SPRING GARDEN CARRYOUT, 3618 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 05, 2014 | Routine | 2 | 6 | Details / Comments |
|
Mar 12, 2013 | Routine | 1 | 4 | Details / Comments |
|
Jan 07, 2013 | Complaint | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Aug 02, 2012 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Jul 23, 2012 | Complaint | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Jul 23, 2012 | Complaint | 0 | 0 | Details / Comments |
|
May 10, 2012 | Follow-up | 0 | 1 | Details / Comments |
|
Apr 27, 2012 | Routine | 4 | 7 | Details / Comments |
Feb 05, 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.(issued) (Corrected On Site) - Insects, rodents, & animals not present
Gap at the bottom of the rear exist door.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items on the floor in the walk in freezer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The following need cleaning: stainless steet surface of all equipment to remove grease build up.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room and fixtures needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Clean ground area around and under the dumpster(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors needed cleaning thru-out-under equipment to remove grease accumulation.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused equipment st(reach in refrigerators) in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items 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) | 110.0F |
| Rice (Rice Steamer) (Hot Holding) | 165.0F |
| Chicken fried (Deep Fryer) (Reheating) | 165.0F |
Mar 12, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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.(issued) (Corrected On Site) - Insects, rodents, & animals not present
The screen attached to the rear exist door had holes and gaps in it.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employees were not wearing hair restraints while preparing food.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The inside of the unused reach-in unit at the cooks station and the unit holding office papers needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 5 and 45 days as indictaed.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Rice (Rice Steamer) (Hot Holding) | 160.0F |
| Hamburger patty (Grill) (Cooking) | 188.8F |
| (Refrigerator - walk-in) | -2.5F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 32.5F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| (Refrigerator - reach-in) | 40.6F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 27.8F |
| (Reach-in Freezer) | -17.0F |
| Chicken fried (Deep Fryer) (Holding) | 58.6F |
Jan 07, 2013 (Complaint)
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.(issued) (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employee were not wearing hair restraint while preparing food. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wire shelves inside the reach-in refrigerator needed cleaning.The exterior of food containers at the cooks station needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The fixtures in the restroom needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The inside bottom and seams of the reach-in refrigerators needed cleaning. All stainless steel surfaces of equipment, reach-in refrigerator doors, work-tables and cart needed cleaning. The unused unit holding papers needed cleaning and organizing.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is David K Tung: FS48517 will expire 3/31/2014.
Correct items 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) | 110.0F |
| (Refrigerator - reach-in) | 37.8F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| Rice (Rice Steamer) (Hot Holding) | 150.0F |
| Egg Roll (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken Broccolli (Wok) (Cooking) | 210.0F |
| (Reach-in Freezer) | -6.8F |
Aug 02, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS COMPLAINT
FOR QUESTIONS CALL RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Reach-in Freezer) | 4.0F |
| Drinks (Refrigerator - beverage) (Cold Holding) | 41.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Jul 23, 2012 (Complaint)
Comments:Establishment directed to discontinue leaving the door open to back of facility which facilitates rodent entry. Summary suspension issued due to evidence of rodents observed and documented. Orkin was contacted in order to verify extermination records. Owner stated that treatment had continued thru July, 2012. After speaking with Orkin, they informed DOH that the establishmnent discontinued extermination efforts in April, 2012.
Establishment must pay $100.00 reinspection fee prior to requesting reinspection.
Any questions, please contact program manager, Robert Sudler, Jr. at 202-
Jul 23, 2012 (Complaint)
Comments:Establishment directed to discontinue leaving the door open to back of facility which facilitates rodent entry. Summary suspension issued due to evidence of rodents observed and documented. Orkin was contacted in order to verify extermination records. Owner stated that treatment had continued thru July, 2012. After speaking with Orkin, they informed DOH that the establishmnent discontinued extermination efforts in April, 2012.
Establishment must pay $100.00 reinspection fee prior to requesting reinspection.
Any questions, please contact program manager, Robert Sudler, Jr. at 202-
May 10, 2012 (Follow-up)
Violations:
- Food properly labeled; original container
Label condiment containers. (Corrected On Site)
5/45 DAY NOTICE GIVEN ON APRIL 27,2012 HAS BEEN CORRECTED
NOTICE ABATED
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 135.0F |
| Hot Water (Handwashing Sink - toilet room) | 132.0F |
| Hot Water (3-compartment sink) | 137.0F |
| (Freezer - walk-in) (Cold Holding) | -5.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 32.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Tartar Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Chicken fried (Stove) (Hot Holding) | 168.0F |
Apr 27, 2012 (Routine)
Violations:
- Food separated and protected
Raw eggs and meat stored above ready to eat foods in refrigeration unit. Place on bottom shelving or separate.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces rice cookers, condiment containers, refrigeration units inside and around top of sandwich unit where lettuce and other food items are held and shelving inside of upright refrigeration unit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Hamburger 43 degree, sandwich steaks 44 degree, and tomatoes 44 degree. Items were removed from sandwich prep units and placed in another unit. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Sandwich unit not maintaining proper temperature. Temperature 48 degree. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator install where needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Evidence of mice dropping seen at front services counter.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Small round cutting boards have scoring and hole.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
All work tables top and bottom, under grill, track of sliding door on sodas units, bottom vents on soda reach in units, exterior of chest style reach in freezer and stand where rice cooker sits.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Rest room hand washing sink and hand washing sink in kitchen soil.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor of walk in refrigeration unit soil.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Hood dust and filters holder grease.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER DAVID K. TUNG FS-48517-EXPIRES 3/31/2014.
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) | 137.0F |
| Hot Water (Handwashing Sink - toilet room) | 131.0F |
| Hot Water (3-compartment sink) | 137.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Hamburger patty (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 156.0F |
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