SAKURA JAPAN, 50 MASSACHUSETTS AVE NE SPC 105, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 10, 2014 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jan 02, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 17, 2012 | Routine | 2 | 2 | Details / Comments |
|
Sep 11, 2012 | Routine | 0 | 1 | Details / Comments |
|
Apr 04, 2012 | Routine | 3 | 2 | Details / Comments |
Feb 10, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
DIRT AND DEBRIS IN 3 COMPARTMENT SINK (FOOD CONTACT SURFACE SHOULD BE CLEANED AT EACH USE) (Corrected On Site) - Washing fruits & vegetables
VEGETABLE UNDER CUTTING NOT BEEN WASHED. (Corrected On Site)
CFPM; SONG LI 56616 EXP 08/18/2016. CORRECT ITEMS STATED ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | 2.0F |
| (Refrigerator - drawer) | 40.0F |
| Beef raw/ground | 40.0F |
| Rice | 146.0F |
| Chicken grilled | 170.0F |
Jan 02, 2013 (Follow-up)
Comments:CFPM: WEI XU FENG 50171 EXP 01/19/2014. NEVER PUT HAZARDOUD FOOD IN ROOM TEMPERATURE TO DEFROST, WAIT FOR PROCESS (CHICK AND BEEF IN BOX IN ROOM TEMPERATURE). NOTICE ABATED FROM INSPECTION OF 12/17/2012.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - drawer) | 42.0F |
| Beef raw/ground | 42.0F |
| Shrimp raw | 43.0F |
| Chicken | 42.0F |
| BEEF AT GRILL | 160.0F |
Dec 17, 2012 (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. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hsnd sink used for other purposes. (Corrected On Site) - Food separated and protected
Food item not protected from contamination. (Corrected On Site) - Food properly labeled; original container
Label not provided on dry food container. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Wei X Feng FS#50171 expire 1-19-14.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 125.0F |
| (Refrigerator) | 38.0F |
| (Freezer) | 0.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken | 40.0F |
| Rice | 175.0F |
| Chicken | 154.0F |
| Salmon | 40.0F |
| Beef | 40.0F |
| Noodles | 40.0F |
| Shrimp raw | 38.0F |
Sep 11, 2012 (Routine)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard is used to line the shelf/surface under grill area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED IN OBSERVATIOS.
CFPM: SONG WEN LI (47857) EXP.6/9/13
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180)
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (3-compartment sink) | 117.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 43.0F |
| Shrimp raw (Refrigerator - walk-in) (Thawing) | 30.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 137.0F |
| Chicken (Griddle) (Cooking) | 207.0F |
| (Refrigerator - drawer) | 33.0F |
| Beef (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 111.0F |
Apr 04, 2012 (Routine)
Violations:
- Management awareness; policy present
no employee health policy in place. - Adequate handwashing sinks properly supplied and accessible
hand washing sink not accessible for employees due to blockage. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
dirty interior of food holding units (Corrected On Site) - Personal cleanliness
some employees not wearing a hair restraint (Corrected On Site) - Wiping cloths: properly used & stored
no sanitizing solution for wiping cloths (Corrected On Site)
FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
PROVIDE AN EMPLOYEE HEALTH POLICY
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - drawer) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| Chicken fried (Stove) (Preparation) | 176.0F |
| Beets (Table) (Hot Holding) | 165.0F |
| Meat (Stove) (Preparation) | 148.0F |
| (Freezer) | 3.0F |
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