GAZUZA LOUNGE (N) (S), 1629 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 24, 2014 | Complaint | 7 | 10 | Details / Comments |
|
Jul 05, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
May 15, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
May 02, 2013 | Routine | 1 | 5 | Details / Comments |
|
Dec 18, 2012 | Follow-up | 0 | 1 | Details / Comments |
|
Nov 14, 2012 | Routine | 2 | 3 | Details / Comments |
|
Aug 08, 2012 | Routine | 0 | 5 | Details / Comments |
Oct 24, 2014 (Complaint)
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. Note: Employee Health Forms have been given to the operator at visit. (Corrected On Site) - Proper eating, tasting, drinking, or tobacco use
Employee drink in open cup observed in the kitchen at food preparation site. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No hand washing soap provided at the hand washing sink in the male restroom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand washing sink has been blocked with mop sink and mop, and food contact surfaces such as cooking metal pans left inside the hand washing sink at visit. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Food contact surfaces left inside the hand washing sink in the kitchen. Do not use hand washing sink for purpose other than hand washing. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No hand washing soap provided at the hand washing sink at bar during visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towel provided at the hand washing sink at the bar during visit. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Plastic drip panel in the ice making machine not clean to sight and touch (mildew observed on it). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). Sushi rice held in warmer at improper temperature at visit. Rice has been discarded at visit. (Corrected On Site) - Proper cold holding temperatures
Cooked shrimp held at improper temperature over counter top. (Corrected On Site) - Proper date marking & disposition
Ready-to-eat foods not date marked while stored in refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
No variance obtained to hold the acidified sushi rice at room temperature (danger zone). Cease and Desist storing sushi rice at temperature danger zone (between 41 degree and 135 degree F). - Thermometers provided & accurate
No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Clean food contact surfaces stored together with 'Shisha' smoking pipes. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Non-food grade paper towel and cloth used to handle food (sushi rice and fried shrimp). (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Employee belongings such as sets of keys, cellphones, eyeglasses, etc stored on racks and countertops together with food contact surfaces. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Mold observed on the wall and pipes around dish washing machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Cease and Desist holding sushi rice at room temperature over countertop. Submit HACCP plan to DOH for review to obtain variance for the sushi rice so that you can hold sushi rice at any desired temperature.
Contact Mr. ARIAN GIBSON to submit HACCP plan and request VARIANCE for sushi rice, office telephone number: 202 442 9005
Most recent pest extermination service date: 10/21/2014.
Raw seafood products used for sushi come from a supplier called 'KOMOLO', based in Landover, MD.
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Rice (Room) (Holding) | 107.0F |
| Rice (Warmer) (Hot Holding) | 107.0F |
| Shrimp cooked (Room) (Holding) | 96.0F |
| Hot Water (Handwashing Sink - kitchen) | 152.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 63.0F |
| Anchovies (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Tuna (Refrigerator - display) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
Jul 05, 2013 (Follow-up)
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.(issued) (Corrected On Site)
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| (Refrigerator - sushi display) | 42.1F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 44.1F |
| (Refrigerator - reach-in) | 40.3F |
May 15, 2013 (Follow-up)
Violations:
- No bare hand contact with ready-to-eat foods or approved
EMPLOYEE WAS PREPARING READY TO EAT FOOD WITH BARE HAND CONTACT AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
INTERIOR OF ICE MACHINE CONTAINED MOLD BEHIND THE DRIP PANEL(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
THIS ESTABLISHMENT IS A HOOKAH LOUNGE!!!!!!!
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.8F |
| (Refrigerator - reach-in) (Cold Holding) | 33.6F |
| (Refrigerator - sushi display) (Cold Holding) | 34.1F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - beverage) (Cold Holding) | 36.2F |
| (Freezer) (Cold Holding) | -14.0F |
| Shrimp raw (Refrigerator - seafood display) (Cold Holding) | 34.2F |
| (Refrigerator - beverage) (Cold Holding) | 39.1F |
May 02, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink used for other purpose. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Parasite destruction letter not provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food not protected from contamination. (Corrected On Site) - Variance obtained for specialized processing methods
Variance with HAACP PLAN HAS NOT BEEN REQUESTED. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food item placed on floor. (rice cooker). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Esman Bustillos FS#46149 expire 1-24-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Eel | 41.0F |
| (Refrigerator) | 40.0F |
| Rice steamed | 185.0F |
| (Freezer) | 0.0F |
| (Refrigerator - sushi display) | 41.0F |
| Salmon | 20.0F |
| Tuna | 40.0F |
Dec 18, 2012 (Follow-up)
Violations:
- Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)VARIANCE FORM GIVEN ON 12/18/2012 FOR SUSHI RICE PREPARATION
5DAY NOTICE ABATED
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Tuna Yellowfin (Refrigerator - sushi display) (Cold Holding) | 39.4F |
| Shrimp cooked (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| Sushi - Octopus (Refrigerator - seafood display) (Cold Holding) | 39.0F |
| (Refrigerator - sushi display) | 39.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 0.0F |
Nov 14, 2012 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
Establishment has no parasite destruction letter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment is using vinegar to preserve rice without an approved variance and HACCP plan.(CEASE & DESIST) - Variance obtained for specialized processing methods
Variance with HACCP has not been requested with $325 fee.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 47.0F |
| Tuna (Refrigerator - sushi display) (Cold Holding) | 49.0F |
| fish-yellow tail (Refrigerator - sushi display) (Cold Holding) | 48.0F |
| Rice - Sushi (Rice Steamer) (Cold Holding) | 97.0F |
| (Refrigerator) | 43.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 42.0F |
| Shrimp cooked (Freezer) (Cold Holding) | 9.0F |
| Hot Water (Handwashing Sink - kitchen) | 128.0F |
Aug 08, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Provide PH meter to test the acidity of the sushi rice - Contamination prevented during food preparation, storage, & display
Do not store bottles inside of ice bin behind the bar (Corrected On Site) - Personal cleanliness
Employee not wearing hair restraint in food prep area - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors behind the bar contain debris
Correct stated items within 45 days
If you have any questions ,please contact area supevisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
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