SIZZLING EXPRESS, 538 23RD ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 10, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Oct 29, 2014 | Routine | 9 | 4 | Details / Comments |
|
Sep 30, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Sep 25, 2013 | Routine | 3 | 2 | Details / Comments |
|
Mar 25, 2013 | Routine | 0 | 3 | Details / Comments |
|
Aug 09, 2012 | Routine | 3 | 4 | Details / Comments |
Nov 10, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS IN CONTAINERS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 10/30/2014
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 122.9°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 42.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 144.0F |
| Brown Rice (Steam Table) (Hot Holding) | 146.0F |
| Beef Stew (Steam Table) (Hot Holding) | 141.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 140.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 45.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 41.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
Oct 29, 2014 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEES HEALTH POLICY FOR FOOD-BORNE ILLNESS IN PLACE, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES: UNCLEAN ICE BOXES CHUTE WITH MOLD BUILT UP, UNCLEAN PREP TABLE WITH RTE FOOD (Corrected On Site) - Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS IN THE COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS IN CONTAINERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY POSTED OR PRINTED ON MENU, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
WITH NO VALID/ACTIVE VARIANCE PROCESS CERTIFICATE APPROVED BY DC DOH, THE ESTABLISHMENT IS ADDING RICE VINEGAR TO ITS SUSHI RICE PREPARATION AND THE CHEF DOES NOT MAINTAIN A pH LOG OR pH TEST STRIPS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE MOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
CLEANED DISHES AND POTS ARE NOT STORED IN A MANNER THAT ALLOWS AIR DRY(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN FLOOR, WALLS, EQUIPMENTS, UTENSILS, DOOR KNOBS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
THERE IS NO AIR GAP AT THE 3COMPARTMENT SINK MAIN PIPES LEADING TO THE FLOOR DRAIN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
OBSERVED BLOWN BULBS IN THE REACH-IN COOLER, INADEQUATE LIGHTING(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CEASE AND DESIST ISSUED TO SUSHI PREP AND SALE
The Business has NO written employee's health policy for food-borne illness,a DOH copy is given to the PIC.
Most recent pest control service date: 10/01/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 122.1°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 46.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 44.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 49.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 48.0F |
| Lettuce spring mix (Refrigerator - open display) (Cold Holding) | 49.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 49.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 49.0F |
| Fish (Steam Table) (Hot Holding) | 119.0F |
| Meat (Steam Table) (Hot Holding) | 126.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 129.0F |
Sep 30, 2013 (Follow-up)
Violations:
- Proper date marking & disposition
No proper date marking for the potentially hazardous food items stored in walk-in-refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
5-DAYS NOTICE ABATED EXCEPT THE ABOVE LISTED ITEM, 45 DAYS NOTICE PENDING FROM INSPECTION CONDUCTED ON 09/25/2013.
CORRECT ITEMS STATED WITHIN 5 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Chicken fried (Hot Holding Display Unit) (Hot Holding) | 136.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 138.0F |
| Tuna Salad (Refrigerator - open display) (Cold Holding) | 42.0F |
| (Freezer - walk-in) (Cold Holding) | 10.0F |
Sep 25, 2013 (Routine)
Violations:
- Food separated and protected
ALL FOOD ON DISPLAY MUST BE COVERED AND PROTECTED FROM CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. TWO UNITS WERE NOT IN COMPLAINCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE WALK-IN UNIT MUST BE DATED AND LABELED AT ALL ITMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
ALL LINENS MUST BE STORED IN A SANITIZING SOLUTION IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN ALL FLOORS UNDER AND BEHIND ALL EQUIPMENT TO REMOVE FOOD PARTICLES, DIRT, DEBRIS, AND GREASE BUILD-UP. CLEAN ALL DRAIN PIPES FROM SINKS TO REMOVE FOOD PARTICLES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.2F |
| (Refrigerator - reach-in) (Cold Holding) | 38.3F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Refrigerator - walk-in) (Cold Holding) | 40.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.2F |
| (Refrigerator - walk-in) (Cold Holding) | 37.9F |
| (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 55.2F |
| (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Tuna (Salad Bar) (Cold Holding) | 41.7F |
| Ham (Salad Bar) (Cold Holding) | 34.3F |
| Eggs (Salad Bar) (Cold Holding) | 35.2F |
| (Salad Bar) (Cold Holding) | 33.2F |
| Tofu (Salad Bar) (Cold Holding) | 36.1F |
| Cantaloupes (Salad Bar) (Cold Holding) | 41.2F |
| Kale (Salad Bar) (Cold Holding) | 41.0F |
| Beef (Hot Buffet) (Hot Holding) | 167.0F |
| Rice (Hot Buffet) (Hot Holding) | 147.0F |
| Chicken Wings (Hot Holding) | 159.0F |
| Macaroni and cheese (Hot Buffet) (Hot Holding) | 142.8F |
| Sweet Potatoes (Hot Buffet) (Hot Holding) | 140.0F |
| Lo Mein (Hot Buffet) (Hot Holding) | 153.6F |
| Lobster Bisque (Soup Warmer) (Hot Holding) | 154.2F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 153.4F |
Mar 25, 2013 (Routine)
Violations:
- Thermometers provided & accurate
NO THERMOMETER IN REACH IN UNITS (Corrected On Site) - Food properly labeled; original container
FOOD CONTAINERS NOT PROPERLY LABELED (Corrected On Site) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS ARE NOT PLACED IN A SANITIZING AGENT (Corrected On Site)
FOR QUESTIONS CALL AREA SUPERVISOR MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 115.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken Nuggets (Refrigerator - open display) (Cold Holding) | 40.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Salad Chef (Salad Bar) (Cold Holding) | 40.0F |
Aug 09, 2012 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
employee cutting bread with bare hands (Corrected On Site) - Food separated and protected
raw chicken stored over top of broccolli (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Hot water at the 3-comp sink is 150 degrees and breaking down the sanitizer(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Remove standing water from floors in the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)missing light bulb cover inside of the kitchen
CFH:Young OH fs:41748 exp:09/30/2012
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
Macaroni and Cheese 147/turkey 150/ grilled chicken 168/ mashed potato 155/ tequilla salmon 165/ corn beef 148/ oven roasted pork 141/ rice 143/ orange chicken 156/noodles 153/ fried chicken 166/ fried rice 143/ seafood salad 40/potato salad 42/ shrimp salad 38/hot water 115
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