AXIAN FOOD FACTORY, 1915 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 11, 2014 | Routine | 3 | 13 | Details / Comments |
| No violation noted during this evaluation. | Jan 30, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Jan 29, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Jan 23, 2014 | Routine | 4 | 2 | Details / Comments |
|
Jun 01, 2012 | Routine | 2 | 1 | Details / Comments |
Jun 11, 2014 (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 45 CALENDAR DAYS) - 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) - Food separated and protected
Raw chicken stored above RTE foods (produce). (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
No labels on working containers in reach in refrigerator on the service line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - In-use utensils: properly stored
Knives left on countertops throughout the restaurant. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Spoons and forks in condiment section are not inverted to prevent contamination of food and lip contact surfaces. (Corrected On Site) - Gloves used properly
Gloves not being changed between cleaning and cooking tasks. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are worn down and have deep cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Sponges being used at 3-compartment cleaning sink. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean shelves in reach in freezer and refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floors and walls near grill and prep station. - Adequate ventilation & lighting; designated areas used
Bottom of grill hood vents had grease build up. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
CFPM (Steven Kim) has taken the test to be re-certified in D.C. His updated information is as follows:
CFPM# 1797609 (from national certificate), expiration: 03/01/19.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 124.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Reach-in Freezer) | 20.0F |
| Mushrooms (Refrigerator - counter top) (Cooling) | 55.0F |
| Broccoli (Refrigerator - counter top) (Cooling) | 60.0F |
| Wild rice (Hot Holding Unit) (Hot Holding) | 160.0F |
| Baked Chicken (Hot Holding Unit) (Hot Holding) | 145.0F |
| Sliced Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Sliced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Sourkraut (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 124.0F |
Jan 30, 2014 (Restoration)
Comments:VIOLATION ABATED FROM INSPECTION CONDUCTED ON 1/29/2014:
25 DCMR 2305.2
NO OBJECTION TO RESTORATION OF RESTAURANT LICENSE
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 125.0F |
| Hot Water (Handwashing Sink - Service Line) | 124.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (3-compartment sink) | 120.0F |
Jan 29, 2014 (Follow-up)
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)
CFH:Steven Kim 4/10/2014 FS:48133
Cease and desist
No hot water at follow-up inspection
Contact Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Chicken grilled (Warmer) (Hot Holding) | 185.0F |
| Tofu (Steam Table) (Hot Holding) | 181.0F |
| Beef (Steam Table) (Hot Holding) | 182.0F |
| Pork (Steam Table) (Hot Holding) | 167.0F |
| Lettuce (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Onions cooked (Table) (Cold Holding) | 46.0F |
| Mushrooms (Table) (Cold Holding) | 42.0F |
| Spinach (Refrigerator - display) (Cold Holding) | 42.0F |
| Bean Sprouts (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| (Refrigerator - walk-in) | 27.5F |
| (Freezer - walk-in) | -12.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Jan 23, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEE'S MAY NOT SMOKE IN THE OFFICE. EMPLOYEE'S MUST SMOKE IN THE DESIGNATED SMOKING AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
ICE MACHINE CONTAINED SLIGHT MOLD AND CALCIUM BUILD-UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
IMPROPER THAWING METHODS AT VISIT. PROPER THAWING METHODS ARE AS FOLLOWS: 1) BY COOKING 2) UNDER COLD RUNNING WATER 3) IN THE THE REFRIGERATOR 4) IN THE MICROWAVE - Physical facilities: installed, maintained, & clean
PROVIDE LIGHT FOR THE WALK IN UNIT.
CFPM-STEVEN KIM FS-48133 EXP 4/10/2014
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 105.9F |
| (Warmer) (Hot Holding) | 77.9F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 36.5F |
| Carrots (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Chicken (Steam Table) (Hot Holding) | 143.0F |
| Rice (Steam Table) (Hot Holding) | 144.7F |
| Chicken baked (Steam Table) (Hot Holding) | 149.2F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 36.6F |
| (Reach-in Freezer) (Cold Holding) | -13.6F |
| Mushrooms (Refrigerator - pizza prep unit) (Cold Holding) | 39.3F |
Jun 01, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
HANDSINK NOT ACCESSIBLE FOR EMPLOYEE USE. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
STEVEN KIM FS-48133 EXP. 04/20/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| Tomatoes chopped (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Cheese (Cold Holding) | 40.0F |
| Ham (Cold Holding) | 41.0F |
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