SUSHI GO ROUND & TAPAS, 705 7TH ST 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. | Oct 01, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 26, 2014 | Routine | 2 | 1 | Details / Comments |
|
Feb 20, 2014 | Routine | 2 | 1 | Details / Comments |
|
Nov 05, 2013 | Routine | 1 | 2 | Details / Comments |
|
Aug 07, 2013 | Routine | 1 | 0 | Details / Comments |
|
Mar 11, 2013 | Complaint | 2 | 2 | Details / Comments |
|
Dec 11, 2012 | Routine | 1 | 3 | Details / Comments |
|
Sep 05, 2012 | Routine | 1 | 3 | Details / Comments |
|
Feb 09, 2012 | Routine | 3 | 3 | Details / Comments |
Oct 01, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
CFPM M.B. BEYENE 06/08/2016.
CFPM SUSITTRA THAMASIN EXP.04/24/2015.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Handwashing Sink) | 116.0F |
Sep 26, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Corrected On Site) - Plumbing installed; proper backflow devices
Repair/Replace leak under handsink#2.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown lightbulb under cooking unit. (Corrected On Site)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| (Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
Feb 20, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean inside reach-in freezer to remove heavy ice build up and clean inside cutting boards where needed.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Onions raw (Cold Holding) | 53.1F |
| Tomatoes chopped (Cold Holding) | 46.0F |
| Shrimp raw (Cold Holding) | 57.8F |
| Scallops (Cold Holding) | 58.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Nov 05, 2013 (Routine)
Violations:
- Correct response to questions
MANAGER HAS A PROMETRIC CERTIFICATE. IN ORDER TO OBTAIN THE DC CERTIFIED FOOD MANAGER'S CARD YOU MUST COMPLETE THE FOLLOWING. 1) BRING ORGINIAL CERTIFICATE AND TEST SCORE TO 899 NORTH CAPITOL STREET MONDAY-FRIDAY 8:30 AM-4:30 PM. 2) A CHECK OR MONEY ORDER FOR 35.00 DOLLARS AND TWO FORMS OF ID. ONE MUST BE A PICTURE ID.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN SANITIZING SOLUTION. WIPING CLOTHS MUST BE STROED IN A SANITIZING SOLUTION WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH. (Corrected On Site)
CFPM-NEIYANA P. CHOTIKUL-PROMETRIC CETITICATE.
ALL ITEMS MUST BE ABATED PRIOR TO NEXT ROUTINE VISIT.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 128.3F |
| (Refrigerator - reach-in) (Cold Holding) | 40.1F |
| (Refrigerator - reach-in) (Cold Holding) | 40.8F |
| (Refrigerator - sushi display) (Cold Holding) | 36.3F |
| (Reach-in Freezer) (Cold Holding) | 0.2F |
| Miso Soup (Soup Warmer) (Hot Holding) | 165.2F |
| Calamari (Refrigerator - reach-in) (Cold Holding) | 33.4F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| Salmon (Refrigerator - pizza prep unit) | 35.2F |
Aug 07, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
GASKETS CONTAINED FOOD PARTICLES AT VISIT. (Corrected On Site)
CFPM-SUJITTRA THAMMARIN FS-52198 EXP 4/24/2015
ITEM WAS CORRECT ON SITE.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| (Refrigerator - sushi display) (Cold Holding) | 40.4F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Hot Water | 126.2F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.9F |
| (Refrigerator - beverage) (Cold Holding) | -6.2F |
| Miso Soup (Soup Warmer) (Hot Holding) | 146.6F |
| (Refrigerator - reach-in) (Cold Holding) | 38.3F |
Mar 11, 2013 (Complaint)
Violations:
- Management awareness; policy present
NO EMPLOYEE HEALTH POLICY ON FILE. - Food separated and protected
DIRTY ICE SCOOPON A DIRTY CONTACT SURFACE (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING AGENT FOR WIPING CLOTH (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
NO TOILET TISSUE (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-4425928
CFS SUSITRA THAMARIN 4/28/15 FS-12608
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - display) | 41.0F |
| Sushi (Refrigerator - drawer) (Cold Holding) | 37.0F |
| (Freezer) | 0.0F |
| Fish - Trout (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Dec 11, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).shrimp and salmon on the reachin unit at 45 degrees. Remove from line and chill to temp reaches 41degrees or below (Corrected On Site) - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Provide haccp plan for sushi - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Over head range above the oven contains dust(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. jacqueline Coleman at (202)442-5928
CFH: Sujittra Thammarin FS:-51298 EXP:04/24/2015
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 130.0F |
| Sushi - Octopus (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 45.5F |
| Rice - Sushi (Warmer) (Hot Holding) | 88.0F |
| Tuna Bluefin (Refrigerator - sushi display) (Cold Holding) | 41.0F |
| (Refrigerator - sushi display) | 39.4F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Sep 05, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handsink next to the dishwasher blocked(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Smoked tuna and guacamole on the sandwich unit above 41 degrees - Thermometers provided & accurate
No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors under and around equipment inside of the kitchen contain food debris
CFH:Atit Phutilikit FS:42512 EXP:03/08/2013
Correct stated items withn 45days
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Tuna Bluefin (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 75.0F |
| Smoked tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Tuna Bluefin (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
Feb 09, 2012 (Routine)
Violations:
- Hands clean and properly washed
Observed employee not washing hands before changing gloves. (Corrected On Site) - Hands clean and properly washed
Observed employee wearing jewerly. (Corrected On Site) - Hands clean and properly washed
Observed employee wiping forehead with hand then proceeded to touching food. (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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Small refrigerator not maintained at 40 degrees. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Temperature - Soft shell crab 53 degrees.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 130.0F |
| Salmon | 40.0F |
| Fish | 39.0F |
| Tuna | 41.0F |
| Shrimp raw | 41.0F |
| Chicken | 40.0F |
| Octopus | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - reach-in) | 44.0F |
| (Freezer) | 0.0F |
| (Refrigerator - sushi display) | 40.0F |
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