SUSHI KEI KO (N), 2309 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 21, 2013 | Restoration | 1 | 2 | Details / Comments |
|
Jan 18, 2013 | Routine | 9 | 10 | Details / Comments |
Jun 21, 2013 (Restoration)
Violations:
- Food separated and protected
Raw meats stored over ready to eat foods in the walk in refrigerator. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
A few of the tiles (base board) are missing or are in need of repair.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NO OBJECTION TO THE ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT).
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
TIME AS A PUBLIC HEALTH CONTROL IS USED FOR SUSHI RICE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 132.0F |
| (Refrigerator - drawer) | 40.0F |
| (Refrigerator - sushi display) | 30.0F |
| Hot Water (Prep sink) | 123.0F |
| (Refrigerator - reach-in) | 32.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Refrigerator - drawer) | 40.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 32.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 33.0F |
Jan 18, 2013 (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. - 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. - Hands clean and properly washed
No employee handwashing observed. - No bare hand contact with ready-to-eat foods or approved
Sushi chefs and other food handlers were observed handling ready to eat foods with bare hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand wash sink in the kitchen is blocked with dishes. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Manger states that parasites are destroyed in the establishment, however there is no evidence (records) of parasite destruction. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). - Time as a public health control: procedures & records
Manager stated establisment uses time as a public health control for "sushi rice", however rhere are no written procedures or records available. - Personal cleanliness
Food handlers are not wearing proper hair restraints. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - Warewashing facilities: installed, maintained, & used; test strips
Data plate for warewash machine is not readable. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). - Sewage & waste water properly disposed
Garbage disposal is out of order. - Physical facilities: installed, maintained, & clean
Missing cieling tiles in prep area. - Physical facilities: installed, maintained, & clean
Spray nozzle is hanging below the flood rim over the garbage disposal.
SUMMARY SUSPENSION (In order for license to be restored, all violations must be corrected and a reinspection fee of $100 business hours/$400 non business hours must be paid)
| Temperatures | |
| (Refrigerator) | 44.0F |
| (Freezer) | 18.0F |
| Hot Water (Handwashing Sink - kitchen) | 103.6F |
| Hot Water (Handwashing Sink - kitchen) | 140.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 42.2F |
| Mushrooms (Refrigerator - drawer) (Cold Holding) | 47.8F |
| Lobster (Refrigerator - drawer) (Cold Holding) | 47.3F |
| Lettuce (Refrigerator - drawer) (Cold Holding) | 47.9F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer) | 0.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Lobster (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Rice steamed (Rice Steamer) (Time As Public Health Control) | 68.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 138.0F |
| Soup (Hot Water Bath) (Hot Holding) | 142.0F |
| Chicken (Grill) (Cooking) | 173.0F |
| Tuna (Sushi Bar) (Cold Holding) | 41.0F |
| Shrimp cooked (Sushi Bar) (Cold Holding) | 55.0F |
| Scallops (Sushi Bar) (Cold Holding) | 45.8F |
| Salmon (Sushi Bar) (Cold Holding) | 45.1F |
| Fish - Flounder (Sushi Bar) (Cold Holding) | 46.0F |
| Fish (Sushi Bar) (Cooling) | 63.0F |
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