KABUKI SUSHI, 50 MASSACHUSETTS AVE NE SPC 121, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 21, 2014 | Routine | 1 | 0 | Details / Comments |
|
Oct 09, 2013 | Routine | 0 | 0 | Details / Comments |
|
Dec 17, 2012 | Routine | 3 | 1 | Details / Comments |
|
Apr 24, 2012 | Routine | 3 | 2 | Details / Comments |
|
Dec 14, 2011 | Routine | 1 | 1 | Details / Comments |
Feb 21, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
VIOLATION CORRECT ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator - sushi display) | 39.0F |
| Salmon | 40.0F |
| Rice - Sushi | 120.0F |
| (Freezer) | -9.0F |
| Fish - Snapper | 45.0F |
| Tuna | 47.0F |
Oct 09, 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 soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
NO HACCP PLAN IN PLACE FOR SUSHI.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Sushi (Cold Holding) | 35.0F |
| Salmon (Cold Holding) | 36.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
Dec 17, 2012 (Routine)
Violations:
- Hands clean and properly washed
OBSERVED EMPLOYEE PUT ON GLOVES DIDN'T WASH HAND. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
PARASITE DESTRUCTION LETTER FROM SUPPLIER IS IN YEAR OF 2011. - Proper cold holding temperatures
SUSHI BOX TEMPERATURE 45 AND 44. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Thermometers provided & accurate
ERROR OF THERMOMETER>2. (Corrected On Site)
CFPM: TAE H LEE FS-50925 EXP 07/25/2013. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - sushi display) | 45.0F |
| Rice steamed | 130.0F |
| Soup | 166.0F |
Apr 24, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment is adding vinegar to rice in order to preserve it.(Cease and Desist) - Variance obtained for specialized processing methods
Establishment is adding vinegar t rice in order to make it non-potentially hazardous. A variance has not been submitted for this specialized processing method.(Cease and Desist) - Insects, rodents, & animals not present
Roach observed on counter.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
CEASE AND DESIST THE USAGE OF VINEGAR AS A PRESERVATION METHOD TO RICE.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Rice - Sushi (Rice Steamer) | 100.0F |
| Tuna (Refrigerator - sushi display) (Cold Holding) | 43.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 42.0F |
| Shrimp cooked (Refrigerator - sushi display) (Cooking) | 46.0F |
Dec 14, 2011 (Routine)
Violations:
- Compliance with variance, specialized process, and HACCP plan
Establishment is adding vinegar to rice to preserve it.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Establishment is adding vinegar to rice in order to make non-potentially hazardous.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IN ORDER TO USE A SPECIALIZED PROCESSING METHOD A VARIANCE MUST BE SUBMITTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)535-2180
| Temperatures | |
| Rice - Sushi | 93.0F |
| Fish - Snapper (Refrigerator - sushi display) (Cold Holding) | 43.0F |
| Tuna (Refrigerator - sushi display) (Cold Holding) | 43.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 45.0F |
| Octopus (Refrigerator - sushi display) (Cold Holding) | 42.0F |
| Crab meat (Refrigerator - sushi display) (Cold Holding) | 43.0F |
| Shrimp cooked (Refrigerator - sushi display) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 115.0F |
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