LITTLE CHINA CAFE, 4830 MACARTHUR BLVD NW, Washington, DC - Restaurant inspection findings and violations



Business Info

Name: LITTLE CHINA CAFE
Type: RESTAURANT TOTAL
Address: 4830 MACARTHUR BLVD NW, 20007, Washington DC
Total inspections: 6
Last inspection: Sep 05, 2014

Restaurant representatives - add corrected or new information about LITTLE CHINA CAFE, 4830 MACARTHUR BLVD NW, Washington, DC »


Inspection findings

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • Management awareness; policy present
  • Adequate handwashing sinks properly supplied and accessible
  • Proper hot holding temperatures
  • Contamination prevented during food preparation, storage, & display
  • In-use utensils: properly stored
Sep 05, 2014Routine24Details / Comments
No violation noted during this evaluation. Feb 18, 2014Follow-up00Details / Comments
  • Food separated and protected
  • Proper cold holding temperatures
  • Thermometers provided & accurate
  • Contamination prevented during food preparation, storage, & display
  • Warewashing facilities: installed, maintained, & used; test strips
  • Nonfood-contact surfaces clean
Feb 10, 2014Routine24Details / Comments
  • Proper hot holding temperatures
  • Thermometers provided & accurate
  • Contamination prevented during food preparation, storage, & display
  • Wiping cloths: properly used & stored
  • In-use utensils: properly stored
Oct 24, 2013Routine14Details / Comments
No violation noted during this evaluation. Feb 15, 2013Follow-up00Details / Comments
  • Adequate handwashing sinks properly supplied and accessible
  • Food-contact surfaces: cleaned & sanitized
  • Approved thawing methods used
  • Insects, rodents, & animals not present
  • Contamination prevented during food preparation, storage, & display
  • Wiping cloths: properly used & stored
  • In-use utensils: properly stored
  • Warewashing facilities: installed, maintained, & used; test strips
  • Nonfood-contact surfaces clean
  • Physical facilities: installed, maintained, & clean
Jan 29, 2013Routine29Details / Comments

Sep 05, 2014 (Routine)


Violations: Comments:
The DC CFM is Xhen Jiang: FS56119 will expire 5/05/2016.
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.

Temperatures
Hot Water (Handwashing Sink)115.0F
Chicken (Wok) (Cooking)229.0F
Chicken (Table) (Receiving Food)145.0F
Shrimp raw (Refrigerator - counter top) (Cold Holding)33.0F
Chicken raw (Refrigerator - reach-in) (Thawing)37.0F
Chicken raw (Refrigerator - counter top) (Cold Holding)43.0F
(Refrigerator - reach-in)43.0F
(Refrigerator - reach-in)38.3F
Shrimp raw (Refrigerator - reach-in) (Cold Holding)39.9F
Chicken (Refrigerator - counter top) (Cold Holding)43.2F
Beef (Refrigerator - counter top) (Cold Holding)43.9F
Rice (Rice Steamer) (Hot Holding)155.8F
Soup (Soup Warmer) (Hot Holding)153.9F

Feb 18, 2014 (Follow-up)

Comments:
AL ITEMS ARE ABATED
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037

Temperatures
Hot Water (Handwashing Sink)112.0F
(Refrigerator - display)38.0F
Drinks (Reach-in Refrigerator) (Cold Holding)36.0F
(Freezer)2.0F

Feb 10, 2014 (Routine)


Violations: Comments:
CFH:Xhen Jiang FS:56119 EXP:05/05/2016
Correct stated items within 5days
Correct stated within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037

Temperatures
Hot Water (3-compartment sink)106.0F
Hot Water (Handwashing Sink - kitchen)110.0F
Hot Water (Handwashing Sink - Service Line)112.0F
Hot Water (Handwashing Sink - toilet room)108.0F
Chicken raw (Refrigerator - reach-in) (Cold Holding)48.0F
Steak raw (Refrigerator - sandwich prep unit) (Cold Holding)47.0F
Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding)47.0F
Bean Sprouts (Refrigerator - sandwich prep unit) (Cold Holding)44.0F
Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding)44.0F
Onions raw (Refrigerator - sandwich prep unit) (Cold Holding)46.0F
Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding)48.0F
Beef raw/ground (Reach-in Refrigerator) (Cold Holding)37.0F
Steak raw (Refrigerator - sandwich prep unit) (Cold Holding)39.5F
Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding)38.0F
Rice steamed (Rice Steamer) (Hot Holding)155.0F
Fried Rice (Rice Steamer) (Hot Holding)148.0F
Carrots (Refrigerator - sandwich prep unit) (Cold Holding)38.0F
Hot & Sour Soup (Soup Warmer) (Hot Holding)156.0F

Oct 24, 2013 (Routine)


Violations: Comments:
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
Xhen Jiang FS:56119 EXP:05/05/16

Temperatures
Hot Water (Handwashing Sink - kitchen)112.0F
Hot Water (Handwashing Sink - toilet room)110.0F
Hot Water (Handwashing Sink - Dishwash area)116.0F
Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding)39.0F
Beef (Refrigerator - sandwich prep unit) (Cold Holding)38.0F
Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding)39.5F
Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding)39.0F
Rice steamed (Rice Steamer) (Hot Holding)166.0F
Rice (Rice Steamer) (Hot Holding)156.0F
Brown rice (Table) (Hot Holding)120.0F
Fried Rice (Rice Steamer) (Hot Holding)166.0F
Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding)39.0F
Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding)39.5F
(Refrigerator - sandwich prep unit)40.5F
(Refrigerator - reach-in)39.5F
Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding)39.0F
(Reach-in Freezer)-3.0F

Feb 15, 2013 (Follow-up)

Comments:
5day notice abated
45day notice abated
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037

Temperatures
Hot Water (Handwashing Sink - kitchen)120.0F

Jan 29, 2013 (Routine)


Violations: Comments:
Correct stated items within5days
Correct stated items wtihin 45 days
If you have any questions,please call area supervisor Mr. Ronnie Taylor at (202)442-9037
CFH: Xhen Jaing FS:43685 EXP:06/09/2013

Temperatures
Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding)39.0F
Beef (Refrigerator - sandwich prep unit) (Cold Holding)37.0F
Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding)40.0F
Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding)39.0F
Scallops (Refrigerator - sandwich prep unit) (Cold Holding)40.0F
Fried Rice (Wok) (Reheating)168.0F
Rice steamed (Rice Steamer) (Hot Holding)188.0F
Hot & Sour Soup (Soup Warmer) (Hot Holding)167.0F
Beef and Broccoli (Wok) (Cooking)156.0F
Hot Water (Handwashing Sink - kitchen)120.0F

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