ASIAN SPICE, 717 H ST 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 29, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 22, 2013 | Routine | 3 | 2 | Details / Comments |
|
Mar 20, 2012 | Complaint | 1 | 2 | Details / Comments |
|
Jan 06, 2012 | Complaint | 0 | 1 | Details / Comments |
Oct 29, 2013 (Follow-up)
Comments:CFPM; PEERAPON PHAOSUWAN FS-48612 EXP 07/18/2014. PARASITE DESTRUCTION LETTER PROVIDED FROM TRUE WORLD FOODS (10/24/2013). NOTICE ABATED FROM INSPECTION OF 10/24/2013.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer - walk-in) | 14.0F |
| (Refrigerator - sushi display) | 40.0F |
| (Refrigerator - sushi display) | 40.0F |
| Sushi | 40.0F |
| Onions raw | 40.0F |
| Mushrooms | 40.0F |
| Bean Sprouts | 40.0F |
Oct 22, 2013 (Routine)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES DISEASE RECORD(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
UNABLE TO PROVIDE LETTER FROM SUSHI FISH SUPPLIER SHOWING PARASITE DESTRUCTION. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
FEW COLD FOOD OUT OF TEMPERATURE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
SUSHI SALMON IS THAWING IN SEALED PLASTIC BAG. (Corrected On Site) - Thermometers provided & accurate
THERMOMETER USED AT SUSHI DISPLY BOX IS NOT ACCURATE (READ -10 FOR 40) (Corrected On Site)
CFPM: PEEERAPON PHAOSUWAN FS-48612 EXP 07/18/2014. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 12.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Refrigerator - sandwich prep unit) | 43.0F |
| Sushi (Refrigerator - sushi display) | 40.0F |
| (Refrigerator - sushi display) | 40.0F |
| Tomatoes chopped | 43.0F |
| Onions raw | 42.0F |
| Mushrooms | 42.0F |
| Rice steamed | 147.0F |
Mar 20, 2012 (Complaint)
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) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - In-use utensils: properly stored
The utensils, utensil holder and the nozzle at the bar needed cleaning and sanitizing.(cleaned and sanitized) (Corrected On Site)
Observed preparation of Burn Baby Burn menu item: sushi rice, spicy cooked shrimp, spicy crab salad is placed on soy paper,topped with avocado; breaded and deep fried for one minute. The owner stated 15-20 orders are made daily; 3 orders were made on 3/18/2012.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator - sushi display) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 0.0F |
| Chicken Stock (Stove) (Cooking) | 140.0F |
| Curry Sauce (Stove) (Cooking) | 120.0F |
| Burn Baby Burn Shushi (Deep Fryer) (Cooking) | 375.0F |
| Crab meat (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Spick Cooked Shrimp (Refrigerator - sushi display) (Cold Holding) | 30.0F |
| Spicy Japanese Crab Stick (Refrigerator - sushi display) (Cold Holding) | 30.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
Jan 06, 2012 (Complaint)
Violations:
- Insects, rodents, & animals not present
Patio door in basement not sealed at bottom to prevent entrance of rodents. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Violations cited on 10-19-11, was abated on 12-6-12 food codes 1007, 3201, 803, 816 and 1903.
Recommend recheck patio door in basement on next visit.
Reinspection and complaint was conducted inconjunction to gether.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)535-2180.
| Temperatures | |
| Hot Water | 112.0F |
| Salmon | 39.0F |
| Beef | 38.0F |
| Rice steamed | 161.0F |
| Chicken | 40.0F |
| Noodles | 40.0F |
| Squid | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 34.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - sushi display) | 32.0F |
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