LI HO FOOD RESTAURANT, 501 H ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Oct 29, 2014 | Routine | 0 | 0 | Details / Comments |
|
Oct 29, 2014 | Routine | 2 | 1 | Details / Comments |
|
Jun 12, 2014 | Routine | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 05, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 30, 2013 | Complaint | 4 | 3 | Details / Comments |
| No violation noted during this evaluation. | Nov 27, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 21, 2012 | Complaint | 2 | 7 | Details / Comments |
Oct 29, 2014 (Routine)
Comments:A 5-DAY NOTICE IS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
Oct 29, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
MAKE HANDSINK ACCESSIBLE FOR USE AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Observed dead roaches on premise.(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). (Corrected On Site)
A 5-DAY NOTICE IS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
Jun 12, 2014 (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. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
HANDSINK NOT ACCESSIBLE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Elevate all food off floor (6-inches)(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 WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed dirty exterior of rice-maker.(5-days).
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS.COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Rice (Hot Holding) | 150.0F |
| Noodles (Hot Holding) | 155.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Aug 05, 2013 (Follow-up)
Comments:CFPM: FU WU 52848 EXP 06/13/2015. COMPLETE REPAIR OF DISPOSER. OTHER ITEMS IN 07/30/2013 INSPECTION NOTICE ABATED.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Reach-in Freezer) | 22.0F |
| Chicken | 42.0F |
| Vegetables - cut (Refrigerator - walk-in) | 40.0F |
| Pork | 40.0F |
| Shrimp cooked (Refrigerator - walk-in) | 40.0F |
| Onions raw | 40.0F |
| Noodles | 136.0F |
| Chicken (Hot Holding Display Unit) | 140.0F |
Jul 30, 2013 (Complaint)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES' HEALTH (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
DEEP CREVICES OF SMALL YELLOW ROUND CUTTING BOARD; HEAVY RUST AND DIRT ON SHELVES IN REFRIGERATER. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
REACH-IN REFRIGERATER HAS TEMPERATURE 44, FEW KINDS FOOD IN IT HAVE TEMPERATURE OF 46, 44, 43. TEMPERATURE SHOULD BE KEPT <41.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD IN REFRIGERATER NOT LABELLED AND DATED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO TEST KITS/STRIPS. - Nonfood-contact surfaces clean
DUST AND GREASY OF EQUIPMENTS IN KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
GARBAGE DISPOSER NOT WORK. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: FU WU 53848 EXP 06/13/2015. CORRECT ITEMS WITHIN 5 DAY AND 45 DAY. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - reach-in) | 44.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Freezer - walk-in) | 25.0F |
| Chicken | 42.0F |
| Vegetables - cut (Refrigerator - reach-in) | 43.0F |
| Pork Chop (Refrigerator - reach-in) | 43.0F |
| Shrimp cooked (Refrigerator - reach-in) | 46.0F |
| Rice steamed | 150.0F |
| Noodles | 140.0F |
| Chicken curried | 142.0F |
Nov 27, 2012 (Follow-up)
Comments:CFPM: FU WU FS-53848 EXP 06/13/2015. NOTICE ABATED FROM INSPECTION OF 11/21/2012.
| Temperatures | |
| Hot Water | 114.0F |
| (Freezer - walk-in) | 2.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| Noodles | 142.0F |
Nov 21, 2012 (Complaint)
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) - 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(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Clean food contact surfaces where needed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Condiments not labeled as to its contents. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Food grade containers not used to store food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Gasket(s) on refrigerator needs replacing or repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean food contact surfaces such as shelvings, stainless steel surfaces, cook stove, wall vents, light globes over the stove. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self closing device provided on bathroom door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 | |
| Pad Thai | 141.0F |
| Shrimp raw | 40.0F |
| Chicken | 40.0F |
| Beets | 40.0F |
| Hot Water | 114.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -5.0F |
| Fried Rice | 147.0F |
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