JOHNNY'S RESTAURANT, 1913 MICHIGAN AVE NE, Washington, DC - Restaurant inspection findings and violations

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Inspection findings	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
Personal cleanliness Wiping cloths: properly used & stored Physical facilities: installed, maintained, & clean Adequate ventilation & lighting; designated areas used	Oct 22, 2013	Routine	0	4	Details / Comments
No violation noted during this evaluation.	Apr 24, 2013	Follow-up	0	0	Details / Comments
Adequate handwashing sinks properly supplied and accessible Food separated and protected Food-contact surfaces: cleaned & sanitized Proper date marking & disposition Wiping cloths: properly used & stored	Apr 12, 2013	Routine	3	2	Details / Comments
No violation noted during this evaluation.	Oct 12, 2012	Follow-up	0	0	Details / Comments
Proper use of restriction and exclusion Food separated and protected Proper date marking & disposition Approved thawing methods used Wiping cloths: properly used & stored Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used	Sep 28, 2012	Complaint	4	2	Details / Comments
Food separated and protected Approved thawing methods used Contamination prevented during food preparation, storage, & display Wiping cloths: properly used & stored Nonfood-contact surfaces clean	Jul 26, 2012	Complaint	1	4	Details / Comments

Oct 22, 2013 (Routine)

Violations:

Personal cleanliness
EMPLOYEES ARE NOT WEARING A HAIR RESTRAINT (Corrected On Site)
Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
Physical facilities: installed, maintained, & clean
DIRTY FLOORS IN KITCHEN AND STORAGE ROOM (Corrected On Site)
Adequate ventilation & lighting; designated areas used
BURNT OUT LIGHT BULBS IN KITCHEN (Corrected On Site)

Comments:
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
CFPM XI CHEN 51924 EXP-06-18-12

Temperatures
Hot Water (Handwashing Sink)	118.0F
(Refrigerator - walk-in)	40.0F
Beef (Refrigerator - walk-in) (Cold Holding)	40.0F
Fish raw (Refrigerator - reach-in) (Cold Holding)	41.0F
Beef Patties (Stove) (Preparation)	162.0F
Chicken (Freezer - walk-in) (Cold Holding)	11.0F

Apr 24, 2013 (Follow-up)

Comments:
CFPM: CHEN XI 51924 EXP 06/11/2015. NOTICE ABATED FROM INSPECTION OF 04/12/2013.

Temperatures
Hot Water	116.0F
(Refrigerator - walk-in)	38.0F
(Freezer - walk-in)	10.0F
(Refrigerator - sandwich prep unit)	38.0F
Shrimp raw	40.0F
Tomatoes sliced	42.0F
Vegetables - cut	42.0F
Rice steamed	162.0F

Apr 12, 2013 (Routine)

Violations:

Adequate handwashing sinks properly supplied and accessible
A CUP IN HAND SINK. (Corrected On Site)
Food separated and protected
PREPARED FOOD IN REFRIGERATER SHOULD BE COVERED. (COOKED SHRIMP AND SAUCE EXPOSED)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
Food-contact surfaces: cleaned & sanitized
THE SMALL ROUND YELLOW CUTTING BOARD IS IN POOR SHAPE WITN DEEP CREVICES AND NOT PLAIN.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition
COOKED SHRIMP AND SAUCE IN REFRIGERATER NOT LABELLED AND DATED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Wiping cloths: properly used & stored
WET WIPING CLOTH ON COUNTER.

Comments:
CFPM: XI CHEN 51924 EXP 06/11/2015. CORRECT ITEMS WITHIN 5 DAYS. QUESTIONS, PLEASE CALL MS. COLEMAN, SUPERVISOR AT 202-442-5928,

Temperatures
Hot Water	116.0F
(Refrigerator - walk-in)	40.0F
(Refrigerator - sandwich prep unit)	40.0F
(Freezer - walk-in)	8.0F
Mushrooms	42.0F
Tomatoes sliced	40.0F
Shrimp cooked	40.0F
Chicken	40.0F
Rice steamed	163.0F

Temperatures
Hot Water	114.0F
(Refrigerator - walk-in)	40.0F
(Refrigerator - sandwich prep unit)	40.0F
(Freezer - walk-in)	12.0F

Sep 28, 2012 (Complaint)

Violations:

Proper use of restriction and exclusion
NO EMPLOYEES' HEALTH FILE.
Food separated and protected
RICE CONTAINER LID BROKEN; SODA STORED ON FLOOR. (Corrected On Site)
Proper date marking & disposition
NO DATE AND LABEL ON PREPARED FOOD IN REFRIGERATER.
Approved thawing methods used
CHICKEN WAS THAWING IN STILL COLD WATER. (Corrected On Site)
Wiping cloths: properly used & stored
WIPING CLOTH ON COUNTER. (Corrected On Site)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CARD BOARD USED ON GREASE TRAPPER. (Corrected On Site)

Comments:
CFPM: XI CHEN 51924 EXP 06/11/2015. CORRECT ITEMS CITED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL 202-442-5928 FOR MS. COLEMAN, SUPERVISOR.

Temperatures
Hot Water	116.0F
(Refrigerator - walk-in)	40.0F
(Refrigerator - sandwich prep unit)	39.0F
(Freezer - walk-in)	10.0F
Shrimp cooked	42.0F
Shrimp raw	42.0F
Beef raw/ground	41.0F
Pork Chop	42.0F
Rice steamed	158.0F

Jul 26, 2012 (Complaint)

Violations:

Food separated and protected
Food items not protected from contamination. (Corrected On Site)
Approved thawing methods used
Improper thawing of raw shrimp. (Corrected On Site)
Contamination prevented during food preparation, storage, & display
Food items not elevated 4 to 6 inches above floor on walk in cooler/freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Wiping cloths: properly used & stored
Sanitizer not provided for wiping clothes. (Corrected On Site)
Nonfood-contact surfaces clean
Clean non food contact surfaces where needed, including at base of toilet bowl in bathroom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Comments:
Certified Food Manager Xi Chen FS#51924 expire 6-11-15.
PREMISES WAS SERVICE ON 7-24-12 BY TERMINEX.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.

Temperatures
Chicken	37.0F
Beef	37.0F
Shrimp raw	38.0F
Pork	40.0F
Rice	175.0F
Hot Water	110.0F
(Refrigerator)	40.0F
(Refrigerator - walk-in)	38.0F
(Freezer - walk-in)	-1.0F
(Refrigerator)	40.0F

AB	BC	MB	NB	NL	NS	NT
NU	ON	PE	QC	SK	YT

Food:
Service:
Price:
Ambience:
Cleanliness:

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JOHNNY'S RESTAURANT, 1913 MICHIGAN AVE NE, Washington, DC - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

Oct 22, 2013 (Routine)

Apr 24, 2013 (Follow-up)

Apr 12, 2013 (Routine)

Oct 12, 2012 (Follow-up)

Sep 28, 2012 (Complaint)

Jul 26, 2012 (Complaint)

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