DONBURI, 2438 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 14, 2014 | Follow-up | 1 | 2 | Details / Comments |
|
Sep 30, 2014 | Routine | 3 | 8 | Details / Comments |
| No violation noted during this evaluation. | Nov 14, 2013 | Preoperational | 0 | 0 | Details / Comments |
Oct 14, 2014 (Follow-up)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Main cook having bare hand contact with ready to eat foods. (Corrected On Site) - Personal cleanliness
Prep cook and main cook not wearing hair restraints. (Corrected On Site)
VIOLATIONS ABATED (25 DCMR 1524.1, 816.1, 802.1)
SOME 45 DAY VIOLATIONS STILL PENDING FROM PREVIOUS INSPECTION ON 9/30/14.
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
Stan Lee (other CFPM) he is on duty today. He has a VA version of food handlers license. I informed him that he has to obtained the DC version. He is a new manager to the restaurant. I also let him know to inform the owner that his DC CFPM has expired and that he will need to renew his.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - sandwich prep unit) | 34.0F |
| (Refrigerator - reach-in) | 33.0F |
Sep 30, 2014 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Prep cook handling ready to eat chicken with bare hands. After informed, he then washed his hands and applied gloves. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Eggs stored above produce in two reach in refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) inside of unit that was out of temperature. Once the temperature of the unit was adjusted, the temperature of the food returned down to proper temperature. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Prepping unit for sushi and rice bowls was temping at 50 degrees at start of inspection. Prep cook adjusted the temperature and is now temping at 40 degrees F (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Rice and Flour working containers are not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Toppings for sushi and rice bowls are uncovered on top of prepping unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards have some cuts in them. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors and baseboards underneath rice cookers at the end of the service line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 118.3F |
| Hot Water (Handwashing Sink - Service Line) | 104.2F |
| Hot Water (Handwashing Sink - Dishwash area) | 103.5F |
| Hot Water (Handwashing Sink - toilet room) | 102.9F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 35.0F |
| (Refrigerator - reach-in) | 39.0F |
Nov 14, 2013 (Preoperational)
Comments:Facility is in compliance with 25-a DCMR - DC Food Code.
No food present at the time of the inspection.
If there are any questions contact Mr. Taylor, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE.(DELICATESSEN)
| Temperatures | |
| (3-compartment sink) | 119.0F |
| (Handwashing Sink - kitchen) | 110.0F |
| (Prep sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 28.0F |
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