ASIAN BISTRO RESTAURANT, 1901 L ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 01, 2012 | Restoration | 1 | 3 | Details / Comments |
|
Feb 27, 2012 | Routine | 7 | 7 | Details / Comments |
Mar 01, 2012 (Restoration)
Violations:
- Food-contact surfaces: cleaned & sanitized
All ceiling tiles dirty beyond cleaning - replacement needed including light sheilds to remove dead insects.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). Sufficient hot water at 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clean debris behind and underneath both freezers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Handsink leaking around pipes underneath. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct all items stated within 45-days.
No objection to operation - physical license to be returned.
If you have any questions, please feel free to call area supervisor, Mr. Ronnie Taylor at (202) 442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
Feb 27, 2012 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK HAD NO SOAP AND DISPOSABLE PAPER TOWELS AT VISIT. HAND SINKS MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES TO ENSURE PROPER HAND WASHING. - Food in good condition, safe, unadulterated
OPEN FOOD WAS EXPOSED TO VERMIN AND OTHER CONTAMINANTS DUE TO BACK DOOR WAS OPEN AT VISIT. - Food separated and protected
EGGS WERE STORED OVER READY TO EAT FOOD AT VISIT. FOOD STORED IN THE WALK IN UNIT WAS NOT COVERED AND PROTECTED AT VISIT. - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) BASE OF CAN OPENER CONTAINED FOOD PARTICLES AND DEBRIS 2) INTERIOR OF REACH IN UNITS CONTAINED BLOOD FROM MEATS, FOOD PARTICLES AND SPILLAGE. 3)INTERIOR OF MICROWAVE CONTAINED SPILLAGE. - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. - Approved thawing methods used
FOOD WAS BEING THAWED AT ROOM TEMPERATURE AT VISIT - Food properly labeled; original container
FOOD STORED IN THE WALK IN UNIT WAS NOT DATED AND LABELED AT VISIT. - Insects, rodents, & animals not present
ESTABLISHMENT HAD AN INFESTATION OF ROACHES AT VISIT. - Contamination prevented during food preparation, storage, & display
FOOD STORED IN THE WALK IN UNIT AND THE FOOD PREP AREA WAS NOT ELEVATED SIX INCHES ABOVE THE FLOOR AT VISIT. - Personal cleanliness
EMPLOYEES WERE PREPARING FOOD WITHOUT A HAIR RESTRAINT AT VISIT. - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. - Nonfood-contact surfaces clean
THE FOLLOWING AREAS WERE UNCLEAN AT VISIT 1)ALL STORAGE AREAS 2)PREP TABLES AND LEGS OF PREP TABLES 3)EXTERIOR OF EQUIPMENT - Sewage & waste water properly disposed
GARBAGE DISPOSAL WAS NOT OPERABLE AT VISIT - Physical facilities: installed, maintained, & clean
FLOORS IN THE FOOD PREP AREA AS WELL AS THE CUSTOMER SEATING AREA WERE UNCLEAN AT VISIT. FLOORS, BASEBOARDS, AND CORNERS CONTAINED DIRT, FOOD PARTICLES AND DEBRIS. WALLS WERE ALSO UNCLEAN IN THE FOOD PREP AREA.
ESTABLISHMENT WAS ISSUED A SUMMARY SUSPENSION FOR FAILURE TO MINIMIZE VERMIN AND GROSS UNSANITARY CONDITIONS.
ALL ITEMS MUST BE ABATED PRIOR TO RE-INSPECTION THE FEE TO OBTAIN A RE-INSPECTION IS 100.00 DOLLARS DURING NORMAL BUSINESS HOURS AND 400.00 DOLLARS AFTER 4:45 PM AND WEEKENDS. REPORT TO 899 NORTH CAPITAL STREET NE FIRST FLOOR TO PAY THE FEE 8:30AM-4:00 PM
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Holding Oven) (Hot Holding) | 158.0F |
| (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 48.4F |
| (Refrigerator - reach-in) (Cold Holding) | 48.6F |
| (Refrigerator - walk-in) (Cold Holding) | 39.4F |
| (Reach-in Freezer) (Cold Holding) | 8.0F |
| (Reach-in Freezer) (Cold Holding) | 7.7F |
| Noodles (Rice Steamer) (Hot Holding) | 150.0F |
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