MOON & STAR CARRYOUT, 5008 BENNING RD SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 31, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Oct 14, 2014 | Routine | 4 | 7 | Details / Comments |
| No violation noted during this evaluation. | Dec 04, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 13, 2013 | Routine | 2 | 3 | Details / Comments |
|
Aug 30, 2013 | Complaint | 2 | 1 | Details / Comments |
|
Apr 24, 2013 | Routine | 0 | 2 | Details / Comments |
|
Nov 27, 2012 | Routine | 0 | 2 | Details / Comments |
Oct 31, 2014 (Follow-up)
Violations:
- Approved thawing methods used
Frozen shrimp/chicken observed thawing in the sink with no running water. (Corrected On Site)
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 10/14/14 (25 DCMR 200.3, 300.1, 1005.1)
ALL OTHER ITEMS CORRECTED WHILE ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 102.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Walk-in Refrigerator) | 40.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Steak raw (Walk-in Refrigerator) (Thawing) | 28.0F |
| (Walk-in Freezer) | 0.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Rice (Rice Steamer) (Hot Holding) | 161.0F |
| Fish (Refrigerator - under counter) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) | 38.0F |
Oct 14, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Food stored uncovered or unprotected in the reach in refrigerator/freezer on the main line, and in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Knife observed stored between equipment. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-use containers (i.e. tofu buckets) are being reused for food storage. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Utensils (plastic forks) are not stored inverted at the front counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Shelves in various sections of the kitchen and inside of the reach-in refrigerator are lined with cardboard or paper. (CORRECT VIOLATION WITHIN 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)
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: ZI KUI ZHANG (SERVSAFE) EXAM DATE: 9/25/14
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5929 (MAIN: 202-535-2180).
| Temperatures | |
| (Refrigerator - under counter) | 40.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 163.0F |
| Gravy (Steam Table) (Hot Holding) | 136.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 59.0F |
| Mayonnaise (Refrigerator - under counter) (Cold Holding) | 45.0F |
| Rice (Rice Steamer) (Hot Holding) | 165.0F |
| (Refrigerator - under counter) | 35.0F |
| Hot Water (Handwashing Sink) | 104.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Walk-in Refrigerator) | 32.0F |
| Fish raw (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Walk-in Freezer) | 0.0F |
| Hot Water (Handwashing Sink - toilet room) | 111.0F |
Dec 04, 2013 (Follow-up)
Comments:CFPM: JIE ZHANG 50535 EXP 01/31/2015. 5 DAY ITEMS IN 11/13/2013 NOTICE ABATED, 45 DAY ITEM (REPAIR POOR SHAPED GASKET OF STATION) PENDING.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Freezer - walk-in) | 6.0F |
| Beef raw/ground | 40.0F |
| Shrimp raw | 40.0F |
| Onions raw | 40.0F |
| Rice steamed | 152.0F |
| Soup | 158.0F |
Nov 13, 2013 (Routine)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES' DISEASE RECORD.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
COATING FLOUR TUB IS DIRTY WITH OLD PASTE.( CLEAN FOOD WARE AT EACH USE. AT LEASE CLEAN EACH DAY IF IN CONTINUOUS USE ) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
EMPL;OYEE HANDLING FOOD WITHOUT HAIR RESTRAINT. (Corrected On Site) - Nonfood-contact surfaces clean
LOWER LEVEL OF COUNTER WITH TOO MUCH FOOD DEBRIS. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
GASKET OF STATION IN POOR SHAPE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: JIE ZHANG 50535 EXP 01/31/2015. CORRECT ITEMS STATED WITHIN 5 DAY AND 45 DAY. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Freezer - walk-in) | 0.0F |
| Chicken | 40.0F |
| Broccoli | 42.0F |
| Tomatoes sliced | 40.0F |
| Onions raw | 40.0F |
| Rice steamed | 146.0F |
| Sauce | 142.0F |
Aug 30, 2013 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
CLEAN ALL FOOD EQUIPMENT IN THE KITCHEN 1-INTERIOR OF FREEZER AND FOOD CONTAINERS (Corrected On Site) - Food properly labeled; original container
FOOD CONTAINERS NOT PROPERLY LABELED (Corrected On Site) - Insects, rodents, & animals not present
DEAD ROACHES SEEN IN KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 13.0F |
| Chicken raw (Freezer - walk-in) (Cold Holding) | 13.0F |
| Broccoli (Warmer) (Preparation) | 159.0F |
| Rice steamed (Rice Steamer) (Preparation) | 165.0F |
| Chicken fried (Table) (Hot Holding) | 164.0F |
Apr 24, 2013 (Routine)
Violations:
- Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer) | 4.0F |
| (Mobile Refrigerator) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Rice steamed (Rice Steamer) (Preparation) | 172.0F |
| Lo Mein (Stove) (Cooking) | 159.0F |
Nov 27, 2012 (Routine)
Violations:
- Nonfood-contact surfaces clean
The bottom shelves under the work stations on the front line needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Chicken Wings (Deep Fryer) (Hot Holding) | 153.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 154.0F |
| (Refrigerator - reach-in) | 37.6F |
| (Refrigerator - reach-in) | 35.0F |
| Gravy (Steam Table) (Hot Holding) | 142.0F |
| Egg Roll (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Rice (Rice Steamer) (Hot Holding) | 193.0F |
| (Refrigerator - walk-in) | 41.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) | -18.0F |
| Shrimp Lo Mein (Wok) (Receiving Food) | 155.1F |
| Chicken Strips (Deep Fryer) (Cooking) | 230.0F |
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