HUNAN SHRIMP BOAT CARRYOUT, 5585 SOUTH DAKOTA AVE NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 19, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
Feb 06, 2014 | Routine | 7 | 6 | Details / Comments |
|
Oct 23, 2013 | Routine | 1 | 3 | Details / Comments |
|
Apr 19, 2013 | Routine | 1 | 4 | Details / Comments |
|
Dec 10, 2012 | Routine | 3 | 2 | Details / Comments |
|
Feb 23, 2012 | Routine | 3 | 3 | Details / Comments |
Feb 19, 2014 (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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTIING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has written employee's health policy for food-borne illness.
CFPM NGAI NCHENG FS-47545 EXP.4/29/2014
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/30/2013
If any question please call area supervisor MS.COLEMAN at 202-535-2180
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 115.8°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - open display) | 40.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 41.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 40.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 42.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 42.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
Feb 06, 2014 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEES HEALTH POLICY FOR FOODBORNE ILLNESS IN PLACE, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Hands clean and properly washed
EMPLOYEES ARE NOT WASHING HANDS REGULARLY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS ARE LEFT IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS THROUGHOUT THE KITCHEN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/CAN OPENER/ICE BOX/PREP TABLE/UTENSILS(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 ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
NUMEROUS UNLABELED PLASTIC BOTTLES AND CONTAINERS OF FOOD PRODUCTS FOUND IN THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE LEFT ON COUNTER AND NOT STORED IN A SANITIZED SOLUTION(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, THEY NEED TO BE REPLACED OR RESURFACED(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 ESTABLISHMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
UNCLEAN FLOOR,EQUIPMENTS THROUGHOUT THE ESTABLISHMENT,GREASY GRILL/OVEN,DIRTY WALLS, HOLES IN THE CEILING, GEASE AND DUST STAIN EVERYWHERE IN KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a DOH copy is given to the PIC.
CFPM NGAI NCHENG FS-47545 EXP.4/29/2014
NO CONSUMER ADVISORY NOTICE POSTED OR PRINTED ON MENU, A DOH COPY IS GIVEN TO THE PIC
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/30/2013
If any question please call area supervisor MS.COLEMAN at 202-535-2180
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 115.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - open display) | 37.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 48.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 51.0F |
| Chicken Wings (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 46.0F |
| Raw Shrimp (Refrigerator - open display) (Cold Holding) | 48.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 49.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
Oct 23, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO WASH HANDWASH SIGN IN TOILET (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
RUST INSIDE FREEZER UNIT (Corrected On Site) - Food properly labeled; original container
FOOD CONTAINERS NOT LABELED (Corrected On Site) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 39.0F |
| Fish Sticks (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Lo Mein (Stove) (Hot Holding) | 156.0F |
| (Freezer - walk-in) | 12.0F |
| Shrimp cooked (Stove) (Cooking) | 158.0F |
Apr 19, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO SIGNAGE AT REAR HAND SINK. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
HEAVY RUST ON SHELVES IN WALK-IN REFRIGERATER. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
CHICKEN IS THAWING IN STILL WATER. (Corrected On Site) - Food properly labeled; original container
NO LABEL ON FOOD CONTAINERS. - Physical facilities: installed, maintained, & clean
DIRT ON WALL AROUND 3-COMPARTMENT SINK. aND CRACK OF JUNCTION WITH WALL
CFPM: NGAI CHENG FS-47545 EXP 04/29/14. CORRECT ITEMS WITHIN 5 DAYS. QUESTIONS, PLEWASE CALL SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - display) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Tomatoes sliced | 40.0F |
| Peppers | 38.0F |
| Vegetables - cut | 40.0F |
| Shrimp raw | 40.0F |
| Rice steamed | 162.0F |
Dec 10, 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.(issued) (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards needed cleaning, sanitizing or replacing.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wire shelves inside the walk-in refrigerator needed cleaning to remove debris.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
There was grease build-up on the sides of the deep fat fryer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Ngai Cheng: FS47545 will expire 4/29/2014.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 35.0F |
| Beef Patties (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Egg Roll (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Reach-in Freezer) | -2.0F |
| (Refrigerator - walk-in) | 33.0F |
| Shrimp raw (Ice) (Cold Holding) | 34.0F |
| Chicken Chop (Ice) (Cold Holding) | 34.0F |
| Beef raw/ground (Ice) (Cold Holding) | 34.0F |
| Rice (Rice Steamer) (Hot Holding) | 160.0F |
| Shrimp/Broccoli (Wok) (Cooking) | 171.0F |
Feb 23, 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.(issued) (Corrected On Site) - Hands clean and properly washed
Employees did not wash their hands.(hands washed) (Corrected On Site) - Proper cold holding temperatures
Cooked beef was held at room temperature.(corrected) (Corrected On Site) - Food properly labeled; original container
Containers of food inside the walk-in refrigerator were not labeled.(labeled) (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (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)
The DC CFM is Ngai Cheng: FS47545 will expire 4/29/2014.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| Beef (Table) (Cold Holding) | 60.0F |
| Rice (Rice Steamer) (Cooking) | 90.0F |
| Rice (Rice Steamer) (Hot Holding) | 140.0F |
| (Refrigerator - reach-in) | 39.0F |
| Beef raw/ground (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Chicken Wings (Deep Fryer) (Hot Holding) | 170.0F |
| Fish fried (Deep Fryer) (Hot Holding) | 175.0F |
| Turkey sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Fish raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Eggs (Ice) (Cold Holding) | 40.0F |
| Beef (Freezer - walk-in) (Cold Holding) | 41.0F |
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