ABSOLUTE NOODLES, 772 5TH 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. | Jan 14, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 08, 2014 | Routine | 4 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 07, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 26, 2013 | Routine | 2 | 2 | Details / Comments |
|
Jan 07, 2013 | Preoperational | 0 | 1 | Details / Comments |
Jan 14, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
Jan 08, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
HANDSINK NOT ACCESSIBLE FOR USE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
OBSERVED FOOD GRADE CONTAINERS TO STORE FOOD TO PREVENT CONTAMINATION. DO NOT USE CLOTHING CONTAINERS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
OBSERVED UNLABELED FOOD ITIFOOD ITEMS. PAY ATTENTION TO WALK-IN COOLERS WHERE NEEDED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
NO Variance provided for Sushi.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
OBSERVED IMPROPER THAWING METHODS FOR MEAT.(5-DAYS) - Plumbing installed; proper backflow devices
Observed Clogged drain at Handsink .(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Eggs (Cold Holding) | 35.0F |
| Chicken (Cold Holding) | 34.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Carrots (Cold Holding) | 36.0F |
| Onions raw (Cold Holding) | 34.0F |
Aug 07, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Salmon (Cold Holding) | 36.0F |
Jul 26, 2013 (Routine)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES' HEALTH RECORD(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
NO CUSTOMER ADVISORY.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETER AT SANDWITH STATION. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
WAREWASHER WASH TEMPERATURE ABOUT 100 NOT MEET REQUIREMENT OF 120 AS INDICATED ON DATA PLATE. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) (Corrected On Site)
FOOD MANGER YADAHAI HORCHARONEN EXAMED BY CONFERENCE OF FOOD PROTECTION NEEDS TO BE RECOGNIZED BY DC GOVERNMENT. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Refrigerator - sushi display) | 40.0F |
| Carrots | 40.0F |
| Vegetables - cut | 42.0F |
| Noodles | 42.0F |
| Mushrooms | 42.0F |
| Sushi | 40.0F |
| Salmon | 40.0F |
Jan 07, 2013 (Preoperational)
Violations:
- Garbage & refuse properly disposed, facilities maintained
No trash or grease contract available at the time of the inspection. (Corrected On Site)
No food present at the time of the inspection.
Facility is in compliance with 25 DCMR - DC Food Code
If there are any questions contact area supervisor, Mrs. Coleman at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (3-compartment sink) | 138.0F |
| (Handwashing Sink - Bar) | 130.0F |
| (Handwashing Sink - Service Line) | 133.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (3-compartment sink) | 141.0F |
| (Handwashing Sink - Dishwash area) | 138.0F |
| (Freezer - walk-in) (Cold Holding) | 1.3F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Prep sink) | 136.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 125.0F |
| (Handwashing Sink - toilet/female) | 130.0F |
| (Handwashing Sink - toilet/male) | 130.0F |
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