KABUKI SUSHI TERIYAKI, 1300 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Jun 18, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Jun 17, 2014 | Routine | 2 | 5 | Details / Comments |
|
Jun 12, 2014 | Routine | 0 | 3 | Details / Comments |
| No violation noted during this evaluation. | Feb 06, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 30, 2014 | Routine | 7 | 6 | Details / Comments |
|
Apr 24, 2012 | Routine | 5 | 5 | Details / Comments |
|
Apr 04, 2012 | SWEEP INSPECTION | 1 | 0 | Details / Comments |
Jun 18, 2014 (Restoration)
Comments:The condensate water drainage line for the sushi display refrigerator not properly plumbed. Do not use the unit until the drainage line is properly plumbed so it drains to the main floor drain.
All violations have been abated.
License restored.
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 140.0F |
| Hot Water (Handwashing Sink - kitchen) | 140.0F |
| Hot Water (Handwashing Sink - Service Line) | 135.0F |
| (Refrigerator - reach-in) | 38.0F |
Jun 17, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Utensils (food contact surfaces) left in the hand washing sink at visit. (Corrected On Site) - Variance obtained for specialized processing methods
No HACCP plan approval obtained from the DC DOH for the sushi rice process. Sushi rice was held at 107 degree F in the rice steamer. Sushi rice discarded. - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - Single-use/single-service articles: properly stored & used
Single use containers stored face-up and uncovered at the service line. (Corrected On Site) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at 3-compartment sink(s). No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). - Plumbing installed; proper backflow devices
Condensate water pipe for the sushi display refrigerator draining into a plastic container.
SUMMARY SUSPENSION (In order for license to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DC DOH).
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 80.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 80.0F |
| Hot Water (Handwashing Sink - Service Line) | 82.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| Rice - Sushi (Rice Steamer) (Holding) | 107.0F |
| Imitation Crabmeat (Crock Pot) (Holding) | 73.0F |
| Soup (Crock Pot) (Hot Holding) | 140.0F |
| Rice (Rice Steamer) (Holding) | 140.0F |
Jun 12, 2014 (Routine)
Violations:
- Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Grease observed on filters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Beef (Cold Holding) | 40.0F |
| Rice (Hot Holding) | 136.0F |
| Shrimp raw (Cold Holding) | 41.0F |
Feb 06, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS.COLEMAN AT (202)442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 32.0F |
Jan 30, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
NO HANDWASHING SIGNAGE AT THE HANDSINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
NO PARASITES DESTRUCTION LETTER PROVIDED AT TIME OF INSPECTION(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UTENSILS ARE NOT PROPERLY SANITIZED DUE TO POOR CONCENTRATION OF SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
THE SUSHI RESTAURANT IS ADDING VINEGAR TO ITS SUSHI RICE AND IS OPERATING WHITHOUT A VARIANCE FOR THE SUSHI PROCESS. NO PH RECORDINGS MAINTAINED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
THE ESTABLISHMENT HAS NOT VARIANCE OR HACCP PLAN IN PLACE OR APPROVED FOR ITS SUSHI RICE PREPARATION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
NO PEST CONTROL CONTRACT PROVIDED AT TIME OF INSPECTION (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE SPRAY HOSE ABOVE THE 3COMPARTMENT SINK IS LEAKING AND OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has A written employee's health policy for food-borne illness.
NO CFPM ON DUTY
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/10/2013
If any question please call area supervisor MS.COLEMAN at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.9°F
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| Beef (Steam Table) (Hot Holding) | 155.0F |
| Chicken (Steam Table) (Hot Holding) | 145.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Salmon (Refrigerator - open display) (Cold Holding) | 49.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Rice (Steam Table) (Hot Holding) | 145.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 45.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 93.0F |
| Fish (Refrigerator - open display) (Cold Holding) | 44.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 43.0F |
Apr 24, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Handsink in rear area is blocked.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
No evidence of parasite destruction (parasite destruction letter from supplier or records of parasite destruction at establishment)on site.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw eggs and shrimp stored over vegetables.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Missing ceiling tiles in the rear of the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handlers are not wearing hair restraints. (Corrected On Site) - Nonfood-contact surfaces clean
Floors and shelves have dirt and food debris build up.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 46.0F |
| (Refrigerator) | 37.0F |
| (Refrigerator) | 40.0F |
| Lettuce (Refrigerator) (Cold Holding) | 52.0F |
| Rice (Rice Steamer) (Hot Holding) | 90.0F |
| Shrimp cooked (Table) (Cold Holding) | 74.0F |
| Salmon (Table) (Cold Holding) | 75.0F |
| Tuna (Table) (Cold Holding) | 74.0F |
| Chicken (Steam Table) (Hot Holding) | 148.0F |
| Chicken (Refrigerator) (Cooling) | 100.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 43.0F |
Apr 04, 2012 (SWEEP INSPECTION)
Violations:
- Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ITEM MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR 202-535-2180
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - sushi display) (Cold Holding) | 39.0F |
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