CHINA SEA, 6450 GEORGIA AVE 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. | Feb 18, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 10, 2014 | Routine | 1 | 3 | Details / Comments |
|
Apr 30, 2013 | Follow-up | 4 | 0 | Details / Comments |
|
Apr 18, 2013 | Routine | 5 | 4 | Details / Comments |
|
Jul 27, 2012 | Routine | 3 | 3 | Details / Comments |
|
Jan 17, 2012 | Follow-up | 0 | 4 | Details / Comments |
|
Jan 12, 2012 | Routine | 2 | 3 | Details / Comments |
Feb 18, 2014 (Follow-up)
Comments:The DC CFM is Xue Xhong Chen: FS51680 will expire 5/16/2015.
Notice abated from the inspection conducted on 02/10/2014.
If you have any questions please oontact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water | 110.0F |
| Rice (Rice Steamer) (Hot Holding) | 165.0F |
| (Walk-in Refrigerator) | 39.0F |
| Shrimp raw (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 40.2F |
Feb 10, 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.(issued) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Case of chicken was on the floor.(elevated) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No sanitizer for use in 3-compartment sink; no wash, rinse or sanitize method used.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct items stated within 5 days.
The DC CFM is Xue Zhong Chen: FS51680 will expire 5/16/2015.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.4F |
| (Walk-in Refrigerator) | 42.1F |
| Shrimp raw (Walk-in Refrigerator) (Cold Holding) | 43.2F |
| Rice (Rice Steamer) (Holding) | 156.8F |
| Beef Patties (Refrigerator - counter top) (Cold Holding) | 31.6F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 43.2F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 42.6F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 43.2F |
| Chicken Wings (Deep Fryer) (Cooking) | 155.6F |
| (Refrigerator - under counter) | 36.7F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 42.3F |
| Chicken raw (Walk-in Refrigerator) (Thawing) | 37.8F |
Apr 30, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE COOLERS - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 4/13/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 48.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken Noodle Soup (Steam Table) (Hot Holding) | 155.0F |
| Pork (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Rice (Steam Cooker) (Hot Holding) | 159.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 43.0F |
Apr 18, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENCILS IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/KNIVES/PREP TABLE/CAN OPENER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME CREW MEMBERS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 4/11/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.3°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 35.0F |
| (Refrigerator - walk-in) | 38.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 47.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 43.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 45.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 48.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lo Mein (Refrigerator - open display) (Cold Holding) | 48.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 155.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 46.0F |
Jul 27, 2012 (Routine)
Violations:
- Food separated and protected
Egg rolls uncovered in walk in refrigerator Egg rolls stored in card board box in walk in refrigerator. (Corrected On Site) - Proper date marking & disposition
No date marking on frozen foods in walk in freezer.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s) freezer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Evidence of mice dropping seen on floor.(CORRECT VIOLATION WITHIN 5 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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards on sandwich prep units needs resurfaces to remove scratches. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CERTIFIED FOOD MANAGER XUE ZHONG CHEN FS-51680-EXPIRES-5/16/2015
Core ITEMS STATED WITHIN-5DAY
CORRECT ITEMS STATED WITHIN-45DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 129.0F |
| Hot Water (3-compartment sink) | 129.0F |
| Hot Water (Handwashing Sink - toilet room) | 126.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | 8.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 42.3F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.7F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 42.2F |
| Rice steamed (Rice Steamer) (Hot Holding) | 155.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 157.0F |
Jan 17, 2012 (Follow-up)
Violations:
- Food properly labeled; original container
No proper labels on containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Repair hole in the ceiling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor need cleaning in the basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment basement to be removed - remove the accumlated leaves at the enclosed trash area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A follow up inspection will be done later. 5-day notice abated items 2418.1 & 3004.1.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at (202) 442-9037.
| Temperatures | |
| Hot Water | 120.0F |
| Red Beans (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
| Beef raw/ground | 39.0F |
| Shrimp raw | 40.0F |
| Chicken raw | 39.0F |
| Broccoli | 41.0F |
| Mushrooms | 40.0F |
| rice & broccoli | 190.0F |
| Hot Water (3-compartment sink) | 120.0F |
Jan 12, 2012 (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) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces condiment containers, cutting boards on sandwiches units and top portion of sandwich unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No date marking on prepared foods in freezer.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Fly strip hang in kitchen area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food on floor in walk in unit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact equipment under grill, between cooking equipment, under work tables, stands and shelving.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER YONG HONG WU- FS-10-1-2013
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 (Handwashing Sink - kitchen) | 126.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink - toilet room) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) (Cold Holding) | 8.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 156.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Beef (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Hamburger patty (Refrigerator - counter top) (Cold Holding) | 37.0F |
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