MR. CHEN'S, 2604 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 15, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Aug 14, 2014 | Routine | 7 | 22 | Details / Comments |
|
Nov 19, 2013 | Restoration | 0 | 2 | Details / Comments |
|
Nov 18, 2013 | Complaint | 5 | 6 | Details / Comments |
|
Jul 24, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Jul 19, 2013 | Routine | 4 | 9 | Details / Comments |
|
Jan 25, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Jan 07, 2013 | Routine | 5 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jan 04, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 27, 2011 | Routine | 2 | 0 | Details / Comments |
Sep 15, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
dirty food utensils in kitchen (Corrected On Site) - Insects, rodents, & animals not present
unscreened door open (Corrected On Site)
ALL ITEMS ARE ABATED
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 117.0F |
Aug 14, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink in the cooking area. The handwashing sink is up the steps in the rear prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Containers of food in the walk-in refrigerator and trays of food in the walk-in freezer are uncovered. (Corrected On Site) - Food separated and protected
Raw shell eggs are stored above vegetables in the walk-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The concentration of the dishwash machine's chlorine sanitizer is not in compliance. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Dust is accumulating on the walk-in refrigerator compressor fan guard. There is food debris and pooled water on the floor of the walk-in refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Items placed in the dishwash machine are not being sanitized because the concentration of the chlorine sanitizer is not in compliance. Items will be sanitized in the sink. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of the walk-in refrigerator was measured at 54 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
The walk-in freezer dial thermometer is defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There are no visible thermometers in the coffin style freezer, reach-in freezers, under-counter refrigerator, and reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Large plastic containers of food in the prep area are unlabeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
The rear door of the establishment is open for ventilation purposes but there is no screen or other means of protection. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Plastic buckets of food are stored on the floors of the walk-in freezer, walk-in refrigerator, and rear prep area. (Corrected On Site) - Personal cleanliness
One of the cooks is wearing a bracelet on her wrist. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths are dry and stored on the counters. No wiping cloth sanitizing solution has been prepared. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The plates on the rack above the 2-compartment sink are stored with the food-contact surfaces unprotected (exposed) and should be inverted or covered. - Single-use/single-service articles: properly stored & used
Plastic soy sauce buckets are reused to store chicken and other food items. The buckets should be discarded after emptied of the soy sauce and not reused. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are badly scratched, stained, and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The floor of the walk-in freezer is deteriorating. A metal strip beneath the unit's door is missing and the other sections of the floor are beginning to buckle. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Neither the mop sink nor the rear prep area handwashing sink are properly sealed to the wall. The equipment needs caulk or some other sealant. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's sanitizer concentration and temperatures are not in compliance. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine did not reach the data plate required minimum wash cycle temperature of 120 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap above the floor drain beneath the 2-compartment sink. Also, there is no air gap beneath the nozzle of the spray hose attached to the 2-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room doors are not closing tightly and completely. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The rear door and rear door jamb are deteriorating. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There are exposed wires and electrical conduits along the walls and ceilings throughout the cooking area and rear prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
One of the steamers are out of order and need to be discarded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Paint is peeling from the walls in the rear prep area and the bricks/blocks are not sealed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Grease droplets and dust are accumulating under the ventilation hoods and sprinkler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There are no lockers for employee bags and clothing. Items are hung from storage racks or stored on the floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The ceiling light tubes in the rear prep area are unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Most recent pest control service date: 6/25/2014
The establishment's employee health policy regarding the prevention of foodborne illness is on file and was reviewed.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/male) | 117.0F |
| Hot Water (Handwashing Sink - toilet/female) | 117.0F |
| (Walk-in Refrigerator) | 54.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Pork (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Raw Chicken (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Hot & Sour Soup (Wok) (Cooking) | 190.0F |
| Hot Water (2-compartment sink) | 116.0F |
| Rice (Rice Steamer) (Hot Holding) | 159.0F |
| Shrimp cooked (Under-counter Refrigerator) (Cold Holding) | 34.0F |
| Chicken (Under-counter Refrigerator) (Cold Holding) | 36.0F |
| Chicken (Under-counter Refrigerator) (Cold Holding) | 30.0F |
| Beef (Under-counter Refrigerator) (Cold Holding) | 34.0F |
| Pork (Under-counter Refrigerator) (Cold Holding) | 37.0F |
| Raw Beef (Under-counter Refrigerator) (Cold Holding) | 35.0F |
| Hot Water (Wash Cycle - Warewashing Machine) | 94.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 97.0F |
Nov 19, 2013 (Restoration)
Violations:
- Contamination prevented during food preparation, storage, & display
food stored on the floor inside of the walkin unit (Corrected On Site)
License Restored. All critcal violations corrected.If you have any questions,contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 106.0F |
| Hot Water (Handwashing Sink - toilet/male) | 112.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken Chop (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 38.4F |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer - walk-in) | -10.0F |
Nov 18, 2013 (Complaint)
Violations:
- Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw foods stored over ready to eat foods inside of the walkin unit - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)reach-in units and all food contact surfaces inside of the kitchen/Shelving inside of the walkin unit - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Date and label foods inside of the walkin unit out side - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)rodent droppings cited inside of the kitchen area - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)food uncovered sitting on the floor inside of the walkin unit - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)replace bowls with scoops inside of condiment bins to prevent cross contamination - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No chemical test strips provided to measure the concentration of sanitizing solution(s). - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Exterior of all equipment contains dried food particles - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors and walls throughout the kitchen contain debris and grease
CFH:Ping Hung D. Cheng FS:53831 EXP:10/25/2015
Cease and Desist
A fine of $100 must be paid to the adress listed on the inspection before a re-inspection can be scheduled
Contact Mr. Ronnie Taylor area supervisor if you have questions at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 108.0F |
| Hot Water (Handwashing Sink - toilet/female) | 104.0F |
| Hot Water (Handwashing Sink - toilet/male) | 109.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| Fried Rice (Rice Steamer) (Hot Holding) | 148.0F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Onions cooked (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Bean Sprouts (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
Jul 24, 2013 (Follow-up)
Violations:
- Food separated and protected
Pans of food were stacked on uncovered food in the walk-in refrigerator.(barrier provided between the stacked pans of food) (Corrected On Site) - Proper date marking & disposition
Food items in the walk in refrigerator were not labedled.(labeled) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wire shelves inside the walk in refrigerator needed to be replaced.
The DC CFM is Ping Hung D Cheng: FS53831 will expire 10/25/2015.
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) | 43.1F |
| (Refrigerator - reach-in) | 42.2F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| Beans (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 41.1F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 37.6F |
| Rice (Rice Steamer) (Hot Holding) | 142.0F |
Jul 19, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw weggs and raw chicken stored over ready to eat foods inside of the walkin refrigerator - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces/Shelving inside of the walkin unit and all reachin units contain food debris - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) on the sandwich prpe unit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)PHF foods not dated or labeled - Proper cooling methods used; adequate equipment for temperature control
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)sandwich prep unit above 40 degrees - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s).No thermometer in reach-in refrigerator.(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
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)bowls used in place of scoops inside of the condiment bins - 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
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)exterior of all equipment contains grease and dried food particles - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Wall behind the deep fat fryers is missing the tile and needs to bbe repaired - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Standing water on the floors underneath the 3-comp sink and underneath the cooking units
CFH:Ping Hung D Cheng FS:53831 EXP:10/25/2015
Correct stated items wihtin 5days
Correct stated items within 45 days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Hot & Sour Soup (Soup Warmer) (Hot Holding) | 188.0F |
| Egg Drop Soup (Soup Warmer) (Hot Holding) | 156.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 146.0F |
| Rice Brown (Table) (Hot Holding) | 156.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 55.0F |
Jan 25, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM PING HUNG D CHENG FS-53831 EXP. 10-25-2015
Consumer advisory notice printed and posted.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/12/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| Asparagus (Refrigerator - open display) (Cold Holding) | 43.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 42.0F |
| Beans (Refrigerator - open display) (Cold Holding) | 42.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 44.0F |
| Corn (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Greens (Refrigerator - open display) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 45.0F |
Jan 07, 2013 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY (Corrected On Site) - Correct response to questions
NO CFPM CERTIFICATE POSTED (Corrected On Site) - Management awareness; policy present
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/CAN OPENER/ICE BOX/PREP TABLE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
ACCUMULATION OF GREASE AND DUST ON PARTS OF THE GRILL'S VENTILATION HOOD(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
CFPM PING HUNG CHENG FS- 53831 EXP. 10-25-2015
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
NO Consumer advisory notice posted,a copy is given to the PIC
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/30/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 122.6°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 40.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 38.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 39.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 166.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 37.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 41.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 40.0F |
Jan 04, 2012 (Follow-up)
Comments:CFPM HUNG CHENG 41578 EXP. 11/21/2012.
ALL ITEMS ABATED FROM INSPECTION CONDUCTED ON 12/30/2011.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Chicken (Cold Holding) | 41.0F |
| Peas (Cold Holding) | 41.0F |
| Tofu (Cold Holding) | 40.0F |
| Onions raw (Cold Holding) | 39.0F |
| Chicken (Cold Holding) | 40.3F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 41.3F |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Dec 27, 2011 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
HANDSINK NOT ACCESSIBLE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM PING HUNG CHENG 41578 EXP 11/2/2012.
CORRECT ALL ITEMS WITHIN 5-DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT MR. TAYLOR AT (202)535-2180.
| Temperatures | |
| Broccoli (Cold Holding) | 41.0F |
| Tofu (Cold Holding) | 40.3F |
| Chicken (Cold Holding) | 41.4F |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Hot & Sour Soup (Hot Holding) | 155.0F |
| Beef (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 43.0F |
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