HOWARD CHINA RESTAURANT, 2827 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 03, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Oct 07, 2014 | Routine | 4 | 2 | Details / Comments |
|
May 20, 2014 | Complaint | 1 | 2 | Details / Comments |
|
Mar 11, 2014 | Complaint | 1 | 5 | Details / Comments |
|
Oct 30, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Oct 23, 2013 | Complaint | 4 | 6 | Details / Comments |
| No violation noted during this evaluation. | Aug 28, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 19, 2012 | Routine | 3 | 9 | Details / Comments |
|
Jan 26, 2012 | Follow-up | 2 | 1 | Details / Comments |
|
Jan 10, 2012 | Routine | 3 | 2 | Details / Comments |
Nov 03, 2014 (Follow-up)
Violations:
- Food separated and protected
Eggs stored on top shelf of walk in. Moved to the bottom by manager. Eggs not covered in reach in refrigerator. Covered by employee in presence of inspector. (Corrected On Site)
5 DAY VIOLATIONS ABATED FROM PREVIOUS INSPECTION ON 10/07/14 (25 DCMR 802.1, 1900.1, 2400.1, 1007.1).
45 DAY VIOLATIONS STILL PENDING FROM INSPECTION ON 10/7/14. PLEASE CORRECT ALL STATED ITEMS WITHIN THE 45 DAY PERIOD.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| (Refrigerator - beverage) | 36.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
Oct 07, 2014 (Routine)
Violations:
- Food separated and protected
ALL FOOD MUST BE COVERED AND PROTECTED AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE CLEAN AND SANITIZE 1) CAN OPENER AND BASE 2) RUST ON SHELVES OF PREP TABLES. A NON-TOXIC PAINT MAY BE USED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOOD ITEMS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION WHEN NO IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
EXTERIOR OF ALL TRASH CANS WERE VERY UNCLEAN AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
PROVIDE A 2'INCH AIR GAP BETWEEN DRAIN AND DRAIN PIPE AT THE THREE COMPARTMENT SINK, IN ORDER TO PREVENT BACK FLOW.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
EGGS ROLLS WERE DISGARDED DUE TO POSSIBLE CONTAMINATION.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.7F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| Chicken fried (Deep Fryer) (Hot Holding) | 220.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Freezer) (Cold Holding) | -1.8F |
| (Freezer) (Cold Holding) | -1.0F |
| Gravy (Soup Warmer) (Hot Holding) | 140.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.9F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 36.1F |
| Rice (Rice Steamer) (Cold Holding) | 155.0F |
May 20, 2014 (Complaint)
Violations:
- Thermometers provided & accurate
NO THERMOMETER IN REACH IN UNIT (Corrected On Site) - Insects, rodents, & animals not present
RAT BOROUGH IN THE EXTERIOR DUMPSTER AREA(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
NO LIHTS IN BASEMENT STORAGE ROOM(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - walk-in) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken Wings (Stove) (Preparation) | 159.0F |
| Beef (Hot Holding Display Unit) (Holding) | 158.0F |
| Rice (Stove) (Preparation) | 147.0F |
Mar 11, 2014 (Complaint)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. (Corrected On Site) - Insects, rodents, & animals not present
Gaps in red door behind Mystic display at front. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Knife stored between work tables. Knife removed while present. (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) - Garbage & refuse properly disposed, facilities maintained
Wide opening between lids of dumpsters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Excessive grease build up on floor under cooking units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) Shelves under stainless steel work table next to deep fat fryer needed cleaning. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please contact area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water | 102.3F |
| Chicken Wings | 196.4F |
| Fries | 140.0F |
| Fried Rice | 138.0F |
| Rice | 142.7F |
| Beef | 38.9F |
| Chicken | 39.1F |
| Shrimp cooked | 42.8F |
| Bean Sprouts | 41.0F |
| (Reach-in Refrigerator) | 43.2F |
| (Reach-in Refrigerator) | 42.7F |
| (Reach-in Freezer) | 12.1F |
| Chicken and Vegetables | 153.0F |
Oct 30, 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 HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE ESTABLISHMENT/REQLLY DIRTY WALLS/FLOOR/EQUIPMENTS..(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 10/15/2013
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) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (3-compartment sink) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - open display) | 41.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 48.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 45.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 46.0F |
Oct 23, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS/MOLD GROWING AT THE 3COMPARTMENTS SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE KITCHEN AND IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/CAN OPENER/PREP TABLE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
PREPARED 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) - Contamination prevented during food preparation, storage, & display
FOOD PRODUCTS STORED ON FLOOR, IN THE WALK-IN COOLER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINT WORN BY SOME CREW MEMBERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
SEVERAL SINGLE SERVICE ITEMS ARE BEING RE-USED OVER AND OVER AGAIN (CORRECT VIOLATION WITHIN 45 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, DIRTY FLOOR AND UNDER ALL EQUIPMENT DIRTY AND THROUGHOUT THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
COMPLAINT NOTES: PICTURES ENCLOSED
Discussed with the Owner about the complaint, he showed me where he believes the rodents/pest and rats came from(see pictures) there is signs of rodents activity in a lot next to the restaurant, with holes on the ground. The lot belongs to Howard University. Very dirty/filfy non food surfaces throughout the restaurant but no mice or roaches seen at the establishment. Last Pest Control inspection invoices/reports dated 10/11/2013.
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: 10/05/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.5°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - open display) | 38.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 46.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 48.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 45.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cheddar Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Pasta (Refrigerator - open display) (Cold Holding) | 44.0F |
Aug 28, 2012 (Follow-up)
Comments:DC CFPM-JING JIANG, FS-43549, EX-4/9/13
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 7/19/12
45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 7/19/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| (Refrigerator - reach-in) | 41.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| (Freezer - walk-in) | 11.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 144.0F |
| (Refrigerator - walk-in) | 41.0F |
Jul 19, 2012 (Routine)
Violations:
- Food separated and protected
The egg rolls in walk-in refrigeator are uncovered. (Corrected On Site) - Food separated and protected
Raw food stored above ready to eat items. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice build up in freezer.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
Thermometer in walk-in refrigeration is defective.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic bottles of cooking oils and sauces. (Corrected On Site) - Insects, rodents, & animals not present
The openings in the metal grate of the window adjacent to the under counter refrigerator are too large to prevent the entry of pests.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Grease droplets are accumulating on the ventilation hood.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
A cardboard box is used as a trash can at the front counter. (Corrected On Site) - Physical facilities: installed, maintained, & clean
There is no cover on the floor drain in the basement.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
An old television, under counter refrigerator, and ice machine that are no longer in use are stored in the basement.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floor and wall in the storage room on the 1st floor is unclean. The wall beneath the ventilation hood is grease stained.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
DC CFPM-JING JIANG, FS-4349, EX-4/9/23
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 55.0F |
| (Refrigerator - under counter) | 32.0F |
| Rice (Rice Steamer) (Hot Holding) | 161.0F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Gravy (Steam Table) (Hot Holding) | 141.0F |
| Hot Water (Handwashing Sink - toilet room) | 114.0F |
| (Refrigerator - display) | 32.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 53.0F |
| Hamburger patty (Refrigerator - under counter) (Cold Holding) | 29.0F |
| Onions raw (Refrigerator - reach-in) (Cooling) | 69.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Rice (Rice Steamer) (Hot Holding) | 144.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Fried Rice (Steam Table) (Hot Holding) | 139.0F |
| (Freezer - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 43.0F |
| Tartar Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 61.0F |
| (Refrigerator - reach-in) | 40.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Chicken fried (Heat Lamp Display) (Hot Holding) | 174.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Roast Pork (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 49.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| (Refrigerator - walk-in) | 46.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| Chicken fried (Heat Lamp Display) (Hot Holding) | 169.0F |
Jan 26, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Ready to eat food items not date marked. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
DC CFPM-JING JIANG, FS-43549, EX-4/9/13
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) | 39.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Ground Beef (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| (Refrigerator - reach-in) | 38.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| (Freezer) | 2.0F |
| Hot Water (3-compartment sink) | 124.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| (Reach-in Freezer) | -9.0F |
| Hot Water (Handwashing Sink) | 122.0F |
Jan 10, 2012 (Routine)
Violations:
- Toxic substances properly identified, stored, used
Container of cleanning materials not labeled. (Corrected On Site) - Food properly labeled; original container
No labels on condiment containers. (Corrected On Site) - Insects, rodents, & animals not present
Mice droppings observed on the floor.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Accumulation of grease and dirt build up on cooking units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Faucet on 3 compartment sink leaks.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
DC CFPM-JING JIANG, FS-44030, EX-6/11/13
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 163.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| (Refrigerator - counter top) | 30.0F |
| Bean Sprouts (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 165.0F |
| Hot Water (3-compartment sink) | 115.0F |
| (Reach-in Freezer) | 10.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 42.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Hamburger patty (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Chicken fried (Deep Fryer) (Reheating) | 198.0F |
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