SUSHI EXPRESS, 1990 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 29, 2014 | Routine | 5 | 1 | Details / Comments |
|
Sep 19, 2013 | Routine | 1 | 4 | Details / Comments |
| No violation noted during this evaluation. | Apr 27, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 12, 2012 | Routine | 1 | 1 | Details / Comments |
Jan 29, 2014 (Routine)
Violations:
- 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
MAKE HANDSINK ACCESSIBLE FOR USE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Label and date food where needed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Provide a HACCP plan and Variance for Sushi Rice.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean filters and fryer to remove grease build up.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
CFPM YOSHIFUNI YASOUKA EXP.09/23/2015.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Eggs (Cold Holding) | 40.0F |
| Potato salad (Cold Holding) | 35.0F |
| Salmon (Cold Holding) | 35.0F |
Sep 19, 2013 (Routine)
Violations:
- Hands clean and properly washed
Observed employee not washing hands prior to leaving station and returning back preping food. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Racks and botton of reach in refrigerator has rust. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Variance obtained for specialized processing methods
The establishment does not have a variance fro it sushi rice. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employee not wearing hair restraint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces, including hood and filters over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Yoshifumi Yasuoka FS#53330 expire 9-3-15.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Shrimp raw | 40.0F |
| Salmon | 40.0F |
| Tuna | 39.0F |
| Eel | 40.0F |
| Hot Water | 118.0F |
Apr 27, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR.TAYLOR AT (202) 535-2180.
| Temperatures | |
| Sushi (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Handwashing Sink) | 112.0F |
| (Final Rinse Cycle - Warewashing Machine) | 115.0F |
Apr 12, 2012 (Routine)
Violations:
- Personal cleanliness
EMPLOYEE WAS NOT WEARING A HAIR RESTRAINT AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
GARBAGE DISPOSAL IN DISREPAIR AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-YOSIFUMI YASUOKA FS-41056 EXP-09/10/2012
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR.TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Miso Soup (Soup Warmer) (Hot Holding) | 178.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.9F |
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