SUNNY'S CARRYOUT, 3131 RHODE ISLAND AVE NE BLDG, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 17, 2014 | Follow-up | 2 | 4 | Details / Comments |
|
Nov 07, 2014 | Complaint | 3 | 7 | Details / Comments |
|
Aug 21, 2014 | Routine | 2 | 6 | Details / Comments |
|
Nov 07, 2013 | Complaint | 0 | 4 | Details / Comments |
|
Jul 24, 2013 | Routine | 0 | 3 | Details / Comments |
|
Mar 20, 2013 | Routine | 1 | 3 | Details / Comments |
|
May 18, 2012 | Complaint | 3 | 3 | Details / Comments |
| No violation noted during this evaluation. | Feb 06, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 01, 2012 | Complaint | 2 | 1 | Details / Comments |
|
Dec 15, 2011 | Routine | 2 | 4 | Details / Comments |
Nov 17, 2014 (Follow-up)
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) - Food-contact surfaces: cleaned & sanitized
Food contact surfaces not clean. (Corrected On Site) - Proper cold holding temperatures
Cold food items(chicken wings, chicken nuggets and french fries) held at improper temperature(s). (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Food contact surface (chopping board) stored on floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Employee observed washing hands in one of the 3-compartment sinks during inspection. (Corrected On Site) - Hot & cold water available; adequate pressure
No running cold water provided at the hand washing sink next to the 3-compartment sink. (Corrected On Site)
5 DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/07/2014.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Chicken Wings (Room) (Holding) | 51.0F |
| Chicken Nuggets (Room) (Holding) | 47.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
Nov 07, 2014 (Complaint)
Violations:
- Correct response to questions
No certified food protection manager. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towel for hand washing located in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw eggs stored together with vegetables in walk-inrefrgirator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Cooked chicken wings stored in ambient temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in prep-refrgirator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in walk-in-freezer and dry food storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths stored on counter and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting board observed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Prep-refregirator shelves are not clean as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Chicken Wings (Hot Holding) | 96.0F |
| Rice (Hot Holding) | 138.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Freezer) (Cold Holding) | 10.0F |
Aug 21, 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) - Food separated and protected
All food items are not covered and protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
Labels not provided on containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
All food items such as boxes and containers must be elevated 4 to 6 inches above floor in side walk in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Cease the use of home made plastic dispenser to dispense food items, provide food grade dispenser to dispense food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Use food grade containers to store food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean cooking facity, hood, pipes and filter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR O (202)442-5928.
| Temperatures | |
| Beef | 32.0F |
| Shrimp raw (Refrigerator - counter top) | 41.0F |
| Beef (Refrigerator - reach-in) | 47.0F |
| Mayonnaise (Refrigerator - counter top) | 43.0F |
| Tomatoes sliced | 45.0F |
| Cheese | 39.0F |
| Onions raw | 39.0F |
| (Refrigerator - reach-in) | 34.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Freezer) | -40.0F |
| (Refrigerator - walk-in) | 40.0F |
Nov 07, 2013 (Complaint)
Violations:
- Insects, rodents, & animals not present
OPENING IN REAR DOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Gloves used properly
OBSERVED USING DAMAGED GLOVES (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY STAINED WALL IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in seafood) | 40.0F |
| (Freezer - walk-in) | 2.0F |
| Chicken (Freezer - walk-in) (Cold Holding) | 2.0F |
| Hamburger patty (Stove) (Cooking) | 175.0F |
| Eggs (Refrigerator - display) (Cold Holding) | 40.0F |
Jul 24, 2013 (Routine)
Violations:
- Thermometers provided & accurate
THERMOMETERS NOT PROVIDED IN ALL UNITS (Corrected On Site) - Food properly labeled; original container
CONTAINERS NOT PROPERLY LABELED (Corrected On Site) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - walk-in) | 39.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Beef Patties (Warmer) (Preparation) | 163.0F |
| Fish fried (Stove) (Cooking) | 148.0F |
| Salad (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Mar 20, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
DIRTY EQUIPMENT,DIRTY INTERIOR OF CONTAINERS (Corrected On Site) - Insects, rodents, & animals not present
OPENING IN REAR DOOR OF KITCHEN.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS - Physical facilities: installed, maintained, & clean
DIRTY GREASY WALLS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| (Freezer) | 2.0F |
| (Refrigerator - walk-in) | 41.0F |
| Beef and Broccoli (Stove) (Preparation) | 165.0F |
| Soup (Soup Warmer) (Hot Holding) | 175.0F |
| Egg Salad (Refrigerator - walk-in) (Cold Holding) | 35.0F |
May 18, 2012 (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.(issued) (Corrected On Site) - Hands clean and properly washed
Employees were not washing their hands.(hands washed) (Corrected On Site) - Food separated and protected
Container of flour was stored uncovered in the storage area.(covered) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Plastic bread bags were being reused to store food items in the walk in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Excess prepared chicken wings were in a stainless steel unit without temperature control.(placed inside the walk-in refrigerator) (Corrected On Site) - In-use utensils: properly stored
Knives were being stored in the space between equiptment.(removed) (Corrected On Site)
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS.JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Chicken Wings (Table) (Holding) | 140.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Chicken fried (Deep Fryer) (Cooking) | 180.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Fish (Refrigerator - under counter) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) | 39.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Fries (Warmer) (Hot Holding) | 138.0F |
| Rice (Rice Steamer) (Holding) | 160.0F |
Feb 06, 2012 (Follow-up)
Comments:CFPM: JUN ZHANG FS-47444 EXP 04/15/2014. NOTICE ABATED FROM INSPECTION CONDUCTED ON 02/01/2012. IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -2.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Shrimp raw | 41.0F |
| Shrimp cooked | 42.0F |
| Beef raw/ground | 42.0F |
| Ham sliced | 42.0F |
| Tomatoes sliced | 42.0F |
Feb 01, 2012 (Complaint)
Violations:
- Food separated and protected
Potentially hazardous foods not seperated from ready to eat foods inside walk in freezer and reach in freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Potentially hazardous foods not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Common names not provided for conditments, seasonal containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NO COOKING AT CALL. NO CUSTOMERS.
Certified Food Manager Jun Zhang FS#47444 expire 4-15-14.
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 | 120.0F |
| Chicken | 39.0F |
| Shrimp raw | 36.0F |
| Beef | 38.0F |
| Cheese | 40.0F |
| Rice steamed | 181.0F |
| Mayonnaise | 39.0F |
| Egg Roll | 40.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 0.0F |
Dec 15, 2011 (Routine)
Violations:
- Food separated and protected
Food items not protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Approved thawing methods used
Improper thawing method. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food items not stored 6 inches above floor in walk in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handlers not wearing hair restraints. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Provide food grade containers to store food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)535-2180.
| Temperatures | |
| Hot Water | 127.0F |
| Chicken | 41.0F |
| Rice | 44.0F |
| Shrimp raw | 43.0F |
| Beef | 40.0F |
| Pork | 40.0F |
| Soup | 175.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
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