MEIWAH RESTAURANT, 1200 NEW HAMPSHIRE AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 17, 2014 | Follow-up | 1 | 3 | Details / Comments |
|
Nov 04, 2014 | Routine | 4 | 6 | Details / Comments |
|
Jun 20, 2013 | Complaint | 3 | 4 | Details / Comments |
|
Sep 10, 2012 | Complaint | 6 | 1 | Details / Comments |
|
May 22, 2012 | Complaint | 6 | 14 | Details / Comments |
|
Apr 10, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Mar 27, 2012 | Complaint | 2 | 4 | Details / Comments |
Nov 17, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces/shelving inside of the walkin unit contain dried food particles and mold - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)food stored on the floor in the walkin freezer - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)plastic containers being reused for food storage - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)knives stored in between the reach-in units during use
5day notice abated
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 109.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 140.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 149.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.6F |
| Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 37.5F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 39.5F |
Nov 04, 2014 (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) - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Handsink blocked int he kitchen - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw foods stored over ready to eat foods in the walkin unit - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Potentially hazardous foods in the walkin box is not dated or labeled - Thermometers provided & accurate
No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
cooked duck stored inside of a card baord box/ Duck sauce stored inside of previously used soy sauce containers - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.Rags need to be replaced with new clean rags also(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)exterior of condiment bins contian dried food particles - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under and around equipment in the kitchen contain grease and food debris
Correct stated items within 5days
Correct stated items within 45 days
If you have any questions,please contact area supervisor Mr. ronnie taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Brown Rice (Rice Steamer) (Hot Holding) | 167.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 144.0F |
| Chicken raw (Refrigerator - vehicle) (Cold Holding) | 39.6F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.4F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 38.4F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| Duck (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Hot & Sour Soup (Soup Warmer) (Hot Holding) | 180.0F |
| Duck (Refrigerator - walk-in) (Cold Holding) | 39.6F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Peppers (Refrigerator - reach-in) (Cold Holding) | 39.4F |
| (Dishwashing Machine - Final Rinse Cycle) | 130.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Walk-in Freezer) | -10.0F |
Jun 20, 2013 (Complaint)
Violations:
- 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)raw foods stored over ready to eat foods inside of the walkin refrigerator - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Can opener and other surfaces)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PHF foods inside of the walkin refrigerator not dated or labeled(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Open cans of food stored inside of walkin refrigerator - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)fan covers inside of the reach-in refrigerator - Physical facilities: installed, maintained, & clean
floor drains under ice machine and under all cooking units contain grease and debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items iwhtin 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - toilet/female) | 117.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.4F |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 177.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 164.0F |
| Egg Roll (Warmer) (Hot Holding) | 138.0F |
| Egg Drop Soup (Soup Warmer) (Hot Holding) | 172.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
Sep 10, 2012 (Complaint)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN AND WALK-IN COOLERS. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/CAN OPENERS/GUN HOSES FOR DRINK DISPNSERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS IN THE REACH-IN AND WALKIN COOLERS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Complaint Notes: Discussed with the store manager about the sanitation protocols, the trash and grease collection, query on Pest Control/rodents activity, I went over the PRESTO's invoices, last pest inspection dated 09/05/2012. NO evidences of rodents, or any malpractices or safety concerns seen.
The Business has a written employee's health policy for food-borne illness.
CFPM yo gong bo tai FS- 48326 Exp. 05/27/2014
Most recent pest control service date: 08/11/2012
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer - walk-in) | -3.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| Bean Sprouts (Refrigerator - open display) (Cold Holding) | 45.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Rice (Steam Table) (Hot Holding) | 154.0F |
May 22, 2012 (Complaint)
Violations:
- Correct response to questions
The Food Safety Manager certificates are placed behind the establishment's business license and they are not visible to the consumers. (Corrected On Site) - Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy regarding the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw shell eggs are stored above raw bean sprouts in the the under counter refrigerator and above raw broccoli and raw green onions in the walk-in refrigerator. Raw chicken and raw beef are stored above raw mushrooms in the reach-in refrigerator. Raw chicken is stored above cooked duck and and raw cabbage in the walk-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The compressor fan guard in the reach-in refrigerator is covered with dust. Mold is growing on the ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
There are no visible thermometers in the coffin-style freezer and some of the under counter refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There are numberous unlabeled containers of sauces in the kitchen. (Corrected On Site) - Insects, rodents, & animals not present
There are holes in the wall above the mop sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Numerous pans of food and a box of food are stored on the walk-in freezer floor. Numerous buckets of food are stored on the walk-in refrigerator floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
One of the cooks is wearing a watch on his wrist and other cooks are wearing rubber bracelets on their wrists. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash cycle temperature did not exceed 103 degrees Fahrenheit during three (3) wash cycles. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's data plate information has peeled away. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's rinse cycle temperature did not exceed 103 degrees Fahrenheit during 3 rinse cycles. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is a buildup of lime on the interior of the dishwash machine. Grease droplets are accumulating on the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The hot water knob on the kitchen handwashing sink is defective and the hot water is turned off at that sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose at the garbage disposal unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There is standing water on the floor beneath the 3-compartment sink at the bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Most recent pest control service dates: 5/21/2012, 5/16/2012, 5/14/2012, 5/9/2012, 5/7/2012, 4/30/2012, 4/24/2012, 4/23/2012, 4/18/2012, 4/16/2012, 4/12/2012, 4/9/2012, and 4/5/2012.
Thermoocouple in ice & water: 33 degrees Fahrenheit
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 - Bar) | 134.0F |
| Hot Water (3-compartment sink) | 132.0F |
| Hot Water (Handwashing Sink - toilet/male) | 133.0F |
| Hot Water (Handwashing Sink - toilet/female) | 137.0F |
| Hot Water (Handwashing Sink - kitchen) | 141.0F |
| (Reach-in Freezer) | 5.0F |
| Rice (Rice Steamer) (Hot Holding) | 162.0F |
| Brown Rice (Rice Steamer) (Hot Holding) | 149.0F |
| Rice (Rice Steamer) (Hot Holding) | 207.0F |
| Rice (Rice Steamer) (Hot Holding) | 206.0F |
| Hot & Sour Soup (Steam Table) (Hot Holding) | 186.0F |
| Hot & Sour Soup (Steam Table) (Hot Holding) | 180.0F |
| (Refrigerator - under counter) | 36.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Scallops (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Beef (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Beef (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Pork (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Lamb (Refrigerator - under counter) (Cold Holding) | 36.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - under counter) (Cold Holding) | 50.0F |
| Lettuce Iceberg (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Bean Sprouts (Refrigerator - under counter) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - reach-in) | 42.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 90.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 100.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 100.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 102.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 103.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 103.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| (Reach-in Freezer) | 12.0F |
| (Reach-in Freezer) | -17.2F |
| (Freezer - walk-in) | 12.0F |
| (Refrigerator - walk-in) | 37.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Duck (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Shrimp raw (Deep Fryer) (Cooking) | 256.0F |
| Chicken Fried Rice (Stove) (Cooking) | 256.0F |
| Chicken (Deep Fryer) (Hot Holding) | 167.0F |
Apr 10, 2012 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
OBSERVED EVIDENCE OF OLD MICE DROPPINGS IN REAR KITCHEN PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT VIOLATIONS WITHIN 5-DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef (Cold Holding) | 41.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Mar 27, 2012 (Complaint)
Violations:
- Proper date marking & disposition
Food items/containers stored inside refrigeration units not properly date-marked. (Corrected On Site) - Thermometers provided & accurate
No thermometer(s) inside all reach-in and walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Food items/containers stored inside refrigeration units not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (Corrected On Site) - Plumbing installed; proper backflow devices
No dipperwell at ice cream station behind bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (Corrected On Site)
CORRECT CRITICAL ITEMS STATED WITHIN 5-DAYS (04/02/12)
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (05/11/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (2-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Pork (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken (Wok) (Cooking) | 166.0F |
| Chicken (Table) (Receiving Food) | 36.0F |
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