SHANGHAI LOUNGE, 1734 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 01, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Sep 19, 2014 | Routine | 5 | 6 | Details / Comments |
|
Feb 03, 2014 | Routine | 1 | 2 | Details / Comments |
|
Jan 30, 2013 | Routine | 1 | 2 | Details / Comments |
Oct 01, 2014 (Follow-up)
Violations:
- Sewage & waste water properly disposed
garbage disposal still inside of the 3-comp sink
CFH:Zuwen SU exp:01/26/2015
Correct stated items within 45days of call.
If you have any quetions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 108.0F |
| Hot Water (Handwashing Sink - toilet/female) | 120.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken grilled (Refrigerator - reach-in bakery) (Cold Holding) | 39.4F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 38.5F |
Sep 19, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)handsink behind the bar and kitchen contain items - Food separated and protected
Raw chicken stored over top of ready to eat sauce downstairs in the reach-in unit(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)reach-units and freezers upstairs and downstairs contain debris and dried food particles/ice machine contains mold - Insects, rodents, & animals not present
No pest control invoices or contract(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Mice droppings cited Down stairs on shelvin in the small storage area(CORRECT VIOLATION WITHIN 5 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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Wooden shelving next to dishwasher is not an easily cleanable surface(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)exterior of equipment in the kitchen contains grease and debris - Sewage & waste water properly disposed
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)garbage disposal inside of the 3-comp sink - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)walls and floors in the kitchen and downstairs contain debris and grease
CFH: Zuwen SU exp: 01/26/2015
Correct Stated items within 5 days
Correct stated items within 45 days
If you have any questions, please contact area supervisor Mr. Ronnie Gaylor at 202-442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Bar) | 109.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Rice (Rice Steamer) (Hot Holding) | 144.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Hot & Sour Soup (Soup Warmer) (Hot Holding) | 166.0F |
| (Dishwashing Machine - Sanitizing Cycle ) | 130.0F |
Feb 03, 2014 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEE HEALTH POLICY ON FILE (Corrected On Site) - 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 MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Beef Patties (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Shrimp raw (Refrigerator - display) (Cold Holding) | 35.0F |
| Rice (Table) (Holding) | 158.0F |
| Fried Rice (Stove) (Cooking) | 164.0F |
| (Freezer) | 12.0F |
Jan 30, 2013 (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. (Corrected On Site) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)old mice dropping downstairs in small store room. - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Knives stored in between reachin refrigerator
CFH:Zuwen Su FS:50191 EXP:01/26/2015
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Rice (Rice Steamer) (Hot Holding) | 148.0F |
| Hot & Sour Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Miso Soup (Soup Warmer) (Hot Holding) | 155.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 39.0F |
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