LUCKY GINGER RESTAURANT, 7317 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 26, 2014 | Complaint | 0 | 4 | Details / Comments |
|
Jul 12, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Jun 24, 2013 | Routine | 4 | 2 | Details / Comments |
|
Aug 23, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Jul 26, 2012 | Routine | 6 | 9 | Details / Comments |
| No violation noted during this evaluation. | Mar 16, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 13, 2012 | Routine | 4 | 10 | Details / Comments |
Jun 26, 2014 (Complaint)
Violations:
- Food properly labeled; original container
CONTAINERS ARE NOT LABELED AS TO THIER CONTENT (Corrected On Site) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Nonfood-contact surfaces clean
STORAGE CONTAINERS AND REFRIGERATION UNITS ARE DIRTY (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) | 38.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Seafood (Stove) (Cooking) | 149.0F |
| Beef Patties (Refrigerator - walk-in meat) (Cold Holding) | 40.0F |
| Soup (Soup Warmer) (Reheating) | 187.0F |
Jul 12, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTETNS (Corrected On Site) - Physical facilities: installed, maintained, & clean
FLOOR FLOADED, WITH WATER EVERYWHERE(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: 6/11/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 48.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 48.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef Patties (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 46.0F |
| Rice (Steam Table) (Hot Holding) | 141.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
Jun 24, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/PREP TABLE/KNIVES/CAN OPENER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD IEMS 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) - 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 KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE REACH-IN COOLER IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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: 6/07/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.2°F
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 48.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 49.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 49.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 47.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 43.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Rice (Steam Table) (Hot Holding) | 144.0F |
Aug 23, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 07/16/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 109.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken (Refrigerator - reach-in) | 38.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 40.0F |
| Rice (Steam Table) (Hot Holding) | 149.0F |
| Fried Rice (Steam Table) (Hot Holding) | 155.0F |
Jul 26, 2012 (Routine)
Violations:
- Hands clean and properly washed
Employees not conducting proper hand washing before preparing food. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Observed unclean food condiment containers throughout. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces,unclean microwave interior. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooking time and temperatures
Observed pooled eggs stored in container not for immediate use. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s),located on the top portion of the sandwich preparation unit.. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Observed improper cooling methods cooked fried rice and chicken sitting out in the basement area. (Corrected On Site) - Food properly labeled; original container
Observed unlabeled condiment containers throughout. - Insects, rodents, & animals not present
Observed evidence of mice droppings and live roaches. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Observed food stored on floor located in the walk-in refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed food prep employees not wearing proper hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cardboard shelving in the walk-in refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed accumulation of grease on the side of the cooking equipment,build-up of dust on walk-in freezer vents,dirty cardboard on condiment stand and cook line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Observed hot water faucet leakage present at the three compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed unclean floor under equipment throughout and in the walk-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Observed blown light bulbs located in the kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
1536.1 Observed food stored in coolers, NSF refrigeration equipment not provided.
If you have any questions, please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Pork (Ice) (Cold Holding) | 39.0F |
| Chicken (Ice) (Cold Holding) | 39.0F |
| Shrimp raw (Ice) (Cold Holding) | 36.0F |
| Beef (Ice) (Cold Holding) | 39.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 54.0F |
| pooled eggs (Refrigerator - sandwich prep unit) (Cold Holding) | 57.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 135.0F |
| Hot Water (3-compartment sink) | 135.0F |
Mar 16, 2012 (Follow-up)
Comments:CFPM: MEI FENG WU FS-43261 EXP 04/30/2012. EXTERMINATER SERVED ON 02/16/2012 AND 03/01/2012. COMPLETE ITEMS WHICH HAVEN'T BEEN COMPLETED (PROVIDE STRIPS). NOTICE ABATED FROM INSPECTION OF 02/13/2012. QUESTIONS, PLEASE CALL AREA
SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 122.0F |
| (Freezer - walk-in) | 18.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| Tomatoes sliced | 41.0F |
| Chicken raw | 42.0F |
| Onions raw | 43.0F |
| POOL EGG | 41.0F |
Feb 13, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Food separated and protected
Uncovered food in walkin freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Condiment in top part of sandwich prep unit not holding 41oF and below. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Sandwich prep unit on cold line not holding foods below 41oF or below. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometers in sandwich prep and walk in units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Evidence of mice droppings seen on the floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food on floor in walkin ref & freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard on shelves in walk-in unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board has scratches, grooves, etc. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No test kits on premises. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Accumulation of grease build-up between cooking units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self-closing device on restroom door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Accumulation of food and grease on floor under cooking equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Missing lights (bulbs) in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 - kitchen) | 141.0F |
| Hot Water (3-compartment sink) | 145.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 20.0F |
| Mayonnaise (Refrigerator) (Cold Holding) | 48.0F |
| Tartar Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Onions raw (Condiment Holder) (Cold Holding) | 44.0F |
| POOL EGGS (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Chicken fried (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Chicken Strips (Ice) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) | 50.0F |
| Pork (Ice) (Cold Holding) | 39.0F |
| Shrimp raw (Ice) (Cold Holding) | 39.0F |
| Shrimp cooked (Ice) (Cold Holding) | 39.0F |
| Chicken raw (Ice) (Cold Holding) | 34.0F |
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