CHINA TASTE, 6215 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 14, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Oct 01, 2014 | Routine | 3 | 4 | Details / Comments |
|
Apr 03, 2013 | Follow-up | 3 | 1 | Details / Comments |
|
Mar 20, 2013 | Routine | 4 | 0 | Details / Comments |
|
Dec 05, 2012 | Complaint | 1 | 4 | Details / Comments |
|
Aug 22, 2012 | Follow-up | 0 | 4 | Details / Comments |
|
Jul 25, 2012 | Routine | 4 | 9 | Details / Comments |
|
Jan 30, 2012 | Follow-up | 0 | 3 | Details / Comments |
|
Jan 17, 2012 | Routine | 4 | 6 | Details / Comments |
Oct 14, 2014 (Follow-up)
Violations:
- Personal cleanliness
Observed hair restraint not wore by employees. (Corrected On Site)
5 DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 10/01/2014.
RECENT PEST CONTROL INVOICE DATED _ 10/02/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 42.0F |
| Beef (Refrigerator) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator) (Cold Holding) | 42.0F |
| (Refrigerator) | 39.0F |
| Hot Water (3-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink) | 113.0F |
Oct 01, 2014 (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) - Adequate handwashing sinks properly supplied and accessible
Observed the hand washing sink clogged. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (discarded onsite) (Corrected On Site) - Insects, rodents, & animals not present
No pest control invoice at the establishment. (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) - 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)
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS.
RECENT PEST CONTROL INVOICE DATED - 08/27/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 56.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Steak cooked (Grill) (Cooking) | 165.0F |
| Carrots (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Ginger Sauce (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Mayonnaise (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Beef raw/ground (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 113.0F |
| (Freezer) | 5.0F |
| (Refrigerator - under counter) | 38.0F |
Apr 03, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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: 3/23/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.7°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 48.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 45.0F |
| Provolone Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 40.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Yellow Rice (Steam Table) (Hot Holding) | 155.0F |
| Scallops (Refrigerator - open display) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 45.0F |
Mar 20, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS ARE FOUND IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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)
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: 3/11/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 147.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 48.0F |
Dec 05, 2012 (Complaint)
Violations:
- Management awareness; policy present
NO EMPLOYEE HEALTH POLICY ON FILE - Thermometers provided & accurate
THERMOMETERS NOT LOCATED IN REFRIGERATION UNITS (Corrected On Site) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
MULTI PURPOSE USE OF WIPING CLOTHS (Corrected On Site) - Single-use/single-service articles: properly stored & used
KNIVES AND FORKS PRESENTED IMPROPERLY, AND SUBJECT TO CONTAMINATION. (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| Chicken (Stove) (Preparation) | 165.0F |
| (Reach-in Freezer) | 13.0F |
| Soup (Soup Warmer) (Hot Holding) | 160.0F |
| Milk (Refrigerator - drawer) (Cold Holding) | 41.0F |
Aug 22, 2012 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Personal cleanliness
Observed food handler not wearing hair restraint. (Corrected On Site) - In-use utensils: properly stored
Observed knives stored between equipment and wall. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cutting boards with scratches.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 7/25/2012
45-DAY NOTICE PENDING FROM INSPETION CONDUCTED ON 7/25/2012
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 124.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| Hot Water (3-compartment sink) | 129.0F |
| (Freezer - walk-in) (Cold Holding) | 10.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 150.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 30.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Beef (Refrigerator - counter top) | 41.0F |
Jul 25, 2012 (Routine)
Violations:
- Food separated and protected
Chicken, hamburger and gyro meat in freezer uncovered(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Defrost upright freezer, clean all refrigeration units at cooks line, and small gray refrigerator. Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
No labels on condiment containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Evidence of mice dropping seen in rest room and floor in prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Observed food handler not wearing hair restraint.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Observed ice scooper laying in ice and knife stored between wall and equipment in prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Observed plastic cups in condiment containers being used for scoops.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards on sandwich prep refrigeration unit heavy food stains.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Soil and residue on stands, underneath work tables and under grill.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Replace or repair spring on rest room door.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in rest room and thru out premises soil.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER MING ZHENG-40809-EXPIRES-8/26/2012
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9039
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 132.0F |
| Hot Water (Handwashing Sink - kitchen) | 132.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Beef (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 40.0F |
| cook chicken (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 144.0F |
Jan 30, 2012 (Follow-up)
Violations:
- Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handler or cooks were not wearing hair restraints (Corrected On Site) - 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)
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 01/17/2012
CORRECT ITEMS STATED WITHIN 45-DAYS
CERTIFIED FOOD MANAGER MING ZHENG-40809-EXPIRE8/12/2012
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Half Smoked Sausage (Handwashing Sink - Service Line) | 125.0F |
| Hot Water (3-compartment sink) | 132.0F |
| Hot Water (Handwashing Sink - toilet room) | 120.0F |
| (Reach-in Freezer) (Cold Holding) | 6.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| (Reach-in Freezer) (Cold Holding) | 20.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| Mayonnaise (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tartar Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Hamburger patty (Reach-in Freezer) (Cold Holding) | 0.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Beef (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Rice (Rice Steamer) (Hot Holding) | 157.0F |
Jan 17, 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) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food separated and protected
Food uncovered in refrigeration unit(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces refrigeration units, freezer units, cutting board and condiments containers soiled and stains - Proper date marking & disposition
No date marking on foods in freezer(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Label all condiment containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Evidence of roaches seen in rear dish wash area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
Knife stored between wall and equipment in cooking area.(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)
CERTIFIED FOOD MANAGER MING ZHENG 40809-EXPIRES-8/12/2012
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 442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 128.0F |
| Hot Water (3-compartment sink) | 136.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 125.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 30.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | 6.0F |
| (Reach-in Freezer) (Cold Holding) | 26.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Bean Sprouts (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 152.0F |
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