PERRY'S (N), 1811 COLUMBIA RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 25, 2014 | Routine | 3 | 5 | Details / Comments |
| No violation noted during this evaluation. | Jul 09, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 25, 2013 | Routine | 2 | 2 | Details / Comments |
|
Jan 08, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jul 30, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 19, 2012 | Routine | 2 | 3 | Details / Comments |
Oct 25, 2014 (Routine)
Violations:
- Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw meat stored over cooked potatoes in the reach-in unit - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)table that the cutting boards are stored on contain standing and debris - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)cooked rice in the reach-in unit not date labeled - Contamination prevented during food preparation, storage, & display
bottles and a piece of the fruit inside of the ice bin (Corrected On Site) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)exterior of condiment bins contain dried food particles - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)missing floor tiles in the kitchen contain standing water - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors and walls contain food debris in the kitchen - Adequate ventilation & lighting; designated areas used
light covers over head in the kitchen contain dead insects (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 5days
Correct stated items within 45days
CFH:JoseChavez FS:57068 EXP:07/15/16
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - Cook Line) | 120.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 117.0F |
| Hot Water (Handwashing Sink - Bar) | 114.0F |
| Salmon (Sushi Bar) (Cold Holding) | 39.5F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 126.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Eel (Sushi Bar) (Cold Holding) | 38.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tuna Yellowfin (Sushi Bar) (Cold Holding) | 38.0F |
| Fish - Cod (Sushi Bar) (Cold Holding) | 38.6F |
| Fish - Snapper (Sushi Bar) (Cold Holding) | 39.5F |
| Crab meat (Sushi Bar) (Cold Holding) | 39.5F |
| spicy crab (Sushi Bar) (Cold Holding) | 38.5F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Warewashing Machine - Sanitizing Cycle) | 180.0F |
| (Refrigerator - reach-in) | 39.3F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sushi display) | 38.5F |
| (Refrigerator - walk-in) | 40.3F |
| (Freezer) | -12.0F |
Jul 09, 2013 (Follow-up)
Comments:1. Devon Sparks and others will start class on 7-15-13 for certified food managers course.
2. Garbage disposal is still under a 45 day notice.
3. Food containers were date marked and abated.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - sushi display) | 40.0F |
Jun 25, 2013 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Food items not covered and protected from contamination. (Corrected On Site) - Food separated and protected
Raw shell eggs stored over ready to eat food items. (Corrected On Site) - Proper date marking & disposition
All food containers are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Garbage disposal leaks at bottom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATIOS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 123.0F |
| Shrimp raw | 40.0F |
| Pork | 185.0F |
| Rice steamed | 140.0F |
| Steak raw | 39.0F |
| Chicken raw | 38.0F |
| (Refrigerator - sushi display) | 40.0F |
| (Salad Bar) | 41.0F |
| Fish | 38.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 38.0F |
| (Freezer) | -4.0F |
Jan 08, 2013 (Routine)
Violations:
- Food separated and protected
Eggs stored on middle shelf inside of reachin (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(can-opener contains dried food particles) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Correct stated items within 45day
If you have any questions,please contact area superviosr Mr.Ronnie Taylor at (202)442-9037
Devon Sparks FS:52539 EXP:05/13/2013
| Temperatures | |
| Sushi - Octopus (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 38.5F |
| Shrimp raw (Refrigerator - sushi display) (Cold Holding) | 39.5F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Kale (Steam Table) (Hot Holding) | 141.0F |
| Tuna (Refrigerator - sushi display) (Cold Holding) | 39.6F |
| Scallops (Refrigerator - sushi display) (Cold Holding) | 39.5F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Tuna Yellowfin (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Handwashing Sink - Sushi bar) | 39.0F |
| (Refrigerator - walk-in) | 39.5F |
Jul 30, 2012 (Follow-up)
Comments:5-day notice abated
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Salmon (Sushi Bar) (Cold Holding) | 39.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Jul 19, 2012 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)fax copy of parasite destruction letter to (202)535-1359 - Food separated and protected
eggs stored on the middle shelf inside of the reach in refrigerator (Corrected On Site) - Thermometers provided & accurate
Establishment does not have a ph meter to test the acidity of the sushi rice(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - 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
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean exterior of all equipment inside of the kitchen
Correct stated items within 5days
If you have anyq uestions,please call area supervisor Mrs. Jacqueline coleman at (202)442-5928
CFH:Nicolo R Cear 12/21/2014 FS:49820
| Temperatures | |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Avocado (Refrigerator - sushi display) (Cold Holding) | 41.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
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