SEI RESTAURANT & LOUNGE, 444 7TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Jun 30, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 25, 2014 | Routine | 8 | 12 | Details / Comments |
| No violation noted during this evaluation. | Sep 05, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 31, 2012 | Routine | 1 | 4 | Details / Comments |
| No violation noted during this evaluation. | Feb 02, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 24, 2012 | Routine | 2 | 1 | Details / Comments |
Jun 30, 2014 (Follow-up)
Comments:THE FOLLOWING VIOLATIONS HAVE BEEN ABATED FROM INSPECTION DATED 6/25/2014:
25 DCMR 200.3
25 DCMR 1900.1
25 DCMR 2002.2
25 DCMR 2418.1
45 DAY VIOLATIONS ARE PENDING
DC CFPM: GEORGIOS PATSALIDES
FS-61099
6/4/17
ESTABLISHMENT WITH WORKING WITH ARIAN GIBSON TO DEVELOP HACCP PLAN FOR ACIDIFIED RICE IN SUSHI PRODUCTION. ESTABLISHMENT IS OPTING TO USE TIME AS A PUBLIC HEALTH CONTROL WHILE PLAN IS DEVELOPED PRIOR TO APPROVAL.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Crock Pot) | 118.0F |
Jun 25, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Open employee beverages observed in dish room. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Reminder Sign not present at all hand washing sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Soap not available at all hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Paper towels not available at all hand washing sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink in server area is used for dumping. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Improper hierarchy observed in reach in cooler. (Corrected On Site) - Food separated and protected
Squeeze bottle of food is stored in Ice used as food in guest beverages. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice machine has mold growth on interior and on drop plate. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Dish machines on site have 0ppm concentration of chlorine sanitizer. Dishes and glasses run through these machines are not being sanitized. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment is using acidified rice as a preservative for sushi without approved HACCP Plan, Variance, and Approval letter. (Corrected On Site) - Variance obtained for specialized processing methods
Variance has not been requested or granted for using acidified rice as a preservative for sushi rice. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
Multiple foods observed thawing in standing water or on counters. (Corrected On Site) - Food properly labeled; original container
Common names not present on foods that are removed from their original containers and not easily identifiable. (Corrected On Site) - Personal cleanliness
Food handlers wear watches. (Corrected On Site) - In-use utensils: properly stored
Cups are used as scoops and are kept in bulk containers when not in use. Ice scoop in bar is stored with handle in direct contact with ice. Utensils are stored in standing water that is less than 140 degrees F. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards, particularly in bar have heavy ware and grooves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal is leaking water into a bucket. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mops not hung to air dry after use. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Lights over unprotected, clean dishes are not shielded in dish area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
CEASE AND DECIST THE PROCESS OF USING VINEGAR TO MAKE ACIDIFIED RICE TO BE USED AS A PRESERVATIVE WITHOUT HACCP PLAN, VARIANCE, AND APPROVAL LETTER FROM DC DEPARTMENT OF HEALTH.
MANAGEMENT OPTS TO USE TIME AS A PUBLIC HEALTH CONTROL RATHER THAN ACIDIFIED RICE AS A PRESERVATIVE UNTIL HACCP PLAN IS DEVELOPED AND APPROVED AND VARIANCE IS GRANTED WITH APPROVAL LETTER KEPT ON SITE. LOGS AND WRITTEN PROCEDURES WERE DEVELOPED ON SITE FOR TIME AS A PUBLIC HEALTH CONTROL
PARASITE DESTRUCTION LETTERS ARE DATED 2008. PLEASE OBTAIN MORE RECENT LETTERS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT(202)442-592
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (3-compartment sink) | 128.0F |
| Sour Cream (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 51.0F |
| salsa (Refrigerator) (Cold Holding) | 44.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 40.0F |
| Salmon (Refrigerator) (Cold Holding) | 39.0F |
| Fish (Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
Sep 05, 2012 (Follow-up)
Comments:5 DAY ITEMS IN 07/31/2012 NOTICE ABATED. ITEM 37 AND 45 IN THE NOTICE PENDING.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - counter top) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Reach-in Freezer) | -2.0F |
Jul 31, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink used for other purposes. (Corrected On Site) - Proper date marking & disposition
Food container not date marked in side refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Thermometers not provided all refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Splash guard not provided between hand sink and work counter top where food is being prep. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Gasket is defective on small refrigerator front counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Geovany H. Beltran FS#52414 expire 5-7-15.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928 FOR FURTHER QUESTIONS.
| Temperatures | |
| (Refrigerator - sushi display) | 38.0F |
| Salmon | 34.0F |
| Tuna | 36.0F |
| Fish - Sea Bass | 150.0F |
| Soup | 153.0F |
| Hot Water | 120.0F |
| Sauce | 38.0F |
| (Freezer - ice cream) | -4.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 40.0F |
Feb 02, 2012 (Follow-up)
Comments:CFPM: ERROL LAWRENCE FS-43497 EXP 04/24/2013. NOTICE ABATED FROM INSPECTION CONDUCTED ON 01/24/2012. IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator - sushi display) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Cheese | 40.0F |
| Cucumbers | 42.0F |
| Eggplant | 44.0F |
| Mayonnaise | 40.0F |
| Sushi | 40.0F |
| Tomatoes sliced | 42.0F |
Jan 24, 2012 (Routine)
Violations:
- Management awareness; policy present
The person in charge is not aware of the Health Department's reporting requirements for employees diagnosed with specific foodborne illnesses. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Proper date marking & disposition
Food items not date marked in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Common name not provided on working container. (Corrected On Site)
Certified Food Manager - Errol Lawrence FS#43497 expire 4-24-13.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Tuna | 37.0F |
| Salmon | 36.0F |
| Shrimp cooked | 37.0F |
| Duck | 38.0F |
| salsa | 37.0F |
| Guacamole | 41.0F |
| Hot Water | 120.0F |
| (Freezer) | 0.0F |
| (Refrigerator - sushi display) | 39.0F |
| (Refrigerator - under counter) | 40.0F |
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