Required records available: shellstock tags, parasite destruction THE ORIGINIAL TAG MUST REMAIN WITH THE PRODUCT UNTIL THE PRODUCT IS GONE. ONCE THE PRODUCT IS GONE THE TAG MUST REMAIN ON PREMISES FOR 90 DAYS. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized CUTTING BOARD WAS IN POOR REPAIR AT VISIT. ALL CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures THE SUSHI DISPLAY UNIT WAS ELEVATED AT VISIT. ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL FISH MUST BE REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS. IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
Temperatures
Hot Water (Handwashing Sink - kitchen)
118.0F
(Refrigerator - walk-in) (Cold Holding)
41.9F
(Refrigerator - reach-in) (Cold Holding)
0.2F
(Refrigerator - reach-in) (Cold Holding)
38.1F
(Refrigerator - sushi display) (Cold Holding)
50.3F
(Refrigerator - reach-in) (Cold Holding)
38.6F
Fish (Refrigerator - reach-in) (Cold Holding)
33.2F
(Refrigerator - reach-in) (Cold Holding)
41.2F
Mar 27, 2013 (Follow-up)
Comments:
5 day notcie abated. contact Mrs. Dwan Macfadden about the variance submission to do the Specialized food processing. If you have any questions,please contact area supervisor Mr. Ronnie taylor at (202)442-9037
Temperatures
Hot Water (Handwashing Sink - kitchen)
115.0F
Beef (Refrigerator - reach-in) (Cold Holding)
38.0F
Salmon (Refrigerator - reach-in) (Cold Holding)
39.0F
Shrimp raw (Refrigerator - reach-in) (Cold Holding)
39.0F
Mar 21, 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.
Adequate handwashing sinks properly supplied and accessible Handwash sink upstairs blocked(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Compliance with variance, specialized process, and HACCP plan (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Specialized processing cooking downstairs in the kitchen (sous vide)
Variance obtained for specialized processing methods (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Personal cleanliness (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Employee not wearing hair restraints in the food prep area
Comments:
Correct stated items within 5 days Correct stated items within 45days If you have any questions,contact area supervisor Mr. Ronnie Taylor at (202)442-9037
Comments:
Facility is in compliance with 25 DCMR - DC Food Code. No food items present at the time of the inspection. If there are any questions contact area supervisor, Mr. Taylor at 202-535-2180. FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE
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