TSUNAMI SUSHI & LOUNGE, 1326 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 30, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 28, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 19, 2013 | Routine | 2 | 2 | Details / Comments |
|
Feb 14, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Dec 10, 2012 | Routine | 6 | 4 | Details / Comments |
Dec 30, 2013 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) (Corrected On Site) - Hands clean and properly washed
Food handlers were not washing their hands.(hands washed) (Corrected On Site)
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 106.2F |
| Hot Water (Handwashing Sink - Sushi bar) | 100.0F |
| (Reach-in Refrigerator) | 42.9F |
| (Reach-in Freezer) | 5.9F |
| (Refrigerator - reach-in) | 40.6F |
| (Refrigerator - sushi display) | 41.4F |
| (Refrigerator - reach-in) | 37.4F |
| Rice - Sushi (Rice Steamer) (Holding) | 71.4F |
| Soup (Soup Warmer) | 157.4F |
| (Dishwashing Machine - Wash Cycle) | 122.0F |
Aug 28, 2013 (Follow-up)
Comments:Certified Food Manager Namin Teevorachvin FS#57208 expire 7-8-16.
VIOLATONS WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
Aug 19, 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) - Proper date marking & disposition
All food containers must be date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
No variance for sushi rice for the use of vinager provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbage disposal is pleace inside of three(3) compartment sink. No garbage disposal unit (food waste grinder) installed.
CORRECT CRITICAL VIOLATIONS 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 | |
| Hot Water | 115.0F |
| (Freezer) | -4.0F |
| (Refrigerator) | 40.0F |
| Cole slaw | 37.0F |
| Chicken raw (Refrigerator - reach-in) | 41.0F |
| Salmon (Refrigerator - reach-in) | 39.0F |
| Tuna (Refrigerator) | 38.0F |
| Octopus (Refrigerator) | 34.0F |
| Hot Water (Sushi Bar) | 123.0F |
| (Refrigerator - counter top) | 40.0F |
| (Refrigerator - sushi display) | 39.0F |
| Fish raw | 40.0F |
Feb 14, 2013 (Follow-up)
Violations:
- Compliance with variance, specialized process, and HACCP plan
Establishment has not requested a variance for its sushi rice.
FOOD CODE VIOLATIONS ABATED ARE 717.2, 1903.
ITEMS PENDING CODES, 2602, 2912.1 4104 AND 4103.
RECOMMEND FOLLOW UP WITHIN 5 DAYS.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
Dec 10, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
A sponge and scouring pad is in the kitchen handwashing sink. A pot is in bar's handwashing sink. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
No shellstock tags were available. Mussels were discarded. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
The salmon in the sushi display refrigerator is maintained at an improper temperature. (Corrected On Site) - Toxic substances properly identified, stored, used
There is an unlabeled plastic squeeze bottle of an unknown blue solution at the bar. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
The establishment adds rice vinegar to sushi rice which is maintained at room temperature but has not obtained a variance to conduct this activity. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
The establishment maintains sushi rice at room temperature and adds rice vinegar to the rice but does not have a sushi HACCP plan. No pH logs are maintained and the establishment needs to obtain a pH kit to measure and monitor the acidity of the sushi rice. In addition to a variance, the establishment must submit a sushi HACCP plan. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
The establishment has not requested a variance for its sushi rice. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There are some missing ceiling tiles above the service/mop sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is an accumulation of debris on the interior surfaces of the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
A garbage disposal unit is directly connected to the 3-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The person in charge provided its employee health policy for the prevention of foodborne illness. Forms have been completed by employees.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
Parasite destruction letters: True World Foods (July 2, 2010); Komolo, Inc. (November 2, 2010)
Sushi rice: pH 4.2
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Sushi bar) | 121.0F |
| Sushi Rice (Rice Steamer) (Holding) | 91.0F |
| Miso Soup (Soup Warmer) (Hot Holding) | 169.0F |
| Seaweed Salad (Ice) (Cold Holding) | 37.0F |
| Hot Water (Handwashing Sink - toilet room) | 124.0F |
| Hot Water (Handwashing Sink - toilet room) | 127.0F |
| (Refrigerator - sushi display) | 40.0F |
| Seared Duck Breast (Refrigerator - sushi display) (Cold Holding) | 43.0F |
| Octopus (Refrigerator - sushi display) (Cold Holding) | 43.0F |
| Tuna Alabacore (Refrigerator - sushi display) (Cold Holding) | 42.0F |
| Tuna Escolar (Refrigerator - sushi display) (Cold Holding) | 42.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 46.0F |
| Tuna (Refrigerator - sushi display) (Cold Holding) | 43.0F |
| (Refrigerator - sushi display) | 33.0F |
| Imitation Crabmeat (Refrigerator - sushi display) (Cold Holding) | 43.0F |
| Old Bay Crab Meat (Refrigerator - sushi display) (Cold Holding) | 41.0F |
| Shrimp cooked (Refrigerator - sushi display) (Cold Holding) | 42.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| (Refrigerator - under counter) | 41.0F |
| Tuna Yellowtail (Refrigerator - under counter) (Cold Holding) | 48.0F |
| Hot Water (3-compartment sink) | 145.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 144.0F |
| Hot Water (Prep sink) | 144.0F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - reach-in) | 43.0F |
| Hot Water (Handwashing Sink - kitchen) | 128.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 125.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 125.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
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