HANOI HOUSE (N), 2005 14TH ST, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 29, 2013 | 3 | 1 | Details / Comments | |
| No violation noted during this evaluation. | Aug 29, 2013 | 0 | 0 | Details / Comments | |
|
May 30, 2013 | Routine | 2 | 0 | Details / Comments |
|
Feb 25, 2013 | Routine | 4 | 0 | Details / Comments |
|
Jul 20, 2012 | Routine | 2 | 1 | Details / Comments |
Aug 29, 2013 ()
Violations:
- Required records available: shellstock tags, parasite destruction
THE TAG MUST REMAIN WITH THE CLAMS UNTIL THE BATCH IS GONE. THE TAG SHOULD THEN REMAIN ON PREMISES FOR A PERIOD OF 90 DAYS. (Corrected On Site) - Food separated and protected
NO ITEMS MAY BE STORED IN THE ICE USED FOR CUSTOMER SERVICE. ALL ITEMS WERE REMOVED AT TIME OF VISIT AND ICE WAS REPLACED. (Corrected On Site) - Proper date marking & disposition
ALL ITEMS STORED IN THE REACH IN AND WALK-IN UNITS MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES. (Corrected On Site)
CFPM- SAMANDAR KHELGHATI FS-52355 EXP-4/07/15
ALL ITEMS WERE CORRECTED ON SITE.
ESTABLISHMENT HAS CHANGED THE NAME TO HANOI HOUSE. THEY ARE CURRENTLY WAITING FOR THE CURRENT BUSINESS LICENSE WITH THE NEW NAME.
PROVIDED IN FORMATION ON EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Pork (Refrigerator - reach-in) (Cold Holding) | 41.1F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 35.9F |
| (Refrigerator - walk-in) (Cold Holding) | 38.5F |
| (Reach-in Freezer) (Cold Holding) | -8.1F |
| (Reach-in Freezer) (Cold Holding) | -7.5F |
| Hot Water (Handwashing Sink - kitchen) | 115.9F |
| (Refrigerator - beverage) (Cold Holding) | 35.2F |
Aug 29, 2013 ()
Comments:CFPM- SAMANDAR KHELGHATI FS-52355 EXP-4/07/15
ALL ITEMS WERE CORRECTED ON SITE.
ESTABLISHMENT HAS CHANGED THE NAME TO HANOI HOUSE. THEY ARE CURRENTLY WAITING FOR THE CURRENT BUSINESS LICENSE WITH THE NEW NAME.
PROVIDED IN FORMATION ON EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
May 30, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Syrup build up on the nozzles of the soda guns at bar. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
ALL ITEMS CORRECTED WHILE ON-SITE.
CFPM: SAMANDAR KHELGHATI (52355) EXP. 4/7/15
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 1115.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 49.0F |
| Steak raw (Refrigerator - counter top) (Cold Holding) | 48.0F |
| (Refrigerator - under counter) | 40.0F |
| Soup (Stove) (Reheating) | 185.0F |
| (Reach-in Freezer) | 8.0F |
| (Refrigerator - walk-in) | 36.0F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Pork (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 41.0F |
Feb 25, 2013 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
Shellstock removed from container without tag. (Corrected On Site) - Food separated and protected
Raw foods stored above ready to eat items. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Sanitizer in 3 compartment sink is 0ppm. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| (Freezer) | 0.0F |
| Beef (Freezer) (Cold Holding) | 26.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 22.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 31.0F |
| Spring roll (Refrigerator - walk-in) (Cooling) | 57.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 32.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Beef (Refrigerator) (Cold Holding) | 44.0F |
| Lettuce (Refrigerator) (Cold Holding) | 46.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Refrigerator) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator) (Cold Holding) | 47.0F |
| Chicken (Refrigerator) (Cold Holding) | 45.0F |
| Rice (Table) (Cold Holding) | 66.0F |
| Onions raw (Refrigerator) (Cold Holding) | 40.0F |
| Onions raw (Table) (Cold Holding) | 61.0F |
| Tomatoes sliced (Table) (Cold Holding) | 65.0F |
| Lettuce (Table) (Cold Holding) | 63.0F |
Jul 20, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Warewash machine not reaching proper temperature. (Corrected On Site)
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 202-535-2180
| Temperatures | |
| (Refrigerator) | 35.0F |
| (Refrigerator) | 45.0F |
| (Refrigerator) | 40.0F |
| Oysters (Ice) (Cold Holding) | 38.0F |
| Oysters (Ice) (Cold Holding) | 35.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 100.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 100.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| Lettuce (Refrigerator) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) | 43.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - walk-in) (Cooling) | 62.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Freezer) | 0.0F |
| Crab meat (Freezer) (Cold Holding) | 10.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Pork (Grill) (Reheating) | 171.0F |
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