
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1900.3 |
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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50. - There is no hot water provided at the sushi sink, bar hand sink, or bar 3-compartment sink.
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2306.1 |
Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in Section 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf
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51. - The sushi hand sink and bar 3-compartment sink are leaking which is the reason the hot water was shut off to these sinks. A urinal is leaking at the handle. The handle was found stuck with the urinal overflowing into the floor drain.
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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.
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Sanitizer: Chlorine, 50 ppm, 0.0 pH, 00.0°F
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