DANNIE'S CARRY OUT, 830 UPSHUR ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 20, 2014 | Complaint | 2 | 5 | Details / Comments |
|
Nov 18, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Nov 12, 2013 | Complaint | 2 | 6 | Details / Comments |
|
May 16, 2013 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Oct 24, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 16, 2012 | Routine | 2 | 8 | Details / Comments |
|
Jun 07, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
May 31, 2012 | Routine | 4 | 7 | Details / Comments |
Aug 20, 2014 (Complaint)
Violations:
- Management awareness; policy present
NO EMPLOYEE HEALTH POLICY ON FILE (Corrected On Site) - Proper cold holding temperatures
EGGS KEPT AT ROOM TEMPERATURE AT 55 DEGREE (F) (Corrected On Site) - Food properly labeled; original container
FOOD CONTAINERS NOT LABELED (Corrected On Site) - Personal cleanliness
EMPLOYEES ARE NOT WEARING A HAIR RESTRAINT. (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY STOVES AND HANDSINK (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
DUMPSTER LID IS KEPT OPEN (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) | 39.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Beef Patties (Stove) (Preparation) | 160.0F |
| Beef Patties (Freezer - walk-in) (Cold Holding) | 11.0F |
| Chicken Wings (Table) (Holding) | 154.0F |
| Eggs (Room) (Holding) | 55.0F |
Nov 18, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
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.
CFPM LAN LI FS- 50071 EXP. 12/17/2014
Thermocouple in ice & water: 32°f
Most recent pest control service date: 10/30/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (3-compartment sink) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 41.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 45.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 48.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken Wings (Refrigerator - open display) (Cold Holding) | 49.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 46.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Rice (Steam Table) (Hot Holding) | 151.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
Nov 12, 2013 (Complaint)
Violations:
- Hands clean and properly washed
Food employee observed washing hands inside of the 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw meats stored above ready to eat foods under refrigeration. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at room temperature(s). (Corrected On Site) - Approved thawing methods used
Food observed thawing out at room temperature. (CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - In-use utensils: properly stored
Cooking utensils stored between equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-use containers are being reused for food storage. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-use containers stored in the toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Food debris and other spillage has accumulated on the floors and underneath equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: LAN LI (50071) EXP.12/12/14
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| (Refrigerator - walk-in) | 38.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Rice (Rice Steamer) (Hot Holding) | 166.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| Steak raw (Refrigerator - counter top) (Cold Holding) | 30.0F |
| Hamburger patty (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - toilet room) | 125.0F |
May 16, 2013 (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) - Garbage & refuse properly disposed, facilities maintained
Clean ground area around and under the dumpster(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floors and pipes along the wall adjacent to the cooking unit needed cleaning to remove food crumbs.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Bean Sprouts (Refrigerator - counter top) (Cold Holding) | 42.1F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 43.9F |
| Beef (Refrigerator - reach-in) (Thawing) | 45.9F |
| (Refrigerator - reach-in) | 41.6F |
| (Reach-in Freezer) | 7.3F |
| Fries (Table) (Receiving Food) | 133.2F |
| Rice (Rice Steamer) (Hot Holding) | 160.9F |
| (Refrigerator - walk-in) | 44.4F |
| Steak & Cheese (Table) (Receiving Food) | 158.9F |
| Chicken Wings (Deep Fryer) (Cooking) | 153.8F |
Oct 24, 2012 (Follow-up)
Comments:5 AND 45 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 10/16/2012.
CERTIFIED FOOD MANAGER LAN LI FS-50071-EXPIRES-12/19/2014
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Freezer - walk-in) (Cold Holding) | 10.0F |
| (Reach-in Freezer) (Cold Holding) | 16.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 33.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Beef (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 161.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 160.0F |
| Chicken Wings (Grill) (Hot Holding) | 162.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 32.0F |
Oct 16, 2012 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Observed food handler touching food with their bare hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces can opener, base of can opener and handles on condiment.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Observed frozen shrimp sitting in water. (Corrected On Site) - Food properly labeled; original container
No label on condiment containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Observed cans on floor underneath work table. (Corrected On Site) - Personal cleanliness
Observed food handler not wearing hair restraint. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Small cutting board observed with scratches(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed grease and food spillage on filter casing and pipe at cooking area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Food and grease under cooking unit.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037
CERTIFIED FOOD MANAGER LAN LI FS-50071-EXPIRES 12/17/2014
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| WATER (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - toilet room) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) (Cold Holding) | 8.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 32.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Beef (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Hamburger patty (Refrigerator - counter top) (Cold Holding) | 39.0F |
| sandwich steak (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Bean Sprouts (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 143.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 157.0F |
Jun 07, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
some cold food items held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
prepared food items not labeled for dates and contents. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM LAN LI FS- 50071 EXP. 12/17/2014
Consumer advisory notice printed and posted
Correct stated items within 5days and 45days
Most recent pest control service date: 05/15/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 42.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 166.0F |
| Bean Sprouts (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Rice (Refrigerator - open display) (Hot Holding) | 145.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (3-compartment sink) | 124.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
May 31, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces can opener have a bill-up of ketchup.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Personal cleanliness
Observed food handler preparing food with out wearing a hair restraint. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cutting board with crack in center and scratches.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Greasy card board on counter top and shelving in food prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed food residue on top portion sides of sandwich unit where lid is closed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Accumulation of grease on filter, filter holder and fixtures under hood.(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
Commode dirty in rest room.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Food spillage and grease on floor under equipment and wall where rice cooker sits.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Handwashing sink at service counter | 110.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Rice (Rice Steamer) (Hot Holding) | 157.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 183.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | 30.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Raw beef (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tartar Sauce (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Hamburger patty (Refrigerator - counter top) (Cold Holding) | 33.0F |
| Steak sandwich (Refrigerator - counter top) (Cold Holding) | 28.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Bean Sprouts (Refrigerator - counter top) (Cold Holding) | 40.0F |
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