GOOD HOPE CARRYOUT, 1350 GOOD HOPE RD SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 11, 2014 | Routine | 1 | 5 | Details / Comments |
| No violation noted during this evaluation. | Mar 19, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 11, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Mar 06, 2014 | Routine | 1 | 4 | Details / Comments |
|
Aug 06, 2013 | Routine | 3 | 2 | Details / Comments |
|
May 06, 2013 | Complaint | 3 | 2 | Details / Comments |
|
Mar 25, 2013 | Routine | 1 | 4 | Details / Comments |
|
Aug 23, 2012 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | May 02, 2012 | RESTORATION | 0 | 0 | Details / Comments |
|
May 01, 2012 | Routine | 4 | 3 | Details / Comments |
Jul 11, 2014 (Routine)
Violations:
- Proper cooling methods used; adequate equipment for temperature control
Fried rice cooling at room temperature for 30 min.(refrigerated) (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Hair restraints were not worn by all food handlers.(worn) (Corrected On Site) - In-use utensils: properly stored
Bowls used to scoop food ingredients from bins.(scoops used) (Corrected On Site) - Plumbing installed; proper backflow devices
Leak from pipe connected to garbage disposal.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
No door sweep at the bottom of the rear exist door.(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) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 100.0F |
| Beef raw/ground (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 32.0F |
| Chicken fried (Deep Fryer) (Hot Holding) | 140.0F |
| Steak raw (Grill) (Cooking) | 145.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Rice (Table) (Cooling) | 130.0F |
| Shrimp raw (Refrigerator - walk-in bakery) (Cold Holding) | 38.0F |
| (Walk-in Refrigerator) | 39.0F |
| (Walk-in Freezer) | 15.0F |
Mar 19, 2014 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 03/11/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 113.0F |
| (Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Mar 11, 2014 (Follow-up)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provide the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview form.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FAILURE TO COMPLY WITH 5-DAY NOTICE (Further action shall be taken)
CORRECT ITEMS STATED WITHIN 5-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Freezer) (Cold Holding) | 0.0F |
Mar 06, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment doesn't have employee health policy. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
Kives, during pauses of food preparation, stored between seams. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Food contact surfaces stored inside the hand washing sink. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Surfaces of cutting boards are not clean to sight and have deep cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The employee restroom door is not self closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEM AS STATED WITHIN 5 DAYS.
CORRECT ITEM AS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 133.0F |
| Hot Water (3-compartment sink) | 127.0F |
| (Walk-in Refrigerator) | 38.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Lettuce (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 36.0F |
| Rice (Rice Steamer) (Hot Holding) | 167.0F |
| Hamburger cooked (Grill) (Cooking) | 183.0F |
Aug 06, 2013 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEE HEALTH POLICY - Adequate handwashing sinks properly supplied and accessible
NO HAND WASH SIGN IN BATHROOM (Corrected On Site) - Food separated and protected
RAW FOOD NOT SEPERATED WITH RTE FOODS IN REACH IN FREEZER (Corrected On Site) - Plumbing installed; proper backflow devices
NO GARBAGE DISPOSAL IN FACILITY(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
BURNT OUT LIGHT OVER STOVE (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Freezer) | 4.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken Wings (Warmer) (Preparation) | 65.0F |
| Eggs (Mobile Refrigerator) (Cold Holding) | 37.0F |
May 06, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO SIGN AT HAND SINK. (Corrected On Site) - Food separated and protected
RICE IN OPEN PAPER BAG. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
ICE ACCUMULATION IN REACH-IN FREEZER. - Proper date marking & disposition
FRIED ROLLS AND COOKED SHRIMP IN REFRIGERATER NOT DATED AND LABELLED. (Corrected On Site) - Approved thawing methods used
SHRIMP WAS THAWING IN ROOM TEMPERATTURE, (Corrected On Site)
CFPM: YAN PING LI FS-46721 EXP03/17/2014. CORRECT ITEMS ON SITE. QUESTIONS, PLEASE CALL MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Reach-in Freezer) | 8.0F |
| Shrimp raw | 40.0F |
| Shrimp cooked | 40.0F |
| Beef raw/ground | 40.0F |
| Peppers | 40.0F |
| Onions raw | 42.0F |
| Rice steamed | 158.0F |
Mar 25, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.No paper towels at handwashing sink.No soap at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper hot holding temperatures
fried rice sitting on container at 100 degrees. Store inisde of walkin refrigerator or reheat to 165 for 15sec (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food inside of the freezer not covered(CORRECT VIOLATION WITHIN 45 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 WITH 45 CALENDAR DAYS)
correct stated items within 45days
If you have any questions,please contact area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Beef and Broccoli (Grill) (Hot Holding) | 166.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Rice (Steam Table) (Hot Holding) | 166.0F |
| Fried Rice (Table) (Hot Holding) | 110.0F |
| (Reach-in Freezer) | -6.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -6.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
Aug 23, 2012 (Routine)
Violations:
- Food separated and protected
Food items must be protected from contamination. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Single-use/single-service articles: properly stored & used
Food items not stored in food grade containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean hood, vent, filters over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Kwong Lan FS#46722 expire 3-17-13.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Beef | 41.0F |
| Hamburger patty | 40.0F |
| Shrimp cooked | 40.0F |
| Pork | 41.0F |
| Mayonnaise | 39.0F |
| Turkey Burger | 40.0F |
| Tomatoes sliced | 40.0F |
| (Refrigerator - sandwich prep unit) | 41.0F |
| Fried Rice | 135.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 41.0F |
| (Deep Fryer) | 0.0F |
May 02, 2012 (RESTORATION)
Comments:VIOLATIONS HAVE BEEN CORRECTED. NOTICE ABATED FROM INSPECTION OF 05/01/2012. RESTORATION. IF YOU HAVE ANY QUESTION, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Reach-in Freezer) | 6.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
May 01, 2012 (Routine)
Violations:
- Food separated and protected
LARGE AMOUNT OF RAW STEAK SITTING OUT ON A TABLE BEING PREPARED. PREPARE STEAK IN SMALL BATCHES (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
DEFROST,CLEAN AND SANITIZE REACH IN FREEZER IN THE BACK( - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s ).RICE SITTING ON CONTAINER INSIDE OF COLIANDER AT ROOM TEMPERATURE - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).TARTAR SAUCE, TOMATOES AND RAW STEAK ABOVE 41 DEGREES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
REMOVE OPEN CANS AND CARDBOARD BOXES USED TO STORE FOOD FROM THE WALKIN REFRIGERATOR. TRANSFER TO A LABELED FOOD GRADE COMMERCIAL CONTAINER - In-use utensils: properly stored
KNIVES STORED IN BETWEEN REACHIN SANDWICH UNITS
CEASE AND DESIST FOOD SERVICE OPERATION UNTIL HOT WATER IS RESTORED.
CORRECT STATED ITEMS WITHIN 5DAYS
CORRECT STATED ITEMS WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Rice (Rice Steamer) (Hot Holding) | 158.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Fried Rice (Table) (Hot Holding) | 121.0F |
| Tartar Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 56.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 53.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
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