GRAND CHINA CARRYOUT, 6925 BLAIR RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 06, 2013 | Complaint | 8 | 10 | Details / Comments |
|
Jul 18, 2013 | Restoration | 2 | 0 | Details / Comments |
|
Jul 17, 2013 | Follow-up | 9 | 1 | Details / Comments |
|
Jul 12, 2013 | Follow-up | 5 | 0 | Details / Comments |
|
Jun 17, 2013 | Routine | 4 | 2 | Details / Comments |
|
Jun 04, 2012 | Routine | 2 | 0 | Details / Comments |
|
Dec 01, 2011 | Routine | 11 | 19 | Details / Comments |
Nov 06, 2013 (Complaint)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee beverage observed open in the food preparation area. - Hands clean and properly washed
Food employees observed not washing hands between tasks. - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. - Food separated and protected
Raw meats and eggs stored above ready to eat foods in the walk-in refrigerator. - Food-contact surfaces: cleaned & sanitized
Food contact surfaces observed unclean (vegetable peeler, egg slicer, cutting boards, and knife). - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s)(fried rice). - Approved thawing methods used
Food observed thawing at room temperature (inside of the handwashing sink). - Insects, rodents, & animals not present
Rodent droppings observed throughout the establishment. - Insects, rodents, & animals not present
Dead flies accumulated on sticky trap in the food preparation area. - Insects, rodents, & animals not present
Establishment does not have a copy of the professional pest control service contract or a recent service report available at the time of inspection. - Contamination prevented during food preparation, storage, & display
Food stored on the floor of the walk-in refrigerator and in the dry storage area. - Personal cleanliness
Food employee observed working with food while not wearing a hair restraint. - Single-use/single-service articles: properly stored & used
Single-use containers are being reused for food storage. - Single-use/single-service articles: properly stored & used
Single-use containers are stored on the floor of the dry storage area. - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. - Toilet facilities: properly constructed, supplied, & cleaned
Toilet room observed unclean. Floors, walls, and other areas within the facility observed unclean.
SUMMARY SUSPENSION(In order for license to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH).
CFPM: JIN KANG SHI (57598) EXP. 7/22/16
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037.
| Temperatures | |
| Fries (Table) (Hot Holding) | 76.0F |
| Rice (Rice Steamer) (Hot Holding) | 164.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - counter top) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) | 40.0F |
| Fried Rice (Wok) (Hot Holding) | 65.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 130.0F |
Jul 18, 2013 (Restoration)
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 NO written employee's health policy for food-borne illness,a copy is given to the PIC.
CFPM YIDI CHEN FS-55678 EXP. 03-18-2016
Thermocouple in ice & water: 32°f
No Consumer Advisory notice printed on menu or posted, a copy is given to the PIC
Most recent pest control service date: 7/14/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.3°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 49.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 51.0F |
| Rice (Refrigerator - open display) (Cold Holding) | 144.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
Jul 17, 2013 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY - Correct response to questions
NO CFPM CERTIFICATE POSTED - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110 DEGREES F
SUMMARY SUSPENSION NOTICE ISSUED TO SEVERAL REPEAT CRITICAL VIOLATIONS
The Business has NO written employee's health policy for food-borne illness,a copy is given to the PIC.
NO CFPM ON DUTY
Thermocouple in ice & water: 32°f
No Consumer Advisory notice printed on menu or posted, a copy is given to the PIC
Most recent pest control service date: 7/11/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.4°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 91.0F |
| Hot Water (3-compartment sink) | 89.0F |
| Hot Water (Handwashing Sink - kitchen) | 97.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 49.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 51.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 49.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 49.0F |
Jul 12, 2013 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE ESTABLISHMENT/KNIVES/PREP TABLE/CAN OPENER - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD IEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 6/30/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 46.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lo Mein (Refrigerator - open display) (Cold Holding) | 47.0F |
Jun 17, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN PREP TABLE/CAN OPENER/ICE BOX(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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 NOT LABELED FOR DATES AND CONTETNTS(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 NON FOOD CONTACT SURFACES THRUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 6/07/2013
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 - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 48.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 51.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 48.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 47.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 48.0F |
| Rice (Refrigerator - open display) (Cold Holding) | 154.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 43.0F |
Jun 04, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ALL ITEMS WITHIN 5-DAYS.
CFPM WIN LI 39312 EXP. 05/09/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Chicken (Cold Holding) | 41.0F |
| Beef (Cold Holding) | 40.0F |
| Lettuce (Cold Holding) | 39.0F |
| Scallops (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Handwashing Sink) | 115.0F |
| Chicken (Cold Holding) | 41.0F |
| Beef (Cold Holding) | 40.0F |
| Lettuce (Cold Holding) | 39.0F |
| Scallops (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
Dec 01, 2011 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Management awareness; policy present
The person in charge is unable to communicate an employee health policy for foodborne illness. I provided the establishment with a copy of the DC Food Code Employee Medical Referral, employee interview and reporting agreement forms. - Proper use of restriction and exclusion
No employee health policy for foodborne illness communicated. - Hands clean and properly washed
Absolutely no handwashing was observed. Also the kitchen handwashing sink was dry, unclean, and clogged further indicating a lack of handwashing today. - No bare hand contact with ready-to-eat foods or approved
The cook was observed picking up cheese and bread with his bare hands while preparing a sandwich. - Adequate handwashing sinks properly supplied and accessible
The kitchen handwashing sink is unclean. - Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink installed in the dishwashing area. - Food separated and protected
There are uncovered containers of cut cabbage, egg rolls, and pork in the walk-in refrigerator. (Corrected On Site) - Food separated and protected
In the walk-in refrigerator, a pan of raw bbeef is stored above an uncovered pan of cut cabbage and cartons of raw shell eggs are stored above whole cabbage. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The interior of the upright reach-in freezers and the bottom of the sandwich prep refrigerator are unclean. The coffin-style freezers need to be defrosted. The walk-in refrigerator's compressor fan guards are dusty. - Proper cold holding temperatures
Various food items in the under counter refrigerator across from the stove are held at improper temperatures. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the freezers, sandwich prep refrigerator, and beverage refrigerators. - Food properly labeled; original container
There are unlabeled plastic containers of nuts and seeds on the kitchen shelf, unlabeled plastic bottle of an unknown liquid on the stove, and an unlabeled plastic bin of food in the storage area. (Corrected On Site) - Insects, rodents, & animals not present
There are numerous openings (gaps) in the kitchen ceiling and a missing ceiling tile in the area where the 2-liter bottles of soft drinks are stored. There are holes in the metal plates in the floor adjacent to the mop sink, at the floor/wall juncture in the storage area under the stairwell, in the wall where the 2-liter bottles of soft drinks are stored. An opening exists at the floor/wall juncture adjacent to the mop sink due to a loose tile. - Personal cleanliness
The cook is not wearing a hair restraint. (Corrected On Site) - Wiping cloths: properly used & stored
The wiping cloth is stored on the cutting board and no sanitizing solution is prepared. - Single-use/single-service articles: properly stored & used
Cases of various carryout containers are resting on the storage room floor. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Aluminum foil is lining all the walk-in refrigerator shelves. The shelves throughout the kitchen are rusted. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The shelves in the under counter refrigerator are rusted. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are stained, chipped and have numerous grooves. - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solutions. - Nonfood-contact surfaces clean
Grease droplets are suspended from the bottom of the ventilation hood filters. There is an accumulation of grease and dust on the light shields and pipes under the ventilation hood. Food is encrusted on the exterior of the cooking units. - Plumbing installed; proper backflow devices
The kitchen handwashing sink is clogged. - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not closing tightly. - Garbage & refuse properly disposed, facilities maintained
The dumpster is overfilled and the lid can not be closed. The establishment either needs another outdoor waste receptable or more frequent trash removal by their contractor. - Garbage & refuse properly disposed, facilities maintained
A uncovered container of raw chicken wings was stored outdoors adjacent to the side door of the establishment. (Corrected On Site) - Physical facilities: installed, maintained, & clean
The walls behind the sandwich prep refrigerator have food residue and dust built up. On the floor beneath the cooking units, paper and crud are built up. Some of the kitchen shelves are covered with flour dust. There is a pervasive foul odor in the establishment near the mop sink and 3-compartment sink; the odor permeates back to where the walk-in refrigerator is located. The overall condition of the establishment is FILTHY. - Physical facilities: installed, maintained, & clean
An old deep fryer is stored in the storage room. Buckets and other items are stored in a toilet room stall. Various items that have rusted and collected dust are stored on the shelf beneath the steam unit. - Adequate ventilation & lighting; designated areas used
Blown bulb (no lighting) in the upright reach-in freezer.
CERTIFIED FOOD PROTECTION MANAGER: Wen Li (CFPM# 39312; Expiration Date 5/9/2012)
Recent pest control service dates: 8/12/2011, 9/8/2011, and 10/6/11
SUMMARY SUSPENSION (In order for the license to be restored, a re-inspection fee of $100 for normal business hours or $400 for nonbusiness hours must be paid and all items must be abated and approved by the Department of Health.)
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 123.9F |
| Rice (Rice Steamer) (Hot Holding) | 149.8F |
| Fish (Deep Fryer) (Cooking) | 196.4F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.3F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 40.8F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.8F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 43.9F |
| Hamburger patty (Refrigerator - sandwich prep unit) (Cold Holding) | 41.9F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) | 42.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 58.5F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 46.1F |
| Hot Water (3-compartment sink) | 116.1F |
| (Refrigerator - walk-in) | 42.0F |
| (Reach-in Freezer) | 1.0F |
| (Reach-in Freezer) | 2.0F |
| (Reach-in Freezer) | 1.0F |
| Hot Water (Handwashing Sink - toilet room) | 137.5F |
GRAND CHINA CARRYOUT respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| VENDOR-GRACIELAS TRUCK-10916 | Washington, DC | |
| CHINA HOUSE | Washington, DC |   |
| THE SPHINX CLUB ALMAS TEMPLE | Washington, DC | |
| PUPUSERIA MARIA | Washington, DC | |
| MCCORMICK & SCHMICK SEAFOOD RESTAURANT | Washington, DC | |
| CAPITAL VIEW MARKET | Washington, DC |  |
| AGORA RESTAURANT | Washington, DC | |
| INTERNATIONAL WHOLESALERS | Washington, DC | |
| ZION KITCHEN | Washington, DC | |
| SIMPLY SMILES | Washington, DC |
Restaurants in neighborhood
Name |
|---|
| GRAND CHINA CARRYOUT |
| S & L OR S LIQUOR |
| TAKOMA STATION TAVERN (N) |
| HORACE AND DICKIES |
| 4TH STREET MARKET |
| EVOLVE VEGAN RESTAURANT |
| TAKOMA METRO BP |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about GRAND CHINA CARRYOUT, 6925 BLAIR RD NW, Washington, DC »