Required records available: shellstock tags, parasite destruction No parasite distruction letter for sushi fish.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized Can opner is not clean as needed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper hot holding temperatures Hot food item such as rice held at improper temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Compliance with variance, specialized process, and HACCP plan The establishment provide sushi to their customer but have no HACCP plan approved by DOH. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Thermometers provided & accurate No thermometer in refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food properly labeled; original container Unlabeled squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Insects, rodents, & animals not present Roach observed in the out of order ice machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Personal cleanliness No hair restraints for employee working in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Wiping cloths: properly used & stored Wiping cloths stored on counters and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Scratched cutting boards observed in the kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 5-DAYS CORRECT ITEMS STATED WITHIN 45-DAYS IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
Comments:
5-day notice abated 45 day notice abated If you have any wuestions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
Temperatures
Hot Water (Handwashing Sink - kitchen)
115.0F
(Final Rinse Cycle - Warewashing Machine)
130.0F
(Refrigerator - walk-in)
39.0F
(Refrigerator - reach-in)
39.0F
(Refrigerator - sandwich prep unit)
39.0F
Feb 25, 2013 (Routine)
Violations:
Correct response to questions No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Proper date marking & disposition Potentially hazardous, read to eat foods are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Sewage & waste water properly disposed Grease contract not available.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Garbage & refuse properly disposed, facilities maintained Trash contract not available.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 5-DAYS CORRECT ITEMS STATED WITHIN 45-DAYS IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
Temperatures
Shrimp cooked (Refrigerator) (Cold Holding)
37.0F
Lettuce (Refrigerator) (Cold Holding)
41.6F
(Refrigerator - walk-in)
39.0F
Chicken (Refrigerator - walk-in) (Cold Holding)
39.0F
Beef (Refrigerator - walk-in) (Cold Holding)
34.0F
Hot Water (Handwashing Sink)
110.0F
Sep 05, 2012 (Follow-up)
Comments:
5day notice abated 45day notice abated If you have any questions,please call area superviosr Mr.Ronnie Taylor at (202)535-2180 Marcello E Desouza ServSafe 11/02/2015
Temperatures
Hot Water (Handwashing Sink - kitchen)
115.0F
Chicken grilled (Warmer) (Hot Holding)
155.0F
Shrimp raw (Refrigerator - reach-in) (Cold Holding)
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