PEI WEI ASIAN MARKET, 1212 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 06, 2014 | Complaint | 1 | 2 | Details / Comments |
|
Sep 11, 2014 | Follow-up | 3 | 1 | Details / Comments |
|
Jul 23, 2014 | Routine | 5 | 3 | Details / Comments |
|
Dec 23, 2013 | Complaint | 1 | 5 | Details / Comments |
|
Aug 29, 2013 | Preoperational | 0 | 1 | Details / Comments |
Oct 06, 2014 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
INTERIOR OF ICE MACHINE CONTAINED MOLD IN THE ICE CHUTE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
SEVERAL EMPLOYEE'S WERE NOT WEARING HAIR RESTRAINTS AT VISIT. (Corrected On Site) - Physical facilities: installed, maintained, & clean
FLOOR DRAINS WERE VERY UNCLEAN AT VISIT. FLOOR DRAINS MUST BE KEPT CLEAN IN ORDER TO PREVENT HARBORAGE OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FIVE DAY COMPLIANCE NOTICE.
IF YOU HAVE ANY QUESTIONS CONTACT MR. TAYLOR AREA SUPERVISOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 104.6F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 36.6F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 36.1F |
| Noodles (Refrigerator - reach-in) (Cold Holding) | 35.6F |
| (Refrigerator - walk-in) (Cold Holding) | 35.8F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| (Freezer) (Cold Holding) | 2.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.8F |
| Rice (Rice Steamer) (Hot Holding) | 146.3F |
| Rice (Rice Steamer) (Hot Holding) | 150.0F |
| Wonton Soup (Soup Warmer) (Hot Holding) | 171.6F |
| Hot & Sour Soup (Soup Warmer) (Hot Holding) | 168.9F |
Sep 11, 2014 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Observed no parasite destruction letter. ( repeat violations) - Compliance with variance, specialized process, and HACCP plan
No HAACP Plan for rice acidification. ( repeat violation) - Variance obtained for specialized processing methods
Observed no variance for rice acidification. ( repeat violation)
CEASE AND DESIST the serving of Sushi until the establishment gets HACCP Plan and variance approved by DOH.
IF YOU HAVE QUESTIONS PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Rice (Hot Holding) | 140.0F |
| Beef (Refrigerator - deli display) (Cold Holding) | 42.0F |
| Tofu (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Carrots (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 115.0F |
Jul 23, 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. - Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)ESTABLISHMENT DOES NOT HAVE A PARASITE DESTRUCTION LETTER FOR THE SUSHI RAW FISH - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)MOLD INSIDE OF THE ICE MACHINE - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)NO HAACP PLAN FOR RICE ACIDIFICATION - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)establishment does not have a variance for rice acidification. - Thermometers provided & accurate
No PH Meter to check the acidity of the rice(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
employee not wearing hair restraint in a food prep area (Corrected On Site)
Correct stated items iwhtin 5days
Correct stated items wihtin 45days
If you have any uqestions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Tuna Yellowfin (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 55.0F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 37.5F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.4F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 138.0F |
| Rice (Rice Steamer) (Hot Holding) | 166.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 37.5F |
| (Refrigerator - sandwich prep unit) | 40.0F |
Dec 23, 2013 (Complaint)
Violations:
- Hands clean and properly washed
Employee observed touching face and hair during food service/ preparation. (Corrected On Site) - Food properly labeled; original container
Squeeze bottle containers do not have labels.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Electrical/ grease trap room has unfinished floor, wall and ceiling surfaces. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Food and food contact equipment stored in electrical/ grease trap room that has unfinished floors, walls and ceiling surfaces. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Quaternary ammonium sanitizer in sanitizer buckets were not 200 ppm in concentration. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No pressure gauge to the dish machine unit.(CORRECT VIOLATION WITH 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. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 141.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 88.0F |
| Brown Rice (Rice Steamer) (Hot Holding) | 187.4F |
| Rice (Rice Steamer) (Hot Holding) | 187.4F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 40.6F |
| Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 39.2F |
| Beef raw/ground (Reach-in Refrigerator) (Cold Holding) | 40.9F |
| Beef (Grill) (Cooking) | 191.6F |
| Chicken (Grill) (Cooking) | 171.0F |
| Kung Pow Chicken (Grill) (Cooking) | 186.0F |
| Chicken Ginger and Broccoli (Grill) (Cooking) | 181.9F |
| Sweet and Sour Chicken (Grill) (Cooking) | 185.0F |
| Shrimp cooked (Grill) (Cooking) | 164.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 149.0F |
| Egg Roll (Reach-in Refrigerator) (Cold Holding) | 39.7F |
| Wonton Soup (Steam Table) (Hot Holding) | 167.0F |
Aug 29, 2013 (Preoperational)
Violations:
- Plumbing installed; proper backflow devices
Bathroom hand sinks do not run for 15 seconds without the need to reactivate the faucet. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct noted violations within 45 days.
No food present at the time of the inspection.
If there are any questions contact Mr. Taylor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (3-compartment sink) | 135.0F |
| (Handwashing Sink - Dishwash area) | 118.0F |
| (Prep sink) | 130.0F |
| (Handwashing Sink - Service Line) | 103.0F |
| (Handwashing Sink - kitchen) | 103.0F |
| (Dishwashing Machine - Wash Cycle) | 152.0F |
| (Final Rinse Cycle - Warewashing Machine) | 183.0F |
| (Reach-in Freezer) (Cold Holding) | -2.1F |
| (Refrigerator - counter top) (Cold Holding) | 28.0F |
| (Refrigerator - counter top) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
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