SAX RESTAURANT(N), 734 11TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 18, 2013 | Complaint | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jun 05, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 02, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Oct 10, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 04, 2012 | Routine | 2 | 1 | Details / Comments |
Jul 18, 2013 (Complaint)
Violations:
- Food separated and protected
eggs stored on the top unit inside of the walkin unit (Corrected On Site) - Approved thawing methods used
frozen fish stored inside of the deep sink (Corrected On Site) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Foul odor around the trash dumpster out back on the loading dock
Correct stated items within 45 days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 39.5F |
| Scallops (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Fish - Tilapia (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - toilet/female) | 116.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
Jun 05, 2013 (Follow-up)
Comments:VIOLATIONS CITED ON 5-2-13 WAS ABATED.
Certified Food Manager Justin Cho F#47928 expire 5-2-14.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 34.0F |
| Hot Water | 115.0F |
| Steak raw | 40.0F |
| Scrapple | 40.0F |
| Shrimp raw | 38.0F |
| Fish | 39.0F |
May 02, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Manager Justin Cho FS#47928 expire 5-2-14.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Shrimp raw | 34.0F |
| Mushrooms | 28.0F |
| Fish - Sea Bass | 28.0F |
| Beef | 37.0F |
| Fish - Snapper | 39.0F |
| Scallops | 44.0F |
| Lobster | 40.0F |
| Hot Water | 118.0F |
| (Refrigerator) | 39.0F |
| (Freezer) | 39.0F |
| (Refrigerator) | 33.0F |
| (Refrigerator - walk-in) | 34.0F |
Oct 10, 2012 (Follow-up)
Comments:5day notice abated
45 day notice abated
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
Oct 04, 2012 (Routine)
Violations:
- Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw eggs stored over ready to eat foods inside of the walkin refrigeratore - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's plastic drip panel. - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)food sitting on the floor inside of walk-in refrigerator
CFH: Justin Cho FS:47928 EXP:05/02/2014
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,Please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Lobster (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| (Reach-in Freezer) | 0.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
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