SIZZLING EXPRESS, 600 PENNSYLVANIA AVE SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | May 16, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 07, 2013 | Complaint | 4 | 3 | Details / Comments |
| No violation noted during this evaluation. | Aug 08, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 01, 2012 | Complaint | 5 | 2 | Details / Comments |
May 16, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Handwashing Sink) | 112.0F |
| Salmon (Cold Holding) | 35.0F |
| Cucumbers (Cold Holding) | 41.0F |
| Salmon (Cold Holding) | 41.0F |
May 07, 2013 (Complaint)
Violations:
- Hands clean and properly washed
ITEMS WERE STORED IN THE HAND SINK AT VISIT. HAND SINK IS FOR HAND WASHING ONLY. SINK MUST BE FREE OF ITEMS AND ACCESSIBLE TO EMPLOYEES AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL FOOD AND FOOD PRODUCTS MUST BE REMOVED FROM CANS ONCE OPENED AND STORED IN A FOOD GRADE CONTAINER.ALL FOOD STORED IN THE WALK IN AND REACH IN UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT CLEAN AT VISIT. 1)INTERIOR OF REACH IN UNIT ACROSS FROM THE DISH MACHINE. 2) ICE CHUTE AT THE SODA DISPENSING MACHINE. ICE CHUTE CONTAINED DUST ON THE OUTER PLASTIC AND MOLD AND SLIME ON THE INTERIOR OF THE ICE CHUTE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
ALL FOOD IN THE FREEZER MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
TO OBTAIN THE DC CERTIFIED FOOD CARD BRING THE FOLLOWING ITEMS TO 899 NORTH CAPITOL STREET NE MONDAY-FRIDAY 8:30AM-4:30PM 1ST FLOOR. 1)ORIGINAL CERTIFICATE AND TEST SCORE 2) CHECK OR MONEY ORDER FOR 35.00 DOLLARS 3) TWO FORMS OF ID
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
PROVIDED EMPLOYEE HEALTH INFORMATION
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.4F |
| (Freezer - walk-in) (Cold Holding) | 0.3F |
| Eggs (Table) (Cold Holding) | 65.4F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 54.3F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 46.1F |
| Chicken fried (Hot Buffet) (Cold Holding) | 154.4F |
| Chicken (Hot Buffet) (Hot Holding) | 155.3F |
| Fish - Whiting (Hot Buffet) (Hot Holding) | 182.4F |
| Lo Mein (Hot Buffet) (Hot Holding) | 149.9F |
| Chicken Wings (Hot Buffet) (Hot Holding) | 165.3F |
| Eggplant (Hot Buffet) (Hot Holding) | 150.0F |
| Shrimp cooked (Hot Buffet) (Hot Holding) | 146.6F |
| Green Beans (Hot Buffet) (Hot Holding) | 150.2F |
| Salmon (Hot Buffet) (Hot Holding) | 143.2F |
| Miso Soup (Soup Warmer) (Hot Holding) | 174.2F |
| Hot & Sour Soup (Soup Warmer) (Hot Holding) | 171.2F |
| Watermelon (Cold Buffet) (Cold Holding) | 41.3F |
| Pasta Salad (Cold Buffet) (Cold Holding) | 41.2F |
| Cottage Cheese (Cold Buffet) (Cold Holding) | 36.6F |
| Tuna (Cold Buffet) (Cold Holding) | 34.1F |
| (Freezer - ice cream) (Cold Holding) | -7.2F |
| (Refrigerator - sushi display) (Cold Holding) | 37.8F |
| (Refrigerator - beverage) (Cold Holding) | 39.2F |
Aug 08, 2012 (Follow-up)
Comments:CFPM:UAN HANG FS-43624 EXP 05/21/2013. NOTICE ABATED FROM INSPECTION OF 08/01/2012.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Vegetables - cut | 44.0F |
| Fruit - cut or sliced | 42.0F |
| RICE NOODLE | 138.0F |
Aug 01, 2012 (Complaint)
Violations:
- Food separated and protected
Raw shell eggs stored over ready to eat foods. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean ice machine and dishwasher machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Beverage refrigeration not working for self service. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean light cover, ceiling, cooking facility, fan cover inside walk in cooler and ceiling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Gary Hang FS#44330 expire 8-10-12.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| Fish | 136.0F |
| Tuna Salad | 40.0F |
| Rice | 140.0F |
| Pasta | 140.0F |
| Turkey sliced | 141.0F |
| Seafood Salad | 44.0F |
| (Salad Bar) | 40.0F |
| (Hot Buffet) | 140.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
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