TEAK WOOD RESTAURANT, 1323 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 03, 2013 | Routine | 4 | 6 | Details / Comments |
| No violation noted during this evaluation. | Aug 28, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 19, 2013 | Routine | 3 | 1 | Details / Comments |
|
Mar 29, 2013 | Follow-up | 4 | 0 | Details / Comments |
|
Mar 14, 2013 | Routine | 2 | 3 | Details / Comments |
|
Sep 19, 2012 | Routine | 1 | 5 | Details / Comments |
Dec 03, 2013 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee was observed drinking from an uncovered container in the food preparation area. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
employee preparing sushi without gloves (Corrected On Site) - Time as a public health control: procedures & records
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)provide a time and temperature chart for the sushi rice preparation - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)submit and application for a variance for the sushi rice preparation - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)establsihment dows not have a variance for the sushi rice prep - Insects, rodents, & animals not present
Fly strip hanging over the kitchen prep station (Corrected On Site) - Personal cleanliness
employee not wearing hair restraint behind the sushi bar (Corrected On Site) - In-use utensils: properly stored
Ice scoop stored on top of the ice machine unprotected (Corrected On Site) - Physical facilities: installed, maintained, & clean
Leak at the 3-comp sink(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors underneath the grill area contain debris
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 - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 118.0F |
| Hot Water (Handwashing Sink - toilet/female) | 101.0F |
| Hot Water (Handwashing Sink - toilet/male) | 100.0F |
| Sushi - Octopus (Sushi Bar) (Cold Holding) | 38.0F |
| Eel (Sushi Bar) (Cold Holding) | 39.0F |
| Shrimp cooked (Sushi Bar) (Cold Holding) | 38.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Bean Sprouts (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tuna Yellowfin (Sushi Bar) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 118.0F |
| Rice (Rice Steamer) (Hot Holding) | 158.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -8.0F |
| Tuna (Sushi Bar) (Cold Holding) | 38.0F |
| Salmon (Sushi Bar) (Cold Holding) | 38.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 125.0F |
Aug 28, 2013 (Follow-up)
Comments:Certified Food Manager Oscar Murillo FS#53172 expire 8-16-15.
ALL VIOLATIONS WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUEPRVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator - sushi display) | 39.0F |
| Hot Water | 110.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 39.0F |
Aug 19, 2013 (Routine)
Violations:
- Proper date marking & disposition
Date mark foods prepared on premises.(food containers). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment cannot provide variance for the use of vinegar in sushi rice. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
PH thermometer not provided. (COS) (Corrected On Site) - Food properly labeled; original container
Labels not provided on working containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Oscar Murillo FA#53172 expire 8-16-15.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONNS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Sushi Bar) | 39.0F |
| Shrimp raw | 39.0F |
| Tuna | 38.0F |
| Eel | 36.0F |
| Salmon | 38.0F |
| Fish - Rock Fish | 38.0F |
| (Refrigerator) | 32.0F |
| (Freezer) | -13.0F |
| (Refrigerator - sushi display) | 38.0F |
| Chicken | 40.0F |
| Chicken raw | 40.0F |
| Beef | 40.0F |
| Rice steamed | 151.0F |
Mar 29, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/14/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.8°F
| Temperatures | |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 46.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 144.0F |
| Rice (Steam Table) (Cold Holding) | 143.0F |
Mar 14, 2013 (Routine)
Violations:
- Food separated and protected
Food item not protected from contamination. (eggs not stored on bottom shelf inside refrigerator. (Corrected On Site) - Proper date marking & disposition
All food items and containers not date marked in sushi case, and walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Working containers not provided with labels. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Cold water knob on hand sink in rear is defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Shield not provided for light bulb over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Vic Mauch FS#46671 expire 2-25-14.
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 | |
| (Refrigerator - sushi display) | 39.0F |
| Tuna | 40.0F |
| Salmon | 40.0F |
| Pork | 38.0F |
| Octopus | 40.0F |
| Shrimp raw | 35.0F |
| (Freezer) | -13.0F |
| Beef | 37.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| Chicken | 37.0F |
| (Salad Prep Unit) | 40.0F |
| Scallops | 34.0F |
| Chard | 40.0F |
Sep 19, 2012 (Routine)
Violations:
- Proper date marking & disposition
Food items/containers stored inside refrigerated units not properly date-marked. (Corrected On Site) - Food properly labeled; original container
Food items/containers stored inside refrigeration units not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Ice scoop improperly stored. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self-closure device on employee toilet room door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle inside employees toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (11/05/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) (Cold Holding) | 29.0F |
| (Refrigerator - under counter) (Cold Holding) | 35.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 29.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 30.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 30.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Freezer - walk-in) (Cold Holding) | 9.0F |
| Miso Soup (Soup Warmer) (Hot Holding) | 178.0F |
| (Refrigerator - sushi display) (Cold Holding) | 32.0F |
| (Refrigerator - beverage) (Cold Holding) | 26.0F |
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