HASHI SUSHI, 1073 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 16, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Oct 01, 2013 | Routine | 3 | 4 | Details / Comments |
|
Jul 25, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Jun 10, 2013 | Routine | 8 | 2 | Details / Comments |
|
Apr 08, 2013 | Routine | 5 | 3 | Details / Comments |
|
Jun 29, 2012 | Complaint | 1 | 5 | Details / Comments |
Oct 16, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - Time as a public health control: procedures & records
NO TEMP/TIME LOG MAINTAINED DAILY FOR SUSHI RICE LEFT AT ROOM TEMPERATURE, USING TIME AS A PH CONTROL(COS) (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
APPLICATION FOR VARIANCE FOR USE OF NINEGAR IN SUCHI RICE AS PRESERVATIVE NOT SUBMITTED YET FOR APPROVAL
The Business has a written employee's health policy for food-borne illness.
THE CONSUMER ADVISORY NOTICE IS POSTED
REPEAT VIOLATION(1010.1)
Thermocouple in ice & water: 32°f
Most recent pest control service date: 10/07/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.8°F
| Temperatures | |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 45.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - open display) | 41.0F |
| Rice (Refrigerator - open display) (Cold Holding) | 49.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 44.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Salmon (Refrigerator - open display) (Cold Holding) | 43.0F |
| Soup (Warmer) (Hot Holding) | 141.0F |
| Sushi - Octopus (Refrigerator - open display) (Cold Holding) | 45.0F |
Oct 01, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handwashing sink in the upstairs kitchen area is blocked with equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw chicken stored above ready to eat foods in the reach-in refrigerator. (Corrected On Site) - Time as a public health control: procedures & records
No time logs maintained for the sushi rice that is left out at room temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Variance has not been obtained for the use of vinegar in Sushi rice as a preservative. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in under-counter and sushi display refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Walls behind the grill area and stove are lined with what appears to be aluminum foil. (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(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: HYUNJOON LEE (54813) EXP. 1/22/16
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) | 136.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| Tuna (Refrigerator - sushi display) (Cold Holding) | 42.0F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Soup (Soup Warmer) (Hot Holding) | 139.0F |
| Rice (Rice Steamer) (Hot Holding) | 166.0F |
| Hot Water (Handwashing Sink - toilet/female) | 115.0F |
| Chicken (Grill) (Cooking) | 179.0F |
| Hot Water (Handwashing Sink) | 132.0F |
| (Reach-in Refrigerator) | 38.0F |
| Chicken raw (Reach-in Refrigerator) (Cold Holding) | 42.0F |
Jul 25, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Sushi inside of the the display case above 41 degrees, Discard raw fish asap.Repeat violation (Corrected On Site) - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)variance form or a haacp plan that was given back in April must be submitted for approval.
5day notice corrected
If you have nay questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Tuna Yellowfin (Sushi Bar) (Cold Holding) | 48.0F |
| Crab meat (Sushi Bar) (Cold Holding) | 49.0F |
| Avocado (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| Scallops (Refrigerator - sushi display) (Cold Holding) | 39.5F |
| Shrimp cooked (Refrigerator - sushi display) (Cold Holding) | 41.0F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 143.0F |
| Tuna Yellowfin (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| (Handwashing Sink - Sushi bar) | 108.0F |
| (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sushi display) | 39.4F |
Jun 10, 2013 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY NOTICE POSTED (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES IN THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IN OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM MAXIMINO V GOMEZ FS- 45100 EXP. 10-12-13
Thermocouple in ice & water: 32°f
Most recent pest control service date: 5/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 40.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 48.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 49.0F |
| Fish - Flounder (Refrigerator - open display) (Cold Holding) | 45.0F |
| Salmon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Fish - Trout (Refrigerator - open display) (Cold Holding) | 45.0F |
| Fish (Refrigerator - open display) (Cold Holding) | 46.0F |
| Veal (Refrigerator - open display) (Cold Holding) | 44.0F |
| Octopus (Refrigerator - open display) (Cold Holding) | 44.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 45.0F |
Apr 08, 2013 (Routine)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no parasite destruction letter - Food separated and protected
eggs stored on top of ready to eat foods inside of the reach-in refrigerator(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)submit haacp plan or apply for an variance with the DC Dept of Health - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Apply for a variance for the specialed processing using vinegar - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)mice droppings cited upstair insidid of the kitchen can't tell if they are old or new due to grease on the floor - Nonfood-contact surfaces clean
Exterior of all equipment inside of the kitchen contain grease and dried food particles/Can-opener and cooking units/Remove old foil from wiring inside the kitchen (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors and walls upstairs inside of the kitchen contain greas and dried food particles(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area suprvisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 108.0F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 109.0F |
| Rice (Rice Steamer) (Hot Holding) | 144.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| Tuna Bluefin (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tuna Yellowfin (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sushi display) | 40.0F |
Jun 29, 2012 (Complaint)
Violations:
- Proper date marking & disposition
RTE FOODS STORED IN REACH IN UNITS NOT MARKED AS TO PREPARATION OR PULL OFF DATES. (Corrected On Site) - Thermometers provided & accurate
NO THERMOMETERS IN REFRIGERATION UNITS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
EMPLOYEES NOT WEARING A AIR RESTRAINT. (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR DIRTY WIPING CLOTHS. (Corrected On Site) - Single-use/single-service articles: properly stored & used
SINGLE SERVICE ITEMS NOT COVERED AND NOT IN ORIGINAL WRAPPINGS. (Corrected On Site)
FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
PEST CONTROL VISIT BY EHRLICH 06-29-12.
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - deli display) | 38.0F |
| (Refrigerator - reach-in) | 0.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Seafood (Refrigerator - walk-in seafood) (Cold Holding) | 38.0F |
| Corn Chowder (Soup Warmer) (Hot Holding) | 159.0F |
| Rice (Warmer) (Hot Holding) | 163.0F |
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