TONO SUSHI, 2605 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 18, 2014 | Routine | 0 | 4 | Details / Comments |
|
Jun 24, 2014 | Complaint | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jun 11, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 04, 2014 | Routine | 4 | 4 | Details / Comments |
|
Apr 25, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Feb 27, 2012 | Routine | 3 | 4 | Details / Comments |
Sep 18, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink in rear prep area was not accessible for use at call.(items removed) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Elevate boxes of food ingredients in hallway and equipment in 2nd floor store room from floor level.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food employees (2nd floor kitchen) did not wear hair restraint to cover hair while preparing food.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Peeling paint on wall above prep table.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - sushi display) | 41.0F |
| Salmon (Refrigerator - under counter) (Cold Holding) | 41.5F |
| Rice - Sushi (Rice Steamer) (Holding) | 110.5F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 37.5F |
| (Reach-in Refrigerator) | 40.5F |
| (Reach-in Refrigerator) | 43.0F |
| Soup (Soup Warmer) (Hot Holding) | 180.0F |
| (Refrigerator - walk-in) | 40.1F |
| Salmon (Refrigerator - walk-in) (Thawing) | 34.0F |
| Tuna (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Walk-in Freezer) | 10.0F |
| (Warewashing Machine - Wash Cycle) | 125.0F |
| (Refrigerator - reach-in) | 43.0F |
| (Refrigerator - reach-in) | 39.5F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 38.5F |
| Chicken Broth (Stove) (Cooking) | 201.0F |
Jun 24, 2014 (Complaint)
Violations:
- Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw eggs stored over ready to eat foods (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)card board still onshelves inside of the kitchen prep area upstairs - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)equipment upstairs in the kitchen contains grease and food debris - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors upstairs underneath the cooking units contain grease and food debris
DCMR Code 1536.1- establishment using reach-in freezers not nsf approved.
Correct stated items wihtin 45 days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 109.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (2-compartment sink) | 108.0F |
| Sushi (Refrigerator - sushi display) (Cold Holding) | 39.5F |
| Rice - Sushi (Rice Steamer) (Time As Public Health Control) | 110.0F |
| Guacamole (Sushi Bar) (Cold Holding) | 39.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 37.5F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 37.5F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.5F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Miso Soup (Soup Warmer) (Hot Holding) | 167.0F |
| Crab meat (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Reach-in Freezer) | -9.0F |
| (Reach-in Freezer) | -12.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sushi display) | 39.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 130.0F |
| (Reach-in Freezer) | -8.0F |
Jun 11, 2014 (Follow-up)
Comments:5day notice abated
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Sushi - Octopus (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 155.0F |
| Rice - Sushi (Rice Steamer) (Time As Public Health Control) | 123.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - sushi display) (Cold Holding) | 37.5F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 39.2F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Refrigerator - sushi display) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
Jun 04, 2014 (Routine)
Violations:
- Food separated and protected
RAW FOOD STORED OVER READY TO EAT FOODS INSIDE THE REACH-IN UNITS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
ICE MACHINE CONTAINS MOLD(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
MICE DROPPINGS CITED BEHIND THE SUSHI BAR(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD SITTING ON THE FLOOR INSIDE OF THE WALKIN FREEZER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CARDBOARD ON SHELVING INSIDE OF THE WALKIN UNIT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)No chemical test strips provided to measure the concentration of sanitizing solution(s). - Plumbing installed; proper backflow devices
NO AIR GAPS AT THE 2-COMP SINK UPSTAIRS IN THE KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOORS UNDERNEATH COOKING UNITS CONTAIN GREASE AND FOOD DEBRIS/FLOORS BEHIND SUSHI BAR CONTAIN GLUE TRAPS WITH DEAD ROACHES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT STATED ITEMS WITHIN 5DAYS
CORRECT STATED ITEMS WITHIN 45DAYS
SEVERAL REACH-IN UNITS UPSTAIRS ARE NOT NSF APPROVED REACH-IN UNITS
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MR.RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Sushi bar) | 109.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (Handwashing Sink - toilet/female) | 116.0F |
| Hot Water (3-compartment sink) | 108.0F |
| Hot Water (3-compartment sink (Bar)) | 109.0F |
| Sushi - Octopus (Sushi Bar) (Cold Holding) | 38.0F |
| Eel (Sushi Bar) (Cold Holding) | 39.5F |
| Raw Shrimp (Sushi Bar) (Cold Holding) | 39.5F |
| Scallops (Sushi Bar) (Cold Holding) | 40.0F |
| Salmon (Sushi Bar) (Cold Holding) | 37.0F |
| Rice - Sushi (Rice Steamer) (Time As Public Health Control) | 120.0F |
| Rice (Rice Steamer) (Hot Holding) | 148.0F |
| Rice (Rice Steamer) (Hot Holding) | 166.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Scallops (Sushi Bar) (Cold Holding) | 35.4F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -9.0F |
| (Reach-in Freezer) | -10.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 128.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Refrigerator - sushi display) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
Apr 25, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Some cold food items in the open display are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the walk-in and reach-in cooler are not labeled for dates and contents. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°F
Most recent pest control service date: 04/24/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.2°F
| Temperatures | |
| Hot Water (Handwashing Sink - Sushi bar) | 122.0F |
| Hot Water (3-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| (Reach-in Freezer) | -4.0F |
| (Reach-in Freezer) | 2.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - reach-in) | 37.0F |
| Fish (Refrigerator - open display) (Cold Holding) | 47.0F |
| Fish raw (Refrigerator - open display) (Cold Holding) | 47.0F |
Feb 27, 2012 (Routine)
Violations:
- Food separated and protected
Raw chicken stored above vegetables in refrigerator. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment is using vinegar to preserve rice used for sushi.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
No variance has been requested to use vinegar as a method of preservation.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Shelves, counters and vents have dirt and dust build up.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
CEASE & DESIST USING VINEGAR TO PRESERVE RICE UNTIL A VARIANCE AND HACCP HAS BEEN APPROVED.
IF YOU HAVE ANY QUESTIONS PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Freezer) | 4.1F |
| (Refrigerator) | 34.0F |
| Beef (Sink) (Cold Holding) | 57.0F |
| (Refrigerator) | 32.0F |
| Lettuce (Refrigerator) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator) (Cold Holding) | 49.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 42.0F |
| Scallops (Refrigerator) (Cold Holding) | 36.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 48.0F |
| Chicken raw (Refrigerator) (Cold Holding) | 43.0F |
| (Freezer) | -2.0F |
| (Freezer) | 10.0F |
| (Freezer) | 0.0F |
| (Freezer) | -7.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -1.0F |
| Soup (Steam Table) (Hot Holding) | 150.0F |
| Rice - Sushi (Rice Steamer) | 82.0F |
| Rice (Rice Steamer) (Hot Holding) | 150.0F |
| (Refrigerator) | 45.0F |
| (Refrigerator - sushi display) | 40.0F |
| Tuna (Refrigerator - sushi display) (Cold Holding) | 46.0F |
| Shrimp cooked (Refrigerator - sushi display) (Cold Holding) | 53.0F |
| Clams (Refrigerator - sushi display) (Cold Holding) | 56.0F |
| Scallops (Refrigerator - sushi display) (Cold Holding) | 57.0F |
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