NOOSHI-CAPITOL HILL, 524 8TH ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 21, 2014 | Routine | 2 | 1 | Details / Comments |
|
Mar 19, 2014 | Restoration | 1 | 1 | Details / Comments |
|
Mar 18, 2014 | Routine | 10 | 16 | Details / Comments |
| No violation noted during this evaluation. | Apr 11, 2013 | Preoperational | 0 | 0 | Details / Comments |
Jul 21, 2014 (Routine)
Violations:
- Food separated and protected
Elevate all food 6-inches off floor. Chain CO2 tanks to prevent combustion pay attention to bar area. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves. (Corrected On Site) - Nonfood-contact surfaces clean
Delime exterior of Dishmachine to remove calcium build-up. Defrost reach-in freezer to remove ice-build up. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| Shrimp raw (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | -30.0F |
| Shrimp raw (Cold Holding) | 36.0F |
| Beef (Cold Holding) | 40.0F |
| Chicken (Cold Holding) | 35.0F |
| Carrots (Cold Holding) | 41.0F |
| Cucumbers (Cold Holding) | 35.0F |
| Mushrooms (Cold Holding) | 41.0F |
Mar 19, 2014 (Restoration)
Violations:
- Compliance with variance, specialized process, and HACCP plan
The establishment does not have an approved HACCP plan from DC DOH for their sushi rice process. - Variance obtained for specialized processing methods
The establishment does not have variance approval for their sushi rice process.
CFPM Mooi Keok Lim exp 02/20/17 FS-59422
The following items have been abated: 25 DCMR 3210.1 (c), 25 DCMR 502.1, 25 DCMR 812.2, 25 DCMR 810.1, 25 DCMR 2203.2, 25 DCMR 1405.1, 25 DCMR 1500.1, 25 DCMR 1801.1, 25 DCMR 108.1, 25 DCMR 1608.1, 25 DCMR 1527.1, 25 DCMR 1900.3, 25 DCMR 2418.1, 25 DCMR 3201.1, 25 DCMR 201.2, 25 DCMR 203.2, 25 DCMR 300.1, 25 DCMR 403.1, 25 DCMR 3004.1, 25 DCMR 3001.1, 25 DCMR 802.1, 25 DCMR 1007.1, 25 DCMR 1102.2
EXCEPT 25 DCMR 1010.1 and 4103.2.
A HACCP Plan has been submitted to DC DOH, but has not been approved nor has variance approval been given. The establishment must CEASE & DESIST SUSHI OPERATION UNTIL APPROVAL IS GIVEN.
Premises is permitted to reopen for business and license is restored.
If you have any question, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator - under counter) (Cold Holding) | 35.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| (Refrigerator - under counter) (Cold Holding) | 32.0F |
| (Refrigerator - walk-in) (Cold Holding) | 31.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| Rice (Rice Steamer) (Holding) | 149.0F |
Mar 18, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge ass unable to demonstrate knowledge of food safety. - Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Sample copy provided. - Hands clean and properly washed
No hand washing observed by the PIC prior to taking food temperatures in prep area - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink in kitchen. - Food separated and protected
Raw repackaged animal products were intermingling with each other and other food items in walk-in freezer. Raw animal products, noodles, sauces etc were observed stored improperly in walk-in refrigerator and refrigeration units in prep area. - Proper date marking & disposition
Date markings were lacking on ready-to-eat food items in refrigeration units. - Toxic substances properly identified, stored, used
Chemical spray bottle was observed stored on beverage counter at bar. - Compliance with variance, specialized process, and HACCP plan
Establishment does not have an approved HACCP plan from DC DOH for the sushi rice process. No pH meter or sushi rice log observed. - Variance obtained for specialized processing methods
Establishment does not have variance approval from DC DOH for the sushi rice process. - Food properly labeled; original container
Unlabeled food containers were observed in refrigeration units and in prep area. - Insects, rodents, & animals not present
Rodent feces were observed on flooring and shelving in kitchen. - Personal cleanliness
PIC was lacking a hair restraint - Wiping cloths: properly used & stored
Wiping cloths were observed stored on food prep surfaces - In-use utensils: properly stored
Knives were observed stored in seams between equipment. Rice scoop was observed stored in a container of stagnant water. - Utensils, equipment & linens: properly stored, dried, & handled
Clean utensils and equipment in prep area and warewashing area were not stored in a manner to prevent from contamination. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
A sponge was observed being used for cleaning in sushi prep area. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Plastic shopping bags were observed being used for food storage in walk-in freezer. Paper towels were observed lining food containers in refrigerated counter tops. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards were observed scratched and scorn. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). - Warewashing facilities: installed, maintained, & used; test strips
Temperature gauges of warewashing machine were inoperable. - Nonfood-contact surfaces clean
Debris and rodent feces were observed on shelving in prep aarea. Debris was observed on floor under shelving in walk-in refrigeration unit. - Plumbing installed; proper backflow devices
Pipe under handsink was observed leaking. - Physical facilities: installed, maintained, & clean
Debris and rodent feces were observed on flooring in kitchen.
SUMMARY SUSPENSION (In order for License to be restored, a re-inspection fee of $1000 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH).
If you have any question, please call area supervisor Mrs. Coleman at 22-442-55928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Chicken raw (Receiving Food) | 35.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Pork (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Basil (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 27.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| Rice (Rice Steamer) (Hot Holding) | 146.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Alfalfa Sprouts (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Tuna (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 41.0F |
| Cabbage (Refrigerator - counter top) (Cold Holding) | 41.0F |
Apr 11, 2013 (Preoperational)
Comments:No food present at the time of the inspection.
Facility is in compliance with 25 DCMR - DC Food Code.
If there are any questions contact the Area Supervisor, Mrs. Coleman at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT).
| Temperatures | |
| (3-compartment sink) | 118.0F |
| (Handwashing Sink - Dishwash area) | 114.0F |
| (Dishwashing Machine - Wash Cycle) | 155.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Handwashing Sink - kitchen) | 116.0F |
| (Handwashing Sink - kitchen) | 114.0F |
| (3-compartment sink) | 116.0F |
| (Handwashing Sink - Bar) | 114.0F |
| (Handwashing Sink - Bar) | 112.0F |
| (Prep sink) | 118.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| (Freezer - walk-in) (Cold Holding) | 12.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
| (Reach-in Freezer) (Cold Holding) | 3.0F |
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