KUSHI IZAKAYA & SUSHI, 465 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 23, 2013 | Complaint | 0 | 2 | Details / Comments |
|
Apr 09, 2013 | Routine | 1 | 4 | Details / Comments |
|
Nov 19, 2012 | Routine | 5 | 4 | Details / Comments |
Jul 23, 2013 (Complaint)
Violations:
- Food properly labeled; original container
FOOD CONTAINERS NOT PROPERLY LABELED (Corrected On Site) - Adequate ventilation & lighting; designated areas used
BURNT OUT BULBS IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 2.0F |
| Fish (Refrigerator) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Fish raw (Freezer) (Cold Holding) | 3.0F |
| Sushi (Refrigerator - sushi display) (Cold Holding) | 39.0F |
Apr 09, 2013 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
DEMERIT HAS BEEN CORRECTED (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
DEMERIT CORRECTED (Corrected On Site) - Variance obtained for specialized processing methods
VARIANCE HAS BEEN REQUESTED (Corrected On Site) - Food properly labeled; original container
CONTAINERS NOT LABELED (Corrected On Site) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
YOU MUST SEND ALL REQUESTED DOCUMENTATION TO THE HEALTH DEPARTMENT
1 THE VARIANCE
2 PARASITE DESTRUCTION LETTER
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Pork (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 127.0F |
| Scallops (Refrigerator - vehicle) (Cold Holding) | 48.0F |
| Salmon (Freezer) (Cold Holding) | 17.0F |
Nov 19, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Employee preparing sushi with bare hands. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Establishment has no parasite destruction letter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment is adding vinegar to rice as a method of preservation without an approved variance and HACCP.(CEASE & DESIST) - Compliance with variance, specialized process, and HACCP plan
Establishment is preparing food using Sous Vide method without an approved variance and HACCP.(CEASE & DESIST) - Variance obtained for specialized processing methods
A variance has not been requested for specialized processing methods.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Working containers are unlabeled.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 127.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 125.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| (Refrigerator - walk-in) | 37.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Ribs (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| pork belly (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator) | 43.0F |
| (Freezer) | 3.0F |
| (Refrigerator) | 44.0F |
| (Freezer) | 25.0F |
| (Refrigerator) | 35.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 58.0F |
| Scallops (Refrigerator - sushi display) (Cold Holding) | 48.0F |
| Shrimp cooked (Refrigerator - sushi display) (Cold Holding) | 48.0F |
| Tuna Yellowfin (Refrigerator - sushi display) (Cold Holding) | 46.0F |
| Octopus (Refrigerator - sushi display) (Cold Holding) | 48.0F |
| Rice - Sushi (Rice Steamer) | 85.0F |
| Salmon (Freezer) (Cold Holding) | 17.0F |
| (Refrigerator) | 41.0F |
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