DAIKAYA RESTAURANT, 705 6TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 24, 2014 | Routine | 2 | 1 | Details / Comments |
|
Feb 20, 2014 | Routine | 1 | 4 | Details / Comments |
|
Oct 29, 2013 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Mar 28, 2013 | 2nd fl addition | 0 | 0 | Details / Comments |
|
Feb 07, 2013 | Preoperational | 1 | 0 | Details / Comments |
Oct 24, 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. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean and sanitize cutting boards where needed. Remove rust from inside ice-machine. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (Corrected On Site)
CFPM NICOLO R. CEZAR FS-49820 EXP. 12/21/2014.
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Pork (Cold Holding) | 41.4F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Feb 20, 2014 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Employees observed while handling ready-to-eat foods with bare hands at the front service line. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. Note: provide indicative thermometer in each refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Sauces in packages stored directly on the floor in the stairwell. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Surfaces cutting boards have deep cuts and not clean to sight. Note: resurface to make it smooth and easily cleanable or replace it. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(Quat). (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
NOTE: NICOLO R CEZAR, FS-49820, EXP: 12/21/2014
CORRECT ITEM AS STATED WITHIN 5 DAYS. CORRECT ITEM AS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 137.0F |
| Hot Water (3-compartment sink) | 135.0F |
| Hot Water (Handwashing Sink - toilet room) | 112.0F |
| Dumplings (Grill) (Cooking) | 180.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Chicken (Kettle) (Cooking) | 185.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Reach-in Freezer) | 0.0F |
| Lettuce (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Sauce (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Refrigerator - reach-in) | 36.0F |
| Tuna (Refrigerator - reach-in) (Cold Holding) | 34.0F |
Oct 29, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
PREP SINK AT FRONT LINE USED BOTH FOR HAND SINK AND OTHER PURPOSE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME CONDIMENTAL FOOD (SUCH AS CHOPPED ONION, PEPPER ETC) IN SMALL CONTAINERS HOLD IN ROOM TEMPERATURE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
DATA PLATE ABRASIVE AND ABATED.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRT AND MOLD ON WALL AND JUNCTION WITH WAREWASHER (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: NICOLO R CEZAR FS-49820 EXP 12/21/2014. CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 124.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - drawer) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Fish | 40.0F |
| Tomatoes chopped | 40.0F |
| Onions raw | 40.0F |
| Onions raw | 60.0F |
| Peppers | 58.0F |
Mar 28, 2013 (2nd fl addition)
Comments:Amended certificate of occupancy for 2nd floor bar C/O # 1301510 issue date 03/28/2013
2nd floor approved for use
NO OBJECTION TO ISSUANCE OF RESTAURANT LICENSE
If you have any questions,please contact the Area Supervisor Jacqueline R. Coleman on (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 114.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| Hot Water | 118.0F |
Feb 07, 2013 (Preoperational)
Violations:
- Hot & cold water available; adequate pressure
Hand sink on main cook line not able to reach proper temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct noted violation within 5 days.
If there are any questions contact area supervisor, Mrs. Coleman at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (Reach-in Freezer) (Cold Holding) | 18.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Prep sink) | 124.0F |
| (Handwashing Sink) | 122.0F |
| (3-compartment sink) | 125.0F |
| (Handwashing Sink - Dishwash area) | 124.0F |
| (Handwashing Sink - kitchen) | 86.0F |
| (Refrigerator - drawer) (Cold Holding) | 34.0F |
| (Refrigerator - drawer) (Cold Holding) | 34.0F |
| (Reach-in Freezer) (Cold Holding) | 11.0F |
| (Prep sink) | 124.0F |
| (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Stock (Refrigerator - walk-in) (Cold Holding) | 37.6F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Handwashing Sink - Service Line) | 124.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| (Handwashing Sink - toilet room) | 119.0F |
| (Handwashing Sink - toilet room) | 117.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 130.0F |
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