SEQUOIA RESTAURANT, 3000 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 12, 2014 | Routine | 4 | 8 | Details / Comments |
|
Dec 12, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Dec 07, 2012 | Routine | 3 | 5 | Details / Comments |
Jun 12, 2014 (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. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No trash can at handsinks near dish area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Mold and lime build up in small automatic dishwasher). Mold found on soda machine dispenser at the upstairs bar. (Corrected On Site) - Proper disposition of returned, previously served, reconditioned, and unsafe food
2 hotel pans of shrimp cakes temped at 60 degrees F. Date marked at 6/10/2014. Prep cook stored the pans improperly. Both hotel pans of shrimp discarded in presence of inspector. (Corrected On Site) - Toxic substances properly identified, stored, used
Dishwashing chemicals stored with dry food storage. (Corrected On Site) - Thermometers provided & accurate
No thermometer in seafood reach-in refrigerator. (Corrected On Site) - Food properly labeled; original container
Common labels missing in dry storage on bottom floor in the bakery (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Flour scoop handle observed having contact with flour. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Knives observed stored in water in prep stations and bakery on kitchen top floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Spoons and forks are not inverted to prevent contamination of food and lip contact surfaces in the coffee/server area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean shelves and floors on the bottom floor in the bakery area and dry storage.
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
CFPM information: Fanor Balderrama, FS-53998, expiration: 04/16/15.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 125.0F |
| Hot Water (Handwashing sink - coffee station) | 123.0F |
| Hot Water (Handwashing sink - bakery) | 124.0F |
| Fruit - cut or sliced (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Feta Cheese (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in bakery) | 50.0F |
| Red Onions - sliced (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Shrimp cakes (Refrigerator - reach-in bakery) (Cold Holding) | 60.0F |
| Honey Mustard (Refrigerator - sandwich prep unit) (Cooling) | 60.0F |
| Shrimp raw (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Creamy Butter Sauce (Hot Holding Unit) (Hot Holding) | 150.0F |
| Tartar Sauce (Refrigerator - counter top) (Cooling) | 55.0F |
| Corn (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 40.0F |
| Mushrooms (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Tilapia (Refrigerator - walk-in seafood) (Cold Holding) | 40.0F |
| Fish Stock (Stove) (Cooking) | 180.0F |
| (Refrigerator - walk-in dairy) | 40.0F |
| (Refrigerator - walk-in produce) | 41.0F |
| Hot Water (Prep sink) | 120.0F |
| (Refrigerator - walk-in seafood) | 0.0F |
Dec 12, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM FANOR BALDERRAMA FS 53998 EXP. 04/16/2015
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/29/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 37.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tuna Salad (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Salmon (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lobster (Refrigerator - open display) (Cold Holding) | 41.0F |
Dec 07, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Reach in ice cream freezer is unclean at bottom. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
All food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled condiments with common names. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Ceiling has missing parts in kitchen. Wall is defective at bottom in bakery area down stairs. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board is chiped on corner. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean and organize shelvings in bakery area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Ceiling light has missing cover in pantry down stairs area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 | 115.0F |
| Seafood | 25.0F |
| Mashed potatoes | 150.0F |
| Ribs | 141.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Freezer) | -3.2F |
| (Refrigerator - reach-in) | 34.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Final Rinse Cycle - Warewashing Machine) | 190.0F |
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