MAYFLOWER CHINESE RESTAURANT, 4427 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 18, 2014 | Routine | 2 | 5 | Details / Comments |
|
Jan 14, 2014 | Routine | 2 | 3 | Details / Comments |
|
Jun 24, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Jun 06, 2013 | Routine | 4 | 7 | Details / Comments |
|
Oct 22, 2012 | Follow-up | 2 | 1 | Details / Comments |
|
Oct 04, 2012 | Routine | 4 | 1 | Details / Comments |
Aug 18, 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) - Food separated and protected
One set of tongs used to handle raw and finished food items from the refrigerated counter top.(removed and replaced with two tongs) (Corrected On Site) - In-use utensils: properly stored
Cups used to scoop rice and flour.(replaced with scoops) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No sanitizer for use in 3-compartment sink(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - 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
The following needed cleaning: floors thru-out, espcially under the cooking unit to removed grease; side of the deep fat fryer to remove grease and food debris; all walls; all stainless steel surfaces of work stations, top and bottom; all wire racks.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The lighting inside the walk in refrigerator was not sufficient.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Dian Qiang Jiang: FS588944 will expire 01/16/2017.
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) | 103.9F |
| (Refrigerator - counter top) | 35.8F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 43.9F |
| Chicken Chop (Refrigerator - counter top) (Cold Holding) | 43.2F |
| Rice (Rice Steamer) (Hot Holding) | 145.9F |
| Chicken Teriyaki (Wok) (Cooking) | 181.9F |
| Soup (Steam Table) (Hot Holding) | 144.3F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 39.3F |
| (Walk-in Refrigerator) | 39.9F |
| Fried Chicken (Walk-in Refrigerator) (Cooling) | 90.0F |
| Beef raw/ground (Walk-in Refrigerator) (Cold Holding) | 41.4F |
Jan 14, 2014 (Routine)
Violations:
- Correct response to questions
EXPIRED CFPM(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
NO EMPLOYEE HEALTH POLICY ON FILE (Corrected On Site) - Food properly labeled; original container
FOOD CONTAINERS NOT LABELED (Corrected On Site) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY FLOORS IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 13.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| Beef Patties (Stove) (Preparation) | 157.0F |
| Hot Water (Handwashing Sink - toilet room) | 118.0F |
Jun 24, 2013 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site)
5day notice abated
45day notice still pending
If you have any questions,please contact area superviosr Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Rice (Rice Steamer) (Hot Holding) | 158.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 144.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Reach-in Freezer) | -10.0F |
Jun 06, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap 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 unit - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces/Reach-in units and shelving inside of the walkin refrigerator - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)cooked foods inside of the walkin refrigerator not dated or labeled - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)droppings found on the bottom of the prep table in thekitchen - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)food sitting on the floor inside of the walkin unit - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)open cans of food stored inside of thewalkin unit and sandwich unit - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)provide scoops in place of bowls inside of condiment bins - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)cardboard on bottom of the tables inside of the kitchen - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)exterior of all equipment contains debris and grease - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors underneath the deepfat fryers and grills contain grease
CFH: DIAN QIANG JIANG FS:44733 EXP:09/03/2013
Correct stated items within5days
Correct stated items within45days
If you have nay uestions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Chicken Wings (Warmer) (Hot Holding) | 145.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
Oct 22, 2012 (Follow-up)
Violations:
- Proper date marking & disposition
SOME 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) - Nonfood-contact surfaces clean
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM DIAN QIANG JIANG FS-44733 Exp. 09-03-2013
Thermocouple in ice & water: 32°F
Most recent pest control service date: 10/01/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 111.6°F)
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 38.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 41.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 166.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 41.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 41.0F |
Oct 04, 2012 (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) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
LABEL AND DATE ALL FOOD WHERE NEEDED. - Insects, rodents, & animals not present
OBSERVED ROACH ACTIVITY IN REAR PREP AREA.
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Hot Holding) | 100.0F |
| Chicken (Hot Holding) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | -10.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
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