HONG KONG, 4817 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 21, 2014 | Routine | 2 | 2 | Details / Comments |
|
Jun 10, 2013 | Follow-up | 4 | 0 | Details / Comments |
|
Jun 05, 2013 | Routine | 4 | 3 | Details / Comments |
|
Aug 22, 2012 | Complaint | 5 | 1 | Details / Comments |
|
Aug 07, 2012 | Routine | 8 | 9 | Details / Comments |
|
May 16, 2012 | Complaint | 2 | 7 | Details / Comments |
Feb 21, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food items in the reach in refrigerator counter top, held at improper temperatures.(ice bath added) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Fried chicken wings being cooled in the walk in refrigerator were covered.(uncovered) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Under counter reach in refrigerator temperature was 54.5 F at call. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Leak from the faucet at the hand sink next to cooking area.(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) | 115.2F |
| Rice (Rice Steamer) (Hot Holding) | 196.2F |
| (Refrigerator - under counter) | 54.5F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 49.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 43.2F |
| Beef raw/ground (Refrigerator - counter top) (Cold Holding) | 45.0F |
| (Reach-in Refrigerator) | 40.1F |
| (Reach-in Refrigerator) | 34.7F |
| Egg Roll (Reach-in Refrigerator) (Cold Holding) | 43.1F |
| Beef and Broccoli (Reach-in Refrigerator) (Cold Holding) | 39.4F |
| (Reach-in Freezer) | 19.8F |
| (Walk-in Refrigerator) | 39.8F |
| (Walk-in Freezer) | 19.8F |
| Chicken Wings (Walk-in Refrigerator) (Cooling) | 100.4F |
| (Reach-in Freezer) | -14.0F |
Jun 10, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
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: 5/19/2013
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 (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Egg Roll (Steam Table) (Hot Holding) | 144.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Rice (Steam Table) (Hot Holding) | 154.0F |
Jun 05, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN AND WALK-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS 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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(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) - Toilet facilities: properly constructed, supplied, & cleaned
NO DOOR'S SELF CLOSING DEVICE IN THE RESTROOMS (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: 5/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.4°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 38.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken Wings (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 47.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 47.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
Aug 22, 2012 (Complaint)
Violations:
- Food separated and protected
Uncovered food items throughout the kitchen and all coolers(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
unclean food contact surfaces throughout the kitchen, grill, sinks, floor, everywhere(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Some cold food items are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Chemical test strips available but manager said he dones not know how it works, I showed them all. (Corrected On Site) - 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 restaurat invoices, and evidences of malpractices were found with 5critical violations and 1 non-critical. I suggested to correct these violations within 5days (criticals) and 45 days non critical.
The Business has a written employee's health policy for food-borne illness.
CFPM QING Y CHEN FS- 46130 Exp. 01/10/2014
Most recent pest control service date: 07/11/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 102.1°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (3-compartment sink) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 46.0F |
| Rice (Steam Table) (Hot Holding) | 145.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 47.0F |
Aug 07, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
An employee is drinking from a mug that does not have a lid and the mug is not covered when he is not drinking from it. (Corrected On Site) - Food separated and protected
Raw shell eggs are stored on the top of the under counter refrigerator with cold cuts and eggs rolls directly beneath. Raw beef, raw chicken, and raw shrimp are stored above cabbage and carrots in the walk-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The reach-in freezer needs to be defrosted. The walk-in refrigerator's compressor fan guard is unclean. - Proper cold holding temperatures
Mayonnaise, tartar sauce, iceberg lettuce, and other food items are held at improper temperatures in the under counter refrigerator. These food items were removed from the unit and replaced. (Corrected On Site) - Toxic substances properly identified, stored, used
Glass cleaner and grill cleaner are stored next to a bag of rice with no barrier between the items. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the display freezer and white reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There are unlabeled plastic containers of unknown food items adjacent to the microwave oven. There are unlabeled plastic squeeze bottles of cooking oils on the cooking units. (Corrected On Site) - Insects, rodents, & animals not present
There is a gap beneath the inner rear kitchen door. There is a long gap between the walls of the toilet room beginning at the ceiling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The round and square cutting boards are badly chipped. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard is lining the top and bottom kitchen shelves and the walk-in refrigerator shelves. (Corrected On Site) - Nonfood-contact surfaces clean
There is a heavy accumulation of grease under the ventilation hood and numerous grease droplets are forming on the unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The mop sink's faucet is threaded and has hoses attached. No backflow prevention device is installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Grease is accumulating on the walls adjacent to the ventilation hood and grease and dust are accumulating on the fan in the recessed area adjacent to the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The ceiling light tubes above the warewashing and cooking areas are unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOOD SAFETY MANAGER: Qing Y. Chen (DC DOH Certified Number FS-46130; Expiration Date 1/10/2014)
Pest control service dates: 6/27/2012; 5/3/2012
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 - toilet room) | 136.0F |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| Hot Water (3-compartment sink) | 134.0F |
| Fried Rice (Rice Steamer) (Cooking) | 184.0F |
| Chicken fried (Deep Fryer) (Cooking) | 173.0F |
| (Refrigerator - under counter) | 33.0F |
| Peas & Carrots (Refrigerator - under counter) (Cold Holding) | 62.0F |
| Mini Corn (Refrigerator - under counter) (Cold Holding) | 55.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 44.0F |
| Beef (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Beef (Refrigerator - under counter) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) | 48.0F |
| Lettuce Iceberg (Refrigerator - under counter) (Cold Holding) | 58.0F |
| Onions raw (Refrigerator - under counter) (Cold Holding) | 49.0F |
| Mayonnaise (Refrigerator - under counter) (Cold Holding) | 57.0F |
| Tartar Sauce (Refrigerator - under counter) (Cold Holding) | 62.0F |
| American Cheese (Refrigerator - under counter) (Cold Holding) | 58.0F |
| Provolone Cheese (Refrigerator - under counter) (Cold Holding) | 56.0F |
| Hamburger patty (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Turkey sliced (Refrigerator - under counter) (Cold Holding) | 45.0F |
| Bologna (Refrigerator - under counter) (Cold Holding) | 46.0F |
| Pork (Refrigerator - under counter) (Cold Holding) | 46.0F |
| (Refrigerator - beverage) | 29.0F |
| Rice (Rice Steamer) (Hot Holding) | 163.0F |
| (Reach-in Freezer) | 6.0F |
| (Refrigerator - reach-in) | 51.0F |
| (Refrigerator - walk-in) | 46.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 31.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) | 8.0F |
May 16, 2012 (Complaint)
Violations:
- Correct response to questions
No Certified food protection manager on duty when first arriving on-site. (Corrected On Site) - Hands clean and properly washed
No employees observed washing hands during inspection. (Corrected On Site) - Approved thawing methods used
Fozen potatoes thawing at room temperature. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Cloth napkin used to cover container of chicken in reach-in refrigerator. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food stored on the floor of the walk-in freezer. (Corrected On Site) - Personal cleanliness
Food employees not wearing clean outer covering/apron over clothing (seen going outside and returning to work with same clothing).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food employees not wearing hair restraints when first arriving on-site. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Hole in floor of kitchen area near electrical outlet (near prep table).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED IN 45-DAYS AS LISTED IN OBSERVATIONS.
CFPM: QING Y. CHEN (46130) EXP. 1/10/13
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.3F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 165.4F |
| Ribs (Refrigerator - under counter) (Cold Holding) | 44.0F |
| (Refrigerator - under counter) | 40.0F |
| Hot Water (3-compartment sink) | 119.3F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 0.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 182.6F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 43.0F |
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