CAPITOL SZECHUAN, 5305 EAST CAPITOL ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 05, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Aug 19, 2014 | Complaint | 4 | 12 | Details / Comments |
|
Oct 08, 2013 | Routine | 0 | 3 | Details / Comments |
|
May 10, 2013 | Routine | 1 | 3 | Details / Comments |
|
Jan 10, 2013 | Routine | 2 | 1 | Details / Comments |
|
Jul 06, 2012 | Complaint | 3 | 1 | Details / Comments |
Sep 05, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Utensils and other food equipment are not being sanitized after cleaning. (REPEAT) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
FAILURE TO COMPLY WITH 5-DAY NOTICE CITED AT PREVIOUS INSPECTION CONDUCTED ON 8/19/14 AS LISTED WITHIN OBSERVATIONS. (25 DCMR 2001.1)
CORRECT ITEMS STATED WITHIN 5-DAYS AS LISTED WITHIN OBSERVATIONS.
ALL OTHER 5-DAY NOTICES CITED AT PREVIOUS INSPECTION CONDUCTED ON 8/19/14 HAVE BEEN ABATED (25 DCMR 300.1, 1005.1)
PREVIOUSLY CITED 45-DAY NOTICES STILL IN PROCESS OF CORRECTING.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Chicken Wings (Deep Fryer) (Cooking) | 192.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Reach-in Refrigerator) | 35.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Steak raw (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 47.0F |
Aug 19, 2014 (Complaint)
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 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink (in the rear near the 2-compartment sink).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The rear handwashing sink is being used to store utensils and other equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw meats stored above ready to eat foods in the reach-in refrigerators. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Utensils and other food equipment are not being sanitized after cleaning. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
French fries observed slacking out at room temperature. (Corrected On Site) - Thermometers provided & accurate
Various reach-in refrigerators and freezers are not equipped with a working thermometer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - 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
Kives and other utensils observed stored between equipment and the wall. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-use containers being reused for food storage. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No 3-compartment sink is installed within the establishment. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - 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
Shelves, walls, and other non-food contact surfaces within the food preparation area observed unclean with an accumulation of dust and oil throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light bulbs in the food preparation area are not shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (2-compartment sink) | 112.0F |
| Hamburger Patty Raw (Refrigerator - counter top) (Cold Holding) | 32.0F |
| Ham (Refrigerator - counter top) (Cold Holding) | 32.0F |
| Tomato Sauce (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Chicken Wings (Table) (Holding) | 98.0F |
| Fries (Table) (Holding) | 98.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) | 35.0F |
| (Reach-in Freezer) | 0.0F |
| Hot Water (Handwashing Sink - toilet room) | 113.0F |
Oct 08, 2013 (Routine)
Violations:
- Thermometers provided & accurate
NON READEABLE THERMOMETER IN REACH IN UNIT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
NO COVERED RECEPTACLE IN TOILET THAT SERVES MALE AND FEMALE EMPLOYEES. (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
CFPM QIN ZHU YE FS-57177 EXP 08-02-13
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Sandwich (Table) (Holding) | 142.0F |
| Beef (Grill) (Cooking) | 153.0F |
May 10, 2013 (Routine)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES HEALTH RECORD(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETER AT FREEZER (CORRECT WITHIN 5 DAYS) - Food properly labeled; original container
NO LABEL AT FOOD STORAGE CONTAINERS. (CORRECT WITHIN 5 DAYS) - Physical facilities: installed, maintained, & clean
GAP AND SLIT AT REAR DOOR (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: QIN ZHU YE FS-44533 EXP 08/18/2013. CORRECT ITEMS STATED IN 5 AND 45 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Reach-in Freezer) | 15.0F |
| (Reach-in Freezer) | 20.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Tomatoes sliced | 40.0F |
| Cheese | 40.0F |
| Beef raw/ground | 40.0F |
| Onions raw | 42.0F |
| Shrimp cooked | 40.0F |
| Rice steamed | 162.0F |
Jan 10, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
GREASE, DEBRIS, WATER AND COOKING AREA. (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD NOT LABELLED AND DATED IN REFRIGERATER. (Corrected On Site) - Wiping cloths: properly used & stored
WET WIPING CLOTH ON COUNTER. (Corrected On Site)
CFPM: QIN ZHU YE FS-44533 EXP 08/18/2013. CORRECT ITEMS STATED ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Beef raw/ground | 40.0F |
| Chicken raw | 40.0F |
| Shrimp raw | 39.0F |
| Tomatoes sliced | 42.0F |
| Lettuce | 42.0F |
| Cheese | 42.0F |
| (Reach-in Freezer) | 10.0F |
| Rice steamed | 162.0F |
Jul 06, 2012 (Complaint)
Violations:
- Food separated and protected
PREPARED FOOD IN REFRIGERATER EXPOSED. (Corrected On Site) - Proper date marking & disposition
ROLLS AND SAUCE IN REFRIGERATER NOT DATED AND LABELLED. (Corrected On Site) - Thermometers provided & accurate
NO THERMOMETER IN FREEZER. (Corrected On Site) - Insects, rodents, & animals not present
ROACHES CAUGHT ON STRIP AND OLD MICE DROPPING SEEN BEHIND FREEZER. - Physical facilities: installed, maintained, & clean
TERPERATURE OF REACH-IN FREEZER NOT COLD ENOUGH (T=29).
CFPM: QIN ZHU YE FS-44533 EXP 08/18/2013. CORRECT ITEMS STATED WITHIN 5 DAYS. IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Reach-in Freezer) | 29.0F |
| Tomatoes sliced | 40.0F |
| Onions raw | 40.0F |
| Beef raw/ground | 40.0F |
| Chicken raw | 41.0F |
| Rice steamed | 168.0F |
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