CITY BUFFET RESTAURANT, 1101 14TH ST NW #104, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 25, 2014 | Follow-up | 2 | 1 | Details / Comments |
|
Aug 19, 2014 | Routine | 5 | 1 | Details / Comments |
|
May 05, 2014 | Routine | 3 | 7 | Details / Comments |
|
Aug 22, 2013 | Routine | 2 | 4 | Details / Comments |
|
Apr 19, 2013 | Routine | 1 | 6 | Details / Comments |
Aug 25, 2014 (Follow-up)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Observed working materials food ingredients in a kitchen not labeled. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Uncovered food observed in a kitchen area. (Corrected On Site)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Noodles (Hot Buffet) (Hot Holding) | 120.0F |
| Soup (Hot Buffet) (Hot Holding) | 140.0F |
| Beef (Hot Buffet) (Hot Holding) | 140.0F |
| Rice steamed (Hot Buffet) (Hot Holding) | 140.0F |
| Pineapples (Cold Buffet) (Cold Holding) | 42.0F |
| Tomato Sauce (Cold Buffet) (Cold Holding) | 41.0F |
Aug 19, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Observed not correct concentration of chlorine sanitizer in sanitizing process.(around 10ppm) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Observed mold inside the ice maker.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Observed improper cold holding temepature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Observed food not labeled in kitchen counter and refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Observed uncovered foods in kitchen preparation area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT THE ITEMS STATED WITHIN 5 AND 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 140.0F |
| Hot Water (Handwashing Sink) | 146.0F |
| Egg Roll (Refrigerator - under counter) (Cold Holding) | 45.0F |
| Rice (Hot Holding) | 145.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 30.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in) | 38.0F |
| Noodles (Hot Buffet) (Hot Holding) | 141.0F |
| Chicken and Vegetables (Hot Buffet) (Hot Holding) | 140.0F |
| Sauce (Cold Holding) | 52.0F |
| Chicken (Refrigerator) (Cold Holding) | 44.0F |
| (Refrigerator) | 35.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Peas & Carrots (Refrigerator - counter top) | 40.0F |
| Beef (Refrigerator) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator) (Cold Holding) | 52.0F |
| Chicken (Refrigerator) (Cold Holding) | 41.0F |
| Beef (Refrigerator) (Cold Holding) | 44.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 43.0F |
May 05, 2014 (Routine)
Violations:
- Food separated and protected
Raw chicken stored above raw salmon. Items moved. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold on ice maker. Food debris build up on can opener and reach-in refrigerator seals, interior walls, and shelving. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Working containers with sugar, salt, and msg are unlabeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
No pest service invoice available. No signs of active pest management. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Employee preparing food had no hair restraint. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Sponges in use for cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Shelves storing food are lined with cardboard.(CORRECT VIOLATION WITHIN 5 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) - Adequate ventilation & lighting; designated areas used
Inadequate lighting due to cardboard boxes stacked to the ceiling. (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 Mr. Taylor at 202-442-9037
| Temperatures | |
| (Refrigerator - beverage) (Cold Holding) | 37.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 111.0F |
| Hot & Sour Soup (Hot Bar) (Reheating) | 174.0F |
| Egg Drop Soup (Hot Bar) (Reheating) | 160.0F |
| Seafood (Hot Bar) (Hot Holding) | 132.0F |
| Bean Curd (Hot Bar) (Hot Holding) | 140.0F |
| Dumplings (Hot Bar) (Hot Holding) | 139.0F |
| Lo Mein (Hot Bar) (Hot Holding) | 147.0F |
| Noodles (Hot Bar) (Hot Holding) | 140.0F |
| Pineapples (Cold Buffet) (Cold Holding) | 42.0F |
| Fruit - cut or sliced (Cold Buffet) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 124.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Fruit (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Peas & Carrots (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Rice (Rice Steamer) (Cooking) | 170.0F |
| Fish (Deep Fryer) (Cooking) | 179.0F |
| Chicken (Deep Fryer) (Cooking) | 144.0F |
Aug 22, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink in bathroom. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand sink used for other purposes. (Corrected On Site) - 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). - Food properly labeled; original container
Labels not provided on working containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food containers not elevated 4 to 6 inches above floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Mingli Zhand FS#56976 expire 7-30-16.
CORRECT NON CRITICAL VIOLATIONS WIHTIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Chicken | 40.0F |
| Onions raw | 40.0F |
| Vegetables - cut | 39.0F |
| Chicken raw | 42.0F |
| Beef | 46.0F |
| Shrimp raw | 45.0F |
| Noodles | 145.0F |
| Rice (Hot Holding Unit) | 148.0F |
| Shrimp cooked (Hot Holding Display Unit) | 167.0F |
| Fish | 154.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
Apr 19, 2013 (Routine)
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) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The handsink in the kitchen was not accessible for use at call.(items removed) (Corrected On Site) - Toxic substances properly identified, stored, used
A #10 can holding orange colored powered soap, stored below dry food items, was not labeled.(labeled) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
There was one scoop provided for customers to scoop four different flavors of ice cream.(spoons provided for each container) (Corrected On Site) - Nonfood-contact surfaces clean
The shelves holding soy sauce in the walk-in refrigerator needed cleaning to remove soy sauce spillage.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floors needed cleaning thru-out with attention to soy sauce spillage in the walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items 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 - kitchen) | 112.0F |
| Rice (Rice Steamer) (Hot Holding) | 150.0F |
| (Refrigerator - reach-in) | 34.1F |
| (Refrigerator - reach-in) | 39.6F |
| Mixed Vegetables (Refrigerator - reach-in) (Cold Holding) | 23.1F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 37.1F |
| (Refrigerator - walk-in) | 39.3F |
| (Freezer - walk-in) | -14.0F |
| Rice (Hot Buffet) (Hot Holding) | 143.0F |
| Shrimp cooked (Hot Buffet) (Hot Holding) | 153.0F |
| Chicken Wings (Hot Buffet) (Hot Holding) | 143.0F |
| Mushrooms (Hot Buffet) (Hot Holding) | 148.0F |
| Mixed Vegetables (Hot Buffet) (Hot Holding) | 150.0F |
| Chicken (Hot Buffet) (Hot Holding) | 135.0F |
| Fruit - cut or sliced (Cold Buffet) (Cold Holding) | 43.0F |
| (Dishwashing Machine - Wash Cycle) | 140.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
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