AMERICA'S BEST WINGS, 1540 BENNING RD NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 20, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Jun 11, 2014 | Complaint | 4 | 0 | Details / Comments |
|
Mar 24, 2014 | Routine | 2 | 3 | Details / Comments |
|
Dec 06, 2013 | Complaint | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jun 11, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 07, 2013 | Complaint | 5 | 13 | Details / Comments |
|
Apr 19, 2013 | Complaint | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Dec 20, 2012 | Ownership change | 0 | 0 | Details / Comments |
Jun 20, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towel for hand washing located in the kitchen. (Corrected On Site)
5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 06/11/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
Jun 11, 2014 (Complaint)
Violations:
- Management awareness; policy present
EMPLOYEES INTERVIEW FORM NOT ESTABLISHED YET. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ONE SANDWICH STATION IS OUT OF TEMPERATURE SO AS FOOD THERE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ROACHES CAUGHT ON TRAPPER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CARDBOARD USED AT LOWER LEVEL OF COUNTER. (Corrected On Site)
CFPM: EUN R CHON 57395 EXP 06/23/2016. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Refrigerator) | 42.0F |
| (Refrigerator - sandwich prep unit) | 47.0F |
| (Refrigerator - sandwich prep unit) | 45.0F |
| Cheese | 47.0F |
| Peppers | 46.0F |
| Onions raw | 45.0F |
Mar 24, 2014 (Routine)
Violations:
- Management awareness; policy present
Employee Reporting Health Forms Issued. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand sink used for other purposes. (Corrected On Site) - Proper date marking & disposition
Date mark food containers where needed. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Elevate all food items 4 to 6 inches above floor in walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Walk in cooler not capable of maintaining proper cold temperature. (45 degrees). Food was removed from walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Jae Hoon Yu FS#54123 expire 10-14-15.
CORRECT VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACAQUELINE COLEMAN, SUPERISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| Steak raw | 39.0F |
| Onions raw | 40.0F |
| Sausage | 38.0F |
| Chicken (Refrigerator - walk-in) | 41.0F |
| Chicken raw | 34.0F |
| (Sandwich Prep Refrigerator) | 38.0F |
| Hamburger patty | 34.0F |
| Fish - Cod | 35.0F |
| Fish - Catfish | 31.0F |
| Fish - Tilapia | 34.0F |
| Shrimp raw | 29.0F |
| (Refrigerator) | 36.0F |
| (Refrigerator) | 36.0F |
| (Freezer - walk-in) | 0.0F |
| Rice | 157.0F |
Dec 06, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towel for Handwashing sinks located at service line and kitchen. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in walk-in-refrgirator. (Corrected On Site)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - display) (Cold Holding) | 40.0F |
| (Freezer) (Cold Holding) | 0.0F |
| Chicken Wings (Deep Fryer) (Cooking) | 175.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 38.8F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Rice (Hot Holding) | 157.0F |
Jun 11, 2013 (Follow-up)
Comments:CFPM:JAE YU 54123 EXP 10/14/2015. 5 DAY ITEMS IN 06/07/2013 INSPECTION NOTICE ABATED. UNFINISHED 45 DAY ITEMS PENDING.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - counter top) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| Lettuce | 40.0F |
| (Refrigerator - display) | 40.0F |
| Fruit - cut or sliced | 40.0F |
| Rice | 138.0F |
Jun 07, 2013 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Cartons of bottled drinks are stacked in front of the handwashing sink behind the front counter. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at any of the handwashing sinks. (Corrected On Site) - Food separated and protected
Inside the walk-in refrigerator, raw seafood is stored directly above lettuce and raw chicken is stored directly above carrots and cabbage,. (Corrected On Site) - Proper cold holding temperatures
Partially cooked chicken is held at room temperature on a table adjacent to the deep fryer. Cease and desist this practice. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
There are no visible thermometers in the display refrigerator and coffin style freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There are numerous unlabeled plastic squeeze bottles of unknown food items in the cooking area. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Bins of potatoes are stored on the floor in the prep area and walk-in refrigerator, plastic bins of potatoes and lettuce are stored on the walk-in refrigerator floor, and cases of food are stored on the walk-in freezer floor. (Corrected On Site) - Personal cleanliness
The employee cooking the chicken wings is wearing a watch on his wrist. (Corrected On Site) - Wiping cloths: properly used & stored
A wiping cloth is stored on the counter adjacent to the cutting board and no sanitizing solution is prepared. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The coffin style freezer door is loose and not resting flush with the unit. The plastic lining of the unit is cracked where the door connects with the lower section. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Dust is accumulating on the walk-in refrigerator's fan guards. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose attached to the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The toilet room opens directly into the food preparation area in violation of the DC Plumbing Code and International Building Code. A prep table with food is adjacent to the toilet room door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Ice is accumulating on the floor, walls, ceiling, and shelves in the walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Cardboard is lining the floor beneath the mats in the cooking area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the beverage refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness was provided and reviewed.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 125.0F |
| Hot Water (Handwashing Sink - kitchen) | 153.0F |
| Hot Water (3-compartment sink) | 151.0F |
| (Refrigerator - display) | 39.0F |
| (Refrigerator - beverage) | 34.0F |
| Chicken Wings (Deep Fryer) (Cooking) | 201.0F |
| Chicken Wings (Deep Fryer) (Cooking) | 226.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 35.0F |
| Fish - Tilapia (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Fish - Whiting (Refrigerator - under counter) (Cold Holding) | 35.0F |
| Fish - Catfish (Refrigerator - under counter) (Cold Holding) | 36.0F |
| (Refrigerator - under counter) | 38.0F |
| American Cheese (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Cucumbers (Refrigerator - under counter) (Cold Holding) | 45.0F |
| Mayonnaise (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Lettuce Iceberg (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Lettuce spring mix (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Steak raw (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Cajun Dirty Rice (Rice Steamer) (Hot Holding) | 165.0F |
| Cheese sauce (Soup Warmer) (Reheating) | 48.0F |
| Hot Water (Handwashing Sink - toilet room) | 152.0F |
| (Refrigerator - walk-in) | 35.0F |
| Lettuce Iceberg (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Fish - Catfish (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Fish - Whiting (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Fish - Tilapia (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) | -4.0F |
Apr 19, 2013 (Complaint)
Violations:
- Food separated and protected
RAW CHICKEN AND RAW SHRIMP IN CONTAINER STORE TOGETER IN FREEZER, LOOKED NOT PROPERLY SEPARATED. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
A CALDRON STORED UNDER HAND SINK AND TOUCHED ON SWEEPER. (Corrected On Site) - Physical facilities: installed, maintained, & clean
LIGHT SHIELD IS MISSING IN WALK-IN FREEZER.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: JAE HOON YU 54123 EXP 10/14/2015. CORRECT ITEMS STATED ON SITE IN 45 DAYS. QUESTIONS PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -2.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Chicken | 40.0F |
| Tomatoes sliced | 40.0F |
| Peppers | 42.0F |
| Cheese | 42.0F |
| Fish | 40.0F |
| Shrimp raw | 42.0F |
| Rice | 134.0F |
| Soup | 150.0F |
Dec 20, 2012 (Ownership change)
Comments:CFPM Jae Hoon Yu FS # 54333 exp. date 10/14/2015
No food items on premises.
Certificate of occupancy C/O # 1300401 issue date 12/17/2012
Premises in compliance
NO OBJECTION TO ISSUANCE OF DELICATESSEN LICENSE
If you have any questions,please contact the Area Supervisor Jacqueline Coleman on (202)442-5928.
| Temperatures | |
| (Freezer - walk-in) (Cold Holding) | -2.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - display) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
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