SUSHI TARO, 1503 17TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 17, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Jul 11, 2014 | Routine | 2 | 7 | Details / Comments |
|
May 02, 2013 | Routine | 3 | 2 | Details / Comments |
|
Oct 11, 2012 | Routine | 1 | 3 | Details / Comments |
Jul 17, 2014 (Follow-up)
Violations:
- Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)variance submitted
5day notice abated
45day notice abated
If you have any questions,please contact area superviosr Mr. Ronnie Taylor at(202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 114.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| Chicken fried (Heat Lamp Display) (Hot Holding) | 155.0F |
| Rice - Sushi (Rice Steamer) (Time As Public Health Control) | 115.0F |
| Rice (Rice Steamer) (Hot Holding) | 148.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.5F |
| (Refrigerator - reach-in) | 40.5F |
| (Refrigerator - sandwich prep unit) | 39.5F |
| Miso Soup (Soup Warmer) (Hot Holding) | 156.0F |
| Eel (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Squid (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Reach-in Freezer) | -9.0F |
Jul 11, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw fish stored above ready to eat foods in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold on the interior of the ice maker. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Variance request is expired. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food is stored on the floor of the walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Sponges are in use for cleaning. Discarded. (Corrected On Site) - In-use utensils: properly stored
Utensils are stored in standing water at 90 F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
There is cardboard lining several shelves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Dry storage shelving is dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
Please contact arian.gibson@dc.gov to renew variance request.
Inspector will visit CVS to address trash violations.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 125.0F |
| (Reach-in Refrigerator) (Cold Holding) | 32.0F |
| Chicken (Heat Lamp Display) (Cooking) | 179.0F |
| Pumkin (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Hot Water (3-compartment sink (Bar)) | 125.0F |
May 02, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Food items not covered and protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Food items sitting out at room temperature. (Corrected On Site) - Toxic substances properly identified, stored, used
Chemical spray bottle not seperated from food item. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Clean floor in corners, under and behind equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Shrimp raw | 38.0F |
| Salmon | 41.0F |
| Tuna | 33.0F |
| Hot Water | 122.0F |
| (Refrigerator) | 40.0F |
| Rice | 143.0F |
| Duck | 45.0F |
| Ckicken Wrap | 38.0F |
| (Refrigerator) | 36.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator - drawer) | 40.0F |
| (Refrigerator - walk-in) | 33.0F |
Oct 11, 2012 (Routine)
Violations:
- Compliance with variance, specialized process, and HACCP plan
Establishment adding vinegar to rice as a method of food preservation without an approved HACCP and variance.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Establishment is preparing "sushi rice" with no variance. - Variance obtained for specialized processing methods
No variance submitted for the preparation of "sushi rice".
CORRECT ITTEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE AANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MMR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Salmon (Refrigerator) (Cold Holding) | 42.0F |
| Fish - Flounder (Refrigerator) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
| Tuna (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| (Freezer) | 0.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 42.0F |
| Octopus (Refrigerator) (Cold Holding) | 52.0F |
| Squid (Refrigerator) (Cold Holding) | 52.0F |
| soft shell crab (Heat Lamp Display) (Hot Holding) | 160.0F |
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