KING BBQ, 50 MASSACHUSETTS AVE NE SPC 117, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 11, 2014 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jan 18, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Jan 16, 2014 | Routine | 7 | 6 | Details / Comments |
| No violation noted during this evaluation. | Oct 18, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 09, 2013 | Routine | 3 | 0 | Details / Comments |
|
Jun 05, 2013 | Routine | 3 | 0 | Details / Comments |
|
Dec 14, 2012 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Apr 12, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 04, 2012 | SWEEP INSPECTION | 3 | 1 | Details / Comments |
Jun 11, 2014 (Routine)
Violations:
- Food properly labeled; original container
Unlabeled plastic squeeze bottle observed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths stored on counters and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Rice (Hot Water Bath) (Hot Holding) | 160.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 145.0F |
| Chicken Wings (Hot Water Bath) (Hot Holding) | 165.0F |
| Chicken (Grill) (Cooking) | 175.0F |
| Fish (Hot Water Bath) (Hot Holding) | 146.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 41.0F |
Jan 18, 2014 (Restoration)
Comments:Establishment recent pest control invoice date 01/16/2014.
License Restored
If you have any questions please call area supervisor Ms. Jacqueline Coleman at 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Jan 16, 2014 (Routine)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)food stored inside of reach-in unit with standing water(ice defrosted) - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's ice chute./Unclean food-contact surfaces/standing water inside of the reach-in unit/mold on shelving inside of the walkin refrigerator/ - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No date or label on Potentially hazardous foods in the walkin unit - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)dead mice on glue trap underneath the warmer boxes/mice droppings underneath cooking units and ice machine - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Ice scoop stored inside of ice machine - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Exterior of all equipment contains food debris and grease - Hot & cold water available; adequate pressure
hot water must be turned on at all handsinks(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)garbage disposal inoperable - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)floors under and around all equipment contian grease and food debris
Cease and Desist
If you have any questions,please contact area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Noodles (Hot Buffet) (Hot Holding) | 149.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Rice (Rice Steamer) (Hot Holding) | 178.0F |
| Fried Rice (Hot Buffet) (Hot Holding) | 155.0F |
| Brown Rice (Hot Buffet) (Hot Holding) | 155.0F |
| Chicken grilled (Hot Buffet) (Hot Holding) | 155.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Beef and Broccoli (Hot Buffet) (Hot Holding) | 155.0F |
| Steamed Vegetables (Hot Buffet) (Hot Holding) | 167.0F |
| Egg Roll (Hot Buffet) (Hot Holding) | 145.0F |
| Crispy Chicken (Hot Buffet) (Hot Holding) | 189.0F |
| Steak cooked (Hot Buffet) (Hot Holding) | 168.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | -6.0F |
| (Refrigerator - reach-in) | 39.0F |
Oct 18, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM INSPECTION OF 10/09/13
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator) | 38.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Oct 09, 2013 (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(clean and sanitize cutting boards thru-out where needed.Clean can opener and base to remove rust build up. - Proper date marking & disposition
Label and date all food items where needed as to its content.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Hot Holding) | 155.0F |
| Cabbage (Hot Holding) | 160.0F |
| Rice (Hot Holding) | 153.0F |
| Chicken (Hot Holding) | 155.0F |
| Rice (Hot Holding) | 165.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 125.0F |
Jun 05, 2013 (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(continue to clean inside ice-machine to remove build up and clean inside filters. - Insects, rodents, & animals not present
Continue to increase pest control measures for dead roach activity.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Eggs (Cold Holding) | 41.0F |
| Chicken (Cold Holding) | 35.0F |
| Green Peppers (Cold Holding) | 31.0F |
| (Handwashing Sink) | 116.0F |
| Chicken (Cold Holding) | 41.0F |
Dec 14, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
DIRT, GREASE AND DEBRIS AT AREA OF COOKING AND DEEP FRYER. (Corrected On Site) - Physical facilities: installed, maintained, & clean
FLOOR IN PREP AREA IS GREASY AND DIRT. (Corrected On Site)
CFPM: JENN W TWU FS-49378 EXP 11/04/2014. CORRECT ITEMS CITED WITHIN 5 DAYS. QUESTIONS PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Freezer) | 12.0F |
| Fried Rice | 140.0F |
| Chicken fried | 142.0F |
| Mixed Vegetables | 144.0F |
| Noodles | 140.0F |
Apr 12, 2012 (Follow-up)
Comments:CFPM: JENN TWU FS-49378 EXP 01/04/2014. NOTICE ABATED FROM INSPECTION OF 04/04/2012. IF YOU HUAVE ANY QUESTION, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken fried | 132.0F |
Apr 04, 2012 (SWEEP INSPECTION)
Violations:
- Food separated and protected
ALL FOOD MUST BE REMOVED FROM CANS ONCE OPENED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
INTERIOR OF MICROWAVE CONTAINED FOOD PARTICLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLLISHMENT HAD EVIDENCE OF MICE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
ALL DOOR HANDLES TO REACH IN AND WALK IN COLD UNITS CONTAINED FOOD PARTICLES AND DEBRIS (HEAVY BUILD-UP)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Chicken (Deep Fryer) (Hot Holding) | 153.0F |
| (Steam Table) (Hot Holding) | 152.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Refrigerator - walk-in) (Cold Holding) | 40.6F |
| (Refrigerator - reach-in) (Cold Holding) | 37.2F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
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