Food Establishment Inspection Report

Temperatures

Item/Location	Temp	Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
(Walk-in Refrigerator)	42.0F	Broccoli (Walk-in Refrigerator) (Cold Holding)	42.4F	Onions raw (Walk-in Refrigerator) (Cold Holding)	40.1F	Eggs (Walk-in Refrigerator) (Cold Holding)	45.5F
(Reach-in Freezer)	8.0F	Hot Water (Handwashing Sink)	100.5F	Hot Water (Handwashing Sink)	105.3F	Soup (Warmer) (Hot Holding)	157.1F
(Sandwich Prep Refrigerator)	28.0F	Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding)	31.7F	Egg Roll (Sandwich Prep Refrigerator) (Cold Holding)	37.4F	Onions raw (Sandwich Prep Refrigerator) (Cold Holding)	32.8F
Eggs (Sandwich Prep Refrigerator) (Cold Holding)	44.6F	Shrimp raw (Sandwich Prep Refrigerator) (Cold Holding)	40.5F	Pork (Sandwich Prep Refrigerator) (Cold Holding)	41.1F	(Sandwich Prep Refrigerator)	38.0F
Rice steamed (Rice Steamer) (Hot Holding)	150.7F	Rice steamed (Rice Steamer) (Hot Holding)	161.3F	Rice steamed (Rice Steamer) (Hot Holding)	151.3F	Hot Water (3-compartment sink)	113.5F
Chicken (Holding)	95.1F	Chicken (Holding)	111.4F	Rice steamed (Holding)	158.6F	Broccoli (Holding)	82.8F
Vegetable Products (Holding)	78.4F	Onions raw (Holding)	79.8F	Cabbage (Holding)	82.2F	Bean Sprouts (Holding)	62.7F
Hot Water (Handwashing Sink - toilet room)	111.2F	(Reach-in Refrigerator)	46.0F	Chicken (Reach-in Refrigerator) (Cold Holding)	40.1F	Beef (Reach-in Refrigerator) (Cold Holding)	40.2F

Inspector Comments: Correct cited violations within 5 and 14 calendar days. If you have any questions, please contact the area supervisor at (202)535-2180 or food.safety@dc.gov.

DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.

	Xiu-Qin Liu	08/21/2019
Person-in-Charge (Signature)	(Print)	Date

	Jaime Hernandez	607	08/21/2019
Inspector (Signature)	(Print)	Badge #	Date

2023

OBSERVATIONS	25 DCMR	CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)	300.1	The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)	504.1	A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf
8. - Employees observed not washing their hands after engaging in other activities that contaminate their hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)	402.1	Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P
15. - Only one (1) serving tong is currently being used to dispense both raw shrimp and ready-to-eat foods at the prep refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)	802.1(a)-(b)	Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P
21. - Fried chicken observed holding with no temperature control.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)	1005.1	Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P
22. - Temperature control for safety foods (cut produce, bean sprouts) observed holding with not temperature control.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)	1005.1	Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P
23. - Foods inside the walk-in refrigerator observed with no written dates of when they were either prepared or repackaged.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)	1007.1	Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf
43. - Knife observed wedged between the prep refrigerator and the prep table when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)	810.1	During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.
54. - Cardboard box observed being used as a waste receptacle at the cook line.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)	2703.1	Except as specified in Section 2703.2, receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect and rodent resistant, leak proof, and nonabsorbent.
62. - Current health inspection reports are not posted in a conspicuous location.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)	4306.3	All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.