KAZ SUSHI BISTRO, 1915 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 20, 2014 | Follow-up | 0 | 2 | Details / Comments |
|
Jan 29, 2014 | Routine | 5 | 6 | Details / Comments |
|
Apr 11, 2013 | Routine | 2 | 4 | Details / Comments |
Feb 20, 2014 (Follow-up)
Violations:
- Nonfood-contact surfaces clean
NON FOOD CONTACT SURFACES ARE NOT INCOMPLIANCE FAILURE TOCOMPLY WITH 45-DAY NOTICE (further action shall be taken) - Physical facilities: installed, maintained, & clean
FLOORS IN KITCHEN AREA AND BEHIND EQUIPTMENT ARE DIRTY,DEBRIS AND GREASE BUILDUP. FAILURE TO COMPLY WITH 45-DAY NOTICE (further action shall be taken)
MOST ITEMS WERE ABATED WITH THE EXCEPTION OF DCMR CODES(3010.2, 1900.3 AND 2900.1) DURING FOLLOW UP INSPECTION. IF YOU HAVE ANY QUESTION,PLEASE CALL AREA SUPERVISOR MR.RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water | 115.0F |
| (Handwashing Sink - toilet/male) | 110.0F |
| (Handwashing Sink - toilet/female) | 115.0F |
Jan 29, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEE'S MUST DRINK FROM A CLOSED CONTAINER IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL FOOD STORED IN THE WALK IN AND REACH IN UNITS MUST BE COVERED AND PROTECTED IN ORDER TO PREVENT CONTAMINATION. ESTABLISHMENT DID NOT HAVE A TEST KIT FOR SUSHI RICE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 2) ICE MACHINE CONTAINED MOLD ON AND BEHIND THE DRIP PANEL. 3) DRY FOOD ITEMS DID NOT SCOOPS WITH HANDLES AT VISIT. THESE ITEMS MUST HAVE SCOOPS WITH HANDLES IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN UNIT MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
ESTABLISHMENT MUST HAVE A CONSUMER ADVISORY.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
ALL DRY STORAGE CONTAINERS MUST BE LABELED AS TO CONTENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEE'S WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS MUST BE STORED IN SANITIZER WHEN NOT IN USE IN ORDER TO PREVENT CROSS CONTAMINATION AND BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
THE FOLLOWING NON-FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)THE PREP TABLE LOCATED NEXT TO THE ICE MACHINE CONTAINED RUST ON THE LOWER SHELF. A NON-TOXIC PAINT MAY BE USED. 2) EXTERIOR OF TRASH CANS WERE UNCLEAN AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
EMPLOYEE'S PERSONAL ITEMS MAY NOT BE STORED IN THE FOOD PREP AREA. LOCKERS OR A SEPERATE AREA MUST BE PROVIDED.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOORS UNDER AND BEHIND EQUIPMENT CONTAINED FOOD PARTICLES, DIRT, DEBRIS AND GREASE BUILD-UP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-MICHAEL T. TRAN FS-58884 EXP-1/19/17
ALL ITEMS MUST BE ABATED WTIHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 101.8F |
| (Reach-in Freezer) (Cold Holding) | 0.4F |
| (Refrigerator - reach-in) (Cold Holding) | 33.9F |
| (Refrigerator - reach-in) (Cold Holding) | 36.9F |
| (Refrigerator - reach-in) (Cold Holding) | 37.9F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 34.5F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Miso Soup (Soup Warmer) (Hot Holding) | 154.9F |
Apr 11, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Interior bottom of reach in freezer is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Toxic substances properly identified, stored, used
Chemical bottle stored next to foods. (Corrected On Site) - Food properly labeled; original container
Labels not provided on all food containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Food containers not stored 4 to 6 inches above floor in walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - Nonfood-contact surfaces clean
Unclean shelvings at front serving area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Shota Kaneko FS#48065 expire 1-29-14.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 113.0F |
| Rice steamed | 159.0F |
| Tuna | 40.0F |
| (Refrigerator - sushi display) | 39.0F |
| Eel | 40.0F |
| (Refrigerator) | 41.0F |
| Sausage | 53.0F |
| Chicken | 160.0F |
| (Freezer) | 0.0F |
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