JERRY CHAN'S RESTAURANT, 1313 13TH 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. | Jun 10, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 30, 2013 | Complaint | 3 | 5 | Details / Comments |
| No violation noted during this evaluation. | Feb 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 05, 2013 | Complaint | 2 | 4 | Details / Comments |
|
Jan 03, 2013 | Complaint | 3 | 3 | Details / Comments |
| No violation noted during this evaluation. | Nov 29, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 17, 2012 | Routine | 1 | 6 | Details / Comments |
Jun 10, 2013 (Follow-up)
Comments:5 DAY NOTICE WAS ABATED.
45 DAY VIOLATIONS REMAINING ARE AS FOLLOWS:
1. COOKING FACILITY, AND HOOD.
2. TRASH DUMPSTER OVERFLOWING.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
May 30, 2013 (Complaint)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Sink used for other purposes. (Corrected On Site) - Food separated and protected
Raw chicken placed on top of garbage disposal not protected from contamination. (Corrected On Site) - Proper date marking & disposition
Date mark food containers where needed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Seal hole in wall at base board level near rear exit door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean hood over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Inadequate hot water at some sinks. (107 degrees). (CORRECT VIOLATION WITHIN 24 HOURS). - Garbage & refuse properly disposed, facilities maintained
Trash dumpster has over flowing trash.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Grease barrel/container has accumulation of grease on top out side in rear. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Check for adequate hot water within 24 hours.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Rice | 165.0F |
| Beef | 40.0F |
| Tomatoes sliced | 40.0F |
| Chicken | 41.0F |
| Broccoli | 41.0F |
| Shrimp raw | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| Pork | 41.0F |
| Hot Water | 107.0F |
Feb 15, 2013 (Follow-up)
Comments:VIOLATIONS CITED ON 2-5-13 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037
Feb 05, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS ARE IN THE HAND WASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETERS FOUND IN THE REACH-IN COOLERS(CORRECT VIOLATION WITHIN 45 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) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 100DEGREES F IN SOME HANDWASHING SINKS(CORRECT VIOLATION WITHIN 24HRS)
Complaint Notes: Discussed with the PIC about the complaint, She stated that the store never had a complaint before. She stated that all food(cans and bags) are delivered within the sales dates. I went over the delivery invoices and all were within the dates, of the shelves life for sale, some cold food items were held at improper temperatures. l conducted a thorough inspection and monitored food preparation and food storage procedures, no safety concerns were seen.
I call the complainant and left a message.
The Business has a written employee's health policy for food-borne illness.
CFPM GUI XIAND ZHENG FS-47362 EXP. 11-08-2013
Consumer advisory notice printed on menu.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/31/2013
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, 116.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| Hot Water (3-compartment sink) | 117.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 40.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 39.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 40.0F |
| Yellow Rice (Steam Table) (Hot Holding) | 144.0F |
| Wonton Soup (Steam Table) (Hot Holding) | 154.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 40.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 38.0F |
Jan 03, 2013 (Complaint)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS FOUND THROUGHOUT THE KITCHEN REACH-IN/WALK-IN COOLERS(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 ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETERS FOUND IN THE REACH-IN COOLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
ACCUMULATION OF GREASE AND DUST ON PARTS OF THE GRILL'S VENTILATION HOOD(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ORDERED TO REMOVE SEATING CHAIRS AND TABLES(12+) TO DUE DELI LICENSE NOT RESTAURANT LICENSE
The Business has a written employee's health policy for food-borne illness.
CFPM GUI XIANG ZHENG FS- 47362 EXP. 11-08-2013
NO Consumer advisory notice posted,a copy is given to the PIC
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/27/2012
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, 119.6°F
| Temperatures | |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 177.0F |
| Lo Mein (Refrigerator - open display) (Cold Holding) | 42.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 47.0F |
| Ground Beef (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 42.0F |
Nov 29, 2012 (Follow-up)
Comments:CFPM - MEI D. CHEN - #FS-44525 - expires 03/16/2013
5-DAY NOTICE ABATED, 45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 09/17/12
NOTE: ESTABLISHMENT CONTINUES TO HAVE SEATING FOR 12 & TOILET ROOM ACCESS FOR CUSTOMERS BUT HAS NOT OBTAINED A RESTAURANT LICENSE AND HAS CONTINUED OPERATING WITH A DELI LICENSE.
INSTRUCTED MANAGEMENT TO OBTAIN A RESTAURANT LICENSE OR REMOVE SEATING
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 134.0F |
| Hot Water (3-compartment sink) | 135.0F |
| Drinks (Refrigerator - beverage) (Cold Holding) | 37.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Freezer - walk-in) (Cold Holding) | -10.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 160.0F |
| Chicken Wings (Deep Fryer) (Cooling) | 185.0F |
Sep 17, 2012 (Routine)
Violations:
- Proper date marking & disposition
Food items/containers stored inside refrigeration units not properly date-marked. (Corrected On Site) - Food properly labeled; original container
Food items/containers stored inside refrigeration unit and dry ingredient storage containers not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Garbage disposal inoperable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Hood over cooking units in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - MEI D. CHEN - #F-44525 - expires 03/16/2013
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NON-CRITICAL ITEMS STATED MUST BE CORRECTED WITHIN 45-DAYS (11/01/12)
NOTE: ESTABLISHMENT MUST OBTAIN A NEW CERTIFICATE OF OCCUPANCY REFLECTING BUSINESS AS A RESTAURANT AND THEN OBTAIN A VALID RESTAURANT LICENSE. CONTACT DC DCRA AT (202) 442-4311 FOR FURTHER INFORMATION TO CHANGE LICENSE CATEGORY.
NO OBJECTIONS TO CHANGE OF LICENSE CATEGORY
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 132.0F |
| Hot Water (Handwashing Sink) | 130.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 159.0F |
| Drinks (Refrigerator - beverage) (Cold Holding) | 32.0F |
| Drinks (Refrigerator - beverage) (Cold Holding) | 35.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Hamburger patty (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| (Freezer - walk-in) (Cold Holding) | -3.0F |
| Chicken fried (Deep Fryer) (Reheating) | 181.0F |
| Ice Cream (Freezer - ice cream) (Cold Holding) | -2.0F |
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