KENNY'S CARRYOUT, 5427 5TH ST NW, 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. | Apr 15, 2014 | RESTORATION | 0 | 0 | Details / Comments |
|
Apr 14, 2014 | Routine | 6 | 1 | Details / Comments |
|
Oct 25, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Sep 27, 2013 | Routine | 5 | 4 | Details / Comments |
|
Dec 11, 2012 | Routine | 1 | 3 | Details / Comments |
Apr 15, 2014 (RESTORATION)
Comments:ALL ITEMS WERE ABATED. BUSINESS LICENSE WAS RESTORED.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.9F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | 4.3F |
| (Refrigerator - reach-in) (Cold Holding) | 36.1F |
| Hot Water (3-compartment sink) | 118.5F |
Apr 14, 2014 (Routine)
Violations:
- Correct response to questions
THE DC CERTIFIED FOOD MANAGER WAS NOT ON PREMISES AT TIME OF VISIT. EMPLOYEE WAS UNABLE TO PASS DEMONSTRATION OF KNOWLEDGE. - Hands clean and properly washed
HAND SINKS WERE BLOCKED AT VISIT. NO ITEMS MAY BE STORED IN THE HAND SINKS AND SINKS MUST BE ACCESSIBLE TO EMPLOYEES AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. - Food separated and protected
COOKED CHICKEN WAS STORED IN A BOX THAT ORIGINALLY CONTAINED RAW CHICKEN. ALL FOOD STORED IN THE WALK IN UNIT MUST BE COVERED AND PROTECTED AT ALL TIMES. - Food-contact surfaces: cleaned & sanitized
SHELVES IN THE WALK IN UNIT CONTAINED FOOD PARTICLES AND DEBRIS. GASKETS CONTAINED DIRT BUILD UP. - Proper date marking & disposition
ALL FOOD STORED IN THE WALK IN UNIT MUST BE DATED AND LABELED AT ALL TIMES. - Insects, rodents, & animals not present
EVIDENCE OF MICE AT VISIT. DROPPINGS OBSERVED IN CORNERS BEHIND COOKING OIL NEAR THE WALK-IN UNITS. ESTABLISHMENT MUST HAVE A SERVICE FROM THE PEST CONTROL COMPANY. LAST SERVICE REPORT THAT WAS PROVIDED WAS DATED 10/3/2013 - Hot & cold water available; adequate pressure
ESTABLISHMENT DID NOT HAVE HOT WATER AT TIME OF VISIT.
THIS ROUTINE VISIT RESULTED IN A SUMMARY SUSPENSION.
WHEN ALL ITEMS HAVE BEEN CORRECTED PLEASE CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 94.3F |
| Hot Water (Handwashing Sink - toilet room) | 87.9F |
| (Refrigerator - walk-in) (Cold Holding) | 33.5F |
| Chicken (Deep Fryer) (Hot Holding) | 166.3F |
| (Refrigerator - reach-in) (Cold Holding) | 41.6F |
| (Refrigerator - beverage) (Cold Holding) | 39.2F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 41.6F |
| Rice (Rice Steamer) (Hot Holding) | 159.2F |
Oct 25, 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 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, 119.0°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 49.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lo Mein (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 47.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Rice (Steam Table) (Hot Holding) | 141.0F |
Sep 27, 2013 (Routine)
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 separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(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) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME CREW MEMBERS(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 FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has 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: 9/10/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 116.3°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - open display) | 41.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 45.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 49.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken Wings (Refrigerator - open display) (Cold Holding) | 47.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Ground Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mozzarella Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
Dec 11, 2012 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEES HEALTH POLICY ON FILE - Approved thawing methods used
IMPROPER THAWING METHOD. FOOD LEFT TO THAW IN ROOM TWMPERATURE. (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY FLOORS IN KITCHEN. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
POOR LIGHT INTENSITY IN KITCHEN. BURNT OUT BULBS OVER STOVE.
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator) | 37.0F |
| Chicken Wings (Stove) (Cooking) | 164.0F |
| Fish (Deep Fryer) (Preparation) | 158.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
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