CHINATOWN CARRY OUT, 3207 MOUNT PLEASANT ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | May 13, 2014 | REFRIGERATION | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | May 05, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 24, 2014 | Follow-up | 2 | 1 | Details / Comments |
|
Mar 24, 2014 | Routine | 5 | 3 | Details / Comments |
May 13, 2014 (REFRIGERATION)
Comments:ALL ITEMS ARE ABATED
FACILITY PROVIDED A NEW REFRIGERATION UNIT
May 05, 2014 (Follow-up)
Comments:A NEW REFRIGERATION UNIT HAS BEEN ORDERED. RECEIPT SHOWN TO INSPECTOR
FOR ANY QUESTIONS CALL MR TAYLOR AT 202-442-9037
Apr 24, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces. Fried chicken and other bulk food items stored in old unapproved storage bins and soy sauce buckets. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) in reach-in refrigeration units. All food discarded from both units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored in buckets on the floor in walk in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
PLEASE CORRECT ALL ITEMS STATED WITHIN 5 DAYS.
Hot holding violation abated.
Cold holding reach in units still under violation. All food from both units were discarded in presence of inspector. Do Not Use Equipment signs were posted on both reach in units. CFPM was instructed to fix both units within 5 days and signage cannot be removed until inspector has cleared the use of them.
| Temperatures | |
| Pickles (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Hamburger Patty Raw (Reach-in Refrigerator) (Cold Holding) | 58.0F |
| Chicken Wings (Reach-in Refrigerator) (Cold Holding) | 56.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 57.0F |
| (Reach-in Refrigerator) | 59.0F |
| (Reach-in Refrigerator) | 58.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 39.0F |
| Egg Roll (Refrigerator - sandwich prep unit) (Cold Holding) | 58.0F |
| Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 59.0F |
| Chicken raw (Reach-in Refrigerator) (Cold Holding) | 59.0F |
Mar 24, 2014 (Routine)
Violations:
- Food separated and protected
EMPLOYEE'S WERE PREPARING SHRIMP OVER COOKED RICE. THIS MUST NOT BE DONE IN ORDER TO PREVENT CONTAMINATION OF RICE. ALL FOOD MUST BE REMOVED FROM CANS ONCE OPENED AND STORED IN A FOOD GRADE CONTAINER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE BADLY STAINED AND CONTAINED CREVICES. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. SHELVES IN THE WALK-IN UNIT CONTAINED FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE WALK-IN AND REACH-IN UNITS MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
LINENS MAY NOT BE USED TO COVER FOOD.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
SINGLE SERVICE STORAGE CONTAINERS MUST BE PROTECTED FROM CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOOR DRAIN UNDER THREE COMPARTMENT WAS UNCLEAN AT VISIT. DRAINS MUST BE KEPT CLEAN IN ORDER TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE CORRECTED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESITONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.4F |
| (Refrigerator - walk-in) (Cold Holding) | 33.8F |
| Chicken fried (Table) (Hot Holding) | 83.1F |
| Chicken fried (Table) (Hot Holding) | 127.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 41.1F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 62.3F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| (Refrigerator - reach-in) (Cold Holding) | 45.2F |
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