SUSHI PARA, 4221 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 29, 2013 | Follow-up | 1 | 2 | Details / Comments |
|
Nov 22, 2013 | Routine | 6 | 5 | Details / Comments |
|
Sep 28, 2012 | Routine | 3 | 1 | Details / Comments |
|
Dec 19, 2011 | Preoperational | 2 | 7 | Details / Comments |
Nov 29, 2013 (Follow-up)
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) - Compliance with variance, specialized process, and HACCP plan
No variance request submitted, however, a HACCP plan has been presented to the inspector during this inspection time. Submit a HACCP plan to this office. Contact person: Mr. Arian Gibson-(202) 442 9005(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
A variance request must be submitted for the specialized process (sushi rice). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
YANHUI WANG PRESENTED A VALID PROMETRIC FOOD SAFETY CERTIFICATE WITH EXAM DATE 10/24/13. PROMETRIC #21955906
NOT ALL 5 DAY NOTICE ITEMS (VARIANCE REQUEST FOR SUSHI RICE) ARE ABATED FROM INSPECTION CONDUCTED ON 11/22//2013. FAILURE TO COMPLY WITH 5 DAY NOTICE MAY RESULT FURTHER ACTION BE TAKEN. IF YOU HAVE QUESTION, CALL THE AREA SUPERVISOR MR. ARIAN TAYLOR AT (202) 442 9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Salmon (Refrigerator - under counter) (Cold Holding) | 36.0F |
| Beef (Reach-in Freezer) (Cold Holding) | 0.0F |
| Shrimp cooked (Refrigerator - display) (Cold Holding) | 38.0F |
| Salmon skin (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| Rice (Rice Steamer) (Hot Holding) | 160.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - display) | 40.0F |
| Bamboo (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - under counter) (Cold Holding) | 38.0F |
Nov 22, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
employee preparing sushi with no gloves on (Corrected On Site) - Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)establihment does not have an employee health policy - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw eggs stored over top of the ready to eat foods inside of the reach-in (Corrected On Site) - Time as a public health control: procedures & records
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No time and temp logs being kept for the sushi rice process - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No variance request submitted or Haacp plan in place - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)A variance request must be submitted for the specialized process(sushi rice) - Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in reach-in refrigerator. - Personal cleanliness
Employee in food prep area without hair restraint (Corrected On Site) - 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) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)sanitizing on the manuel warewashing maching not working
Correct stated items within 5days
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 - Sushi bar) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink - toilet/female) | 119.0F |
| Hot Water (Handwashing Sink - toilet/male) | 118.0F |
| Sushi - Octopus (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| Tuna Yellowfin (Refrigerator - seafood display) (Cold Holding) | 37.5F |
| Shrimp raw (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| Scallops (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Miso Soup (Soup Warmer) (Hot Holding) | 167.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 125.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 125.0F |
Sep 28, 2012 (Routine)
Violations:
- Correct response to questions
NO CERTIFIED FOOD SUPERVISOR ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
NO EMPLOYEE HEALTH POLICY ON FILE. - Food-contact surfaces: cleaned & sanitized
DIRTY INTERIOR OF REFRIGERATION UNITS (Corrected On Site) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site)
5 DAYS NOTICE FOR A CFS AND EMPLOYEES HEALTH POLICY.
FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| Sushi (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | 12.0F |
Dec 19, 2011 (Preoperational)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy for foodborne illness. I provided the person in charge with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No employee health policy for foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at the handwashing sinks at the sushi bar and in the kitchen and toilet rooms. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
The establishment does not have any consumer advisory notices regarding the health risks associated with the consumption of raw or undercooked animal foods. I provided the person in charge with a DC DOH-issued consumer advisory placard. (Corrected On Site) - Insects, rodents, & animals not present
The establishment did not have a pest control service contract or contractor. Please fax the requested information to 202-535-1359. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips provided to measure the concentration of chlorine sanitizing solutions in the dishwash machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash cycle temperature did not reach the minimum required temperature of 120 degrees Fahrenheit. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's rinse cycle did not reach the minimum temperature of 120 degrees Fahrenheit as required by the data plate. (Corrected On Site) - Sewage & waste water properly disposed
The establishment does not have a grease collections contract or contractor. Please fax the requested information to 202-535-1359. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
LIGHT INTENSITY: Dishwash machine (561 lux); 3-compartment sink (541 lux); Prep table (741 lux); Kitchen Handwashing sink (610 lux)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
NO OBJECTION TO ISSUANCE OF LICENSE
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - under counter) | 26.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 116.1F |
| Hot Water (Handwashing Sink - Sushi bar) | 118.6F |
| (Refrigerator - under counter) | 27.0F |
| (Refrigerator - sushi display) | 39.0F |
| Hot Water (Prep sink) | 113.1F |
| Hot Water (3-compartment sink) | 118.2F |
| (Reach-in Freezer) | 8.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Reach-in Freezer) | -8.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 116.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 116.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 116.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 116.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| (Refrigerator - under counter) | 34.0F |
| Hot Water (Handwashing Sink - toilet/female) | 112.5F |
| Hot Water (Handwashing Sink - toilet/male) | 111.4F |
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