CHOP'T CREATIVE SALAD COMPANY, 801 PENNSYLVANIA 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. | Oct 17, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 06, 2014 | Routine | 3 | 1 | Details / Comments |
|
Apr 23, 2014 | Routine | 1 | 2 | Details / Comments |
|
Oct 30, 2013 | Preoperational | 0 | 1 | Details / Comments |
Oct 17, 2014 (Follow-up)
Comments:ALL 5-DAY NOTICE ITEMS FROM THE PREVIOUS INSPECTION ON 10/06/14 HAVE BEEN ABATED.
If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Eggs boiled (Refrigerator - counter top) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 41.0F |
| (Refrigerator - open display) (Cold Holding) | 40.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 157.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Eggs boiled (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Beef (Refrigerator - counter top) (Cooking) | 44.0F |
| Tofu (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 155.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 43.0F |
Oct 06, 2014 (Routine)
Violations:
- Hands clean and properly washed
No handwashing and glove changes were observed by employees between writing down customer orders and preparing salads. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Door on reach-in along prep line was not tightfitting. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any questions, please call Area Supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 109.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 128.0F |
| Beans (Hot Holding Unit) (Hot Holding) | 117.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 53.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 49.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 62.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 60.0F |
| Eggs boiled (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Eggs boiled (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 53.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 53.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 51.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 144.0F |
| Beans (Hot Holding Unit) (Hot Holding) | 141.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Hot Water (3-compartment sink) | 133.0F |
| Blue Cheese (Refrigerator - under counter) (Cold Holding) | 47.0F |
| Avocado (Refrigerator - counter top) (Cold Holding) | 57.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 135.0F |
Apr 23, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
Labels not provided on all plastic squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Display refrigerator not capable of holding proper cold holding temperature (Lettuce display refrigeration). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Maria Chicas FS#55732 expire 4-11-16.16.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 32.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - open display) | 32.0F |
| (Refrigerator - open display) | 32.0F |
| Blue Cheese | 40.0F |
| Chicken (Refrigerator) | 39.0F |
| Beef (Refrigerator) | 43.0F |
| Shrimp raw | 38.0F |
| Chicken fried | 40.0F |
| Lettuce | 38.0F |
| Corn | 38.0F |
| Rice | 144.0F |
| Beans | 163.0F |
| Chicken | 148.0F |
Oct 30, 2013 (Preoperational)
Violations:
- Plumbing installed; proper backflow devices
Bathroom faucets do not run for 15 seconds without the need for reactivation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct noted violation(s) within 45 days.
If there are any questions contact Mrs. Coleman, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT).
| Temperatures | |
| (3-compartment sink) | 130.0F |
| (2-compartment sink) | 133.0F |
| (Handwashing Sink - Dishwash area) | 122.0F |
| (Handwashing Sink - kitchen) | 118.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 29.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - open display) (Cold Holding) | 42.0F |
| Steak cooked (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Baked Chicken (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken fried (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 39.5F |
| (Handwashing Sink - Service Line) | 118.0F |
| (Handwashing Sink - Service Line) | 122.0F |
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