PING PONG, 1 DUPONT CIR NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 03, 2014 | Follow-up | 0 | 2 | Details / Comments |
|
Sep 25, 2014 | Routine | 3 | 7 | Details / Comments |
| No violation noted during this evaluation. | Mar 05, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 06, 2013 | Routine | 1 | 3 | Details / Comments |
Oct 03, 2014 (Follow-up)
Violations:
- Food properly labeled; original container
Observed working containers (squeeze bottles) not labeled. (Corrected On Site)
CORRECT THE VIOLATION AS STATED.
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER _ ANTOINETTE N. TAVEREZ. FS_60676, EXP- 09/03/2105.
RECENT PEST CONTROL INVOICE - DATED- 09/29/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| (Reach-in Refrigerator) | 38.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 102.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - Bar) | 105.0F |
| Dumplings (Refrigerator - sushi display) (Cold Holding) | 41.0F |
| Dumplings (Refrigerator) (Cold Holding) | 40.3F |
Sep 25, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Quaternary ammonium sanitizer exceeds 400 ppm. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Reach in freezer and soda ice bin in server station dirty. Handles on reach-ins are dirty. Large ice make interior is unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
Utensils without handles (bowls) are stored in food. (CORRECT VIOLATION WITHIN 45 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) - Plumbing installed; proper backflow devices
The spray nozzle at the 3-compartment sink hangs below the flood level of the sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The drain beneath the soda station is dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Safety Manager: Antoinette N. Taverez, FS-60676, Expiration Date: 9/3/15
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 (Bar)) | 118.0F |
| Hot Water (Handwashing Sink - Bar) | 113.0F |
| (Refrigerator) (Cold Holding) | 30.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Walk-in Freezer) (Cold Holding) | 10.0F |
| Dumplings (Refrigerator - drawer) (Cold Holding) | 42.0F |
| Dumplings (Refrigerator) (Cold Holding) | 41.0F |
| Salmon (Refrigerator) (Cold Holding) | 39.0F |
Mar 05, 2013 (Follow-up)
Comments:VIOLATIONS WAS ABATED.
Certified Food Manager Juan Rivera FS#48211 expire 6-8-14.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 112.0F |
| (Hot Holding Unit) | 165.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
Feb 06, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 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) - Approved thawing methods used
Improper thawing. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (Corrected On Site)
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Chicken raw | 37.0F |
| Pork | 34.0F |
| Calamari | 38.0F |
| Rice | 143.0F |
| Dumplings | 40.0F |
| Chicken Soup | 185.0F |
| Chicken Pot Pie | 40.0F |
| (Hot Holding Unit) | 175.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - vehicle) | 38.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - walk-in) | 38.0F |
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