HONG KONG DELITE, 3123 MARTIN LUTHER KING JR AVE SE, 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. | Jul 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 29, 2013 | Routine | 3 | 1 | Details / Comments |
|
Dec 14, 2012 | Routine | 1 | 2 | Details / Comments |
|
May 01, 2012 | Routine | 2 | 9 | Details / Comments |
|
Apr 10, 2012 | Routine | 4 | 3 | Details / Comments |
|
Dec 28, 2011 | Routine | 4 | 5 | Details / Comments |
Jul 15, 2013 (Follow-up)
Comments:5 DAY ITEM ABATED FROM INSPECTION CONDUCTED ON 6/26/13.
25 DCMR 300.1 AND 802.1.
45 DAY ITEM ABATED FROM INSPECTION CONDUCTED ON 6/26/13
25 DCMR 1700.1.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS COLEMAN (202) 442-5928.
NO OBJECTION TO THE CHANGE OF LICENSE.
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Freezer) | 0.0F |
| Chicken (Freezer) (Cold Holding) | 0.0F |
| Shrimp raw (Freezer) (Cold Holding) | 0.0F |
| Broccoli (Hot Holding Unit) (Hot Holding) | 198.0F |
| Beef (Hot Holding Unit) (Hot Holding) | 198.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Fries (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
Mar 29, 2013 (Routine)
Violations:
- Food separated and protected
RAW BEEF AND CHICKEN ONLY SEPARATED BY GROCERY BAG IN FREEZER. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper date marking & disposition
FRIED SHREDDED PORK IN REFRIGERATER NOT DATED AND LABELLED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
MICE DROPPING SEEN BEHIND FREEZER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
SEE ITEM 36. CLEAN CORNER AREA.
CFPM: LAI WAN WONG FS-44882 EXP 09/03/2013. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL MS. COLEMAN, SUPERVISOR, AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Reach-in Freezer) | 7.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Tomatoes sliced | 40.0F |
| Beef raw/ground | 40.0F |
| Onions raw | 42.0F |
| Mayonnaise | 40.0F |
| Rice steamed | 157.0F |
| Soup | 160.0F |
Dec 14, 2012 (Routine)
Violations:
- Food separated and protected
Raw meat stored on top of french fries. (Corrected On Site) - Food separated and protected
Raw shell eggs not stored on bottom shelf. (Corrected On Site) - Food properly labeled; original container
Lables not provided on condiments. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Self closing device not provided on bathroom door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Lai Wong FS#49882 expire 9-3-13.
CORRECT NON CRITICAL VIOLATIJN WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Dog | 118.0F |
| Chicken | 40.0F |
| Shrimp raw | 39.0F |
| Beef | 39.0F |
| Pork | 38.0F |
| Rice | 191.0F |
| Fish | 34.0F |
| Ham | 36.0F |
| Steak raw | 39.0F |
| Hamburger Patty Raw | 40.0F |
| (Prep sink) | 39.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
May 01, 2012 (Routine)
Violations:
- Food separated and protected
Food items not properly protected inside refrigeration units. (Corrected On Site) - Proper date marking & disposition
Food items/containers stored inside refrigeration units not properly date-marked. (Corrected On Site) - Thermometers provided & accurate
No thermometer(s) in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Food items/containers stored inside refrigeration units not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employees not wearing hair restraints. (Corrected On Site) - Personal cleanliness
Employee (foodhandler) wearing tank-top shirt. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Pots,pans, mixing bowls improperly stored. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Raw wood and rusty storage shelves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (Corrected On Site)
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NON-CRITICAL ITEMS STATED NOT CORRECTED ON SITE MUST BE CORRECTED WITHIN 45-DAYS (06/18/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | 3.0F |
| (Reach-in Freezer) (Cold Holding) | 7.0F |
| (Reach-in Freezer) (Cold Holding) | 8.0F |
| (Reach-in Freezer) (Cold Holding) | 5.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Fries (Table) (Receiving Food) | 180.0F |
| Chicken Wings (Table) (Receiving Food) | 160.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 152.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) | 41.0F |
Apr 10, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
CLEAN AND SANITIZE MEAT SLICER NO LONGER IN USE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
CHICKEN WINGS INSIDE OF A PLASTIC TUB WITH A TEMP OF 100 DEGREES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).FRIED RICE AT 50 DEGREES INSIDE COLIANDER - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)COOKED FOOD INSIDE OF WALK IN REFRIGERATOR NOT DATED OR LABELED - Approved thawing methods used
SHRIMP AND CHICKEN SITTING INSIDE OF THE 2-COMP SINK (Corrected On Site) - Contamination prevented during food preparation, storage, & display
OPEN CANS OF FOOD STORED INSIDE OF THE WALKIN REFRIGERATOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)PROVIDE WIPING CLOTHS WITH SANITIZE SOLUTION
CORRECT STATED ITEMS WITHIN 5DAYS
CORRECT STATED ITEMS WITHIN 45 DAYS
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef Patties (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Fried Rice (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Chicken fried (Table) (Hot Holding) | 100.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
Dec 28, 2011 (Routine)
Violations:
- Food separated and protected
Food items not protected from contamination. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces thru out. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food items not date marked in walk in cooler. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Improper cooling methods. (Corrected On Site) - Approved thawing methods used
Improper thawing process. (Corrected On Site) - 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) - Nonfood-contact surfaces clean
Unclean non food contact surfaces through out. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Self closing device not provided on bathroom door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELING COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Rice steamed | 149.0F |
| Steak raw | 48.0F |
| Hamburger patty | 40.0F |
| Shrimp raw | 34.0F |
| Chicken raw | 33.0F |
| Chicken | 36.0F |
| Beef | 38.0F |
| (Refrigerator - walk-in) | 32.0F |
| (Freezer) | -5.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 39.0F |
| Hot Water | 118.0F |
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