BAMBU, 5101 MACARTHUR BLVD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 20, 2014 | Routine | 2 | 2 | Details / Comments |
|
Oct 24, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Oct 18, 2013 | Routine | 5 | 2 | Details / Comments |
|
Apr 22, 2013 | Routine | 3 | 5 | Details / Comments |
Aug 20, 2014 (Routine)
Violations:
- Food separated and protected
Raw meat and eggs stored above other food items.(moved) (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
No HACCP plan for sushi.(instructions issued).Correct in 45 days. - In-use utensils: properly stored
Cup/bowl used to scoop food ingredients.(removed) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board needed resurfacing or replaced.Correct within 45 days.
Correct items stated within 45 days.
pH for sushi rice =4.2.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| Rice (Rice Steamer) (Hot Holding) | 132.0F |
| Soup (Soup Warmer) (Hot Holding) | 161.0F |
| (Warewashing Machine - Wash Cycle) | 161.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sushi display) | 39.8F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 132.0F |
Oct 24, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Time as a public health control: procedures & records
temperature logs for sushi out of date (Corrected On Site) - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Contact DOH to apply for a variance for the sushi rice preparation
5day notice abated
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Sushi (Rice Steamer) (Time As Public Health Control) | 93.3F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tuna Bluefin (Refrigerator - sushi display) (Cold Holding) | 40.5F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 114.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.3F |
| Shrimp raw (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Freezer - walk-in) | -10.0F |
Oct 18, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEN FOOD CONTACT SURFACES/CAN OPENER/MOLD GROWING IN THE ICE BOX/PREP TABLE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
NO VARIANCE FOR SUCHI RICE PREPARATION, USING VINEGAR AS A METHOD OF FOOD PRESERVATIVE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/GRILL/WALL/VENT HOOD/FLOOR/EQUIPMENTS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
THE CONSUMER ADVISORY NOTICE IS PRINTED ON MENU
Correct stated items within 5days and 45days
Thermocouple in ice & water: 32°f
Most recent pest control service date: 10/08/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.6°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 40.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 45.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 48.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 48.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 49.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 47.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 43.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 48.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 45.0F |
Apr 22, 2013 (Routine)
Violations:
- Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw foods stored over ready to eat foods inside of the walkin refrigerator - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Sandwich units on the line contain dried food particles - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Provide a variance for special processing of sushi rice - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Provide a variance for specialized processing (sushi rice) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)fruit fly activity at the bar and inside the small wine room - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)food sitting on the floor inside of the walkin unit - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)grease on the sides and tops of the deep fat fryers/washed dishes contain dried food particles - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors underneath cooking units contain standing water
correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area superviosr Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Sushi - Octopus (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Fish - Snapper (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 100.0F |
| Rice (Rice Steamer) (Hot Holding) | 165.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tuna Bluefin (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - walk-in) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Bean Sprouts (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Shrimp cooked (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Refrigerator - sushi display) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
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