GRAND CHINA CARRYOUT, 3306 11TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 09, 2014 | Restoration | 0 | 2 | Details / Comments |
|
Sep 03, 2014 | Complaint | 8 | 3 | Details / Comments |
|
Jul 24, 2014 | Restoration | 0 | 1 | Details / Comments |
|
Jul 22, 2014 | Routine | 12 | 14 | Details / Comments |
|
Sep 03, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Aug 26, 2013 | Complaint | 5 | 5 | Details / Comments |
|
Jan 24, 2013 | Initial | 4 | 2 | Details / Comments |
Sep 09, 2014 (Restoration)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Racks inside the walk in refrigeration unit have areas of rust development, units must be repaired or replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Counters below the chefs line equipment observed rusted, repair or replace units. - Physical facilities: installed, maintained, & clean
The wall area below prep table and electrical box station requires cleaning, food splash and debris observed. The underside of the prep table requires cleaning to remove accumulation of dust and oils observed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
All critical items abated from summary suspension issued, location approved to open to the public as of this date and time. Ronnie Taylor, area supervisor, 202-442-9037.
| Temperatures | |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Freezer) | 2.0F |
Sep 03, 2014 (Complaint)
Violations:
- Food separated and protected
ALL FOOD STORED IN THE WALK-IN AND REACH-IN UNITS MUST BE COVERED AND PROTECTED IN ORDER TO PREVENT CONTAMINATION. - Food-contact surfaces: cleaned & sanitized
CLEAN SHELVES IN THE WALK-IN UNIT TO REMOVE FOOD PARTICLES AND DEBRIS. - Proper cold holding temperatures
ALL COLD FOOD ITEMS AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. - Proper date marking & disposition
ALL PREPARED FOOD ITEMS MUST BE DATED AND LABELED AT ALL TIMES - Approved thawing methods used
IMPROPER THAWING AT VISIT. FOOD MAY NOT BE THAWED AT ROOM TEMPERATURE. THAWING METHODS ARE AS FOLLOWS 1)BY COOKING 2) UNDER COLD RUNNING WATER. 3) IN THE REFRIGERATOR 4) IN THE MICROWAVE. - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF LIVE ROACHES, MICE DROPPINGS AND FRUIT FLIES AT VISIT. A CURRENT REPORT FROM THE PEST CONTROL COMPANY MUST BE PRESENTED AT NEXT VISIT. - Wiping cloths: properly used & stored
WIPING CLOTHS USED TO WIPE FOOD CONTACT SURFACES MUST BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE. - Hot & cold water available; adequate pressure
ESTABLISHMENT HAD NO HOT WATER AT VISIT.
CFPM-SHING C. LAM FS-54453 EXP-12/31/15
SUMMARY SUSPENSION. ALL ITEMS MUST BE ABATED PRIOR TO REINSPECTION.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 83.3F |
| Eggs (Table) (Cold Holding) | 84.9F |
| Chicken (Prep Table) (Cold Holding) | 50.0F |
| (Freezer) (Cold Holding) | -1.4F |
| (Freezer) (Cold Holding) | -8.3F |
| (Freezer) (Cold Holding) | -6.0F |
| (Freezer) (Cold Holding) | 4.3F |
| (Refrigerator - walk-in) (Cold Holding) | 39.6F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) (Cold Holding) | 37.2F |
| (Refrigerator - reach-in) (Cold Holding) | 36.1F |
| Chicken (Deep Fryer) (Hot Holding) | 198.2F |
Jul 24, 2014 (Restoration)
Violations:
- Contamination prevented during food preparation, storage, & display
Shrimp uncovered in walk in refrigerator. (Corrected On Site)
ALL VIOLATIONS ABATED. LICENSE RESTORED.
CFPM information: Shing C. Lam, FS-54453, expiration: 12/31/15.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| (Refrigerator - sandwich prep unit) | 36.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Walk-in Refrigerator) | 39.0F |
Jul 22, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee was observed drinking from an uncovered container in the food preparation area. - Hands clean and properly washed
Employees washing hands in 3 compartment sink and at handsink with no soap. - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. - Food separated and protected
Raw chicken and beef stored above ready to eat foods (produce and French fries. - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (old buckets that raw food is stored in walk in refrigerator and reach in refrigerator units). - Proper cold holding temperatures
Cold food item(s) held at improper temperature (reach in prep units near grill are holding food at temperatures above 41 degrees F). - Proper date marking & disposition
TCS food stored in walk in that is held for more than 24 hours (chicken, beef, and seafood) is not labeled. - Toxic substances properly identified, stored, used
Ajax powder and laundry liquid detergent stored on same shelves as dry food storage. - Proper cooling methods used; adequate equipment for temperature control
Both reach in refrigerator prep units in grill area are temping at 53.8 and 54.9 degrees F. - Thermometers provided & accurate
No thermometer in reach-in refrigerator (grill area). No thermometer in reach-in freezers. - Food properly labeled; original container
Working containers in storage section of grill reach in units are not labeled. - Insects, rodents, & animals not present
Rodent (mouse) droppings located in different locations in the store (under prep table, in aluminum foil box in dry storage, underneath flour storage bins, and on the floor under the dry canned storage racks). - Contamination prevented during food preparation, storage, & display
Flour batter used for fried chicken is stored in a bin on the floor underneath large flour bags. French fries stored on floor in walk in refrigerator. - In-use utensils: properly stored
In use knives stored on countertops. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board on prep table and units have stains and deep cuts. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(chlorine). - Nonfood-contact surfaces clean
Racks in walk in refrigerator and storage areas, refrigeration units in grill area have mold and food debris. - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at 3-compartment sink(s). - Sewage & waste water properly disposed
Garbage disposal installed inside of Wash sink in 3 compartment sink. - Toilet facilities: properly constructed, supplied, & cleaned
Restroom does not have a self-closing door. - Physical facilities: installed, maintained, & clean
Ice build up in reach in freezers in kitchen and soda storage area. - Physical facilities: installed, maintained, & clean
Mops not hung up in mop sink area. - Physical facilities: installed, maintained, & clean
Walls and floors have food debris and spills - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment. - Adequate ventilation & lighting; designated areas used
Grill hoods are greasy and old grease is hanging down.
SUMMARY SUSPENSION NOTICE ISSUED (in order for license to be restored, a re-inspection fee of $100 during normal business hours or $400 non-business hours must be paid and all items must be abated and approved by Dept. of Health).
CFPM information: Shing C. Lam, FS-54453, expiration: 12/31/15.
If you have any questions, please contact area supervisor Mr. Ronnie 202-442-9037.
| Temperatures | |
| (Reach-in Freezer) | -4.0F |
| (Freezer) | 0.0F |
| Veggie Slaw (Reach-in Refrigerator) (Cold Holding) | 55.0F |
| Rice (Rice Steamer) (Hot Holding) | 154.3F |
| Raw Shrimp (Reach-in Refrigerator) (Cold Holding) | 47.2F |
| Raw Beef (Walk-in Refrigerator) (Cold Holding) | 41.2F |
| Tartar Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 55.2F |
| Raw Chicken (Walk-in Refrigerator) (Cold Holding) | 39.2F |
| Beef Patties (Reach-in Refrigerator) (Cold Holding) | 55.4F |
| (Reach-in Refrigerator) | 53.8F |
| (Refrigerator - sandwich prep unit) | 54.9F |
Sep 03, 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)
The Business has written employee's health policy for food-borne illness.
CFPM SHING C LAM FS-54453 EXP. 12/31/2015
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - open display) | 41.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 49.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
| Rice (Steam Table) (Hot Holding) | 142.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 47.0F |
Aug 26, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS ARE IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
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) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY NOTICE, A COPY IS GIVEN TO THE PIC (Corrected On Site) - Contamination prevented during food preparation, storage, & display
CASES OF DRINKS STORED ON FLOOR(CORRECT VIOLATION WITHIN 45 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) - 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, WALL, FLOOR, EQUIPMENTS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Complaint Notes: Discussed with the owner about the complaint, he denied wrong doing, and I went thru the establishment pest control.J & R WASTE MGM is the trash contractor, dumpsters were sealed and dry. It has some areas in need of cleaning, but no immediate threat or safety concerns were seen
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 41.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken Wings (Refrigerator - open display) (Cold Holding) | 49.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 47.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 48.0F |
Jan 24, 2013 (Initial)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN/WALK-IN COOLERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (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) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN 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 CHING C LAM FS-54453 EXP. 12-31-2015
Consumer advisory notice printed and posted.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/09/2012
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.7°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - reach-in) | 37.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Green Beans (Refrigerator - open display) (Cold Holding) | 44.0F |
| Bean Sprouts (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 42.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 42.0F |
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