SPICES RESTAURANT, 3333 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Oct 07, 2014 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Apr 10, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 28, 2014 | Complaint | 1 | 3 | Details / Comments |
|
Sep 20, 2013 | Routine | 1 | 2 | Details / Comments |
Oct 07, 2014 (Routine)
Comments:pH of Sushi rice=4.5
HACCP approval letter to be picked up and posted; observed approval receipt; expire 4/30/2016.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9036.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 103.5F |
| Soup (Soup Warmer) (Hot Holding) | 168.0F |
| Peanut Sauce (Steam Table) (Hot Holding) | 134.5F |
| Rice (Rice Steamer) (Hot Holding) | 182.5F |
| (Refrigerator - counter top) | 39.0F |
| Egg Roll (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 38.5F |
| (Refrigerator - under counter) | 39.5F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| (Warewashing Machine - Wash Cycle) | 155.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| (Walk-in Refrigerator) | 32.5F |
| Chicken raw (Walk-in Refrigerator) (Thawing) | 29.2F |
| (Walk-in Freezer) | 10.0F |
Apr 10, 2014 (Follow-up)
Comments:ESTABLISHMENT HAS APPLIED FOR THE HAACP PLAN WAITING APPROVAL ALL PAPERWORK AVAILABLE FOR REVIEW
5DAY NOTICE ABATED
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| Hot Water (Handwashing Sink - kitchen) | 107.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Miso Soup (Soup Warmer) (Hot Holding) | 145.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 122.0F |
| Octopus (Refrigerator - sushi display) (Cold Holding) | 39.5F |
| Hot & Sour Soup (Soup Warmer) (Hot Holding) | 145.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Tuna Yellowfin (Refrigerator - sushi display) (Cold Holding) | 39.5F |
| Shrimp cooked (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Scallops (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 37.5F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Refrigerator - sushi display) | 33.0F |
| (Ice Cream Freezer) | -5.0F |
| (Warewashing Machine - Rinse Cycle) | 190.0F |
Mar 28, 2014 (Complaint)
Violations:
- Proper date marking & disposition
ALL FOOD STORED IN THE WALK IN UNIT MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
ALL LINENS USED TO WIPE FOOD CONTACT SURFACES MUST BE STORED IN SANITIZER WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE DISH MACHINE DID NOT PASS THE HEAT STRIP TEST AT VISIT. ESTABLISHMENT MUST USE AN ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
REPLACE MISSING FLOOR TILES AT THE REAR DOOR IN ORDER TO PREVENT VERMIN ENTRY. MANAGER HAS A CONTRACT IN PLACE IN ORDER TO OBTAIN THE NECESSARY REPAIRS.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 105.2F |
| (Refrigerator - walk-in) (Cold Holding) | 34.7F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.7F |
| (Refrigerator - sushi display) (Cold Holding) | 41.1F |
| (Refrigerator - sushi display) (Cold Holding) | 39.6F |
| Miso Soup (Soup Warmer) (Hot Holding) | 175.6F |
| Hot & Sour Soup (Soup Warmer) (Hot Holding) | 150.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 35.9F |
| Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Rice Steamer) (Hot Holding) | 140.0F |
| (Ice Cream Freezer) (Cold Holding) | 6.2F |
Sep 20, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)provide variance for preparation of sushi rice - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)A plastic container inside of the rice steamer. Provide scoop for rice disbursement
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 115.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Calamari (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Noodles (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Miso Soup (Soup Warmer) (Hot Holding) | 156.0F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 125.0F |
| Hot & Sour Soup (Soup Warmer) (Hot Holding) | 166.0F |
| Tuna Yellowfin (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 40.5F |
| Bean Sprouts (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 40.4F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sushi display) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Warewashing Machine - Rinse Cycle) | 170.0F |
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