TEAISM, 400 8TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 25, 2014 | Routine | 1 | 1 | Details / Comments |
|
Oct 01, 2013 | Routine | 1 | 1 | Details / Comments |
|
Jun 04, 2012 | Complaint | 5 | 0 | Details / Comments |
| No violation noted during this evaluation. | May 30, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 13, 2012 | Complaint | 1 | 1 | Details / Comments |
|
Mar 28, 2012 | Routine | 2 | 2 | Details / Comments |
Apr 25, 2014 (Routine)
Violations:
- Food separated and protected
ELEVATE ALL TEA 6-8 INCHES OFF FLOOR.(CORRECT VIOLATION WITHIN 5 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) | 112.0F |
Oct 01, 2013 (Routine)
Violations:
- Food separated and protected
ALL FOOD STORED IN THE WALK-IN MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES. ALL OPEN FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER. (Corrected On Site) - Wiping cloths: properly used & stored
ALL LINENS MUST BE STORED IN A SANITIZING SOLUTION AT ALL TIMES IN OREDER TO PREVENT BACTERIAL GROWTH. (Corrected On Site)
CFPM-JOSE S. ESCOBAR FS-50286 EXP-1/25/15
ALL ITEMS WERE CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 3.6F |
| (Refrigerator - reach-in) (Cold Holding) | 34.2F |
| (Refrigerator - reach-in) (Cold Holding) | 33.6F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| (Refrigerator - reach-in) (Cold Holding) | 33.9F |
| (Refrigerator - walk-in) (Cold Holding) | 39.5F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.3F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 38.4F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 41.5F |
| Chicken (Hot Holding Unit) (Hot Holding) | 189.0F |
Jun 04, 2012 (Complaint)
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) - Food separated and protected
UNCOVERED FOOD FIND IN THE REACH-IN COOLER (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
SOME PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Complaint Notes: Discussed with the restaurant manager about the sanitation protocols, the trash, query on Pest Control/rodents activity, I went over Steritech's Pest Control invoice, the restaurant has MONTHLY S's teritech's Inspection, last one was done on 05/17/2012, and I suggested to call Steritech anytime rodents are seen on the sale's floor but, no sign of malpractice or rodents concerns seen.
The Business has a written employee's health policy for food-borne illness.
NO CFPM on duty
Consumer advisory notice printed and posted
Most recent pest control service date: 05/17/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 107.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 118.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
May 30, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 4/13/12.
CFPM: JOSE S. ESCOBAR (50286) EXP. 1/25/15
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Soup (Steam Table) (Hot Holding) | 168.8F |
| Soup (Steam Table) (Hot Holding) | 172.6F |
| Soup (Steam Table) (Hot Holding) | 175.1F |
| Hot Water (Handwashing Sink) | 120.5F |
| Yogurt (Refrigerator - under counter) (Cold Holding) | 45.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 180.0F |
| (Refrigerator - under counter) | 40.0F |
| Salmon (Refrigerator - counter top) (Cold Holding) | 36.5F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 36.1F |
| Cabbage (Refrigerator - counter top) (Cold Holding) | 40.4F |
| (Refrigerator - reach-in) | 118.1F |
Apr 13, 2012 (Complaint)
Violations:
- Proper cold holding temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cold food item(s) held at improper temperature(s).Salmon,tuna and red cabbage above 41 degrees. Items removed from the line and stored inside of an ice bath until temp reaches 41 degrees - Proper cooling methods used; adequate equipment for temperature control
Temperature of sandwich unit at 49 degrees. Knob adjusted to bring temperature down to 40 degrees (Corrected On Site)
CFH: Jose S Escobar 01/25/2015 FS:50286
Correct stated items within 5 days
If you ahve any questions,please call area supervisor Mrs.Jacqueline Coleman at(202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Red Cabbage (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Tuna Yellowfin (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Yogurt Sauce (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Shitake Mushroom Mayonnaise (Refrigerator - reach-in) (Cold Holding) | 49.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Sweet Potatoes (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Horresa Mayonnaise (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 40.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| Chicken curried (Stove) (Cooking) | 156.0F |
| Vegetable Curry (Soup Warmer) (Hot Holding) | 181.0F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 176.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 48.0F |
| (Refrigerator - sandwich prep unit) | 44.0F |
| (Refrigerator - reach-in) | 38.0F |
Mar 28, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Can opener contains dried food particles (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Chopped cooked salmon at 64 degrees.Container packed and over flowing does not allow salmon to cool properly once its cooked (Corrected On Site) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Containers of food sitting on the floor inside of the walkin refrigerator - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Knives stored in between the refrigerator units (Corrected On Site)
CFH Jose S Escobar FS:50286 EXP:01/25/2015
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Korean beef (Warmer) (Hot Holding) | 167.0F |
| Indian Spinach Curry (Warmer) (Hot Holding) | 155.0F |
| Brown Rice (Rice Steamer) (Hot Holding) | 176.0F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 188.0F |
| Curry Bisque Soup (Warmer) (Hot Holding) | 168.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 64.0F |
| Chicken curried (Warmer) (Hot Holding) | 188.0F |
| Rice (Warmer) (Hot Holding) | 178.0F |
| (Final Rinse Cycle - Warewashing Machine) | 190.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Refrigerator - walk-in) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
TEAISM respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| VENDOR-GRACIELAS TRUCK-10916 | Washington, DC | |
| CHINA HOUSE | Washington, DC |   |
| THE SPHINX CLUB ALMAS TEMPLE | Washington, DC | |
| PUPUSERIA MARIA | Washington, DC | |
| MCCORMICK & SCHMICK SEAFOOD RESTAURANT | Washington, DC | |
| CAPITAL VIEW MARKET | Washington, DC |  |
| AGORA RESTAURANT | Washington, DC | |
| INTERNATIONAL WHOLESALERS | Washington, DC | |
| ZION KITCHEN | Washington, DC | |
| SIMPLY SMILES | Washington, DC |
Restaurants in neighborhood
Name |
|---|
| TEAISM |
| TEAISM GIFT SHOP |
| BASIS WASHINGTON DC |
| MENU MBK |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about TEAISM, 400 8TH ST NW, Washington, DC »