MATE (N) (S), 3101 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 30, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
May 14, 2013 | Routine | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Aug 17, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 03, 2012 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Feb 06, 2012 | Routine | 0 | 0 | Details / Comments |
May 30, 2013 (Follow-up)
Violations:
- Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Establsihment in the process of obtaining a variance
5day notice abated
If you have any questions,pleae contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Rice - Sushi (Warmer) (Hot Holding) | 120.0F |
| Fish - Cod (Refrigerator - seafood display) (Cold Holding) | 39.0F |
| Tuna Yellowfin (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Tuna Bluefin (Refrigerator - seafood display) (Cooking) | 38.0F |
| Guacamole (Refrigerator - sushi display) (Cold Holding) | 41.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Freezer - walk-in) | -5.0F |
May 14, 2013 (Routine)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)establsihment does not have a variance or haacp plan for specialized processing - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)no variance provided for sushi rice preparation - Personal cleanliness
employee not wearing hair restraint preparing sushi(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
| Fish raw (Refrigerator - sushi display) (Cold Holding) | 45.0F |
| Fish - Cod (Refrigerator - sushi display) (Cold Holding) | 45.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 48.0F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 115.0F |
| Tuna Yellowfin (Refrigerator - sushi display) (Cold Holding) | 47.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sushi display) | 39.5F |
Aug 17, 2012 (Follow-up)
Comments:5DAY NOTICE ABATED45 DAY NOTICE ABATED
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| Tuna Bluefin (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Shrimp cooked (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 37.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| (Refrigerator - sushi display) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
Aug 03, 2012 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)NO PARASITE DESTRUCTION LETTER AVAILABLE FROM THE SUSHI COMPANY AT TIME OF CALL - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS).SALMON AT THE SUSHI BAR ABOVE 41 DEGREES - Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer provided to check ACIDITY OF THE SUSHI RICE - Contamination prevented during food preparation, storage, & display
BOTTLES STORED INSIDE OF THE ICE BIN USED FOR HUMAN CONSUMPTION BEHIND THE BAR (Corrected On Site) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)FOOD STORED ON THE FLOOR INSIDE OF THE WLAKIN REFRIGERATOR - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT STATED ITEMS WITHIN 5DAYS
CORRECT STATED ITEMS WITHIN 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 48.0F |
| Fish - Cod (Refrigerator - sushi display) (Cold Holding) | 47.0F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 113.0F |
| Shrimp cooked (Refrigerator - sushi display) (Cold Holding) | 49.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - sushi display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 36.0F |
Feb 06, 2012 (Routine)
Comments:NO OBJECTIONS FOR THE BUSINESS LICENSE RENEWAL
The Business has a written employee's health policy for foodborne illness.
CFPM Farees S. Salim FS- 45587 exp. 11/02/2013
Most recent pest control service date: 1/12/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - under counter) | 40.0F |
| (Handwashing Sink - Dishwash area) | 39.0F |
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