Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Hot Water (Handwashing Sink)
|
118.0F
|
Hot Water (Handwashing Sink)
|
120.0F
|
Hot Water (Handwashing Sink)
|
122.0F
|
Hot Water (Handwashing Sink)
|
119.0F
|
Hot Water (3-compartment sink)
|
125.0F
|
Hot Water (3-compartment sink)
|
125.0F
|
Hot Water (Final Rinse Cycle - Warewashing Machine)
|
181.0F
|
Ginger (Sushi Bar) (Cold Holding)
|
34.0F
|
Sushi - Salmon (Sushi Bar) (Cold Holding)
|
38.0F
|
Sushi - Tuna (Sushi Bar) (Cold Holding)
|
39.0F
|
Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding)
|
38.0F
|
Pepperoni (Refrigerator - pizza prep unit) (Cold Holding)
|
37.0F
|
Peppers (Refrigerator - pizza prep unit) (Cold Holding)
|
39.0F
|
Cheddar Cheese (Refrigerator - pizza prep unit) (Cold Holding)
|
39.0F
|
Mushrooms (Hot Bar) (Hot Holding)
|
150.0F
|
Carrots (Hot Bar) (Hot Holding)
|
155.0F
|
Rice (Hot Bar) (Hot Holding)
|
145.0F
|
Green Beans (Hot Bar) (Hot Holding)
|
158.0F
|
Chicken salad (Cold Bar) (Cold Holding)
|
39.0F
|
Tuna Salad (Cold Bar) (Cold Holding)
|
37.0F
|
Spinach Salad (Cold Bar) (Cold Holding)
|
37.0F
|
Turmeric Tuna Salad (Cold Bar) (Cold Holding)
|
36.0F
|
Quinoa Salad (Cold Bar) (Cold Holding)
|
38.0F
|
Brown Rice (Rice Steamer) (Hot Holding)
|
165.0F
|
Quinoa (Rice Steamer) (Hot Holding)
|
166.0F
|
Grilled Chicken (Blast chiller) (Cold Holding)
|
38.0F
|
Potatoes (Blast chiller) (Cold Holding)
|
37.0F
|
Chicken (Blast chiller) (Cold Holding)
|
37.0F
|
Sweet Potatoes (Walk-in Refrigerator) (Cold Holding)
|
38.0F
|
Grilled Chicken (Walk-in Refrigerator) (Cold Holding)
|
37.0F
|
Chicken (Walk-in Refrigerator) (Cold Holding)
|
39.0F
|
Strawberries (Walk-in Refrigerator) (Cold Holding)
|
39.0F
|
Blueberries (Walk-in Refrigerator) (Cold Holding)
|
38.0F
|
Raw Beef (Deli display) (Cold Holding)
|
38.0F
|
Raw Chicken (Deli display) (Cold Holding)
|
37.0F
|
Lamb Kabobs (Deli display) (Cold Holding)
|
36.0F
|
Ground Beef (Walk-in Refrigerator) (Cold Holding)
|
38.0F
|
Raw Beef (Walk-in Refrigerator) (Cold Holding)
|
37.0F
|
Salmon (Deli display) (Cold Holding)
|
34.0F
|
Shrimp cooked (Deli display) (Cold Holding)
|
34.0F
|
Tuna (Deli display) (Cold Holding)
|
33.0F
|
Salmon (Deli display) (Cold Holding)
|
35.0F
|
Catfish (Walk-in Refrigerator) (Cold Holding)
|
35.0F
|
Fish - Cod (Walk-in Refrigerator) (Cold Holding)
|
37.0F
|
(Open Display Freezer)
|
0.0F
|
(Open Display Refrigerator)
|
33.0F
|
(Open Display Refrigerator)
|
34.0F
|
(Open Display Refrigerator)
|
35.0F
|
(Ice Cream Freezer)
|
-2.0F
|
(Reach-in Freezer)
|
0.0F
|
(Reach-in Freezer)
|
4.0F
|
(Walk-in Freezer)
|
-4.0F
|
|
|
|
|
|
|
|
|
Inspector Comments:
Correct cited items within 14 calendar days.
Sushi Chef was not present at time of inspection.
|
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.